Today’s Recipe: Huckleberry Cheesecake Bars

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.