In a skillet over low heat, mix together the lemon juice, 8 packets of SPLENDA® Naturals Stevia Sweetener, the eggs and egg yolks and 6 tablespoons of butter.

Continually whisk (or stir) together the mixture until it becomes creamy and smooth and the butter has melted (you may get some egg bits, but we’ll take care of those later).

Turn the heat up to medium-high and cook until the curd thickens to the consistency of warm pudding (it will thicken more as it cools).

Pour it through a strainer to remove any bits of cooked egg and set aside.

While the lemon curd cools, make the crust by mixing up the graham cracker crumbs, pecans, and 2 Tbsp melted butter in a small bowl.  You could use a fork or small whisk to get a good crumb.  Set aside.

Next, in a medium mixing bowl, add the no-bake cheesecake ingredients (cream cheese, yogurt, 5 packets of SPLENDA® Naturals Stevia Sweetener, sugar and vanilla extract).  Beat on medium speed until creamy and smooth.  Scrape down the sides and mix again for a minute or two.

Now it’s time to assemble.

This recipe will fill 8 small dessert bowls.  I used mini trifle dishes but you could use small bowls or glasses as well – or even little shot glasses!

You will divide all the layers evenly among your glasses.  Start by dividing the crust evenly among your trifles (about 2 tablespoons each).  Next top that with the cream cheese mixture and smooth out.  Pour the lemon curd over that, then top with a few fresh raspberries.

Chill the desserts for at least one hour (or as long as overnight) – then enjoy!