Juneberry Cheesecake Recipe

A Juneberry (Serviceberry) recipe that combines a dense, creamy, classic New York-style cheesecake with juneberries for a sumptuous treat.

Juneberry Cheesecake - A North Dakota Summer Tradition

As a wild game chef and recipe developer for the website, most of my time is spent creating recipes for wild game and fish. But I also love foraging - especially here in North Dakota.

The fact is, Juneberries never live up to their name here in North Dakota, as they are never ripe and ready to be picked until after the 4th of July. But, if you’ve spent a mid-July morning in North Dakota, you know the quiet thrill of finding a heavy juneberry bush. The air smells of sun-warmed grass and damp earth. The wind is just enough to keep the mosquitoes away. And if you’re lucky, you’ve beaten the birds to the berries.

For me, the day always starts early. The light is soft, the dew still clings to my boots, and my fingers soon turn purple from picking. By the time I’m home, the kitchen smells like fresh coffee and the buckets of juneberries look like a pile of polished marbles.

And that’s when I know - it’s time to pull out our family's favorite Juneberry recipes like this easy-to-make cheesecake.

What Are Juneberries?

If you’ve never had a juneberry, you might know it by another name: serviceberry (if you are from Montana) or saskatoon berry (if you are from Canada). They’re native to North America and grow wild all over the northern plains. Midwest Living Magazine once called them "North Dakota's Blueberry".

In my humble opinion, Juneberries have a flavor that’s part blueberry and part apple. They’re packed with antioxidants and great flavor. In North Dakota, juneberries are a seasonal treasure, and making a juneberry recipe like cheesecake is one of the best ways to share them.

Why I Love Making Juneberry Cheesecake

This isn’t just a cheesecake. It’s a New York Style Cheesecake with a North Dakota twist. The filling is smooth and tangy, and the juneberries give it bursts of sweet, tart fruit in every slice. There’s no crust to fuss over - you simply butter the pan, pour the batter, and bake.

It’s the kind of dessert that feels special but doesn’t require hours of complicated steps. In other words, perfect for busy summer days when you’d rather be outside than stuck in the kitchen.

Helpful Hints for Making This Juneberry Dessert

Use Room Temperature Ingredients

For the creamiest filling, make sure the cream cheese and eggs are at room temperature before mixing. Cold cream cheese can leave lumps, and cold eggs can cause the batter to separate.

Beat the Cream Cheese First

You want to beat the cream cheese until completely smooth before adding sugar. This prevents lumps and ensures a silky texture.

Don't Overmix Once The Eggs Are In

Be careful not to overmix after you add eggs. Stir gently until just combined. This keeps extra air out of the batter and helps prevent cracks

Tap the Pan To Release Air Bubbles

Before baking, tap the filled pan gently on the counter. This knocks out air pockets and encourages the juneberries to rise evenly through the filling.

Tap the Pan To Release Air Bubbles

Turn off the oven and open the door slightly after baking. Let the cheesecake cool inside for an hour before refrigerating. This gentle cooling keeps the surface smooth.

Juneberry Cheesecake Recipe

Ingredients

• 1 tablespoon butter
• 16 ounces cream cheese, at room temperature
• ¾ cup sugar
• 3 eggs, beaten
• 2 tablespoons all-purpose flour
• 2 teaspoons freshly squeezed lemon juice
• 1 ½ cups juneberries

Instructions

1. Gather all of your ingredients. Preheat oven to 350 degrees F. Butter a 9-inch springform pan.

2. Beat the cream cheese until smooth. Add the sugar and mix until creamy.

3. Stir in the beaten eggs until just combined.

4. Add the flour and lemon juice. Gently fold in the juneberries.

5. Spoon the mixture into the prepared pan. Tap gently to remove air bubbles.

6. Bake for 40 minutes, until the edges are set but the center still wobbles slightly.

7. Turn the oven off. Open the door slightly and let the cheesecake cool for 1 hour inside.

8. Refrigerate for at least 1 hour before serving.

9. Loosen the springform and run a knife around the edge if needed. Slice and serve cold.

How to Serve This Juneberry Recipe

You can serve this cheesecake just as it is - smooth, creamy, and dotted with jewel-like juneberries. But if you want to dress it up, try topping it with a handful of fresh berries or a drizzle of warm juneberry sauce. A few mint leaves add a pop of green that makes it look like it came straight out of a summer garden.

Whether You Call It Serviceberries, Saskatoon Berries, or Juneberries - It's Great For Gatherings

When juneberries ripen, they do it all at once. That means you often end up with more than you can eat fresh. This cheesecake is a beautiful way to use a few cups of your harvest and share them with friends and family.

It travels well, slices cleanly, and keeps in the refrigerator for several days. Bring it to a family reunion, church potluck, or summer barbecue, and watch it disappear.

New York Style Cheesecake with Juneberries

Making cheesecake can seem intimidating, but this juneberry recipe is as easy as it is delicious. You don’t need a water bath, you don’t need a crust, and you don’t need to be a professional baker.

You just need fresh juneberries (or serviceberries or saskatoon berries depending on where you are from), a few pantry staples, and a quiet hour in the kitchen. When you serve this cheesecake, you’re not just serving dessert - you’re sharing a little slice of summer in North Dakota.

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