Print

Creamy Wild Huckleberry Cheesecake Bars with Buttery Shortbread Crust

wild huckleberry cheesecake bars - featured image
Print Recipe

These creamy wild huckleberry cheesecake bars feature a rich, buttery shortbread crust and a tangy, sweet huckleberry swirl, perfect for a quick and easy homemade dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup (150g) wild huckleberries, fresh or frozen (thawed)
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups flour, ¼ cup sugar, and ½ teaspoon salt. Cut in softened butter until mixture resembles coarse crumbs. Press firmly and evenly into bottom of greased 9×9 inch pan. Bake for 15 minutes or until lightly golden. Set aside to cool slightly.
  2. In a small saucepan over medium heat, combine huckleberries, 2 tablespoons sugar, and lemon juice. Stir gently until sugar dissolves and berries release juices, about 3-5 minutes. Stir in cornstarch slurry and cook 1-2 minutes until thickened. Remove from heat and let cool.
  3. In a large bowl, beat softened cream cheese and ⅔ cup sugar with electric mixer until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and 2 tablespoons flour. Mix until just combined.
  4. Pour cheesecake filling over cooled crust and spread evenly. Drop spoonfuls of huckleberry mixture on top. Using a butter knife or skewer, gently swirl berries through cheesecake layer to create marbled effect.
  5. Bake at 350°F (175°C) for 35-40 minutes, until edges are set but center jiggles slightly when nudged.
  6. Let bars cool at room temperature on wire rack for about an hour. Refrigerate at least 4 hours or overnight for best texture and flavor.
  7. Cut into 12 squares using a sharp knife wiped clean between cuts. Serve chilled or at room temperature.

Notes

Let the bars chill overnight for best texture and flavor. Use softened cream cheese and avoid overmixing to prevent cracks. If crust edges brown too quickly, tent with foil halfway through baking. Use a warm knife dipped in hot water for clean slicing.

Nutrition

Keywords: wild huckleberry cheesecake bars, shortbread crust, creamy cheesecake, easy dessert, homemade cheesecake bars, summer dessert, berry swirl cheesecake

Find it online: https://nanarecipes.info/creamy-wild-huckleberry-cheesecake-bars-recipe-with-buttery-shortbread-crust-easy-homemade-dessert/