- Cuisine: American
- Difficulty: Easy
- 170 View

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Prep Time20 minutes plus freeze time
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Cook Time15 minutes
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Serv SizeYield: 2 quarts
This recipe makes the best Huckleberry Cheesecake No-Churn Ice Cream and will work with almost any kind of berries.
Ingredients
For Huckleberry Compote
For Cheesecake Ice Cream Base
Directions
This huckleberry no-churn cheesecake ice cream is rich, creamy, and bright with wild berry flavor. The cheesecake base is silky, the huckleberry swirl adds a gorgeous pop of color and tart sweetness, and the graham cracker crumbs give it the perfect little crunch. It's the perfect no-bake dessert and can be used with almost any berries.
Start by making the Huckleberry Compote. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to form a slurry, and set it aside. In a medium saucepan, combine 2 cups of thawed huckleberries or blueberries, along with all their juices, ½ cup of granulated sugar, and 1 tablespoon of lemon juice. Bring the mixture to a gentle simmer and cook for about 5 minutes, then stir in the cornstarch slurry. Continue simmering for another 5–7 minutes, stirring occasionally, until the compote thickens and reduces. Then remove from the heat and allow to cool completely.
To make the cheesecake mixture for the ice cream, beat together 8 ounces of softened cream cheese, one 14‑ounce can of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt in a large bowl using a hand mixer. Mix until the mixture is completely smooth and creamy with no lumps.
In another very large bowl, whip 2 cups of heavy whipping cream with an electric hand mixer or a stand mixer until stiff peaks form.
Gently fold the cheesecake mixture into the whipped cream by hand, mixing just until everything is combined and no streaks remain.


Gently spoon the huckleberry compote into the whipped cheesecake mixture, adding it a little at a time along with the crushed graham crackers. Swirl everything together carefully by hand until all the compote and crumbs are incorporated, creating ribbons of berry and bits of graham throughout the ice cream.
Pour the ice cream mixture into a freezer‑safe container.
I like to sprinkle crushed graham crackers over the top, so they add a little texture when you scoop the ice cream later. Place in the freezer for several hours, overnight is best.
Time to scoop!
Enjoy!
For more easy no-bake desserts, try these:
- Strawberry Ice Cream Pie with Cookie Crust
- Easy Chocolate Mousse with Vanilla Bean Whipped Cream
- No-Bake Pumpkin Cheesecake
- Southern Style Banana Pudding
- Mud Pie Recipe
- Lemon Mousse
- Irish Cream Chocolate Cheesecake (No-Bake)
- Serendipity Frozen Hot Chocolate (Copycat)
- Old-Fashioned Blueberry Ice Cream Soda🫐
- Palm Springs Date Milkshake (Hadley’s Recipe)
Conclusion
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Eagle Brand 14oz Sweetened Condensed Milk Simply Organic Pure Madagascar Vanilla Extract KitchenAid 9-Speed Hand Mixer Mosser Jade 3 Piece Mixing Bowl SetYou May Also Like
Huckleberry Cheesecake Ice Cream (No-Churn)
Ingredients
For Huckleberry Compote
For Cheesecake Ice Cream Base
Follow The Directions
This huckleberry no-churn cheesecake ice cream is rich, creamy, and bright with wild berry flavor. The cheesecake base is silky, the huckleberry swirl adds a gorgeous pop of color and tart sweetness, and the graham cracker crumbs give it the perfect little crunch. It's the perfect no-bake dessert and can be used with almost any berries.
Start by making the Huckleberry Compote. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to form a slurry, and set it aside. In a medium saucepan, combine 2 cups of thawed huckleberries or blueberries, along with all their juices, ½ cup of granulated sugar, and 1 tablespoon of lemon juice. Bring the mixture to a gentle simmer and cook for about 5 minutes, then stir in the cornstarch slurry. Continue simmering for another 5–7 minutes, stirring occasionally, until the compote thickens and reduces. Then remove from the heat and allow to cool completely.
To make the cheesecake mixture for the ice cream, beat together 8 ounces of softened cream cheese, one 14‑ounce can of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt in a large bowl using a hand mixer. Mix until the mixture is completely smooth and creamy with no lumps.
In another very large bowl, whip 2 cups of heavy whipping cream with an electric hand mixer or a stand mixer until stiff peaks form.
Gently fold the cheesecake mixture into the whipped cream by hand, mixing just until everything is combined and no streaks remain.
Gently spoon the huckleberry compote into the whipped cheesecake mixture, adding it a little at a time along with the crushed graham crackers. Swirl everything together carefully by hand until all the compote and crumbs are incorporated, creating ribbons of berry and bits of graham throughout the ice cream.
Pour the ice cream mixture into a freezer‑safe container.
I like to sprinkle crushed graham crackers over the top, so they add a little texture when you scoop the ice cream later. Place in the freezer for several hours, overnight is best.
Time to scoop!
Enjoy!
For more easy no-bake desserts, try these:
- Strawberry Ice Cream Pie with Cookie Crust
- Easy Chocolate Mousse with Vanilla Bean Whipped Cream
- No-Bake Pumpkin Cheesecake
- Southern Style Banana Pudding
- Mud Pie Recipe
- Lemon Mousse
- Irish Cream Chocolate Cheesecake (No-Bake)
- Serendipity Frozen Hot Chocolate (Copycat)
- Old-Fashioned Blueberry Ice Cream Soda🫐
- Palm Springs Date Milkshake (Hadley’s Recipe)


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