July 30th is National Cheesecake Day!
If the idea of baking a cheesecake on yet another 100 degree day here in Utah doesn’t appeal to you, then this simple, delightful version that takes no baking time, just some chilling, is the recipe you’ve been looking for!
The cheesecake portion itself is very versatile since the topping can be made with most any fruit you love. In higher regions of the West, huckleberries are coming into season and are a rare treat that make this extra special. If you can’t find huckleberries, substitute blueberries instead.
Easy No-Bake Cheesecake with Huckleberry Topping
For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1 tablespoon sugar
Mix together and press into a 9-inch pie pan, in the bottom and up the sides. Set aside and make the filling.
For the pie filling:
1 8-oz package of cream cheese, softened
1/2 cup sugar
2 cups cold whipped cream or Cool Whip
1 teaspoon vanilla extract
Beat all three ingredients together well, until light and fluffy. Place in prepared pie crust. Chill at least 1 hour. Serve with cooled huckleberry topping (below).
For the topping:
3 cups huckleberries or blueberries, frozen or thawed
1/3 cup cornstarch
1/4 cup fresh lemon juice
1/2 cup sugar
Stir together well in a saucepan over medium heat. Bring to a simmer and allow to thicken. Once thickened, place in a heatproof bowl and allow to cool.