It’s about time we got an actual Huckleberry recipe on the blog! This recipe came from Ivan’s Aunt Carol and it is so simple and delicious! We know that huckleberries are hard to come by, so if you can’t get huckleberries, blueberries or raspberries would be a decent substitute. But, huckleberries really are the BEST!
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HUCKLEBERRY HUNTING:
Huckleberry hunting is definitely a labor of love! They grow wild in the mountains and people are very careful not to share the location of their best huckleberry patches. We have picked huckleberries several times in Idaho. Huckleberries grow low to the ground and they are teeny TINY! It takes a long time to pick a good amount of berries, and there is a lot of bending and crouching involved so it is definitely a workout. And, if you are like me, you are worried the whole time a bear is going to come and eat you! All that being said, picking Huckleberries is so rewarding! They are so delicious and you really feel like you accomplished something special after picking lots.
HUCKLEBERRY LIFE:
When I was creating this blog, I knew that it would be a labor of love. It would take dedication and persistence, and doing the small things consistently is what would set it apart and make it a success. While I have struggled to be consistent, I can see the rewards of the effort I put into this space and am excited about what we have accomplished and how the blog continues to grow. I named the blog “Huckleberry Life” as a reminder of those small and simple things, like picking teeny tiny huckleberries, and the reward that comes from effort.
Ingredients for Aunt Carol’s Huckleberry Cheesecake:
- 1 pkg. plus 2 more graham crackers
- 2 Tbsp. powdered Sugar
- 1 cube butter, 1/2 cup
- 8 oz. cream cheese, softened
- 8 oz. Cool Whip
- 1/2 cup powdered sugar
- 1 pkg raspberry Danish Dessert
- 1 2/3 cups cold water
- 2 cups fresh huckleberries
DANISH DESSERT:
Start by making the Danish Dessert so that it will have time to cool while you prepare the rest of the cheesecake. To make Danish Dessert, just add the contents of the packet to 1 2/3 cups cold water in a saucepan. (the box instructions say to use 1 3/4 cups water but you want to reduce that to 1 2/3 cups) Bring the mixture to a boil and boil for one minute, then remove from heat and set aside.
GRAHAM CRACKER CRUST:
To make the graham cracker crust start by crushing up the crackers. You can do this in a food processor or simple put them in a ziploc bag and crush. Melt the butter in a microwave-safe bowl.
Add the melted butter, 2 Tbsp. powdered sugar, and graham cracker crumbs to a bowl and stir until combined. Press into the bottom of a 9×13 inch pan.
CREAM CHEESE LAYER:
Make sure to start with softened cream cheese to avoid any lumps. Whip the cream cheese together with the powdered sugar until smooth, then fold in the cool whip. Spread the cream cheese mixture over the graham cracker crust.
HUCKLEBERRIES:
Now that the Danish Dessert is cooled, you can stir in the huckleberries. I like to reserve some of the huckleberries to sprinkle over the top. Just like blueberries, you will want to make sure that all of the tiny huckleberry stems are removed. Do you spy the one right on top that I missed?! Spread the huckleberry mixture over the top of the cream cheese layer. Cover and refrigerate for 2 to 4 hours or until set.
Doesn’t that look AMAZING? It has all the best stuff!
Ivan lived with Aunt Carol and Uncle Ronnie one summer while working on a potato farm. Aunt Carol would pack a lunch for Ivan and Ronnie each day, and always packed TWO desserts for Ivan. Ronnie and Carol are the most fun couple I’ve ever met. You can tell how much they love each other and they both have a great sense of humor.
We hope you can get your hands on some huckleberries and give this recipe a try! I would never turn down a helping of Aunt Carol’s Huckleberry Cheesecake!
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Aunt Carol’s Huckleberry Cheesecake
Equipment
- 1 9×13 inch pan
- Hand or stand mixer
Ingredients
- 1 pkg graham crackers + 2 crackers crushed
- 1 cube salted butter, 1/2 cup melted
- 2 tbsp powdered sugar
FILLING
- 1 pkg Raspberry Danish Dessert
- 1 2/3 cups cold water
- 2 cups fresh huckleberries
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 8 oz container Cool Whip
Instructions
- Prepare Danish Dessert according to package instructions, except use 1 2/3 cups water. Set aside to cool.
- In a bag or food processor, crumble graham crackers and add to a bowl with 2 Tbsp. powdered sugar, and melted butter. Stir together.
- Press graham cracker mixture into the bottom of a 9×13 inch pan.
- Mix the powdered sugar and softened cream cheese until smooth. Stir in the cool whip.
- Spread the cream cheese mixture over the graham cracker crust.
- Once Danish Dessert is cooled, stir in the huckleberries. Spread over the cream cheese layer.
- Cover and refrigerated 2 to 4 hours until set.
