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: For nutritional information on all the ingredients in No-Bake Red, White, and Blue Cheesecake just click on each ingredient name. Then adjust the serving size for any No-Bake Red, White, and Blue Cheesecake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.