Blueberry Crumble Cheesecake Recipe Easy Must-Try Dessert

The creamy richness of cheesecake meets the sweet-tart goodness of blueberries in this amazing blueberry crumble cheesecake. Imagine a buttery graham cracker crust, velvety cheesecake filling, juicy blueberry topping, and a golden, crumbly streusel. It’s the dessert you never knew you needed, but now can’t stop thinking about! Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging yourself, this cheesecake will steal the show every single time.

I first baked this blueberry crumble cheesecake for my best friend’s birthday, and let me tell you—it was love at first bite. The combination of textures and flavors is just magical. Plus, the crumble topping? Oh, it’s everything you want in a dessert: buttery, crisp, and melts in your mouth. What I especially love is how easy it is to make, even for beginners. Trust me—this will become your go-to dessert recipe for impressing friends and family.

Not only is this cheesecake insanely delicious, but it’s also versatile. You can swap out the blueberries for your favorite fruit or adjust the crumble to your liking. Keep reading to learn exactly how to make this masterpiece, and get ready to wow everyone with your baking skills!

Why You’ll Love This Blueberry Crumble Cheesecake

• Incredible Flavor Combo: The creamy cheesecake pairs perfectly with the tart blueberries and buttery crumble topping.
• Easy to Make: Despite its fancy appearance, this recipe is beginner-friendly with no complicated techniques required.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or casual get-together, this dessert fits the bill.
• Customizable: You can use other fruits like strawberries or peaches, or even make it gluten-free with a few swaps.
• Make-Ahead Friendly: Cheesecake actually tastes better the next day, making it perfect for prepping in advance.

What really sets this cheesecake apart is the crumbly topping. It’s not just a garnish—it creates a fantastic texture contrast and adds a buttery richness that takes this dessert to the next level. Plus, you don’t have to be a professional baker to nail it. This recipe has been tested (and devoured) multiple times, so you can trust it’ll work flawlessly in your kitchen, too!

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to create a dessert that’s anything but ordinary. Here’s what you’ll need:

For the Crust

• 1 ½ cups (150g) graham cracker crumbs
• ⅓ cup (75g) unsalted butter, melted
• 2 tbsp (25g) granulated sugar

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ cup (120ml) sour cream

For the Blueberry Topping

• 1 ½ cups (225g) fresh or frozen blueberries
• ¼ cup (50g) granulated sugar
• 1 tbsp (15ml) lemon juice
• 1 tbsp (8g) cornstarch mixed with 2 tbsp water

For the Crumble

• ½ cup (65g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ¼ cup (50g) brown sugar
• ⅓ cup (75g) unsalted butter, cold and cubed

Equipment Needed

• 9-inch (23cm) springform pan
• Mixing bowls
• Electric mixer or hand mixer
• Small saucepan
• Baking sheet
• Rubber spatula

If you don’t have a springform pan, you could use a regular cake pan, but lining it with parchment paper is a must for easy removal. An electric mixer helps achieve a smooth, lump-free cheesecake filling, but a whisk and some elbow grease can work in a pinch!

How to Make Blueberry Crumble Cheesecake

1. Preheat the oven: Set your oven to 325°F (160°C) and grease your springform pan.
2. Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
3. Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream. Pour the filling over the cooled crust.
4. Prepare the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices. Stir in the cornstarch slurry and cook until thickened. Let it cool slightly, then spoon over the cheesecake filling.
5. Make the crumble topping: In a bowl, mix the flour, granulated sugar, and brown sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the blueberry layer.
6. Bake: Place the cheesecake on a baking sheet and bake for 50-60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracks.
7. Chill: Transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
8. Serve: Carefully remove the springform pan, slice, and enjoy!

Cooking Tips & Techniques

• Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
• Don’t overmix: Overmixing the filling can incorporate too much air, leading to cracks during baking.
• Water bath hack: Place a pan of hot water on the oven rack below your cheesecake to help prevent cracks.
• Chill thoroughly: Cheesecake needs time to set properly. Don’t rush the chilling process!

Variations & Adaptations

• Fruit swap: Try strawberries, raspberries, or even diced peaches instead of blueberries.
• Gluten-free option: Use gluten-free graham crackers and swap the all-purpose flour in the crumble for almond flour.
• Vegan adaptation: Use dairy-free cream cheese, coconut cream instead of sour cream, and an egg substitute like flax eggs.

Serving & Storage Suggestions

This blueberry crumble cheesecake is best served chilled. Add a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence. Pair it with a hot cup of coffee or a glass of dessert wine for the ultimate treat.

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag for up to 3 months. To enjoy, simply thaw in the fridge overnight.

Nutritional Information & Benefits

This dessert serves 12 and provides approximately:

• Calories: 350
• Carbohydrates: 38g
• Protein: 6g
• Fat: 20g

Blueberries are packed with antioxidants and vitamin C, making this dessert a slightly healthier indulgence. Plus, the high protein content from the cream cheese and sour cream adds a bit of balance to the sweetness.

Conclusion

If you’re looking for a dessert that’s as stunning as it is delicious, this amazing blueberry crumble cheesecake is the one. It’s creamy, fruity, buttery, and just plain irresistible. Whether you’re making it for a special occasion or just because, it’s bound to become a favorite.

I’d love to hear how this recipe turned out for you! Leave a comment below with your thoughts or any creative twists you tried. And if you’re feeling generous, share this recipe with your friends—they’ll thank you!

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work perfectly! Just thaw and drain them before using to avoid excess liquid.

How do I prevent my cheesecake from cracking?

Don’t overmix the batter, bake it low and slow, and let it cool gradually in the oven.

Can I make this cheesecake ahead?

Absolutely! Cheesecake tastes even better the next day, so feel free to make it 24 hours in advance.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but it may be trickier to remove.

Can I double the recipe?

Yes, just use a larger pan and adjust the baking time as needed. Keep an eye on the center to ensure it sets properly.

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