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This image shows a fully assembled huckleberry cheesecake with a golden graham cracker crust, creamy cheese layer, and vibrant huckleberry topping, garnished with whole berries for a fresh, delicious dessert.

Huckleberry Cheesecake Recipe

This huckleberry cheesecake features a buttery graham cracker crust layered with creamy cream cheese filling and a tangy huckleberry topping. Finished with whole huckleberries for added texture, it’s a deliciously refreshing dessert with a vibrant berry twist.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 574 kcal

Equipment

  • Mixing bowls
  • Whisk
  • 9x13 inch baking pan
  • Saucepan
  • Spatula

Ingredients
  

Filling

  • 1 cup white sugar
  • 2 packages of cream cheese, softened
  • 1 container frozen whipped topping (such as Cool Whip), thawed

Crust

  • 1 package graham crackers, crushed  
  • ½ cup butter melted

Topping

  • ¾ cup water
  • 1 cup huckleberries
  • 2 tbsp cornstarch
  • 1 tsp lemon juice
  • 1 pinch salt
  • 1 tsp red food coloring (Optional)
  • 1 cup white sugar
  • ¼ cup mashed huckleberries

Instructions
 

  • Combine graham cracker crumbs and melted butter in a bowl, mixing until the crumbs are fully coated.
    This image shows crushed graham crackers being mixed with melted butter in a large mixing bowl, creating the buttery crust base for the huckleberry cheesecake.
  • Press the mixture firmly into the bottom of a 9x13-inch baking pan to form a crust.
  • In a separate bowl, blend cream cheese, whipped topping, and 1 cup of sugar until smooth and creamy.
    This image shows softened cream cheese, sugar, and whipped topping being mixed together in a large bowl, creating a smooth and creamy filling for the cheesecake.
  • Spread this mixture evenly over the crust.
    This image shows graham cracker mixture being pressed evenly into the bottom of a 9x13-inch baking pan, forming the crust for the huckleberry cheesecake.
  • In a saucepan over medium heat, mix 1 cup of sugar, water, cornstarch, and salt, cooking and stirring until the mixture turns clear, about 3 to 5 minutes.
    This image shows huckleberries, water, cornstarch, and sugar being stirred in a saucepan over medium heat, cooking into a thick and tangy topping for the cheesecake.
  • Add mashed huckleberries, lemon juice, and optional red food coloring, then simmer until the mixture thickens, approximately 5 minutes.
  • Spread the huckleberry mixture over the cream cheese layer and sprinkle whole huckleberries on top.
    This image shows the thick huckleberry topping being spread evenly over the creamy cheesecake layer in the baking pan, with whole huckleberries sprinkled on top.

Notes

  • Chill before serving for a refreshing treat, if desired.