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.
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.
• 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.