This huckleberry cheesecake is basically summer turned into a clean, cold slice. It’s no-bake, set with gelatin so it holds its shape, and built on a buttery graham cracker crust that keeps everything grounded. The filling is smooth and creamy with real huckleberry puree, then it’s finished with a glossy huckleberry jelly layer on top - because if you are making a cheesecake this pretty you might as well commit. Add whipped cream, chamomile flowers, and fresh berries, and it looks like something you’d overpay for in a glass case.

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

The main difference is how they set. Baked cheesecake uses eggs and gentle oven heat to create a thick, custard like texture; rich, dense, and slightly velvety when chilled. No-bake cheesecake skips the oven and usually sets in the fridge using whipped cream plus something to help it firm up (like gelatin or sometimes condensed milk). The result is lighter, creamier, and more mousse like, with a softer bite. Baked has a classic custard structure, while no-bake is chilled, fluffy, and easier when you don’t want to turn on the oven.

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?

Wild huckleberries grow best in the mountain forests of the Pacific Northwest, especially at higher elevations, usually between 2000 and 11000 feet, where the summers are short and the air stays cooler. You’ll find them in places like Idaho, Montana, Washington, and Oregon, often along sunny slopes, logging roads, and trail edges after snow melts. My favorite place to pick them is Fernan Saddle in North Idaho. The bushes are usually about thigh high, and the berries range from reddish to deep purple, shaped a lot like blueberries with that little indent on the bottom. One thing that makes huckleberries extra special: most wild huckleberries don’t farm well, which is why they’re still mostly a foraged, seasonal treasure instead of something you see everywhere year round. When you find a good patch it feels like you found hidden gold.