Mini Huckleberry Cheesecakes

If there’s one dessert that always disappears first at summer gatherings, it’s these Mini Huckleberry Cheesecakes. They’re creamy, tangy, and just the right amount of sweet, with bursts of juicy huckleberries. Plus, they’re individually portioned, making it easy for party guests to help themselves.

I love making these in late summer when huckleberries are abundant in the forests near the mountain. But they’re just as delicious with frozen berries, so you can get that wild mountain berry flavor year-round. They’re great for backyard barbecues, picnics, and summer birthday parties, and they’re always a crowd pleaser.

Reasons to love this recipe

• Perfectly portioned. No slicing or serving plates needed. These are the perfect handheld treats for parties and potlucks.
• Packed with huckleberry flavor. Tart, sweet, juicy huckleberries are the perfect addition to cut through the rich cheesecake.
• Make-ahead friendly. I think these little cheesecakes get even tastier as they sit, so feel free to bake them a day or two ahead of time.
• Customizable topping. Dress them up with whipped cream, berry compote, or even lemon curd. Or, simply serve them as is!
• Year-round option. Works with fresh or frozen huckleberries.

How to make mini huckleberry cheesecakes

What I love about mini cheesecakes is how much easier they are to make than one big cheesecake. They come together in minutes and only require about 20 minutes baking time! They’re also less prone to “big cheesecake problems”, like sinking and cracking.

You’ll find full instructions and ingredients measurements in the recipe card below, but here’s the quick and dirty overview of how to make these cuties:

1. Prep the crust. Mix graham cracker crumbs with melted butter, press into muffin liners, and bake for 5 minutes.
2. Make the filling. Beat cream cheese until soft, then mix in sugar, yogurt, vanilla, lemon juice, and zest. Beat in eggs one at a time.
3. Add berries. Fold in fresh or frozen huckleberries gently.
4. Bake. Fill muffin cups to the top and bake until just set with a slight jiggle in the center.
5. Cool & serve. Chill completely, then serve plain or with huckleberry compote and whipped cream.

Top tips for success

Use room temperature cream cheese. Cold cream cheese will leave lumps in your batter. Let it soften at room temperature until it’s soft and no longer cold to the touch.

Don’t overmix after adding eggs. Overbeating the eggs can create too much air in the batter, causing cracks. Mix eggs in gently, just until combined.

Fold berries in by hand. Using a mixer can crush your huckleberries and turn the batter purple. A gentle folding keeps them whole and juicy.

Don’t overbake. The cheesecakes should be just set in the middle with the slightest jiggle. They’ll finish setting as they cool. Overbaking can lead to dry, cracked cheesecakes.

Cool slowly. Let your mini huckleberry cheesecakes cool in the pan for 10-15 minutes before removing. Then, cool them at room temperature for about another 30 minutes. Finally, chill in the refrigerator for at least 2 hours before serving. This gradual cooling process helps to achieve the perfect texture, without cracks or sinking.

Where to find huckleberries

If you’re lucky, you might know of some good huckleberry picking spots near you. I have a handful of favorite mountain hikes I go to every summer, where wildflowers, waterfalls, and wild huckleberries are in abundance. 

Huckleberries tend to be in peak season between late July to early September, depending on your local climate and the elevation. They usually grow in high mountain regions, often in moist, dense forests.

If wild picking isn’t an option, many farmers’ markets, roadside fruit stalls, and specialty stores carry huckleberries in season, and frozen huckleberries are available online year-round.

Substitutions & variations

Use a different berry. Blueberries are the closest substitute for huckleberries, but raspberries, blackberries, or elderberries would also be delicious in these mini cheesecakes.

Try a different crust. Instead of the classic graham cracker crust, you could swap vanilla wafer cookies for a richer flavor or gingersnaps for a spiced version.

Swap the citrus. Substitute orange juice and zest in place of lemon for a slightly different flavor profile.

Swirl it. Drop small spoonfuls of huckleberry compote onto the batter before baking and swirl with a toothpick for a marbled look.

Serving & storage

These cheesecakes taste best after a good chill, so I recommend making them at least a few hours before you plan to serve them. Keep them stored in an airtight container in the fridge for up to 5 days.

For longer storage, freeze them (without toppings) in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag. They’ll keep for up to 2 months. Thaw in the refrigerator overnight before serving.

For the ultimate treat, top your mini huckleberry cheesecakes with homemade whipped cream and a spoonful of huckleberry compote just before serving. Perfection!

More wild berry recipes to try:

• Huckleberry Cake with Lemon Streusel
• Huckleberry Galette with Buckwheat Crust
• No-Bake Cheesecake with Elderberry Sauce
• Hawthorn Curd Tart