Blueberry Crumble Cheesecake

Posted on May 18, 2025

Creamy Blueberry Cheesecake with Buttery Crumble Topping

Blueberry Crumble Cheesecake is the dreamy dessert you didn’t know you needed. Creamy, rich cheesecake meets juicy blueberries and a buttery, golden crumble topping—it’s the perfect blend of tangy and sweet with a little crunch. Whether you’re baking for a party, holiday, or just because, this treat brings major wow factor with minimal effort. Even better? It looks as stunning as it tastes. If you’re a fan of classic cheesecake and love a good fruit crumble, this dessert gives you the best of both worlds. Ready to bake some happiness?

Why You’ll Love This Recipe

This Blueberry Crumble Cheesecake is everything you crave in one slice—smooth, creamy cheesecake, vibrant blueberry flavor, and a buttery crumble that adds the perfect texture. It’s easy enough for beginner bakers yet impressive enough to steal the show at any gathering. No fancy equipment, no water bath, and no stress. Plus, it’s a total crowd-pleaser that works for birthdays, brunches, or cozy nights in. It’s sweet, tangy, crunchy, and soft—all in one bite.

Ingredients

You don’t need a long list of complicated items—just a few pantry staples and fresh blueberries to make this cheesecake magic happen. Here’s what you’ll need:

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
½ cup sour cream
2 tbsp all-purpose flour

For the blueberry layer:

1 ½ cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp cornstarch
1 tbsp lemon juice

For the crumble topping:

½ cup all-purpose flour
¼ cup brown sugar
¼ cup cold butter, cubed
Pinch of cinnamon (optional)

Instructions

This cheesecake may look fancy, but it’s simple to put together. Just follow these step-by-step instructions for perfect results every time:

Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
Prepare the blueberry layer: In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until thickened (about 5–7 minutes). Remove from heat and let cool.
Make the cheesecake filling: Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Mix in vanilla, sour cream, and flour until creamy.
Assemble the cheesecake: Pour the filling over the cooled crust. Spoon the blueberry mixture evenly on top and gently swirl with a knife or skewer.
Make the crumble: In a small bowl, mix flour, brown sugar, and cinnamon. Add cold butter and cut in with a fork or fingers until crumbly. Sprinkle over the cheesecake.
Bake for 50–60 minutes, or until the center is just set and a bit jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill the cheesecake in the fridge for at least 4 hours or overnight for best results.
Serve and enjoy!

Servings and Timing

This Blueberry Crumble Cheesecake is ideal for sharing—though you may want to keep a few slices for yourself! It serves a crowd and is perfect for make-ahead entertaining.

Servings: 10–12 slices
Prep Time: 25 minutes
Cook Time: 60 minutes
Cooling & Chill Time: 5 hours (including oven and fridge)
Total Time: About 6 ½ hours (but hands-on time is minimal!)

Tips and Variations

Want to make this recipe your own? Here are some easy tips and delicious ways to switch it up:

Use different berries: Swap blueberries for raspberries, blackberries, or a mix of your favorites.
Add lemon zest to the filling for extra brightness and a citrusy twist.
Make it gluten-free by using gluten-free graham crackers and flour alternatives like almond flour.
Try a cookie crust using crushed vanilla wafers or shortbread cookies instead of graham crackers.
Drizzle with sauce: Add a touch of elegance with a warm blueberry sauce or white chocolate drizzle.
Mini cheesecakes: Use a muffin tin for individual servings—perfect for parties!
Top it off: Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Storage

If you’re lucky enough to have leftovers, this cheesecake stores beautifully and still tastes amazing days later.

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Avoid sogginess: If possible, store the crumble topping separately and add just before serving for max crunch.

Frequently Asked Questions

1. Can I use frozen blueberries?
Yes! No need to thaw—just cook them a bit longer when making the blueberry layer.

2. What if I don’t have a springform pan?
You can use a deep 9-inch pie dish or square pan, but a springform pan gives the cleanest results.

3. Can I make this cheesecake ahead of time?
Absolutely! It’s actually better the next day after chilling overnight.

4. Why did my cheesecake crack?
Overmixing or overbaking can cause cracks, but don’t worry—it’ll still taste amazing, and the crumble topping hides imperfections!

5. Can I skip the crumble topping?
Sure! It’s optional but adds a lovely texture and flavor contrast.

6. Is it okay to use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but low-fat works in a pinch—just expect a slightly softer set.

7. How do I know when it’s done baking?
The edges should be set and the center slightly jiggly. It will firm up as it cools.

Conclusion

There you have it—your new favorite dessert: Blueberry Crumble Cheesecake. It’s creamy, fruity, crunchy, and downright irresistible. Whether you’re baking it for a celebration or just a cozy night in, it’s guaranteed to impress and satisfy every sweet tooth. Simple to make and stunning to serve, this cheesecake will earn a permanent spot in your recipe collection.

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Blueberry Crumble Cheesecake

Why You’ll Love This Recipe