Berry Cheesecake (huckleberry or blueberry)
A delicous, no-bake cheesecake, layered with a berry filling.
Servings: 10 slices
- 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.
Serving: 1slice | Calories: 383kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 107mg | Fiber: 1g | Sugar: 30g