Description
A luscious no-bake huckleberry cheesecake featuring a buttery graham cracker crust, velvety cream cheese filling, and a vibrant huckleberry topping. Perfect for parties, summer desserts, or easy make-ahead treats.
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- 5 tbsp melted butter
- 2 tbsp sugar (optional)
Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
Huckleberry Topping:
- 2 cups fresh or frozen huckleberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Mix graham cracker crumbs, melted butter, and sugar; press into a springform pan. Chill 30 min.
- Beat softened cream cheese with powdered sugar and vanilla until smooth.
- Fold in whipped cream gently for a light, airy filling.
- Pour filling over crust; smooth with a spatula.
- Prepare huckleberry sauce: simmer berries, sugar, and lemon juice until thick; cool.
- Spread or swirl sauce over cheesecake filling.
- Chill 6–8 hours or overnight before serving.
Notes
- Can substitute crust with gluten-free cookies or almond flour.
- Frozen huckleberries work year-round; thaw and drain before use.
- Add lemon zest or white chocolate for variations.
- For mini cheesecakes, divide filling into ramekins.
Nutrition
- Serving Size: 1 slice
- Calories: 380kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg