Easy Huckleberry Cheesecake
With a light yet creamy filling and a simple fruit topping, this easy no-bake cheesecake will be your new go-to dessert recipe.
Servings 12 serves
- 1¼ cups graham cracker crumbs
- ½ cup butter, melted
- 2 tblsp sugar
- ⅓ cup sugar
- 1 envelope unflavored gelatin
- ½ cup plain yogurt
- ½ cup boiling milk
- 2 8-ounce packages reduced-fat cream cheese (Neufchatel), softened
- 1 teaspoon vanilla
- juice of 1/2 lemon
- 1/4 cup jam
Preheat oven to 350° F. Stir together the graham cracker crumbs, butter and sugar in a medium bowl. Transfer crumb mixture to a 9-inch springform pan or a 9-inch pie plate. Press crumb mixture evenly into the bottom and just slightly up the sides of the pan. Bake for 6-8 minutes, or until golden, and remove from oven and set aside.
In a large bowl, combine the 1/3 cup sugar, the gelatin, and the yogurt. Stir well for 2-3 minutes to dissolve the gelatin. Add the boiling milk; stir about 5 minutes or until gelatin is completely dissolved. Add the cream cheese, vanilla, and lemon juice; beat with an electric mixer on medium speed until combined. Pour mixture into the crust.
Drizzle the jam on top of the cheesecake filling. Draw a toothpick through the puree and filling to create a marbled effect. Chill the cheesecake for about 3 hours or until cheesecake is firm.
To serve, remove sides of the springform pan; cut cheesecake into wedges.