No-Bake Lemon Berry White Chip Cheesecake

No-Bake Lemon Berry White Chocolate Cheesecake

Yield: 12
  • Prep Time: 30 minutes
  • Cooling Time: 4 hours
  • Total Time: 4 hours, 30 minutes


For the Crust:

  • 1 ½ cups packed finely ground pecans
  • 2 tablespoons monkfruit sweetener
  • 4 tablespoons unsalted butter, melted

For the Filling:

  • 1 cup Bake Believe® White Chocolate Chips, melted
  • 1 cup heavy cream
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup plain Greek yogurt
  • 1/3 cup monkfruit sweetener
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 ½ cup fresh berries


For the Crust:

  1. Stir together the pecans and monkfruit sweetener. Add melted butter and continue stirring until fully combined. Press mixture firmly in the bottom of a 10-inch spring form pan. Transfer to refrigerator 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 melted white chocolate, cream cheese, yogurt, monkfruit sweetener, lemon juice, lemon zest and vanilla to a large mixing bowl. Beat with an electric mixer over medium speed until fully combined and smooth, about 2-3 minutes. Fold the whipped cream into the cream chese mixture. Continue folding until smooth.
  3. Transfer filling to prepared pan. Use a spatula to spread smooth. Place fresh fruit on top and refrigerate until firm, about 4 hours.