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    You Are Here Home » Sweets Recipes

    Published: Aug 28, 2019 Updated: Jul 15, 2021 by Hilda Sterner | This post may contain affiliate links 11 Comments

    Berry Cheesecake​ (Huckleberry or Blueberry)

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    berry cheesecake slice being eaten

    A delicious no-bake Berry Cheesecake made with layered berries and and a cream cheese-whipped cream filling. When it comes to no-bake cheesecakes, I'm usually not a big fan. I prefer the more dense texture of baked cheesecakes like my Loquat Cheesecake, for example. But then I tried this Berry Cheesecake (or Huckleberry Cheesecake to be exact), let's just say my mind has been changed.

    berry cheesecake slice on  a white plate

    About This Recipe

    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.

    My neighbor, Neil, 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 its 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, but it also tasted almost identical to "That Huckleberry Recipe."

    huckleberry cheesecake four corners restaurant

    How to Make This Recipe

    Preheat oven to 350-degrees F.

    Begin by making the crust, or use a pre-made graham cracker crust.

    Pie Crust

    1. Combine flour, brown sugar, walnuts, and spices. Cut in butter until crumbly.

    pie crust crumbs

    2. Press into a pie dish. Bake for 12 minutes, or until nicely browned.

    pie crust unbaked

    Huckleberry Topping

    Now, let's make the berry topping.

    1. Combine sugar, cornstarch, and spices in a saucepan. Add water and stir until smooth, then add the berries and lemon juice. Bring to a boil. 

    huckleberry topping in a pot

    2. Simmer for a few minutes or until thickened, then set aside to cool.

    huckleberry pie topping

    Cream Cheese Batter

    Finally, we need to prepare the cream cheese batter.

    1. Add cold whipping cream, vanilla, and powdered sugar to a cold mixing bowl. Beat at low speed, then increase to medium-high until soft peaks form.

    whipped cream stuck in whisk

    2. Remove whipped cream from the mixing bowl and wipe clean. Add softened cream cheese, sugar, and vanilla. Beat until fluffy, then fold the cream cheese mix into the whipped cream.

    cream cheese and whipped cream in a bowl

    Berry Pie Assembly

    1. Layer cream cheese mixture and berry mixture in cooled crust, ending with the berries on top.

    • pie crust covered with whipped cream
    • huckleberry cheesecake
    • layered berry cheesecake with whipped cream
    • berry cheesecake

    2. Refrigerate for at least 4 hours, or until set.

    huckleberry cheesecake

    Adjustments I made to the original recipe

    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

    Recipe Expert Tips

    • 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.
    berry cheesecake with a slice missing

    Related Recipes

    • Huckleberry Cheesecake with a Brownie Crust
    • "Be My Huckleberry" Pie Recipe
    • Loquat Cheesecake and Other Loquat Recipes
    • Limoncello Cheesecake

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    berry cheesecake with a slice removed on a plate next to it

    Berry Cheesecake (huckleberry or blueberry)

    A delicous, no-bake cheesecake, layered with a berry filling.
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Chill Time: 3 hours
    Servings: 10 slices
    Calories: 383kcal
    Author: Hilda Sterner

    Equipment

    • Deep Pie Dish Pan
    • Mixer

    Ingredients

    Cheesecake Crust

    • 1 cup flour
    • ¼ cup brown sugar
    • ½ cup ground walnuts
    • ¼ teaspoon cinnamon
    • ¼ teaspoon cardamom
    • ⅛ teaspoon salt
    • 6 tablespoon butter (unsalted)

    Berry Topping

    • ½ cup sugar
    • 2 tablespoon cornstarch
    • ⅛ teaspoon cinnamon
    • ⅛ teaspoon cardamom
    • ⅓ cup water
    • 2½ cups huckleberries
    • 1 teaspoon lemon juice

    Cheesecake Batter

    • 2 teaspoon vanilla (divided)
    • 1 cup cold heavy whipping cream (or Cool Whip)
    • 3 tablespoon powdered sugar
    • 8 ounce cream cheese
    • ½ cup sugar

    Instructions

    Cheesecake Crust

    • Preheat oven to 350 degrees F.
    • 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.

    Berry Topping

    • Combine sugar, cornstarch, and spices in a saucepan. Add water and stir until smooth, then add the berries and lemon juice. Bring to a boil. 
    • Simmer for a few minutes or until thickened, then set aside to cool.

    Cheesecake Batter

    • Add cold whipping cream, vanilla, and powdered sugar to a cold mixing bowl. Beat at low speed, then increase to medium-high until soft peaks form.
    • Remove whipped cream from the mixing bowl and wipe clean. Add softened cream cheese, sugar, and vanilla. Beat until fluffy, then fold the cream cheese mix into the whipped cream.

    Assembly

    • Layer cream cheese mixture and berry mixture in cooled crust, ending with the berries on top.
    • Refrigerate for at least 4 hours until set.

    Notes

    • 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.

    Nutrition

    Serving: 1slice | Calories: 383kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 107mg | Fiber: 1g | Sugar: 30g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    • Canning Apple Pie Filling

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    1. Kathy Fisher says

      October 05, 2019 at 5:20 am

      Living in huckleberry country I've tried many different huckleberry pies. And, this is by far the best.

      Reply
    2. Kourtney Reynolds says

      October 04, 2019 at 11:06 pm

      5 stars
      I still dream about this cheesecake! I tasted it, fresh from Hilda's Montana kitchen, loaded with huckleberries! It was sweet but not too sweet, a great crust that melted in your mouth, not too heavy, not too light. Perfection! I may have snuck out of bed for a midnight snack of it, if Winston was not on guard. Devine! Would not have guessed this was a no-bake cheesecake. I am planning to make this, but using blueberries since huckleberries are nowhere to be found. Thank you Hilda!

      Reply
    3. SHALA CARTER says

      September 01, 2019 at 12:08 am

      Now, this looks like something I could handle. 🙂 Making cheesecake is one of my favorite things to do; although my Dad always griped because I made the crust "too thick." There is no such thing as graham cracker crust that is too thick!

      Reply
    4. Tami Hastings says

      August 30, 2019 at 8:06 am

      5 stars
      I have to brag! I was privileged to be able to enjoy this pie 1st hand , when I was visiting Hilda and my brother! It is sooo YUMMY! My waistline is proof that everything Hilda makes is YUMMY! Love you Hilda, you are perfect in every way!

      Reply
      • HildaSterner says

        August 30, 2019 at 11:23 am

        Haha, I've reached Winston status? Awesome! Glad you enjoyed it, sis. Come back soon!XO

        Reply
    5. Kathy Fisher says

      August 29, 2019 at 6:05 pm

      5 stars
      This is my new favorite huckleberry dessert. I made it with whipping cream - do yourself a favor and use the real thing. And I love the combination of cream cheese and whipped cream - yum. It is soooo good. And the crust is amazing. I will use this crust recipe with other desserts. I am done with graham cracker crust. Sadly I am out of huckleberries for this season. But, there's always blueberries - just not quite as good. Thank you Hilda for this great recipe. It's a taste of heaven. I highly recommend it.

      Reply
      • HildaSterner says

        August 29, 2019 at 6:15 pm

        Thanks, Kathy, I appreciate the review! Like I keep telling you and Kelly, come over for a slice before it's gone! 😉

        Reply
        • Caroline says

          July 19, 2021 at 8:50 am

          5 stars
          Oh my gosh!! The best tasting huckleberry cheesecake I've ever had. All I can say is WOW! The cheesecake was so smooth and melts in your mouth! Very Happy Happy Mouth!

          Reply
          • Hilda Sterner says

            July 19, 2021 at 9:17 am

            Thanks, Caroline! I appreciate the review and am glad you enjoyed it! 😘

            Reply
    6. Kelly Methey says

      August 29, 2019 at 10:48 am

      5 stars
      I love, love, love this cheesecake! It is crazy delicious, creamy and oh so rich. I am now dreaming of it and must make it. I guess I will take a trip to the mountain top to gather huckleberries, if the bears haven’t eaten them all!
      Thank you, Hilda, for another fantastic recipe!

      Reply
      • HildaSterner says

        August 29, 2019 at 10:49 am

        Girl, come on over and bring Kathy. Quick, before Scott eats it all!

        Reply

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