Indulge in the flavors of summer with this delightful no-bake huckleberry cheesecake. Made with a buttery graham cracker crust and a creamy huckleberry filling, this cheesecake is both easy to make and bursting with fruity goodness. With a preparation time of just 30 minutes, this recipe is perfect for any occasion. Serve it chilled and watch as your guests rave about this delectable dessert. Get ready to satisfy your sweet tooth with this lip-smacking no-bake huckleberry cheesecake.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1 cup huckleberries
- 2 tablespoons lemon juice
- 1 cup sugar
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Directions
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a blender or food processor, blend huckleberries and lemon juice until smooth. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add in the huckleberry mixture and vanilla extract. Mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
- Once chilled and set, remove the sides of the springform pan. Serve the cheesecake chilled and garnish with additional huckleberries, if desired.
