Best Blueberry Crumble Cheesecake You’ll Love

There’s nothing quite like a Blueberry Crumble Cheesecake — a dreamy combination of creamy cheesecake, buttery cookie crust, juicy blueberries, and a crunchy crumble topping. This dessert is the ultimate crowd-pleaser, blending the rich texture of a classic New York-style cheesecake with the homey charm of a fruit crumble. Whether for holidays, family dinners, or special celebrations, this recipe delivers a perfect balance of comfort and indulgence in every bite.

Why You’ll Love This Blueberry Crumble Cheesecake

• Triple texture perfection: smooth cheesecake, tender blueberry layer, and crisp crumble.
• Beautiful presentation: a dessert that looks as stunning as it tastes.
• Make-ahead friendly: chill it overnight for the best flavor and stress-free serving.
• Adaptable: works with other fruits like raspberries, peaches, or apples.
• Family favorite: everyone from kids to grandparents loves its creamy, fruity sweetness.

Ingredients for Blueberry Crumble Cheesecake

For the Crust

• 250 g digestive biscuits or graham crackers, finely crushed
• 2 tbsp granulated sugar
• 75 g unsalted butter, melted

For the Blueberry Topping

• 300 g fresh blueberries (or frozen, thawed and drained)
• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp lemon juice

For the Crumble Topping

• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g unsalted butter, cold and cubed

For the Cheesecake Filling

• 800 g full-fat cream cheese, at room temperature
• 260 g granulated sugar
• 200 g sour cream (room temperature)
• 1½ tbsp cornstarch
• 2½ tsp vanilla extract
• 4 large eggs, at room temperature

Ingredient Notes and Substitutions

• Cream cheese: Use full-fat for the best creamy texture. Light versions may result in a softer set.
• Sour cream: You can substitute with Greek yogurt for a slightly tangier flavor.
• Crust: Graham crackers give a sweet, classic flavor, while digestives offer a nuttier base.
• Blueberries: If using frozen, don’t thaw completely — bake them straight from frozen to prevent excess liquid.
• No blueberries? Try raspberries, blackberries, or peaches for seasonal twists.
• Brown sugar crumble: Dark brown sugar gives a deeper caramel flavor; light brown sugar works too.

Step-by-Step Instructions

Step 1 – Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. Mix crushed biscuits, sugar, and melted butter in a bowl until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8–10 minutes, then let cool slightly while preparing the filling.

Step 2 – Make the Blueberry Topping

1. In a medium bowl, toss the blueberries with sugar, flour, and lemon juice.
2. Set aside so the mixture lightly thickens while you prepare the rest of the cheesecake.

Step 3 – Prepare the Crumble Topping

1. Combine flour and brown sugar in a bowl.
2. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Refrigerate until ready to use.

Step 4 – Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
2. Add sour cream, cornstarch, and vanilla extract, mixing just until combined.
3. Add eggs one at a time, beating on low speed to avoid incorporating too much air.
4. Scrape down the sides of the bowl to ensure a smooth, even batter.

Step 5 – Assemble the Cheesecake

1. Pour the cheesecake batter over the baked crust.
2. Spoon the blueberry mixture evenly over the top.
3. Sprinkle the crumble mixture over the blueberries.
4. Place the pan on a baking sheet and bake at 325°F (160°C) for 75–85 minutes, or until the center is just set.

Step 6 – Cool and Chill

1. Turn off the oven and crack the door slightly; let the cheesecake cool in the oven for 1 hour.
2. Remove and allow to cool completely at room temperature.
3. Cover and refrigerate for at least 6 hours or overnight before slicing.

Pro Tips for Success

1. Use room-temperature ingredients — this prevents lumps in the batter.
2. Don’t overmix the eggs. Too much air causes cracks during baking.
3. Bake in a water bath for extra-smooth texture and even baking.
4. Cool gradually. Sudden temperature changes can cause splitting.
5. Refrigerate overnight — the flavor deepens as it chills.
6. Wipe the knife between slices for picture-perfect servings.

Flavor Variations

1. Lemon Blueberry Cheesecake: Add 1 tbsp lemon zest to the filling for brightness.
2. Mixed Berry Crumble Cheesecake: Use a blend of strawberries, raspberries, and blueberries.
3. Apple Cinnamon Cheesecake: Replace blueberries with caramelized apples and cinnamon crumble.
4. Chocolate Blueberry Cheesecake: Add 100 g melted white chocolate to the filling for a dessert twist.
5. Gluten-Free Version: Use gluten-free biscuits and almond flour crumble.

Serving Suggestions

• Serve chilled with whipped cream or a drizzle of blueberry sauce.
• Add a few fresh mint leaves or lemon zest for garnish.
• Pairs beautifully with coffee, tea, or sparkling wine.
• Perfect for brunch, Easter, Mother’s Day, or weekend gatherings.

Storage and Freezing Instructions

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Wrap individual slices tightly in plastic wrap and foil; freeze for up to 2 months.
• To Serve from Frozen: Thaw overnight in the refrigerator for best texture.

Nutrition Facts (Per Serving)

FAQ About Blueberry Crumble Cheesecake

Can I use frozen blueberries?

Yes! Frozen blueberries work perfectly. No need to thaw; just toss them in flour and sugar before layering. They’ll bake beautifully without making the cheesecake watery.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and bake the cheesecake in a water bath. Cooling it gradually also helps maintain a smooth top without cracks.

Do I need a springform pan?

Yes, it’s highly recommended. The removable sides make it easy to release the cheesecake without damaging the crumble topping.

Can I make this cheesecake ahead of time?

Absolutely! It’s even better when made a day in advance, as the flavors develop overnight in the fridge.

What other fruits can I use?

You can swap blueberries for raspberries, blackberries, or even diced peaches. Adjust the sugar slightly depending on the fruit’s sweetness.

Final Thoughts

This Blueberry Crumble Cheesecake is the perfect blend of creamy indulgence and fruity freshness — a dessert that feels both luxurious and homey. With its buttery crust, juicy blueberry layer, and irresistible crumble topping, every slice is a little celebration. Whether you’re baking for guests or treating yourself, this recipe is sure to become one of your all-time favorites.

Best Blueberry Crumble Cheesecake You’ll Love

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jessica
• Total Time: 2 hours 10 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Creamy cheesecake layered with blueberries and a buttery crumble topping — the ultimate dessert for any occasion.

---

Ingredients

Scale 1x2x3x

Crust:

250 g digestive biscuits

2 tbsp sugar

75 g melted butter

Blueberry Topping:

300 g blueberries

1 tbsp sugar

1 tbsp flour

2 tsp lemon juice

Crumble:

110 g flour

80 g brown sugar

70 g butter

Cheesecake Filling:

800 g cream cheese

260 g sugar

200 g sour cream

1½ tbsp cornstarch

2½ tsp vanilla extract

4 eggs

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Prepare crust by mixing biscuits, sugar, and butter. Press into springform pan and bake 10 minutes.

2. Toss blueberries with sugar, flour, and lemon juice.

3. Prepare crumble topping by mixing flour, sugar, and butter until crumbly.

4. Beat cream cheese and sugar until smooth. Add sour cream, cornstarch, vanilla, and eggs.

5. Pour batter over crust, top with blueberries, then crumble.

6. Bake 75–85 minutes at 325°F (160°C) until set.

7. Cool gradually, then chill at least 6 hours before serving.

Notes

Use Greek yogurt instead of sour cream for a lighter version.

Frozen blueberries work fine — don’t thaw before baking.

Cool cheesecake gradually to prevent cracks.

• Prep Time: 45 minutes
• Cook Time: 1 hour 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 465
• Sugar: 30g
• Sodium: 250mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 115mg