Irresistibly tart and creamy huckleberry cheesecake is a perfect way to use the berries you picked this season! In addition to being absolutely delicious, this recipe is no bake which makes this cheesecake a great summer dessert as there is no need to heat up the oven!

What is the difference between baked and no-bake cheesecake?

There are two main types of cheesecakes - baked and no bake. Traditional baked cheesecake is custardy and dense while no bake is fluffy and light, almost similar to mousse. While you can’t go wrong with either version, the no bake makes a better summertime dessert and highlights the brightness of the huckleberries.

Tips

When preparing the cake pan line the bottom with a large piece of parchment paper and lock the sides around it. You can cut some of the excess paper off but make sure to leave some overflowed. This will make it easier to transfer the cake on a serving dish.
If you don’t have cake collar to line the sides with use parchment paper instead. Using cake collar is much easier and will give the cake smoother sides, but in a pinch parchment paper will prevent the sides from sticking which is the most important part.

How to make no-bake huckleberry cheesecake?

Let’s get baking! Prepare a 9” springform cake pan by flipping the bottom part upside down, laying a piece of parchment paper over it, and locking it. Then butter the sides and line with cake collar. Make graham cracker crust by placing the graham crackers, melted butter, and 3 tbsp sugar in a food processor. Pulse until well combined. Then pour it into the cake pan and firmly press down until the bottom is evenly covered. To make the filling sprinkle 6 1/2 tsp of gelatin powder over 3/4 cup of cold water. Gently stir and set aside for 5 minutes. Then microwave it 3 times 15 seconds at a time stirring in between. Cool for 5 minutes. Meanwhile purée the huckleberries in a food processor until smooth. Then push the purée through a fine sieve and discard the solids. Reserve one cup of it and put the rest back in the food processor along with cream cheese, 15 oz cream, 3/4 cup sugar, and gelatin mixture. Blend until smooth and even color, then pour it into the cake pan. Refrigerate for 6 hours. Once the top has set, prepare the huckleberry jelly. Sprinkle 1 1/8 tsp of gelatin powder over 1/3 cup of cold water, gently stir and let it sit for 5 minutes. Then microwave it twice for 10 seconds, stirring in between. Cool for 5 minutes. Whisk together the reserved huckleberry purée, a squeeze of lemon juice, and gelatin mixture. Pour the mixture over the cheesecake and tilt the cake around slightly to spread it evenly. Refrigerate for at least 12 hours. Carefully release the pan sides and remove the cake collar. Then slide the cake on a serving dish and pull the parchment paper from under it. Make whipped cream by whisking 10 oz heavy cream, 1 tbsp sugar and 1 tsp vanilla extract until soft peaks form. Then either pipe a border or pile it in the middle of the cake. Place chamomile flowers and huckleberries on top. Serve with fresh huckleberries!

Where can you find wild huckleberries?

Huckleberries grow wild in mountainous areas in the north west where the elevation is between 2,000 and 11,000 feet. My favorite place to go pick them is at Fernan Saddle in north Idaho. Huckleberry bushes are about thigh high and the berries vary from reddish to purple and have the same shape as blueberries with the indent on the bottom.