By Post-Easter.
Drove Tuesday-Wednesday.
Amber's UNK graduation is May 15. I have the date marked on three calendars.
Gayle stable.
Sunday: chicken and rice.
Sunday called for something simple and sweet after the long drive, the steady rhythm of checking in on everyone, and the quiet joy of watching Amber’s graduation countdown inch closer on the calendar. I didn’t want to fuss with the oven — I just wanted something bright and fresh that felt like the season we’re finally stepping into. This Mixed Berry No Bake Cheesecake Salad came together in minutes and somehow tasted like a little celebration all on its own.
Mixed Berry No Bake Cheesecake Salad
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus 1 hour chilling) | Servings: 8
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz frozen whipped topping (such as Cool Whip), thawed
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Beat the base. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
- Sweeten and flavor. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest to the cream cheese. Beat on low until fully incorporated, then increase to medium and mix until creamy, about 1 minute.
- Fold in the whipped topping. Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula until just combined — keep it light and airy.
- Add the berries. Add the strawberries, blueberries, raspberries, and blackberries to the bowl. Gently fold them into the cheesecake mixture, being careful not to crush the berries.
- Chill and serve. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve cold, optionally garnished with a few extra fresh berries on top.
Nutrition (per serving)
Calories: 245 | Protein: 3g | Fat: 13g | Carbs: 30g | Fiber: 2g | Sodium: 105mg