No Bake Huckleberry Cheesecake: Creamy, Easy & Bursting with Berry Flavor
A creamy no bake huckleberry cheesecake made with a graham cracker crust, silky cream cheese filling, and a vibrant wild huckleberry topping.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tbsp melted butter
- 2 tbsp sugar
For the Filling:
- 16 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Huckleberry Topping:
- 1 ½ cups fresh or frozen huckleberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- 1. Mix graham crumbs, sugar, and butter. Press into a springform pan and chill.
- 2. Beat cream cheese, sugar, and vanilla until smooth.
- 3. Whip cream to soft peaks. Gently fold into the cream cheese mixture.
- 4. Spread filling over crust. Cover and chill for 6–8 hours.
- 5. Cook huckleberries with sugar and lemon juice for 5–7 minutes.
- 6. Stir in cornstarch slurry and cook until thick. Cool completely.
- 7. Spoon topping over chilled cheesecake before serving.
Notes
Use full-fat cream cheese for best texture.
Let cheesecake set overnight for clean slices.
Mini cheesecakes set faster and are great for parties.
Topping can be made 3 days in advance and refrigerated.