Go Back
Huckleberry Cheesecake Recipe

Huckleberry Cheesecake

A creamy, rich cheesecake topped with sweet-tart huckleberries, perfect for special occasions or a decadent dessert at home. This recipe combines a buttery crust, smooth cheesecake filling, and a vibrant huckleberry topping for a visually stunning and delicious treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
  • For the cheesecake filling:
  • 24 oz 3 packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ¼ cup heavy cream
  • For the huckleberry topping:
  • 1 ½ cups fresh or frozen huckleberries
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch optional, for thickening

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer or Hand Whisk
  • Spatula
  • Saucepan (for huckleberry topping, optional)
  • Measuring cups and spoons
  • Parchment paper

Method
 

  1. Prepare the crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  2. Make the filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing gently. Stir in sour cream and heavy cream until combined. Pour over cooled crust.
  3. Bake the cheesecake: Bake for 50–60 minutes, until the center is almost set. Turn off oven and leave cheesecake inside for 1 hour to prevent cracking. Cool completely.
  4. Prepare the topping: In a small saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat until berries release juice. Optional: Mix cornstarch with 1 tbsp water and add to thicken. Cool slightly.
  5. Assemble: Pour huckleberry topping over cooled cheesecake. Refrigerate at least 4 hours, preferably overnight, before serving.
    Huckleberry Cheesecake Recipe

Notes

  • For a no-bake version, skip the oven steps and chill the cheesecake filling in the fridge until set.
  • Use fresh huckleberries for the best flavor; frozen works too.
  • Cheesecake can be stored in the fridge for up to 5 days.
  • Add a dollop of whipped cream when serving for extra indulgence.
  • Huckleberry Cheesecake Recipe