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berry cheesecake with a slice removed
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5 from 6 votes

Berry Cheesecake (huckleberry or blueberry)

A delicous, no-bake cheesecake, layered with a berry filling.
Prep Time45 mins
Cook Time15 mins
Chill Time3 hrs
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 383kcal

Equipment

  • Deep Pie Dish Pan
  • Mixer

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

  • 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.

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

Cheesecake Batter

  • 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.

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.

Nutrition

Serving: 1slice | Calories: 383kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 107mg | Fiber: 1g | Sugar: 30g