Blueberry Crumble Cheesecake – The Perfect Dessert Blend

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Blueberry Crumble Cheesecake combines the rich creaminess of cheesecake, the fruity sweetness of blueberries, and the buttery crunch of crumble topping. It’s an irresistible dessert that balances tart, sweet, and creamy flavors in every bite.

This recipe is perfect for summer gatherings, holiday celebrations, birthdays, or whenever you’re craving a show-stopping treat. With a buttery crust, velvety cheesecake layer, juicy blueberry filling, and golden crumble topping, this dessert is as beautiful as it is delicious.

Why You’ll Love Blueberry Crumble Cheesecake

• Combines three desserts in one: cheesecake, fruit crumble, and pie
• Beautiful presentation for parties, potlucks, and holidays
• Sweet, creamy, and slightly tart flavor balance
• Customizable with other fruits or seasonal berries
• Can be made ahead and stored for easy entertaining
• Works as both a whole cheesecake or as bars for grab-and-go treats
• A crowd-pleaser that appeals to adults and kids alike

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the Blueberry Layer:

• 2 cups fresh or frozen blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon lemon juice

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup oats
• 1/4 teaspoon cinnamon
• 1/4 cup butter, cold and cubed

How to Make Blueberry Crumble Cheesecake

Step 1: Make the Crust

Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan. Bake at 325°F (160°C) for 10 minutes. Let cool.

Step 2: Prepare the Cheesecake Filling

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream until creamy. Pour over cooled crust.

Step 3: Cook the Blueberry Filling

In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until thickened (5–7 minutes). Let cool slightly, then spoon evenly over cheesecake layer.

Step 4: Add the Crumble Topping

Mix flour, brown sugar, oats, cinnamon, and cubed butter with your fingers until crumbly. Sprinkle evenly over blueberry layer.

Step 5: Bake

Bake cheesecake at 325°F (160°C) for 40–45 minutes, until edges are set and center jiggles slightly. Cool completely, then chill for at least 4 hours before serving.

Tips for Success

• Use room temperature cream cheese for the smoothest batter
• Avoid overmixing the filling — it can cause cracks
• Line the pan with parchment for easy release
• Cool slowly to prevent cracks on top
• Chill overnight for the best texture and flavor
• Use cornstarch in blueberry filling to avoid runniness

Flavor Variations

Mixed Berry Cheesecake

Use a blend of raspberries, blackberries, and blueberries for a colorful topping.

Apple Cinnamon Crumble Cheesecake

Swap blueberries for spiced apples with cinnamon.

Lemon Blueberry Cheesecake

Add 1 tablespoon lemon zest to the cheesecake batter for extra brightness.

Peach Crumble Cheesecake

Use fresh or canned peaches for a summer-inspired version.

Gluten-Free Option

Use gluten-free graham crackers and oat flour for the crust and crumble.

Serving Suggestions

• Top with fresh whipped cream and extra blueberries
• Drizzle with lemon glaze or white chocolate sauce
• Serve with iced tea, lemonade, or coffee
• Cut into cheesecake bars for parties and buffets
• Plate with a scoop of vanilla ice cream for indulgence
• Garnish with mint leaves for a refreshing touch

Storage & Freezing

• Fridge: Store covered for up to 5 days
• Freezer (whole or sliced): Freeze for up to 2 months, wrapped in plastic wrap and foil
• Thawing: Place in the fridge overnight before serving
• Make-ahead: Best when prepared one day in advance for flavors to set

Nutrition Info (Per Slice, 1/12 of cheesecake)

Frequently Asked Questions

Final Thoughts

Blueberry Crumble Cheesecake is creamy, fruity, and crunchy all at once — a dessert that looks impressive and tastes even better. Whether you’re baking for family, friends, or a special celebration, this cheesecake is sure to be the highlight of the table.

It’s the perfect combination of rich cheesecake, juicy blueberries, and buttery crumble topping. Once you try it, this recipe will become one of your go-to desserts for any occasion.

Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake combines the rich creaminess of cheesecake, the fruity sweetness of blueberries, and the buttery crunch of crumble topping. It’s an irresistible dessert that balances tart, sweet, and creamy flavors in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

Crust

• 150 g graham cracker crumbs
• 50 g granulated sugar
• 113 g unsalted butter, melted

Cheesecake Filling

• 450 g cream cheese, softened
• 135 g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120 ml sour cream

Blueberry Layer

• 300 g fresh or frozen blueberries
• 50 g sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

Crumble Topping

• 60 g all-purpose flour
• 65 g brown sugar
• 20 g oats
• 0.25 tsp cinnamon
• 57 g butter, cold and cubed

Instructions

 

• Step 1: Make the Crust
  Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan. Bake at 325°F (160°C) for 10 minutes. Let cool.
• Step 2: Prepare the Cheesecake Filling
  Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream until creamy. Pour over cooled crust.
• Step 3: Cook the Blueberry Filling
  In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until thickened (5–7 minutes). Let cool slightly, then spoon evenly over cheesecake layer.
• Step 4: Add the Crumble Topping
  Mix flour, brown sugar, oats, cinnamon, and cubed butter with your fingers until crumbly. Sprinkle evenly over blueberry layer.
• Step 5: Bake
  Bake cheesecake at 325°F (160°C) for 40–45 minutes, until edges are set and center jiggles slightly. Cool completely, then chill for at least 4 hours before serving.

Notes

Use room temperature cream cheese for the smoothest batter. Avoid overmixing to prevent cracks. Line the pan for easy release. Cool gradually and chill overnight for best results.

Variations:
• Mixed Berry Cheesecake – use a variety of berries.
• Apple Cinnamon – swap blueberries for spiced apples.
• Lemon Blueberry – add lemon zest to the filling.
• Gluten-Free – use GF graham crackers and oat flour.

Serving Suggestions:
Top with whipped cream, fresh berries, or lemon glaze. Serve chilled with iced tea or coffee. Slice into bars for parties.

Storage:
Fridge up to 5 days. Freeze whole or sliced up to 2 months. Thaw in fridge overnight. Make-ahead friendly — best when chilled overnight.

Keyword baked cheesecake, blueberry cheesecake, crumble cheesecake, fruit dessert, summer dessert

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