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No-Bake Huckleberry Cheesecake

A rich and creamy no-bake cheesecake featuring fresh huckleberries, all atop a delicious chocolate crust.

Ingredients

Scale
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup sugar
  • 0.5 cup butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 1 cup huckleberries (fresh or pureed)
  • 1 tablespoon lemon juice

Instructions

  1. Combine Ingredients: In a mixing bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until everything is evenly coated and crumbly.
  2. Press into Pan: Pour the mixture into a 9-inch springform pan. Use the back of a measuring cup or your fingers to firmly press the crumbs into the bottom and a little up the sides of the pan.
  3. Chill the Crust: Pop the crust into the refrigerator for at least 30 minutes to set.
  4. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
  5. Add Powders: Gradually mix in the powdered sugar and vanilla extract, continuing to beat until well combined.
  6. Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  7. Fold It Together: Gently fold the whipped cream into the cream cheese mixture with a spatula.
  8. Add Huckleberries: Fold in the huckleberries and lemon juice until just combined.
  9. Fill the Crust: Spoon the filling into the chilled crust, smoothing the top with a spatula.
  10. Chill to Set: Cover the pan with plastic wrap and chill for at least 4 hours.
  11. Release and Slice: Run a knife around the edge of the springform pan, then release and remove the outer ring.
  12. Garnish (Optional): Garnish each piece with a dollop of whipped cream and fresh huckleberries.

Notes

Best served chilled. You can customize with other berries or flavors if desired.

Nutrition

Keywords: no-bake cheesecake, huckleberry, dessert, summer, quick dessert