Easy No-Bake Cheesecake with Huckleberries

I've been away for a few days because we are visiting my wonderful (seriously) in-laws up in the wilds of Northern Idaho.  I do mean Northern too, since we are only about 25 miles from the border of British Columbia.  It is truly beautiful up here and we have had a great trip already.

We have enjoyed spending time together as a family and in doing simple things - being outside, boating on a lake, fishing, riding horses and 4-wheelers, playing on a trampoline and playing with the dogs, listening to the cows, driving on country roads, and visiting local attractions.  We even had a campfire so Aidan could make s'mores and both boys caught their first fish!

Among all these things, we even got rained out a couple of days and used the time to enjoy a movies and games as well as some delicious recipes.  I'll be sharing a crock-pot lasagna recipe in the near future, but I wanted to tell you about this truly delicious and simple dessert in time for any last minute Father's Day ideas.

My mother-in-law got this recipe from another family member for a no-bake Cherry Cheesecake, and since my husband is such a fiend for huckleberries, and his Mom always makes sure to have some on hand, we decided to top the cheesecake with a warm concoction of huckleberries instead. 

The pie itself is light and fluffy and would be wonderful with most any topping your little heart - or that of any Dad in your life - desires.  Happy Father's Day!  

Easy No-Bake Cheesecake with Huckleberries

For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1 tablespoon sugar

Mix together and press into a 9-inch pie pan, in the bottom and up the sides.  Set aside and make filling.

For the pie filling:

1 8-oz package of cream cheese, softened

1/2 cup sugar

2 cups cold whipped cream or Cool Whip

Beat all three ingredients together well, until light and fluffy.  Place in prepared pie crust.  Chill at least 1 hour. Serve with cooled huckleberry topping (below).

For the topping:
3 cups huckleberries, frozen or thawed
1/3 cup cornstarch
1/4 cup fresh lemon juice
1/2 cup sugar

Stir together well in a saucepan over medium heat.  Bring to a simmer and allow to thicken.  Once thickened, place in a heatproof bowl and allow to cool.  Serve over cream cheese pie.