Name: Blueberry Crumble Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: PT-491374H56M4S
Cuisine: American
Ingredients: 250 g digestive or graham crackers; 2 tbsp granulated sugar; 75 g butter, melted; 300 g fresh blueberries; 1 tbsp granulated sugar; 1 tbsp all-purpose flour; 2 tsp lemon juice; 110 g all-purpose flour (for crumble); 80 g dark brown sugar; 70 g butter, melted; 800 g full fat cream cheese, room temperature; 260 g granulated sugar; 200 g sour cream (18%), room temperature; 1 1/2 tbsp cornstarch; 2 1/2 tsp vanilla extract; 4 large eggs

Jump to Recipe· 4.4 from 3 reviews

If you are craving a dessert that blends creamy indulgence with the fresh burst of summer berries, this Blueberry Crumble Cheesecake Recipe is exactly what you need. It’s a perfect balance of a buttery cookie crust, velvety cream cheese filling, juicy blueberries, and a sweet crunchy crumble topping. Every bite is a symphony of textures and flavors that instantly brings warmth and joy to your kitchen. Whether for a special occasion or an everyday treat, this cheesecake promises to become a cherished favorite that you’ll find yourself making again and again.

Ingredients You’ll Need

A clear glass bowl filled with a smooth, creamy light yellow batter, showing gentle swirls on the surface. The bowl is placed on a white marbled surface, adding a clean and bright look to the image. The batter has a thick texture and occupies the entire inside of the bowl, with no additional layers visible. photo taken with an iphone --ar 4:5 --v 7

This Blueberry Crumble Cheesecake Recipe comes together beautifully with simple, readily available ingredients. Each component plays a vital role in creating the perfect cheesecake experience—from the crunchy base to the luscious filling and the fruity crumble topping.

250 g digestive or graham crackers: Provides a buttery, crisp foundation for the crust.
2 tbsp granulated sugar: Adds subtle sweetness to the crust and blueberry mixture.
75 g butter: Melted butter binds the crust crumbs and adds richness.
300 g fresh blueberries: Offers juicy bursts of natural sweetness and vibrant color.
1 tbsp granulated sugar: Sweetens the blueberries gently without overpowering.
1 tbsp all-purpose flour: Helps thicken the blueberry topping to prevent sogginess.
2 tsp lemon juice: Brightens the blueberry flavor with a hint of citrus zing.
110 g all-purpose flour: Essential for the crumble topping’s crumbly texture.
80 g dark brown sugar: Adds a deep molasses flavor and moisture to the crumble.
70 g butter: Melted butter binds and enriches the crumble layer.
800 g full fat cream cheese (room temperature): Creates the creamy, luscious texture of the cheesecake filling.
260 g granulated sugar: Sweetens the filling just right without overpowering.
200 g sour cream (18% room temperature): Adds tang and smoothness to balance the richness.
1 1/2 tbsp cornstarch: Stabilizes the filling for a perfect sliceable texture.
2 1/2 tsp vanilla extract: Infuses warm, aromatic notes into the cheesecake.
4 large eggs: Binds the filling ingredients and helps it set beautifully.

How to Make Blueberry Crumble Cheesecake Recipe

Step 1: Prepare the Cookie Crust

Start by preheating your oven to 160ºC (325ºF) and lining a 23 cm (9 inch) springform pan with parchment paper. Blend your digestive or graham crackers with sugar in a food processor until you get a fine, sand-like texture. Melt the butter and combine it with the crumbs, then press the mixture firmly and evenly into your pan, making sure to cover the bottom and sides. Bake for 10 minutes until set, then remove and let it cool completely. This crust will provide the perfect sturdy yet buttery base that holds all the cheesecake goodness.

Step 2: Prepare Blueberries and Crumble Topping

While your crust is baking, mix fresh blueberries with sugar, flour, and lemon juice in a bowl to create a glossy, thick topping that will release its juices without making the base soggy. For the crumble, combine flour and dark brown sugar, then stir in melted butter until crumbly. Set both aside as these delicious toppings will add that signature sweet-tart burst and crunchy contrast once baked on your cheesecake.

Step 3: Make the Creamy Cheesecake Filling

Beat the room temperature cream cheese on low speed until smooth and creamy, then gradually add sugar and continue beating. Mix sour cream and cornstarch separately and add to the batter along with vanilla extract. Incorporate the eggs two at a time to maintain a silky texture and prevent overbeating. Be sure to scrape down the sides and mix evenly for a flawlessly smooth filling that bakes into a velvety dream.

Step 4: Assemble and Bake

Pour your cheesecake batter over the cooled crust, then scatter the blueberry mixture gently on top. Sprinkle the crumble over the blueberries to create a beautiful layered look that bakes to golden perfection. To ensure a gentle bake, place your springform pan inside a larger pan lined with hot water — a classic water bath technique that helps the cheesecake cook evenly and resist cracking.

Step 5: Baking and Cooling

Bake for about 1 hour and 20-30 minutes, checking for a slight wobble in the center that means it’s just right. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually, preventing cracks and keeping it luscious. Then set it out to cool to room temperature before chilling in the fridge overnight so it can firm up into the perfect sliceable consistency.

How to Serve Blueberry Crumble Cheesecake Recipe

A slice of blueberry cheesecake sits on a white plate with a subtle scalloped edge and small brown speckles. The cheesecake has three visible layers: a thick, golden-brown crumb crust at the bottom and edges; a tall, smooth, creamy white cheesecake layer in the middle; and a topping of dark purple blueberry sauce with whole blueberries, some slightly spilled onto the edges. A silver fork lies beside the cheesecake on the plate, and a few whole blueberries rest on a white marbled surface around the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this already stunning dessert, garnish with a handful of fresh blueberries and a sprig of mint for a pop of color and freshness. A light dusting of powdered sugar over the crumble topping adds a delicate sweetness and an elegant finish that guests will adore.

Side Dishes

This cheesecake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A tangy berry coulis or a drizzle of honey also complements the richness and adds a burst of flavor for those extra special occasions.

Creative Ways to Present

For a fun twist, try serving individual portions in mini mason jars layered with crushed crust and crumble. Alternatively, add edible flowers or swirl a little blueberry jam into the filling before baking to create a marbled effect that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Blueberry Crumble Cheesecake Recipe airtight in the refrigerator, ideally covered with plastic wrap or stored in a cake container. It will stay fresh and flavorful for up to 4 days, perfect for enjoying a sweet treat across the week.

Freezing

This cheesecake freezes beautifully. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator to preserve its creamy texture and vibrant flavors.

Reheating

Since cheesecake is best served chilled, it’s best not to reheat it. If desired, you can let it sit at room temperature for about 20 minutes to soften slightly before slicing, unlocking its full flavor and creamy mouthfeel.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries can be used if fresh ones aren’t available. Just be sure to thaw and drain any excess juice to prevent the crust from becoming soggy.

What can I substitute for sour cream?

If you don’t have sour cream on hand, Greek yogurt is a great substitute as it provides similar tanginess and texture to keep your cheesecake creamy and delicious.

How do I prevent cracks on my cheesecake?

To avoid cracks, bake the cheesecake in a water bath and allow it to cool gradually in the turned-off oven with the door slightly open. Also, avoid overmixing the batter and don’t open the oven frequently during baking.

Can I make this cheesecake gluten-free?

Absolutely! Use gluten-free digestive biscuits or graham crackers, and substitute all-purpose flour in toppings with a gluten-free flour blend to make this Blueberry Crumble Cheesecake Recipe gluten-free.

How long should I chill the cheesecake before serving?

Chill the cheesecake for at least 6 hours, but preferably overnight. This gives it time to set perfectly and enhances the flavors for the best eating experience.

Final Thoughts

Taking the time to make this Blueberry Crumble Cheesecake Recipe is so worth it for the incredible payoff—a dessert bursting with creamy, fruity, and crunchy delights in every mouthful. Whether you’re making it for friends, family, or just to treat yourself, it’s sure to create smiles and moments of pure joy. So gather your ingredients, follow these heartfelt steps, and get ready to savor a truly memorable slice of happiness!