Best 2 No Bake Huckleberry Cheesecake Recipes
Indulge in a symphony of flavors with our delectable No-Bake Huckleberry Cheesecake, a culinary masterpiece that harmonizes the tangy sweetness of huckleberries with the creamy richness of cheesecake. This no-bake version offers a hassle-free preparation, making it an ideal treat for busy home cooks or those seeking a quick and easy dessert.
In this comprehensive guide, we'll take you through three distinct recipes that showcase the versatility of this beloved dessert. Dive into the classic No-Bake Huckleberry Cheesecake, featuring a graham cracker crust, a luscious huckleberry filling, and a velvety cream cheese topping. For a touch of elegance, try the No-Bake Huckleberry Cheesecake with Sour Cream Topping, where a dollop of tangy sour cream adds an extra layer of flavor and texture. And for those with a penchant for chocolate, the No-Bake Huckleberry Cheesecake with Chocolate Ganache is an absolute must-try, combining the delightful huckleberry filling with a rich and decadent chocolate ganache.
Each recipe includes a meticulously detailed ingredient list, ensuring you have everything you need to craft your perfect cheesecake. Step-by-step instructions guide you through the preparation process, making it easy for bakers of all skill levels to achieve success. Helpful tips and tricks are also provided to elevate your cheesecake-making skills and create a dessert that will impress family and friends alike.
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
HUCKLEBERRY CHEESECAKE
This is literally gone within 20 minutes at my house!
Provided by Katie Madrian
Categories Desserts Cakes Cheesecake Recipes
Time 33m
Yield 12
Number Of Ingredients 13
Steps:
- Mix graham cracker crumbs and butter together in a bowl until crumbs are evenly moistened. Press over the bottom of a 9x13-inch baking pan to make a crust.
- Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
- Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat; cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes.
- Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.
Nutrition Facts : Calories 574.1 calories, Carbohydrate 70.4 g, Cholesterol 61.4 mg, Fat 31.3 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 19.7 g, Sodium 392.3 mg, Sugar 52.2 g
Tips:
- Use fresh huckleberries: Fresh huckleberries have a sweet and tart flavor that is perfect for this cheesecake. If you can't find fresh huckleberries, you can use frozen or canned huckleberries.
- Make sure the cream cheese is softened to room temperature: This will help it mix smoothly with the other ingredients.
- Don't overbeat the cream cheese mixture: Overbeating can make the cheesecake dense and heavy.
- Chill the cheesecake for at least 4 hours before serving: This will help it set properly.
- Serve the cheesecake with your favorite toppings: Some popular toppings include fresh huckleberries, whipped cream, or fruit sauce.
Conclusion:
This no-bake huckleberry cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy cheesecake filling is complemented perfectly by the sweet and tart huckleberries. This cheesecake is sure to be a hit with everyone who tries it!
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