This Blueberry Crumble Cheesecake is a showstopper dessert that combines creamy cheesecake with a burst of sweet blueberries and a buttery crumble topping. The smooth, rich cheesecake pairs perfectly with the tangy blueberries and the crunchy, sweet crumble. Whether you’re hosting a gathering or indulging in a sweet treat, this cheesecake will surely impress.

Why You’ll Love This Recipe

You’ll love this Blueberry Crumble Cheesecake because it has the perfect balance of creamy, tangy, and sweet flavors. The velvety cheesecake base is complemented by the juicy blueberry topping and a crunchy crumble, offering delightful textures in every bite. It’s a dessert that feels indulgent but isn’t overly heavy, making it a favorite for all occasions. Plus, it’s easy to make and looks stunning when served!

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the blueberry topping:

2 cups fresh or frozen blueberries
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup water

For the crumble topping:

1/2 cup rolled oats
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup unsalted butter, cold and cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is evenly moistened. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Make the cheesecake filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake: Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Afterward, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
Prepare the blueberry topping: In a medium saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Bring to a simmer over medium heat, stirring occasionally. Cook until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and let cool to room temperature.
Make the crumble topping: In a small bowl, mix together the oats, flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until golden brown. Remove from the oven and let cool.
Assemble the cheesecake: Once the cheesecake has chilled, spread the blueberry topping evenly over the top. Sprinkle the crumble topping over the blueberries.
Serve and enjoy: Slice the cheesecake and enjoy the creamy, fruity, and crunchy layers!

Servings and Timing

Servings: 12 slices
Prep time: 30 minutes
Bake time: 60-70 minutes (plus cooling time)
Total time: 5-6 hours (including cooling and chilling)

Variations

Different Berries: Swap out the blueberries for raspberries, blackberries, or strawberries for a different fruity topping.
Nutty Crumble: Add chopped nuts like almonds, walnuts, or pecans to the crumble topping for extra texture and flavor.
Chocolate Drizzle: Drizzle some melted chocolate over the cheesecake for a rich, decadent touch.
Gluten-Free: Use gluten-free graham crackers or a gluten-free crumb mixture for the crust to make this cheesecake gluten-free.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Keep the crumble topping separate if you want it to remain crisp.
Freezing: You can freeze the cheesecake (without the crumble topping) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
Reheating: This cheesecake is best served chilled, so there’s no need to reheat. If you prefer it at room temperature, let it sit out for about 30 minutes before serving.

Blueberry Crumble Cheesecake

FAQs

1. Can I use frozen blueberries for the topping?

Yes, frozen blueberries will work perfectly for the topping. Just be sure to thaw and drain them before cooking them with the other ingredients.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making ahead. Prepare it a day or two in advance and keep it refrigerated until ready to serve.

3. Can I make this recipe without a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch round cake pan, but you may find it harder to remove the cheesecake without breaking it. Using parchment paper in the pan can help.

4. How do I make the cheesecake extra creamy?

Make sure to use room temperature cream cheese and beat it thoroughly to avoid lumps. Also, don’t overbake the cheesecake to keep it creamy and smooth.

5. Can I use a pre-made graham cracker crust?

Yes, you can use a pre-made graham cracker crust if you’re short on time. Just skip the step of making the crust and proceed with the cheesecake filling.

6. How long does this cheesecake need to chill?

The cheesecake needs to chill for at least 4 hours, but for the best results, chill it overnight to allow the flavors to fully set.

7. Can I use a different type of cheese for the filling?

While cream cheese provides the best texture and flavor for cheesecake, you can experiment with mascarpone cheese for a slightly different taste and texture.

8. What should I do if my cheesecake cracks?

Cracking can happen if the cheesecake is overbaked or cooled too quickly. To prevent cracks, bake it at a lower temperature and let it cool slowly in the oven with the door slightly ajar.

9. Can I make this cheesecake without the crumble topping?

You can certainly make this cheesecake without the crumble topping, but it adds a nice texture contrast. If you skip it, consider adding a drizzle of caramel or chocolate sauce instead.

10. Can I freeze the topping separately?

Yes, both the blueberry topping and the crumble topping can be made ahead of time and frozen separately. Just reheat the blueberry topping and crumble before serving.

Conclusion

The Blueberry Crumble Cheesecake is a delicious and visually stunning dessert that will be the star of any table. With its creamy cheesecake base, sweet blueberry topping, and crunchy crumble, it’s a perfect balance of flavors and textures. Whether you’re making it for a special occasion or just indulging in a sweet treat, this cheesecake will leave everyone asking for seconds. Try it out, and enjoy the blissful combination of creamy, fruity, and crumbly goodness!