Berry Cheesecake​ (Huckleberry or Blueberry)

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.

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."

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.

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

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. 

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

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.

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.

Berry Pie Assembly

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

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

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.

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