There’s something undeniably magical about the combination of cheesecake and blueberries. It’s the kind of dessert that feels like a warm hug after a long day—comforting, sweet, and just a little indulgent. This Blueberry Crumble Cheesecake brings together the best of both worlds: the rich creaminess of classic cheesecake and the nostalgic crunch of a buttery crumble topping, all swirled with juicy, sweet-tart blueberries.
This recipe always reminds me of summer weekends at my grandmother’s house, where blueberries were picked straight from the backyard bush. She’d pile them into everything from pancakes to muffins, but her blueberry crumble was legendary—golden, crispy, and always slightly warm from the oven. This cheesecake is a bit of a tribute to her, blending her love of fresh berries with my not-so-secret obsession with creamy cheesecake.
It’s the kind of dessert that works all year round. Whether it’s the centerpiece for a spring brunch, a cozy fall dessert, or a crowd-pleaser at a holiday table, this cheesecake brings joy with every bite. And the best part? You don’t need to be a baking expert to pull it off. The steps are simple, the ingredients are easy to find, and the end result? Pure bliss.
Why You’ll Love This Recipe:
- A dreamy blend of creamy cheesecake and buttery crumble
- Perfectly sweetened with bursts of juicy blueberries
- No complicated techniques—just classic, wholesome baking
- Great for make-ahead dessert planning
- A beautiful showstopper for any gathering
INGREDIENTS YOU’LL NEED:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 1/2 tsp vanilla extract
Blueberry Sauce:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
Crumble Topping:
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, melted
HOW TO MAKE BLUEBERRY CRUMBLE CHEESECAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand, then press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly while you prep the filling.
Step 2: Make the Blueberry Sauce
In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. In a separate cup, mix cornstarch with water, then stir it into the blueberries. Cook for 5–7 minutes, stirring frequently, until the mixture thickens slightly and the berries become soft and jammy. Let it cool before layering into the cheesecake.
Step 3: Mix the Cheesecake Filling
In a large bowl or stand mixer, beat softened cream cheese until smooth and creamy. Add sugar and beat again until well incorporated. Add eggs one at a time, mixing on low speed. Stir in sour cream, flour, and vanilla extract until just combined—try not to overmix to keep the texture light and smooth.
Step 4: Assemble the Cheesecake
Pour the cheesecake filling over the baked crust. Drop spoonfuls of the cooled blueberry sauce on top, then use a butter knife or skewer to swirl it gently into the batter. Don’t overdo it—those pretty swirls will look gorgeous once it’s baked.
Step 5: Add the Crumble Topping
In a small bowl, stir together flour, brown sugar, granulated sugar, and cinnamon. Pour in melted butter and mix until crumbs form. Sprinkle the crumble evenly over the top of the cheesecake batter. The sweet, spiced crunch balances the creaminess perfectly.
Step 6: Bake
Bake the cheesecake at 325°F for 55–65 minutes, or until the center is just slightly jiggly but set around the edges. Don’t worry if it looks a bit puffed or golden—it will settle as it cools. Once out of the oven, let it cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
Step 7: Slice and Serve
When ready to serve, carefully run a knife around the edges of the cheesecake before removing the springform pan. Slice with a clean, sharp knife (wiping it between cuts for that perfect slice), and serve chilled.
HELPFUL TIPS:
- Room temp ingredients are key. Make sure your cream cheese, eggs, and sour cream are all at room temperature for the smoothest filling.
- Use a water bath if you’re extra cautious. It’s not necessary for this cheesecake, but it can help reduce cracking.
- Chill thoroughly. Cheesecake needs time to firm up—don’t skip the chill time!
- Crumble tip: Want bigger crumble chunks? Press some of the topping together with your fingers before sprinkling it on top.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours
- Total Time: 5 hours 30 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
This cheesecake holds its shape beautifully and slices like a dream. The blueberry swirl adds both flavor and a beautiful touch, while the crumble topping gives it that homey, rustic charm. It’s just as lovely for a casual family dinner as it is for a special occasion.
NUTRITIONAL INFORMATION:
Approximate per serving (based on 12 slices):
Calories: 420
Fat: 28g
Carbohydrates: 38g
Protein: 6g
Sugar: 26g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use frozen blueberries?
Absolutely! Frozen blueberries work just as well as fresh. No need to thaw—just cook them a little longer in the sauce.
What can I substitute for graham cracker crumbs?
You can use crushed digestive biscuits, vanilla wafers, or even crushed shortbread cookies for a twist.
Can I make this ahead of time?
Yes! This cheesecake is even better the next day. Just keep it chilled until you’re ready to serve.
Do I have to use a springform pan?
While a springform pan makes removal much easier, you can use a regular cake pan lined with parchment if that’s what you have.
STORAGE INSTRUCTIONS:
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices—just wrap tightly in plastic wrap and place in a freezer-safe container. Thaw in the fridge overnight before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
There’s a kind of joy that comes from baking something from scratch—especially when the end result is a dessert as beautiful and delicious as this Blueberry Crumble Cheesecake. It’s rich, fruity, comforting, and full of texture. Whether you’re baking for a celebration or just want a little sweetness in your week, this recipe is a guaranteed hit.
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Blueberry Crumble Cheesecake
Description
There’s something undeniably magical about the combination of cheesecake and blueberries. It’s the kind of dessert that feels like a warm hug after a long day—comforting, sweet, and just a little indulgent. This Blueberry Crumble Cheesecake brings together the best of both worlds: the rich creaminess of classic cheesecake and the nostalgic crunch of a buttery crumble topping, all swirled with juicy, sweet-tart blueberries.
This recipe always reminds me of summer weekends at my grandmother’s house, where blueberries were picked straight from the backyard bush. She’d pile them into everything from pancakes to muffins, but her blueberry crumble was legendary—golden, crispy, and always slightly warm from the oven. This cheesecake is a bit of a tribute to her, blending her love of fresh berries with my not-so-secret obsession with creamy cheesecake.
It’s the kind of dessert that works all year round. Whether it’s the centerpiece for a spring brunch, a cozy fall dessert, or a crowd-pleaser at a holiday table, this cheesecake brings joy with every bite. And the best part? You don’t need to be a baking expert to pull it off. The steps are simple, the ingredients are easy to find, and the end result? Pure bliss.
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1 1/2 tsp vanilla extract
Blueberry Sauce:
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
1 tbsp water
Crumble Topping:
3/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 cup unsalted butter, melted
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand, then press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly while you prep the filling.
Step 2: Make the Blueberry Sauce
In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. In a separate cup, mix cornstarch with water, then stir it into the blueberries. Cook for 5–7 minutes, stirring frequently, until the mixture thickens slightly and the berries become soft and jammy. Let it cool before layering into the cheesecake.
Step 3: Mix the Cheesecake Filling
In a large bowl or stand mixer, beat softened cream cheese until smooth and creamy. Add sugar and beat again until well incorporated. Add eggs one at a time, mixing on low speed. Stir in sour cream, flour, and vanilla extract until just combined—try not to overmix to keep the texture light and smooth.
Step 4: Assemble the Cheesecake
Pour the cheesecake filling over the baked crust. Drop spoonfuls of the cooled blueberry sauce on top, then use a butter knife or skewer to swirl it gently into the batter. Don’t overdo it—those pretty swirls will look gorgeous once it’s baked.
Step 5: Add the Crumble Topping
In a small bowl, stir together flour, brown sugar, granulated sugar, and cinnamon. Pour in melted butter and mix until crumbs form. Sprinkle the crumble evenly over the top of the cheesecake batter. The sweet, spiced crunch balances the creaminess perfectly.
Step 6: Bake
Bake the cheesecake at 325°F for 55–65 minutes, or until the center is just slightly jiggly but set around the edges. Don’t worry if it looks a bit puffed or golden—it will settle as it cools. Once out of the oven, let it cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
Step 7: Slice and Serve
When ready to serve, carefully run a knife around the edges of the cheesecake before removing the springform pan. Slice with a clean, sharp knife (wiping it between cuts for that perfect slice), and serve chilled.
Notes
This cheesecake holds its shape beautifully and slices like a dream. The blueberry swirl adds both flavor and a beautiful touch, while the crumble topping gives it that homey, rustic charm. It’s just as lovely for a casual family dinner as it is for a special occasion.
