Jump to Recipe Print RecipeThe scent of fresh blueberries wafting through the kitchen instantly transports me to sunny summer days, where every bite feels like a celebration. This Blueberry Crumble Cheesecake combines a luscious cookie crust with a velvety cheesecake, topped off with a delightful crumble that adds just the right amount of texture. Not only is this dessert a showstopper for gatherings, but it’s also surprisingly simple to make at home, making it the perfect treat after a long day. The gorgeous contrast of creamy filling and tart blueberries will leave everyone reaching for seconds—and trust me, nobody will guess how easy it was to whip up! Ready to create a dessert that’s sure to impress? Let’s dive into this irresistible recipe! Why is this cheesecake a must-try? Layers of Delight: Each slice showcases a delightful combination of creamy cheesecake and vibrant blueberries, creating an irresistible experience. Easy to Make: With straightforward steps, even novice bakers can master this dessert and wow their guests. Crowd-Pleaser: Perfect for gatherings, this cheesecake is sure to be the star of the dessert table, and trust me, everyone will ask for the recipe! Versatile Twist: Feel free to swap out blueberries for your favorite seasonal fruits, like strawberries or peaches, for a fun twist. If you’re a cheesecake lover, don’t miss out on our other treats like Lime Mousse Cheesecake! Texture Contrast: The crunchy crumble topping adds an engaging texture that complements the smooth, creamy filling beautifully. Make Ahead: This dessert can be prepared in advance and stored, making it a stress-free option for any occasion! Blueberry Crumble Cheesecake Ingredients For the Crust Digestive or Graham Crackers (250g) – Base of the crust providing sweetness and structure. Substitution: Use oreo cookies for a chocolatey flavor. Granulated Sugar (2 tablespoons) – Sweetens the crust. Use brown sugar for a more caramel-like taste. Butter (75g) – Binds the crust together and adds richness. Substitution: Coconut oil for a dairy-free alternative. For the Cheesecake Filling Full Fat Cream Cheese (800g) – Foundation of the cheesecake providing creaminess. Substitution: Full-fat Greek yogurt for a lighter version. Granulated Sugar (260g) – Sweetens the cheesecake filling. Use brown sugar for a deeper flavor. Sour Cream (200g) – Contributes moisture and tang. Substitution: Greek yogurt for a healthier twist. Cornstarch (1½ tablespoons) – Stabilizes the cheesecake filling. Can be omitted if you use full-fat ingredients. Vanilla Extract (2½ teaspoons) – Enhances flavors of cheesecake. Substitution: Vanilla bean paste for a more robust flavor. Large Eggs (4) – Binds the ingredients and aids in the structure. Tip: Use room temperature eggs for better mixing. For the Blueberry Mixture Fresh Blueberries (300g) – Main fruit component, offering tartness and color. Substitution: Peaches or pears can be used for variation. All-Purpose Flour (1 tablespoon) – Thickens blueberry filling. Substitution: Use cornstarch for a gluten-free option. Lemon Juice (2 teaspoons) – Adds brightness and balance to the sweetness. Substitution: Apple cider vinegar for similar acidity. For the Crumble Topping Dark Brown Sugar (80g) – Enriches the crumble topping with a deep flavor. Substitution: Light brown sugar can also be used. All-Purpose Flour (110g) – Helps form the crumble. Substitution: Use almond flour for a nutty twist. Butter (70g) – Binds the crumble ingredients and adds decadence. Substitution: Coconut oil for a dairy-free topping. Indulging in this Blueberry Crumble Cheesecake means diving into each luscious bite filled with the perfect balance of sweet and tart, a delicious dessert that’s not only beautiful but also easy to make! Step‑by‑Step Instructions for Blueberry Crumble Cheesecake Step 1: Preheat and Prepare Begin by preheating your oven to 160ºC (325ºF). While it warms up, prepare a 23 cm (9-inch) springform pan by lining the bottom and sides with parchment paper. This will ensure that your Blueberry Crumble Cheesecake comes out easily once it’s baked, so take a moment to get this right. Step 2: Make the Crust In a food processor, blend the digestive biscuits with 2 tablespoons of granulated sugar until they form fine crumbs. Next, combine the crumbs with 75g of melted butter until everything is well-coated. Press this mixture firmly into the bottom of your lined springform pan and bake it for 10 minutes. Once baked, set it aside to cool while you prepare the filling. Step 3: Prepare the Blueberry Mixture In a medium bowl, toss 300g of fresh blueberries with 1 tablespoon of flour, 260g of granulated sugar, and 2 teaspoons of lemon juice. This mixture will provide an exciting burst of flavor in your Blueberry Crumble Cheesecake. Set aside to let the blueberries absorb the sweetness. Step 4: Make the Crumble Topping In another bowl, combine 110g of all-purpose flour with 80g of dark brown sugar. Pour in 70g of melted butter, mixing until the texture becomes crumbly. This crumble topping will be added later, so set it aside while you focus on the creamy cheesecake filling. Step 5: Mix the Cheesecake Filling In your mixer, beat 800g of full-fat cream cheese on low speed until smooth. Gradually add 260g of granulated sugar to the cream cheese, followed by 200g of sour cream mixed with 1½ tablespoons of cornstarch and 2½ teaspoons of vanilla extract. Blend until fully combined, ensuring it’s creamy without lumps. Step 6: Add Eggs to the Mixture Crack 4 large eggs into the mixing bowl, adding them two at a time. Mix on a low speed until just smooth, being careful not to overmix, as this can introduce air bubbles that may cause cracks during baking. The consistency should be velvety and thick for your Blueberry Crumble Cheesecake. Step 7: Assemble the Cheesecake Pour the cheesecake filling evenly into your cooled crust. Gently spoon the prepared blueberry mixture over the top, distributing the berries evenly. Finally, sprinkle the crumble topping generously over the blueberries, creating a beautiful texture contrast. Step 8: Bake in a Water Bath To bake, place the springform pan inside a larger cake pan filled with hot water, making sure the water level is halfway up the sides of the springform. Bake for 1 hour and 20-30 minutes, until the center is slightly wobbly. This water bath technique helps prevent cracking and ensures a silky texture for your Blueberry Crumble Cheesecake. Step 9: Cool and Chill After baking, turn off the oven and leave the cheesecake in there for 1 hour with the door slightly ajar. This gentle cooling will help set the filling. After an hour, transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight, allowing the flavors to meld beautifully before serving. Blueberry Crumble Cheesecake Variations Feel free to let your creativity shine by personalizing this delicious dessert with these fun twists and substitutions! Berry Blend: Swap blueberries for a mix of raspberries and strawberries for a vibrant, fruity burst. Tropical Paradise: Try mango or passionfruit in place of blueberries for a refreshing tropical vibe. Spice It Up: Add a teaspoon of cinnamon or nutmeg to the crust for a warm, spiced flavor. Choco-Lover’s Crust: Use crushed Oreo cookies instead of digestive biscuits for a rich chocolatey base. It’s a delightful way to combine flavors! Gluten-Free Delight: Substitute all-purpose flour with almond flour or gluten-free flour for those avoiding gluten. Creamy Twist: Replace sour cream with Greek yogurt for a tangy and healthier filling. Indulgent Swirl: Incorporate a layer of chocolate ganache between the filling and the crumble topping for a decadent chocolate surprise. Citrus Zing: Add a teaspoon of orange zest to the cheesecake filling for a pop of citrus freshness that pairs beautifully with the blueberries. For even more variety, don’t forget to check out our other delightful desserts like the Lime Mousse Cheesecake or the luscious Strawberry Shortcake Cheesecake. Enjoy the journey of creating your own unique twist on this classic! How to Store and Freeze Blueberry Crumble Cheesecake Fridge: Store leftovers covered in the refrigerator for up to 5 days. This cheesecake tastes best when chilled, allowing the flavors to meld beautifully. Freezer: Wrap individual slices in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before enjoying again. Reheating: If you prefer your cheesecake slightly warmed, let it sit at room temperature for 30 minutes before serving. However, it’s delightful straight from the fridge! Serving Tip: For a refreshingly delightful treat, serve your Blueberry Crumble Cheesecake with a dollop of whipped cream or a sprinkle of fresh blueberries. Expert Tips for Blueberry Crumble Cheesecake Use Room Temperature Eggs: This ensures they mix smoothly into the batter, resulting in a creamy texture for your cheesecake. Prevent Cracking: Always bake your Blueberry Crumble Cheesecake in a water bath; this regulates the temperature and keeps the cheesecake moist. Watch Baking Time: Keep an eye on the cheesecake as it bakes. Remove it from the oven while the center still has a slight jiggle to avoid a dry texture. Chill Properly: Allow your cheesecake to cool in the oven with the door ajar to set the filling and prevent sinking. Then, refrigerate for at least 6 hours. Customization Options: Feel free to experiment with different fruits or spices to tailor the flavor of your cheesecake to your liking! Make Ahead Options This Blueberry Crumble Cheesecake is perfect for meal prep, allowing you to enjoy its deliciousness without the rush. You can prepare the crust and crumble topping up to 24 hours in advance. Just store them in airtight containers in the refrigerator to keep them fresh! The cheesecake filling can also be made a day ahead; simply mix as directed and refrigerate it separately. When you’re ready to bake, combine the filling with the crust and blueberry mixture, then sprinkle the crumble on top before baking. This way, you’ll enjoy a stunning dessert that’s just as delicious, saving you valuable time on busy weeknights! What to Serve with Blueberry Crumble Cheesecake Indulging in dessert is an experience meant to be savored, especially when it arrives with a sweet bounty that complements its rich flavors. Whipped Cream: A dollop of freshly whipped cream enhances the cheesecake’s richness while adding a light, airy texture that balances the dense filling. Fresh Berries: Garnishing with more blueberries or seasonal fruits provides a refreshing contrast and vibrant color, enhancing the dessert’s visual appeal. Chocolate Sauce: Drizzling chocolate sauce over the cheesecake adds a touch of decadence that harmonizes the sweetness with its rich, creamy filling. The combination is heavenly! Coffee or Espresso: A cup of robust coffee or a shot of espresso contrasts perfectly with the cheesecake, allowing the flavors to dance on your palate. Homemade Lemon Curd: The bright acidity of lemon curd can be a delightful foil to the creamy cheesecake, enhancing its flavors and providing a zesty kick. Ice Cream: A scoop of vanilla or creamy blueberry ice cream beside your cheesecake creates a delightful temperature contrast, rounding out your dessert experience. Creating a full dining experience with your Blueberry Crumble Cheesecake means marrying various textures and flavors to bring the meal to life! Blueberry Crumble Cheesecake Recipe FAQs How do I select the right blueberries for this cheesecake? Absolutely! Look for fresh blueberries that are firm, plump, and a deep blue color. Avoid any with blemishes or soft spots, as these can indicate overripeness. For the best flavor, try to get locally sourced blueberries if possible—they’ll enhance your cheesecake! How should I store the Blueberry Crumble Cheesecake? You should store leftovers in the refrigerator, covered, for up to 5 days. Keeping it in a sealed container will help maintain its moisture and flavor. Just remember, this cheesecake is best served chilled for that refreshing taste! Can I freeze Blueberry Crumble Cheesecake? Yes, you can freeze your cheesecake! To do so, wrap individual slices tightly in plastic wrap, then wrap in aluminum foil. This will protect it from freezer burn and keep it fresh for up to 2 months. To serve, thaw in the refrigerator overnight before enjoying, and it’ll taste just as delightful! What if my cheesecake cracks while baking? If you see cracks, don’t worry! It’s often caused by overbaking or introducing too much air when mixing. To prevent this, ensure you bake the cheesecake in a water bath, which helps regulate the temperature and moisture. Also, only mix until the texture is smooth—resist the urge to overbeat the eggs after adding them! Are there any dietary considerations for this cheesecake? Well, if you have allergies, be mindful of the cream cheese and eggs used in this recipe. For a dairy-free version, try substituting full-fat Greek yogurt for cream cheese and coconut oil in the crust. Just be sure to check any substitutions for allergens if you’re preparing this for guests with dietary restrictions. What’s the best way to serve leftover cheesecake? I recommend serving your Blueberry Crumble Cheesecake straight from the fridge with a dollop of whipped cream and a sprinkle of fresh blueberries on top for added flair. This not only elevates the presentation but also enhances the overall flavor experience! Decadent Blueberry Crumble Cheesecake You Can't Resist This Blueberry Crumble Cheesecake is a delightful mix of creamy cheesecake and tart blueberries, topped with a crunchy crumble, perfect for any gathering. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 20 minutes minsChilling Time 6 hours hrsTotal Time 7 hours hrs 50 minutes mins Servings: 12 slicesCourse: DessertsCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust250 g Digestive or Graham Crackers Substitution: Use oreo cookies for a chocolatey flavor.2 tablespoons Granulated Sugar Use brown sugar for a more caramel-like taste.75 g Butter Substitution: Coconut oil for a dairy-free alternative.For the Cheesecake Filling800 g Full Fat Cream Cheese Substitution: Full-fat Greek yogurt for a lighter version.260 g Granulated Sugar Use brown sugar for a deeper flavor.200 g Sour Cream Substitution: Greek yogurt for a healthier twist.1.5 tablespoons Cornstarch Can be omitted if you use full-fat ingredients.2.5 teaspoons Vanilla Extract Substitution: Vanilla bean paste for a more robust flavor.4 large Eggs Use room temperature eggs for better mixing.For the Blueberry Mixture300 g Fresh Blueberries Substitution: Peaches or pears can be used for variation.1 tablespoon All-Purpose Flour Substitution: Use cornstarch for a gluten-free option.2 teaspoons Lemon Juice Substitution: Apple cider vinegar for similar acidity.For the Crumble Topping80 g Dark Brown Sugar Substitution: Light brown sugar can also be used.110 g All-Purpose Flour Substitution: Use almond flour for a nutty twist.70 g Butter Substitution: Coconut oil for a dairy-free topping. Equipment Springform panFood ProcessorMixerMedium Bowllarge cake pan Method Preparation StepsPreheat your oven to 160ºC (325ºF) and prepare a 23 cm (9-inch) springform pan by lining it with parchment paper.In a food processor, blend the digestive biscuits with 2 tablespoons of granulated sugar until they form fine crumbs. Combine crumbs with melted butter and press into the bottom of the springform pan. Bake for 10 minutes and let cool.In a medium bowl, toss fresh blueberries with 1 tablespoon of flour, 260g of granulated sugar, and 2 teaspoons of lemon juice. Set aside.In another bowl, mix 110g of flour with 80g of dark brown sugar and pour in 70g of melted butter. Mix until crumbly.Beat 800g of cream cheese on low speed until smooth, gradually add 260g of sugar, mix in sour cream, cornstarch, and vanilla until combined.Add 4 eggs two at a time, mixing on low speed until smooth but careful not to overmix.Pour cheesecake filling into the cooled crust, spoon blueberry mixture over and sprinkle crumble topping on.Bake in a water bath for 1 hour and 20-30 minutes until center is slightly wobbly. Let it cool in the oven for 1 hour.Transfer to the refrigerator and chill for at least 6 hours or overnight before serving. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 800IUVitamin C: 5mgCalcium: 80mgIron: 1mg NotesAllow the cheesecake to cool completely and chill to let the flavors meld for the best taste. Tried this recipe?Let us know how it was!
