Berry Cheesecake

I'll start off by saying... this is the ONLY dessert I've ever made that both sides of my family said..."this is the best dessert ever!" After making it for the 4th of July, I made it again later in the month for my mom but I changed up some of the ingredients. She put one bite in her mouth and said... "this isn't the same dessert as before". Ha! In her words, "if it ain't broke don't fix it". With that said, I won't ever try to fix it again. Here goes...

Prep Time: 25 minutes

Cook Time: 0 minutes (the best part)

Ingredients for crust:

7 ounces graham crackers, broken into large pieces

1/2 cup of toasted pecans (slightly salted are even better)

1/4 teas salt

1/3 cup of butter

Ingredients for cheesecake:

2 (8 oz) packages of reduced fat cream cheese, softened

2 cups nonfat plain Greek yogurt - regular yogurt won't work

2/3 cup confectioners' sugar

1 teas lemon zest

1 Tbl lemon juice

5 cups fresh berries - blueberries, raspberries, strawberries, blackberries

1. Pulse the graham crackers, pecans and salt in a food processor until finely ground. Drizzle in the butter then pulse to combine. Press into 9x13 inch baking dish.

2. Add cream cheese, yogurt, confectioners sugar, lemon zest and lemon juice to food processor. Puree until smooth (about 1 minute). Put mixture over the crust in an even layer.

3. Add berries to the top. Cover & refrigerate until cold, at least 2 hours and up to 1 day. Don't worry, it will only last 1 day! Enjoy!