Why You’ll Love This Recipe
Blueberry Crumble Cheesecake is the perfect marriage of creamy, rich cheesecake and a classic buttery crumble topping, finished with bursts of juicy blueberries. This dessert feels elegant enough for special occasions yet comforting and familiar, making it ideal for family gatherings or weekend baking projects. The contrast in textures is what truly sets it apart: a smooth, velvety cheesecake filling, a sweet-tart blueberry layer, and a golden crumb topping that adds just the right amount of crunch.
I tested this recipe several times to achieve the right balance between sweetness and tang. Using blueberries keeps the cheesecake from feeling overly heavy, while the crumble topping adds a bakery-style finish that looks as good as it tastes. Whether served chilled on a summer evening or as a show-stopping dessert for celebrations, this blueberry crumble cheesecake consistently impresses. It slices beautifully, stores well, and delivers that satisfying “wow” factor with every bite.
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Blueberry Crumble Cheesecake – A Decadent Dessert with a Buttery Crunch
- Total Time: 5 hours 25 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Blueberry Crumble Cheesecake is a decadent dessert featuring a buttery graham cracker crust, a rich and creamy cheesecake filling, a sweet-tart blueberry topping, and a golden oat crumble for extra texture and flavor.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar (for blueberry topping)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup cold butter, cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 175°C (350°F).
- Mix graham cracker crumbs, melted butter, and sugar; press into the bottom of a springform pan.
- Bake crust for 10 minutes, then let cool.
- Beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Blend in sour cream and vanilla extract.
- Pour cheesecake batter over cooled crust.
- In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice until thickened.
- Spoon blueberry mixture evenly over the cheesecake batter.
- In a bowl, combine flour, brown sugar, oats, cinnamon, and cold butter; crumble with fingers.
- Sprinkle crumble topping over blueberries.
- Bake for 55–60 minutes until center is just set.
- Turn off oven and cool cheesecake inside with door slightly open for 1 hour.
- Refrigerate at least 4 hours before serving.
Notes
- Use room-temperature ingredients for a smooth cheesecake.
- A water bath helps prevent cracks.
- Frozen blueberries can be used without thawing.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Digestive biscuits or graham crackers form the base of the crust, providing a slightly sweet and crunchy foundation that contrasts perfectly with the creamy filling.
Unsalted butter binds the crust together and is also used in the crumble topping to create a rich, buttery texture.
Granulated sugar adds sweetness to the crust and balances the tanginess of the cream cheese and blueberries.
Cream cheese is the heart of the cheesecake. When softened properly, it blends into a smooth, lump-free filling with a rich mouthfeel.
Eggs help set the cheesecake while keeping it creamy and structured without becoming dense.
Vanilla extract enhances the overall flavor and adds warmth to the filling.
Sour cream adds a subtle tang and helps create a softer, creamier texture.
Fresh or frozen blueberries provide natural sweetness and a pop of acidity that cuts through the richness of the cheesecake.
Cornstarch thickens the blueberry layer, ensuring it sets neatly without becoming watery.
All-purpose flour is essential for the crumble topping, giving it structure and a tender bite.
Brown sugar adds moisture and a caramel-like depth to the crumble topping.
Ground cinnamon brings warmth and enhances the buttery crumble flavor.
Directions
Step-by-Step Cooking Instructions
Preheat your oven to 170°C (340°F). Grease a springform pan and line the base with parchment paper.
Crush the biscuits finely and mix with melted butter and granulated sugar. Press the mixture firmly into the base of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
In a bowl, beat the cream cheese until smooth. Add sugar and mix until creamy, then beat in the eggs one at a time. Stir in vanilla extract and sour cream until fully combined.
Pour the cheesecake filling over the cooled crust and smooth the top.
In a separate bowl, toss the blueberries with cornstarch and a small amount of sugar. Spoon them evenly over the cheesecake layer.
Prepare the crumble topping by mixing flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle generously over the blueberries.
Bake for 50 to 55 minutes, until the edges are set and the center slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool gradually.
Chill for at least 4 hours before slicing and serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 10 slices.
Preparation time: 25 minutes
Baking time: 55 minutes
Chilling time: 4 hours
Total time: Approximately 5 hours 20 minutes
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 4 days. For best results, serve chilled. Cheesecake is not suitable for reheating, but it can be frozen for up to 1 month and thawed overnight in the refrigerator.
Variations and Customizations
This blueberry crumble cheesecake is highly adaptable. You can substitute blueberries with raspberries, blackberries, or a mixed berry blend for a different flavor profile. Each fruit brings its own balance of sweetness and acidity.
For a lemon twist, add lemon zest to the cheesecake filling or blueberry layer. This enhances freshness and pairs beautifully with berries.
If you prefer a chocolate note, use chocolate digestive biscuits for the crust. The slight bitterness of chocolate complements the sweet filling.
To make the crumble extra crunchy, add chopped nuts such as almonds or pecans. They add texture and a nutty aroma.
For a lighter version, use reduced-fat cream cheese and sour cream, keeping in mind the texture may be slightly less rich.
Nutrition and Dietary Info
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Carbs | 42 g |
| Fat | 26 g |
| Saturated Fat | 15 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Sodium | 320 mg |
Expert Tips & Customizations
Use room temperature ingredients
This ensures a smooth cheesecake batter without lumps.
Do not overmix
Overmixing incorporates too much air, which can cause cracks.
Bake with gentle heat
Low, steady heat helps achieve a creamy texture.
Cool gradually
Sudden temperature changes can cause the cheesecake to sink or crack.
Chill thoroughly
Proper chilling improves flavor and makes slicing cleaner.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them before use.
How do I prevent cracks in the cheesecake?
Avoid overmixing and allow the cheesecake to cool slowly in the oven.
Can I make this cheesecake ahead of time?
Yes, it is best made a day ahead to allow full chilling.
Can I use a different crust?
Yes, oat biscuits or shortbread cookies work well.
Is a water bath necessary?
It is not essential, but it can help ensure even baking.
Can I make this gluten-free?
Yes, use gluten-free biscuits and flour alternatives.
How long should it chill before serving?
At least 4 hours, preferably overnight.
Can I add spices to the filling?
A pinch of cinnamon or nutmeg can add warmth.
What is the best way to slice cheesecake?
Use a sharp knife dipped in hot water and wiped clean between slices.
Can I freeze individual slices?
Yes, wrap slices tightly and freeze for up to one month.
Conclusion
Blueberry Crumble Cheesecake is a dessert that delivers on both flavor and presentation. With its creamy filling, vibrant blueberries, and buttery crumble topping, it is a guaranteed crowd-pleaser. Whether served at a celebration or enjoyed as a weekend treat, this cheesecake is a recipe you will return to again and again
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