Line a 24-cup mini muffin tin with paper liners.
Combine graham cracker crumbs and Organic Coconut Oil.
Press about 1 teaspoon of the mixture into the bottom of each lined mini muffin mold.
Combine yogurt and Lemon Lime Cheesecake Blend.
Fill each mini muffin mold with the yogurt mixture. Top each with 1 raspberry, 1 blueberry, and a piece of kiwi.
Freeze until solid.
Photo and recipe courtesy of Wildtree