No-Bake Huckleberry Cheesecake recipe

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Ingredients

1 individual package chocolate graham crackers, crushed
1 stick unsalted butter, melted
1 (8 ounce) package cream cheese, softened
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 cup powdered sugar
1 teaspoon vanilla extract
3 cups huckleberries
¼ cup apple juice
1 cup white sugar
3 tablespoons cornstarch

Nutrition Info

320 calories
carbohydrate: 42.1 g
cholesterol: 35 mg
fat: 16 g
fiber: 0.9 g
protein: 2.3 g
saturatedFat: 10.3 g
servingSize: -
sodium: 133.2 mg
sugar: 32 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix graham crackers and butter together in a bowl and pat crust into the bottom of a 9x13-inch baking pan.

  2. Mix cream cheese, whipped topping, powdered sugar, and vanilla extract together with an electric mixer. Spread filling over the crust.

  3. Crush 1 cup huckleberries in a bowl with a potato masher. Add apple juice and cook in a saucepan over low heat for 2 minutes.

  4. Mix sugar and cornstarch in another bowl. Stir slowly into the hot berry mixture. Bring to a boil, stirring constantly. Cook and stir until thick, about 15 minutes. Add remaining berries. Pour mixture over the filling.

  5. Refrigerate cheesecake until berries cool, about 3 hours.

Recipe Yield

1 9x13-inch cheesecake

Recipe Note

The best huckleberry dessert ever. It is a no-bake, cheesecake dessert that hooked this midwestern girl on huckleberries. Passed down from Mama Marchbanks.

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