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Huckleberry Cheesecake

Course: Dessert
Servings: 8
Calories: 106kcal

Ingredients

  • 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)

Huckleberry Topping

  • 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

Instructions

  • 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.

Huckleberry Topping

  • 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.

Nutrition

Serving: 1slice | Calories: 106kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Sodium: 100mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 0.2IU | Calcium: 6mg | Iron: 1mg