Easy No-Bake Huckleberry Cheesecake Recipe

Ingredients

• 1 (14.4 ounce) package graham crackers, crushed
• 0.5 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 cup white sugar
• 1 cup white sugar
• 0.75 cup water
• 2 tablespoons cornstarch
• 1 pinch salt
• 0.25 cup mashed huckleberries
• 1 teaspoon lemon juice
• 1 teaspoon red food coloring
• 1 cup huckleberries

Instructions

1. Combine graham cracker crumbs and melted butter in a bowl until moistened. Press firmly into the bottom of a 9x13 inch baking pan to form the crust.
2. In a separate bowl, combine cream cheese, whipped topping, and 1 cup of sugar. Mix until smooth and creamy, then spread evenly over the graham cracker crust.
3. In a saucepan, combine 1 cup of sugar, water, cornstarch, and a pinch of salt over medium heat. Cook, stirring constantly, until the mixture becomes clear, about 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and a few drops of red food coloring. Simmer until the huckleberry topping thickens, approximately 5 minutes.
4. Carefully spread the cooled huckleberry mixture evenly over the cream cheese layer. Scatter 1 cup of whole huckleberries on top for garnish.

Nutrition

• Calories: 574 kcal
• Fat Content: 31 g
• Fiber Content: 1 g
• Sugar Content: 52 g
• Sodium Content: 392 mg
• Protein Content: 6 g
• Cholesterol Content: 61 mg
• Carbohydrate Content: 70 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g