Today’s Recipe: Huckleberry Cheesecake Bars

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HUCKLEBERRY CHEESECAKE BARS

PREP TIME: 40 MINUTES, PLUS 3 HOURS FREEZING
COOK TIME: 10 MINUTES
MAKES: 12 SERVINGS

Crust
2 cups ground graham crackers
3 T sugar
10 T butter, melted

Filling
2 cups huckleberries, fresh or frozen
3/4 cup sugar, divided
1 t MaryJane’s ChillOver Powder
12 ozs cream cheese, softened (about 1 1/2 cups)
1 1/2 cups Greek yogurt
1 t vanilla extract
1/2 t almond extract
3/4 cup cream

1. Make crust: In a medium bowl, combine ground graham crackers and sugar. Mix in butter and press mixture into the bottom of a 9″ x 13” glass baking dish and set aside.
2. Make filling: In a small saucepan, combine huckleberries and 1/4 cup sugar. Bring to a simmer
over medium heat, sprinkle in ChillOver Powder, and simmer for an additional 3 minutes, stirring occasionally. Remove from heat and set aside.
3. In a medium bowl, combine cream cheese, yogurt, remaining sugar, vanilla, and almond extract; blend until smooth.
4. In a small bowl, whip cream into soft peaks and gently fold into the cream cheese mixture.
5. Remove about 1 1/2 cups of the filling and reserve for step 7.
6. Stir huckleberry mixture into the remaining cream cheese mixture and pour over the graham cracker crust.
7. Smooth out the top and spoon reserved filling over top. Smooth out top again and refrigerate for at least 2 hours before serving. Cheesecake can also be frozen and cut into bars for a cool treat on hot summer days.

Gather ingredients.

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Make crust: Add 2 cups ground graham crackers to a medium bowl.

huckleberry-bars_8509Add 3 T sugar. Mix well.

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Mix in 10 T melted butter.

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huckleberry-bars_8528Press mixture into the bottom of a 9″ x 13” glass baking dish and set aside.

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huckleberry-bars_8545Make filling: Add 2 cups fresh or frozen huckleberries to a small saucepan.

huckleberry-bars_8550Add 1/4 cup sugar.

huckleberry-bars_8557Bring to a simmer over medium heat. Sprinkle in 1 t MaryJane’s ChillOver Powder, and simmer for an additional 3 minutes. Remove from heat and set aside.

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huckleberry-bars_8615Add 12 ozs softened cream cheese (about 1 1/2 cups) to medium bowl.

huckleberry-bars_8561Add 1 1/2 cups Greek yogurt.

huckleberry-bars_8569Add remaining 1/2 cup sugar.

huckleberry-bars_8575Add 1 t vanilla extract.

huckleberry-bars_8580Add 1/2 t almond extract.

huckleberry-bars_8586Blend until smooth.

huckleberry-bars_8590In a small bowl, whip 3/4 cup cream into soft peaks.

huckleberry-bars_8596huckleberry-bars_8600Gently fold into the cream cheese mixture.

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huckleberry-bars_8625Remove about 1 1/2 cups of the filling and reserve for step 7.

huckleberry-bars_8628Stir huckleberry mixture into the remaining cream cheese mixture and pour over the graham cracker crust.

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huckleberry-bars_8649Smooth out the top and spoon reserved filling over top.

huckleberry-bars_8650huckleberry-bars_8662Smooth out top again and refrigerate for at least 2 hours before serving. Cheesecake can also be frozen and cut into bars for a cool treat on hot summer days.

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Leave a comment 4 Comments

  1. Winnie Nielsen says:

    Look at those Huckleberries. Yum! My introduction to them was in 2014 when we visited Glacier National Park and they were in season everywhere. They remind me of a blueberry but yet distinctly different. These cheesecake bars look to die for. Another winner, Ashley!!

  2. Krista says:

    I could probably eat the whole dish! I love cheesecake, especially with fruits. I will definitely be making this recipe and maybe trying out some different berries. We get tons of raspberries from my dad and tons of blackberries from my father in law. Both would be fun to experiment with!

  3. Donna Kozak says:

    Just made it with blackberries that I picked this morning – delicious !

  4. Darlene Ricotta says:

    How pretty and appetizing those bars are. Thanks for the recipe.

    darlene ricotta

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