Blueberry Crumble Cheesecake Recipe

Blueberry Crumble Cheesecake is the ultimate marriage of lush, creamy cheesecake and summery blueberry crumble pie. Every bite is brimming with sweet, juicy blueberries, a tender cookie crust, silky cheesecake, and a buttery streusel top—all the best parts in one show-stopping dessert.

this Recipe

Ingredients You’ll Need

What makes Blueberry Crumble Cheesecake irresistible is how every ingredient works its magic to create that signature flavor and texture. Here’s what you’ll need—and why each one truly shines in this special dessert.

• Digestive or graham crackers: These form the sturdy, sweet base and lend that familiar homemade crunch to the crust.
• Butter: Melted butter brings everything together, making the crust rich and flavorful and the crumble perfectly golden.
• Granulated sugar: Used in multiple layers, this keeps the cheesecake mellow and lets those blueberries pop with natural sweetness.
• Fresh blueberries: The true star—nothing beats their juicy bursts and jewel-like color on top of each slice.
• All-purpose flour: Thickens the blueberry topping and provides structure to the crumble for irresistible texture.
• Lemon juice: Adds a bright, citrusy note that wakes up the berries and balances the creamy richness.
• Dark brown sugar: This deepens the crumble’s flavor, giving it a warm, caramel finish.
• Full fat cream cheese: The heart of the cheesecake layer—always use room temperature for the smoothest, creamiest result.
• Sour cream (18%): Adds extra tang and lightness to the filling—it’s a must for that melt-in-your-mouth texture.
• Cornstarch: Gently thickens the cheesecake so every slice holds up like a dream.
• Vanilla extract: Rounds out those dairy flavors with a subtle, aromatic note.
• Large eggs: The final component that binds the filling and sets it to silky perfection.

Variations

One of the best things about Blueberry Crumble Cheesecake is just how easy it is to personalize. Whether you’re out of an ingredient or craving a fresh twist, the recipe is endlessly adaptable—so don’t be afraid to make it your own!

• Try a different berry: Swap in raspberries, blackberries, or a medley of mixed berries for a colorful flavor change.
• Gluten-free option: Use gluten-free cookies and flour to make this dessert safe for all your guests—no one will know the difference!
• Lemon zest boost: Add a teaspoon of lemon zest to the berry mixture for even brighter citrus flavor.
• Nutty crumble: Fold in a handful of chopped pecans or walnuts to the streusel topping for added crunch and richness.

How to Make Blueberry Crumble Cheesecake

Step 1: Prepare the Cookie Crust

Begin by preheating your oven to 160°C/325°F and lining the bottom of your springform pan with parchment paper. Blitz the digestive or graham crackers and sugar in a food processor until you get a fine, sand-like crumb. Drizzle in your melted butter and pulse until everything is moistened. Press this crumb mixture firmly into your pan, working it up the sides, and bake for 10 minutes—this helps the crust hold together once it’s filled. Let it cool to the touch before moving to the next step.

Step 2: Toss the Blueberries

As your crust bakes, get your blueberries ready. In a bowl, gently mix fresh blueberries with sugar, flour, and a splash of lemon juice until every berry is coated. This quick toss ensures your topping will be beautifully thick and glossy after baking.

Step 3: Make the Crumble Topping

In another bowl, combine flour and dark brown sugar, whisk together, then pour in the melted butter. Use a fork to mix until it starts forming pebble-sized clumps. Set both your blueberry and crumble mixtures aside—they’ll come in handy once the cheesecake is assembled.

Step 4: Mix the Cheesecake Filling

Grab your stand mixer or hand mixer and beat the cream cheese for about a minute on low speed—this is key for a lump-free base. Next up: add the sugar and keep mixing. In a separate bowl, blend sour cream, cornstarch, and vanilla until smooth, then pour into the cream cheese and let everything come together gently. Add the eggs two at a time, just until incorporated—you don’t want to overmix. Scrape down the bowl one last time for good measure.

Step 5: Assemble and Bake

Pour the creamy filling into your cooled crust. Scatter the prepared blueberries across the top, then blanket them with the crumble. Now for the most important part: a careful water bath. Set your springform inside a larger pan (with a layer of foil if needed) and fill the outer pan with hot water. Bake for about 80–90 minutes—the sides should be set but the center should gently wobble like jelly.

Step 6: Cool and Chill

Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Remove it from the water bath, then let it settle to room temperature. The final key: Refrigerate for at least 6 hours (overnight is even better!). This sets the Blueberry Crumble Cheesecake to perfect sliceable firmness while melding all the flavors together.

How to Serve Blueberry Crumble Cheesecake

Garnishes

Fresh blueberries and a light dusting of powdered sugar add a simple, elegant finish, while a swirl of softly whipped cream takes this Blueberry Crumble Cheesecake completely over the top for special occasions.

Side Dishes

Since this cheesecake is rich and fruity, a cup of black coffee or tangy lemon tea makes the perfect partner. For bigger gatherings, consider serving with a fresh fruit salad or a bowl of lemon sorbet to cleanse the palate between bites.

Creative Ways to Present

Dress things up by serving slices on vintage dessert plates or in individual jars for picnics and parties. For that “wow” factor, drizzle with a quick blueberry compote or edible flowers for a burst of color and charm.

Make Ahead and Storage

Storing Leftovers

Store any remaining Blueberry Crumble Cheesecake covered in the fridge, either in its springform pan wrapped well or in an airtight container. It will stay fresh and delicious for up to 4–5 days (if it lasts that long!).

Freezing

You can freeze individual slices or the whole cheesecake: wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator—expect the crumble to soften slightly, but the flavor remains lovely.

Reheating

Cheesecake is best enjoyed cold or at cool room temperature, so reheating isn’t necessary. For extra softness, let a slice sit at room temperature for 10–15 minutes before serving.

FAQs

Final Thoughts

If you’re searching for a dessert that feels like a cozy hug and a fancy treat all at once, Blueberry Crumble Cheesecake is it! I hope you’ll give this bake a try (and marvel at every luscious, berry-studded bite). Don’t forget to savor the sweet little moments—especially when they involve cheesecake!

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