No-Bake Cherry Chocolate Chip Cheesecake

Yield: 12

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

Ingredients: For the Crust:

• 1 ½ cups packed finely ground pecans
• 2 tablespoons Swerve granulated sugar replacement
• 4 tablespoons unsalted butter, melted

For the Filling:

• 1 cup Bake Believe ^® Semi-Sweet Chocolate Chips
• 1 cup heavy cream
• 2 (8-ounce) packages cream cheese, softened
• 2/3 cup Swerve granular sugar replacement
• ½ cup plain Greek yogurt
• 1 teaspoon organic vanilla extract

For the Topping:

• 1 cup fresh cherries, pitted and cut in half

Instructions: For the Crust:

1. Stir together the pecans and Swerve. Add melted butter and continue stirring until fully combined. Press mixture firmly in the bottom of a 10-inch springform 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 cream cheese, Swerve, yogurt, 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 cheese mixture. Continue folding until smooth. Stir in chocolate chips.
3. Transfer filling to prepared pan. Place cherries on top and refrigerate until firm, about 4 hours.