It seems like recently I’ve been baking a lot of cheesecakes. I mean, can you really blame me? They’re certainly everyone’s favorite. But then there are no-bake cheesecakes; usually, I’m not a big fan. I prefer the more dense texture of baked cheesecakes instead. But then I tried this Berry Cheesecake! Let’s just say my
I’m calling this a “Berry” Cheesecake, but the original recipe uses huckleberries. I realize that huckleberries are not available to everyone, especially my San Diego and Chicago friends and family.
Huckleberries are also super expensive. A local market here in Montana is selling them for $18 for a quart-size bag. It’s not even a full bag for crying out loud! So by all means, use blueberries as an alternative.
The Orign of this Berry Cheesecake Recipe
My neighbor, Neil, who I spoke of in my Huckleberry Pie recipe, mentioned a huckleberry cheesecake that his wife Gail makes. This was while we were huckleberry picking on Mt. Marston. No, I won’t tell you the exact location, so don’t ask!
Neil affectionately nicknamed this huckleberry Cheesecake “Huckleberry Delight.” I love that name, don’t you? When I asked Gail for the recipes, she told me to google “That Huckleberry Recipe.”
According to the contributor, Just Janie, her sister, Suzie, found the recipe in a Twisp/Methow Valley WA newspaper in the 1980s, or even earlier. So I’m not sure who to give the credit to for this amazingly delicious berry cheesecake, but whoever you are, THANK YOU!
I think this recipe has made it’s rounds. As a matter of fact, last week, after church, I had a slice of huckleberry cheesecake at a local restaurant called “Four Corners.” Not only was it delicious, it tasted almost identical to the original “That Huckleberry Recipe.”
After printing the original recipe, somehow I failed to see the part where you needed a 9″ x 13″ dish to bake the cheesecake in. In my mind, cheesecake has to be round. As a result, I had so much filling! I filled the first round pie pan, then the second, and even filled six Keebler Mini Pie Crusts! And yes, I still had more filling leftover. It finally dawned on me what the issue was.?
After that first fail, I altered the portions to make it enough for one regular-sized berry cheesecake. I also took Gail’s suggestion and layered the berry filling in-between layers of the cream cheese/whipped cream mix. Gail mentioned that it was prettier to cut into, and I totally agree!
Besides layering the cream cheese filling and the berry filling, I made the following adjustments.
- I added a small amount of cardamom and cinnamon both to the berry filling and to the crust.
- The original recipe did not have lemon juice in the berry filling, so I added 1 teaspoon of freshly squeezed lemon juice.
- To make the whipped cream, I first placed the mixing bowl and whisk in the freezer for ten minutes.
- I added some powdered sugar and vanilla to the whipped cream before mixing it.
- The berry filling was not enough in my opinion, so I increased the amount of berries
Berry Cheesecake Shortcuts
Although this berry pie is very simple to prepare, I’d like to give you a few suggestions if you’re short on time and need to cut corners.
- Instead of making your own crust, use a premade cheesecake crust, such as Honey Made Graham Cracker Crust. Similar crusts come in many great flavors like chocolate, shortbread, and pecan.
- Another way to save time is to use whipped topping instead of making your own whipped cream from scratch.
- If you’re in a real hurry, you can skip layering the cream cheese and berry filling. Simply pour the cream cheese filling into the prepared crust and top with the cooled berry filling.
Direction for Making Berry Cheesecake
- Combine flour, brown sugar, walnuts, and spices.
- Cut in butter until crumbly.
- Press into a pie dish.
- Bake for 12 minutes, or until nicely browned.
- Or use pre-made graham cracker crust.
- Combine sugar, cornstarch, and spices in a saucepan.
- Add water and stir until smooth.
- Add berries and lemon juice and bring to a boil.
- Simmer for a few minutes or until thickened.
Cream Cheese Batter
- Add cold whipping cream, vanilla, and powdered sugar to a cold mixing bowl.
- Beat on low speed, then increase to medium-high until soft peaks form.
- Beat softened cream cheese, sugar, and vanilla until fluffy.
- Fold cream cheese
mixinto the whipped cream.
- Layer cream cheese mixture and berry mixture in cooled crust.
- End with the berries on top.
- Refrigerate for at least 3 hours, or until set.
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A delicous, no-bake cheesecake, layered with a berry filling.
- 1 cup flour
- ¼ cup brown sugar
- ½ cup ground walnuts
- ¼ tsp. cinnamon
- ¼ tsp. cardamom
- ⅛ tsp. salt
- 4 T. butter
- ½ cup sugar
- 2 T. cornstarch
- ⅛ tsp. cinnamon
- ⅛ tsp. cardamom
- ⅓ cup water
- 2½ cups huckleberries
- 1 tsp. lemon juice
- 2 tsp. vanilla (divided)
- 1 cup cold heavy whipping cream (or Cool Whip)
- 3 T. powdered sugar
- 8 oz cream cheese
- ½ cup sugar
Preheat oven to 350 degrees F.
Combine flour, brown sugar, walnuts, and spices in a medium-sized bowl.
Cut in butter until the mixture is crumbly.
Press into a deep pie dish and bake for 12 minutes, or until browned.
Combine sugar, cornstarch, and spices in a saucepan. Add water and stir until smooth.
Add berries and lemon juice, and bring to a boil.
Cook and stir for a few minutes or until thickened.Set aside to cool.
Place mixing bowl and whisk in the freezer for ten minutes.
Add cold whipping cream, 1 teaspoon vanilla, and powdered sugar to a cold mixing bowl.
Beat on low speed, then increase to medium-high until soft peaks form.
Removed whipped cream from bowl and wipe clean.
Beat softened cream cheese, sugar, and 1 teaspoon vanilla until fluffy.
Fold cream cheese mix into the whipped cream.
Layer cream cheese mixture and berry mixture in cooled crust, ending with the berries on top.
Refrigerate for at least 4 hours until set.