No-Bake Lemon Berry White 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 monkfruit sweetener
• 4 tablespoons unsalted butter, melted

For the Filling:

• 1 cup Bake Believe ^® White Melting Wafers, 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

 Instructions: 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 wafers, 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.