Description
This No Bake Huckleberry Cheesecake is the ultimate summer dessert. Creamy Philadelphia filling meets sweet-tart huckleberry compote over a buttery graham crust — no oven required!
Ingredients
1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ cup unsalted butter, melted
16 oz Philadelphia cream cheese, softened
1 cup powdered sugar
2 tbsp lemon juice
1 tsp vanilla extract
1 ½ cups cold heavy whipping cream
2 cups fresh or frozen huckleberries
⅓ cup granulated sugar
2 tbsp lemon juice (for topping)
1 tbsp cornstarch
2 tbsp water
Instructions
1. In a bowl, mix graham cracker crumbs and brown sugar. Add melted butter and stir until evenly combined. Press into the bottom of a springform pan and chill.
2. In another bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until creamy.
3. Whip cold heavy cream until stiff peaks form. Gently fold into cream cheese mixture.
4. Pour the filling over the chilled crust and smooth the top. Chill in the fridge for at least 6 hours.
5. In a saucepan, combine huckleberries, sugar, lemon juice, and water. Bring to a simmer.
6. Dissolve cornstarch in a little water and stir into the berry mixture. Cook until thickened, then cool.
7. Once cheesecake is firm, spoon cooled huckleberry topping over it.
8. Slice, serve, and enjoy!
Notes
To make mini cheesecakes, divide the crust and filling into cupcake liners or jars.
Substitute blueberries or blackberries if huckleberries are unavailable.
To freeze, wrap the chilled cheesecake and freeze for up to 2 months. Thaw in fridge overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 24g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg