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Creamy Blueberry Cheesecake with Buttery Crumble Topping

Blueberry Crumble Cheesecake

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.

  • Total Time: 6 hours 30 minutes
  • Yield: 10–12 slices 1x

Ingredients

Scale
  • 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

  1. Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
  3. 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.
  4. Beat 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.
  5. Pour the filling over the cooled crust. Spoon blueberry mixture evenly on top and gently swirl with a knife or skewer.
  6. In a bowl, mix flour, brown sugar, and cinnamon. Add butter and cut in with a fork or fingers until crumbly. Sprinkle over cheesecake.
  7. 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 cool inside for 1 hour.
  8. Chill in the fridge for at least 4 hours or overnight.
  9. Serve and enjoy!

Notes

Swap berries, use cookie crusts, add lemon zest or drizzle with sauces for a twist. Store in the fridge up to 5 days or freeze for up to 2 months. Add crumble topping just before serving to keep it crunchy.

  • Author: Clara
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 28g
  • Sodium: 290mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 110mg

Keywords: blueberry cheesecake, crumble cheesecake, blueberry dessert, fruit cheesecake, easy cheesecake recipe