No Bake Huckleberry Cheesecake Recipes

HUCKLEBERRY CHEESECAKE

Steps:

• Mix graham cracker crumbs and butter together in a bowl until crumbs are evenly moistened. Press over the bottom of a 9x13-inch baking pan to make a crust.
• Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
• Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat; cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes.
• Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.

HUCKLEBERRY CHEESECAKE

Steps:

• Pulse graham crackers in a food processor to create fine crumbs. Alternatively, you can crush the crackers in a zip-top bag with a rolling pin.
• Transfer the graham cracker crumbs to a medium bowl and add the sugar and melted butter. Mix well until fully combined.
• Using a flat-bottomed measuring cup or glass, press the crumb mixture into the bottom and sides of a springform pan.
• Bake at 375 degrees for 8 minutes. Remove from the oven and reduce the oven temperature to 325 degrees and open the oven door until it has cooled to 325.
• If the crust has fallen or crumbled then while it is still warm use the measuring cup to press back against the sides.
• Wrap the outside of a springform pan with a double layer of heavy-duty aluminum foil.
• Pour water into a large stock pan or tea kettle and bring to a boil.
• Using an electric mixer, beat cream cheese for 1 minute. Add sugar and continue beating for 3 minutes. Scrape the sides and bottom of the bowl.
• Add flour and mix until incorporated. Add vanilla and lemon juice and beat on low speed until combined.
• Add the eggs and egg yolks, one at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.
• Mix sour cream into the mixture, using low speed. It should be fully mixed into the batter but you do not want to beat it at this point, or overmix.
• Pour the cheesecake batter over the graham cracker crust and use a spoon or spatula to smooth the batter.
• Place the cheesecake into a roasting pan. Pour the boiling water into the pan until it reaches 1-inch up the sides of the pan.
• Bake the cheesecake at 325 degrees for 90-100 minutes, or until the cheesecake has set. The edges should be slightly puffed and the middle of the cheesecake will still be jiggly.
• Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
• Remove from the oven and discard the foil. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and place in the refrigerator for at least 8 hours, or overnight.
• Place huckleberries, sugar, and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes.
• In a small bowl, make a slurry of cornstarch and lemon juice, mixing together until smooth.
• Stir the cornstarch slurry into the huckleberries and cook an additional 1-2 minutes, until thickened, then remove from the stove and cool to room temperature.
• When ready to serve, remove the outer ring from the springform pan and pour the huckleberry topping over the top of the cheesecake.
• Fill a tall glass with hot water. Dip a sharp knife into the water, then slice the cheesecake. After each cut, dip back into the water and wipe it with a towel so that each cut into the cheesecake begins with a clean knife.

NO-BAKE HUCKLEBERRY CHEESECAKE

Steps:

• Mix graham crackers and butter together in a bowl and pat crust into the bottom of a 9x13-inch baking pan.
• Mix cream cheese, whipped topping, powdered sugar, and vanilla extract together with an electric mixer. Spread filling over the crust.
• 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.
• 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.
• Refrigerate cheesecake until berries cool, about 3 hours.