Cheesecake you don’t have to bake? Wow! This dessert is bursting with tangy flavors and fresh berries making it a perfect ending to your summertime cookouts.
3cupsfresh berries, washed and driedraspberries, blueberries, sliced strawberries
Instructions
Preheat oven to 350°F. Toast the pecans in a single layer on a small rimmed baking sheet for 5– 7 minutes until they are deep brown and fragrant. Keep an eye on them as they can quickly burn. Remove and let cool.
In a food processor, add broken graham crackers, cooled pecans, ½ tsp cinnamon, and ¼ tsp salt. Process until finely ground. Keep the processor running and slowly pour in the oil. Give it a few more pulses to combine. Press mixture into an 8x8-inch baking dish.
Place cream cheese, yogurt, powdered sugar, lemon zest, and lemon juice in the food processor. Process until smooth, about 30 - 45 seconds. Place scoops of cream cheese mixture all over the crust and carefully spread evenly over the crust. Cover and refrigerate for 4 hours or overnight.
When ready to serve, top with berries and cut into 12 bars.
Notes
Another option is to use dry roasted pecans, but try to purchase those without salt. If you cannot find them, then leave the ¼ tsp of salt out of the recipe.