No-Bake Red, White, and Blue Cheesecake

8  ounces		Annies Graham Crackers
4  ounces		banana
16  ounces		ricotta
3/4  cup		splenda
1  cup		Greek yogurt
2  teaspoons		pure vanilla extract
1  cup		half and half
2  cups		fresh berries

Tip: Click on the ingredient links to learn the nutritional information for all the No-Bake Red, White, and Blue Cheesecake ingredients. The serving size for any ingredient in No-Bake Red, White, and Blue Cheesecake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.

In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).

Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.