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I am extremely lucky to live in an area that produces huckleberries. One of my favorite summer activities is driving to the mountains to pick huckleberries.
Fresh or frozen blueberries can also be used to make the topping on this cheesecake if you aren’t able to get your hands on huckleberries. I’ve also made the topping with raspberries instead of huckleberries. Or you can use any canned fruit pie filling on top for a quick dessert. I’ve used canned cherry, peach, blueberry, and lemon pie filling. It’s always good but my family loves huckleberry the most.
I used a pre-made graham cracker pie crust for this because I was sending it home with my son and wanted it to have a lid and a pan that he wouldn’t need to return. When using a pre-made crust, I prefer to cook them according to the package directions, they are less crumbly that way and I think they taste better. You can make your own crust with this simple recipe – Graham Cracker Crust.
This was a hard recipe for me to put into writing. I don’t follow a recipe when I make it, so it’s not always exactly the same.
For the cheesecake, you will need 1- Graham Cracker Pie Crust, an 8-ounce brick of softened cream cheese, an 8-ounce tub of frozen whipped topping (thawed), and 1/2 cup of powdered sugar. Sometimes I make this with 1/4 cup granulated sugar instead of powdered sugar, they are both good but the powdered sugar mixes in a little more smoothly. With electric beaters mix the cream cheese and sugar until smooth, add the vanilla extract (optional). Fold in the whipped topping. Spoon into the pie crust and spread evenly.
I’ve never measured the ingredients for the Huckleberry topping, I usually just eyeball it and taste as I go. If it’s not sweet enough, I add more sugar if it’s not thick enough add more cornstarch, too thick or too sweet add more berries or water. I usually use frozen huckleberries, but fresh ones work just as well. You may need to add a little more water when using fresh berries because frozen berries release more liquid when they are cooked. Huckleberries are tarter than blueberries, so if you use blueberries you may want to adjust the amount of sugar to your taste.
In a medium saucepan, mix together the huckleberries, sugar, cornstarch, salt, and water. Cook over medium/low heat stirring frequently, breaking up some of the berries while you stir to release more flavor. Cook until the mixture simmers and thickens usually only takes a couple of minutes. Refrigerate for a few hours before serving.
- 1 graham cracker crust
- 1 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 8 oz tub whipped topping (thawed)
- 1 tsp vanilla extract (optional)
- 1½ cups huckleberries
- ¼ cup granulated sugar (add more if the berries are really tart)
- 1 Tbsp cornstarch
- 1 pinch of salt
- 2 Tbsp cold water
- With an electric mixer beat cream cheese and sugar until smooth and creamy. Mix in vanilla (optional) and fold in the whipped topping. Spoon into the graham cracker crust. Refrigerate.
- In a medium saucepan, mix together huckleberries, sugar, cornstarch, salt, and water.
- Cook over medium/low heat stirring frequently breaking up some of the berries until the mixture simmers and thickens. Let cool slightly before spreading it on top of the cheesecake. Refrigerate for a couple of hours before serving.