No-Bake Berry Chip Cheesecake

Yield: 12

  • Prep Time: 30 minutes
  • Cooling Time: 8 hours
  • Total Time: 8 hours, 30 minutes

Ingredients:

For the Crust:

  • 2 cups packed ground pecans
  • 4 tablespoons unsalted butter, melted

For the Filling:

  • 1 cup Bake Believe® Milk Baking Chips
  • 1 cup heavy cream
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup plain Greek yogurt
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries, rinsed and dried
  • 1 cup fresh blackberries, rinsed and dried
  • 1 cup fresh strawberries, rinsed and dried

Instructions:

For the Crust:

  1. Mix the pecans and melted butter and stir until fully combined. Press mixture firmly in the bottom of a 10-inch spring form pan. Transfer to freezer while preparing filling.

For the Filling:

  1. Whip the heavy cream with an electric mixer over high-speed until medium peaks have formed, set aside.
  2. Combine cream cheese, yogurt, maple syrup and vanilla to a large mixing bowl. Beat with an electric mixer over medium speed until fully combined and smooth, about 2-3 minutes. Add the raspberries and blackberries and beat on medium speed for 1 minute more. Fold in the chocolate chips, then fold in the whipped cream. Continue folding until smooth.
  3. Transfer filling to prepared pan. Use a spatula to spread and smooth the top. Refrigerate until firm, about 8 hours. Add strawberries to the top just before serving and enjoy!