Last night MyHandsomeHusband and I took our oldest two children out to dinner. We have a little deal going. One dinner out with Mom and Dad in exchange for a perfect 4.0 report card. Which seems really cool to a 12 and 14 year old who have parents that hardly ever take them out to dinner. (Don’t think poorly of us, we have a lot of kids, okay?)
So there we were, eating yummy things like Cheese Fries and Onion Rings and Juicy Turkey Sandwiches. We ended up having more food than we could eat and MyHandsomeHusband asked my 12 year old daughter to go to the counter and ask for a doggy bag.
“A what kind of bag?” she asked. (It helps if you picture her face with that teenager look on in that says you are so weird what are you talking about you are SO weird like REALLY weird. Thank you for your participation.)
“A doggy bag. That’s what you call a container to take left overs home in.” was his very reasonable answer.
“I cannot say doggy bag to those people up there, Dad.”
“That’s okay. Just stand at the counter and bark. They’ll know what you mean.”
“Daaaaad. Get serious.”
“You can do it honey, WOOF RRRRRRRUFFF BARK BARK BARK.”
Which got us a few stares and giggles and weird looks.
Which may or may not have made my daughter reconsider the hard work she’d put into her report card.
“I will not bark at the counter, Dad.” giggle, giggle, snort, snort.
“Not even for 5 bucks?”
“Not even, then.”
Can you blame her? I wouldn’t want to bark for a doggy bag at the counter. Would you?
Who needs 5 bucks, anyway.
This fabulous No Bake Cheesecake is light, flavorful and delicious. It only takes about 15 minutes prep, and is best if left to chill in the fridge for about 6 hours. You can make it in a 9×9 inch pan, or in individual glass cups, jars or even cupcake liners for a cute presentation. Might make a great addition to your Mothers Day line up.
Let’s make it, baby. No doggy bag necessary.
Lemon Berry No Bake Cheesecake
Time: 15 minutes prep + 6 hours refrigeration
Yield: 10 servings
2 C mixed berries (blueberries, marionberries, raspberries…frozen is fine)
25 lemon creme sandwich cookies
4 Tbs. butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 C sour cream
1 1/2 C powdered sugar
1 tsp. vanilla
2 1/2 tsp. lemon juice (bottled is fine)
1 (12 ounce) container cool whip, thawed
1. Take your frozen berries and pour yourself 2 cups worth. Love me this combination of berries, I honestly do. Raspberries, blueberries and marionberrys. Yummy to put in all kinds of things. Place the cup of berries in the microwave for 1 minute, just to defrost the berries a bit. You don’t want them super warm. You don’t want them ice cold either…so into the microwave they go for one minute only. Thank you.
2. Toss 25 lemon creme sandwich cookies into a small food processor.
3. Grind the cookies into crumbs and pour them into a medium sized bowl. If you don’t have a small food processor, don’t get all down and out about it. Just put the cookies into a large ziploc bag and crush the cookies with a rolling pin.
4. Pour 4 tablespoons of melted butter over the cookie crumbs. Add a dash of salt and stir it all together with a fork, until all ingredients are well combined.
5. Pour the cookie crumbs into a 9×9 baking pan. Press them into the bottom of a pan with a fork.
6. Toss two packages of softened cream cheese into your stand mixer, or large mixing bowl. Beat until smooth.
7. Add 1/2 cup sour cream, 1 1/2 cups powdered sugar, 1 teaspoon vanilla, 2 1/2 teaspoons lemon juice, one container of cool whip and a dash of salt. Beat until well combined.
8. Add the berries to the mixer.
Mix until the berries are combined and the cheesecake is a bit pink.
9. Pour the filling onto your crust. Cover and refrigerate for at least 6 hours, and up to 24.