Print

Creamy No-Bake Huckleberry Cheesecake Bars

no bake huckleberry cheesecake bars - featured image
Print Recipe

A quick and easy no-bake cheesecake bar recipe featuring a buttery graham cracker crust, creamy cheesecake filling, and a tangy huckleberry topping. Perfect for summer dessert without heating up the kitchen.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (240ml) heavy cream
  • 3/4 cup (90g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup (150g) fresh or frozen huckleberries (or blueberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated and look like wet sand. Press the mixture firmly into the bottom of your lined 8×8-inch pan, creating an even layer. Chill in the fridge while preparing the filling (about 10 minutes).
  2. Make the cheesecake filling: Beat the softened cream cheese in a large bowl with an electric mixer until creamy and smooth, about 2-3 minutes. Add powdered sugar, vanilla extract, and lemon juice, and mix until fully combined.
  3. Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes. Be careful not to overwhip.
  4. Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the mixture light and airy.
  5. Spread filling onto crust: Remove the crust from the fridge and evenly spread the cheesecake filling over it, smoothing the top with a spatula. Chill for at least 20-30 minutes.
  6. Prepare the huckleberry topping: In a small saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries release their juice and sugar dissolves, about 5-7 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and let cool slightly.
  7. Top the cheesecake bars: Spoon the warm (not hot) huckleberry topping evenly over the chilled cheesecake filling. Return to the fridge and chill for at least 2 hours or until fully set.
  8. Serve: Lift the cheesecake bars out of the pan using parchment paper edges. Cut into squares with a sharp knife dipped in hot water for clean slices. Serve chilled.

Notes

Use softened cream cheese at room temperature to avoid lumps. Whip heavy cream to stiff peaks but do not overwhip. Fold whipped cream gently into cream cheese mixture to keep it airy. Chill bars for at least 2 hours or overnight for best results. Dip knife in hot water before slicing for clean cuts. If huckleberry sauce is too runny, add more cornstarch slurry and cook longer; if too thick, add water or lemon juice.

Nutrition

Keywords: no-bake cheesecake, huckleberry cheesecake bars, summer dessert, easy cheesecake bars, no oven dessert, creamy cheesecake, berry topping

Find it online: https://vexifood.com/creamy-no-bake-huckleberry-cheesecake-bars-easy-recipe-for-perfect-summer-dessert/