No-Bake Huckleberry Cheesecake recipe
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Ingredients
- 1 individual package chocolate graham crackers, crushed 1 stick unsalted butter, melted 1 (8 ounce) package cream cheese, softened 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed 1 cup powdered sugar 1 teaspoon vanilla extract 3 cups huckleberries ¼ cup apple juice 1 cup white sugar 3 tablespoons cornstarch
Nutrition Info
- 320 caloriescarbohydrate: 42.1 gcholesterol: 35 mgfat: 16 gfiber: 0.9 gprotein: 2.3 gsaturatedFat: 10.3 gservingSize: -sodium: 133.2 mgsugar: 32 gtransFat: : -unsaturatedFat: : -
Directions No-Bake Huckleberry Cheesecake
Directions
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Mix graham crackers and butter together in a bowl and pat crust into the bottom of a 9x13-inch baking pan.
Mix cream cheese, whipped topping, powdered sugar, and vanilla extract together with an electric mixer. Spread filling over the crust.
Crush 1 cup huckleberries in a bowl with a potato masher. Add apple juice and cook in a saucepan over low heat for 2 minutes.
Mix sugar and cornstarch in another bowl. Stir slowly into the hot berry mixture. Bring to a boil, stirring constantly. Cook and stir until thick, about 15 minutes. Add remaining berries. Pour mixture over the filling.
Refrigerate cheesecake until berries cool, about 3 hours.