Fresh, sweet berries tossed together in a sweet and tart dressing. This mixed berry fruit salad with honey lime dressing is bright, colorful and bursting with sweet refreshing flavors. Perfect as a side with your breakfast, a brunch, on a piece of pound cake or with a simple dollop of homemade whipped cream.

I adore fresh fruit. It’s truly hard to beat a sweet, juicy strawberry or biting into a tart blackberry and feeling the seeds crunch between your teeth. I love fruit and it truly is nature’s candy.

On the weekends when I cook a big breakfast, I try to always have some sort of fresh fruit on the table. Sometimes it’s simply some fresh strawberries or whatever fruit I have on hand. But when I have a few different berries in my fridge I can’t help but throw together a simple fruit salad. Not only do I love the sweet, refreshing flavors of all the berries, it’s also a great way to lighten up the meal a bit.

The combination of mixed berries with a light dressing of agave nectar and citrus juice has long been a go to for me. It’s simple, easy to make and yields big and refreshing flavor.

While this salad is perfect to serve along side breakfast or brunch, it would also be a great way to finish up a spring or summer lunch or dinner. This fruit salad would also be amazing on a delicious homemade pound cake.

The combination of these berries are truly amazing, but this salad can be customized with whatever fruits you have on hand.

Mixed Berry Salad with Honey Lime Dressing

Name: Mixed Berry Salad with Honey Lime Dressing
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1/2 Pint blackberries; 1 Pint raspberries; 1 Pint blueberries; 1 Pint of strawberries, hulled and sliced; 1/4 Cup agave nectar*; 2-3 Tbsp fresh lime juice; 2 Tbsp fresh mint, chopped

Yield: 6 Servingsj

Prep Time: 10 minutes

Total Time: 10 minutes

Fresh, sweet berries tossed in a delicious lime dressing. This mixed berry salad is bright, colorful and bursting with sweet, refreshing flavors.

Ingredients

For the dressing-

1/4 Cup agave nectar*
2-3 Tbsp fresh lime juice
2 Tbsp fresh mint, chopped

Fruit-

1/2 Pint blackberries
1 Pint raspberries
1 Pint blueberries
1 Pint of strawberries, hulled and sliced

Instructions

Combine all the dressing ingredients in a small bowl and whisk to combine.
Combine all fruit in a medium bowl, gently stir to mix.
Pour dressing over the fruit and gently stir to coat.
Garnish with additional mint, if desired.
Refrigerate until ready to serve.

Notes

*Honey will work in place of agave nectar.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 29gFiber: 7gSugar: 18gProtein: 2g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

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No bake blueberry cheesecake is everything you love about cheesecake with about half the work. Creamy cheesecake filling is layered with the most amazing (and addicting) graham cracker streusel and sweet blueberry sauce.

It’s hard to beat a good cheesecake.

My most favorite cheesecake ever is one that I had when Spencer took me to Las Vegas. It was a cheesecake from Wolf Gang Puck’s restaurant; a cheesecake with crème brule topping and two types of fruit compote. Oh my gosh, it was perfection on a plate. Smooth, silky, creamy cheese cake with a light, crispy, sugar topping. And the fruit compote was absolutely amazing. I promise I still have dreams about the stuff.

I know I couldn’t even come close to replicating the recipe from the infamous Wolf Gang Puck, so I don’t even try. Instead, I come up with different variations, some utilizing the oven and some that are simple no-bake recipes. I remain successful doing this!

While a classic cheesecake is truly hard to beat, trying to execute them during the summer months isn’t something I do unless it’s a special request. You’re talking about at least an hour or more of baking time, water baths and such. Among other things, heating up your house in the dead of summer. Ummm…no thank you!

During the summer, if I can choose, I opt for the no-bake option. Minimal heat, no water baths and it’s ready in a fraction of the time.

However, there is one thing I will fire up my oven for. No second thoughts.

Streusel.

And, this graham cracker streusel is life changing. Almost as much as that cheesecake I had in Vegas. I could eat this stuff alone, by the handfuls. It’s delish! Soooo, you may want to make a little extra just to have some to snack on while you’re assembling the cheesecakes! No one else will know ;)!

Once all the cooked ingredients have cooled assembly is a cinch. Sprinkle some crumbled graham cracker streusel on the bottom of a jar, followed by cheesecake filling, blueberry sauce and some fresh blueberries, repeat the process and you’re done. Folks, you have a delicious, cool, summery cheesecake in less time than it takes to make a traditional cheesecake!

I love things in mason jars, it’s just a fun presentation. Plus, it makes it completely transportable and personalized portions. For a picnic or cookout, simply assemble in a jar, seal with the lid for transportation and put in a pan of ice to keep cool until serving.

This is a fun and delicious spin on the traditional cheesecake. I love the two kinds of blueberries, the whole fresh berries and the berry sauce. It helps to add various layers of flavor and texture. But I have to say my favorite part of the whole thing is the streusel. It’s crunchy, crispy, salty, caramel-y and buttery.

More cheesecake recipes:

No-Bake Blueberry Cheesecake with Graham Cracker Streusel

Yield: 4 Servings

Creamy cheesecake layered with dreamy graham cracker streusel and sweet blueberries. No bake cheesecake served in sweet little mason jars are cute, creamy and delicious.

Ingredients

Graham Cracker Streusel

1/2 Sleeve graham crackers, about 5 whole crackers
3 Tbsp sugar
1 Tbsp brown sugar
3 Tbsp old fashioned oats
Pinch of salt
6 Tbsp unsalted butter, melted

Blueberry Sauce

3/4 Cup blueberries, fresh or frozen (thawed)
1 1/2 Tbsp water
2 Tbsp sugar

Cheesecake Filling

1 (8oz) stick cream cheese, room temperature
1/4 Cup powdered sugar
1 Cup whipping cream

Additional ingredients for assembling

1 1/2 Cup blueberries
4 Small mason jars

Instructions

For the streusel crust-

Preheat oven to 350. Line a baking sheet with foil and set aside.
Using hands, crumble graham crackers over a bowl. Add both sugars, oats and salt and toss to combine.
Add the melted butter and stir to ensure everything is completely coasted.
Spread evenly on the prepared baking sheet.
Place in preheated oven and bake for 12-15 minutes.
It will be a solid sheet and golden brown. Remove from oven and allow to sit for about 5 minutes. Gently lift the streusel to ensure it doesn't stick. Allow to cool completely then break in pieces.

For the blueberry sauce-

Place blueberries, water and sugar in a small saucepan. Toss to coat.
Place over medium low heat and allo to cook until berries begin to burst, about 3-5 minutes. (You want it to have some sauce but not super thick).
Remove from heat.

For the cheesecake filling-

Pour cream in a medium bowl and beat on high until stiff peaks begin to form. Set aside.
Place room temperature cream cheese in a bowl, beat on high until smooth. Add the powdered sugar and beat until combined.
Pour the whipped cream in the cream cheese mixture and gently fold until incorporated.

To assemble-

Place a few of the crumbles in the bottom of 3 to 4 small mason jars.
Add a heaping tablespoon of the cheesecake mixture in each jar, top with about 3 teaspoons of blueberry sauce, followed by a few blueberries. Continue the layering process once more.
Garnish with a few pieces of crumble and serve.

Notes

* I use Greek Yogurt cream cheese, but full fat or reduced fat is perfectly fine!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 574Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 120mgSodium: 121mgCarbohydrates: 46gFiber: 3gSugar: 36gProtein: 4g

Mixed Berry Salad with Honey Lime Dressing

Mixed Berry Salad with Honey Lime Dressing