Berry Cheesecake​ (Huckleberry or Blueberry)

Berry Cheesecake​ (Huckleberry or Blueberry)

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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 mind has been changed.

berry cheesecake slice on  a white plate

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.”

huckleberry cheesecake four corners restaurant

Recipe Adjustments

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!

Ingredient Adjustments

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

Crust

  • 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.

Berry Topping

  • 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 mix into the whipped cream.

Assembly

  • 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.
berry cheesecake with a slice missing

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berry cheesecake slice being eaten

You may also enjoy the following recipes: Kahlua Cheesecake, Limoncello Cheesecake, Chokecherry Syrup, and Loquat Cheesecake.

5 from 4 votes
berry cheesecake with a slice removed
Berry Cheesecake (huckleberry or blueberry)
Prep Time
45 mins
Cook Time
15 mins
Chill Time
3 hrs
 

A delicous, no-bake cheesecake, layered with a berry filling.

Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Hilda Sterner
Ingredients
Crust
  • 1 cup flour
  • ¼ cup brown sugar
  • ½ cup ground walnuts
  • ¼ tsp. cinnamon
  • ¼ tsp. cardamom
  • tsp. salt
  • 4 T. butter
Berry Topping
  • ½ cup sugar
  • 2 T. cornstarch
  • tsp. cinnamon
  • tsp. cardamom
  • cup water
  • cups huckleberries
  • 1 tsp. lemon juice
cheesecake Batter
  • 2 tsp. vanilla (divided)
  • 1 cup cold heavy whipping cream (or Cool Whip)
  • 3 T. powdered sugar
  • 8 oz cream cheese
  • ½ cup sugar
Instructions
Crust
  1. Preheat oven to 350 degrees F.

  2. Combine flour, brown sugar, walnuts, and spices in a medium-sized bowl.

  3. Cut in butter until the mixture is crumbly.

  4. Press into a deep pie dish and bake for 12 minutes, or until browned.

Berry Topping
  1. Combine sugar, cornstarch, and spices in a saucepan. Add water and stir until smooth.

  2. Add berries and lemon juice, and bring to a boil.

  3. Cook and stir for a few minutes or until thickened.Set aside to cool.

Cheesecake Batter
  1. Place mixing bowl and whisk in the freezer for ten minutes.

  2. Add cold whipping cream, 1 teaspoon vanilla, and powdered sugar to a cold mixing bowl.

  3. Beat on low speed, then increase to medium-high until soft peaks form.

  4. Removed whipped cream from bowl and wipe clean.

  5. Beat softened cream cheese, sugar, and 1 teaspoon vanilla until fluffy.

  6. Fold cream cheese mix into the whipped cream.

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

  2. Refrigerate for at least 4 hours until set.



7 thoughts on “Berry Cheesecake​ (Huckleberry or Blueberry)”

  • 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!

  • 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.

  • 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!

  • 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!

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