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Creamy No-Bake Huckleberry Cheesecake

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A rich and creamy cheesecake bursting with the sweet-tart flavor of huckleberries, perfect for warm days when you don’t want to bake.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened (full-fat)
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup fresh or frozen huckleberries, thawed if frozen
  • ½ cup huckleberries (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon lemon juice (for topping)

Instructions

  1. Make the Crust: Start by preheating your oven to 350°F (175°C) if you want to toast your graham cracker crumbs! In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the crumbs are evenly coated.
  2. Prepare the Springform Pan: Grease a 9-inch springform pan with some butter or cooking spray to prevent sticking. Now, press the graham cracker mixture into the bottom of the pan evenly.
  3. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it’s light and fluffy, roughly 2-3 minutes.
  4. Add the Sugars and Vanilla: Gradually add in the sifted powdered sugar and vanilla extract, mixing on low speed until combined.
  5. Whip the Cream: In another bowl, pour in the cold heavy whipping cream. Use an electric mixer to whip until you achieve stiff peaks.
  6. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture, then add the cup of huckleberries and fold gently to combine.
  7. Fill the Crust: Pour your cheesecake filling into the prepared crust, smoothing the top with a spatula.
  8. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 240 minutes, or overnight if you can!
  9. Prepare the Topping: Toss together the reserved huckleberries with the granulated sugar and lemon juice.
  10. Serve: Once your cheesecake has set, carefully run a knife around the edge of the springform pan before releasing the sides. Spoon the topping over the cheesecake before slicing.

Notes

For a gluten-free version, substitute graham crackers with gluten-free options. You could also use whipped coconut cream to make it dairy-free.

Nutrition

Keywords: cheesecake, huckleberries, no-bake dessert, summer dessert, easy recipe

Find it online: https://sprinklespoon.com/creamy-no-bake-huckleberry-cheesecake-4-easy-steps/