Wholesome Greek Yogurt & Ricotta No-Bake Cheesecake

Method

1. For the base: In a blender, combine the ghee butter and honey, and process until smooth. Transfer to a large mixing bowl.
2. Clean and dry the blender. Add the whole wheat flour, whole wheat flakes, ground cinnamon, baking soda, and salt. Blend until the flakes are finely ground, then add this mixture to the bowl with the butter and honey.
3. Add the walnuts and almonds to the cleaned blender and pulse until finely chopped and almost powdered. Transfer to the bowl with the other ingredients.
4. Mix the dough with your hands until all ingredients are combined. The mixture will be crumbly and soft.
5. Preheat your oven to 338°F.
6. Press the dough evenly into the bottom of a 9-inch springform pan. Ensure it only covers the bottom, not the sides.
7. Prick the crust all over with a fork. Bake for 20-25 minutes, or until the top is evenly browned. Remove from the oven and let it cool completely to room temperature; it will firm up as it cools.
8. For the cream: In the bowl of an electric mixer fitted with the whisk attachment, beat the ricotta cheese on medium speed until it starts to break apart. Slowly add the heavy cream in batches, waiting 30 seconds between additions to allow the cheese to absorb the cream and become smoother.
9. Once all the cream is incorporated, gradually add the honey. Then, add the Greek yogurt in batches, followed by the vanilla extract and lemon juice. Continue beating for another 2-3 minutes until the mixture resembles very thick whipped cream.
10. Turn off the mixer and pour the cream mixture into the prepared crust. Spread it evenly with a spoon. Cover the pan with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until firm.
11. For the berry sauce: Combine the frozen berries (no need to thaw), honey, lemon juice, and salt in a saucepan. Bring to a gentle simmer over medium-low heat.
12. Simmer the sauce for about 5 minutes, until it reaches a syrupy consistency. Remove from heat and let it cool to room temperature, then refrigerate until ready to serve.