Blueberry Crumble Cheesecake Recipe

There’s something absolutely magical about the perfect dessert, and Blueberry Crumble Cheesecake has always stolen the show at my table. This luscious cheesecake brings together a crunchy, buttery crust, a velvety-soft cream cheese filling, juicy bursts of blueberries, and a golden, crumbly topping that practically begs for a fork. If you’re after a dessert that feels impressively bakery-worthy yet delightfully homemade, this classic delivers on every level—from the first blueberry-laden bite to the last creamy forkful.

Ingredients You’ll Need

Get ready for bakery bliss! Each ingredient in Blueberry Crumble Cheesecake truly shines, contributing its own unique character—whether it’s richness, sweetness, tang, or a pop of color. These simple but essential items come together to create an unforgettable taste experience.

• Digestive or graham crackers (250 g): The foundation for a classic, crunchy cheesecake base—use whichever you prefer for a familiar, homey flavor.
• Granulated sugar (2 tbsp, plus 1 tbsp, plus 260 g): Used in both the crust, filling, and blueberries—it balances tartness and adds just the right amount of sweetness.
• Butter (75 g plus 70 g): Melted into the crust and crumble for rich flavor and a tender, golden bite.
• Fresh blueberries (300 g): Sweet, juicy, and vibrant—these become concentrated gems atop the cheesecake.
• All-purpose flour (1 tbsp plus 110 g): Thickens the blueberry layer and transforms into the crumbly topping.
• Lemon juice (2 tsp): Adds brightness and enhances the natural flavor of the blueberries.
• Dark brown sugar (80 g): Brings irresistible caramel notes to the crumble topping.
• Full-fat cream cheese, room temperature (800 g): The all-star for creamy, dreamy texture—let it come to room temperature for the smoothest batter.
• Sour cream, 18%, room temperature (200 g): Adds tang and silkiness for that classic New York-style cheesecake finish.
• Cornstarch (1 1/2 tbsp): Helps set the filling to sliceable perfection while maintaining that signature softness.
• Vanilla extract (2 1/2 tsp): Rounds out the flavors and enhances the delicate aroma.
• Large eggs (4): The essential binder—be sure these are at room temperature for a smooth, even cheesecake.

How to Make Blueberry Crumble Cheesecake

Step 1: Prepare the Cookie Crust

Start by preheating your oven to 160ºC (325ºF). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper for easy removal. In a food processor, blend the digestive or graham crackers and 2 tablespoons granulated sugar into fine crumbs. Pour in 75 g of melted butter and blitz again until you have a damp, sandy mixture. Press the cookie mixture firmly into the bottom and slightly up the sides of your pan—you want an even, tightly packed foundation. Bake for 10 minutes, then let the crust cool to the touch. Keep your oven on.

Step 2: Make the Blueberry Layer and Crumble

While the crust cools, toss together the blueberries, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and lemon juice in a bowl. Ensure the berries are well coated with no dry flour left. For the crumble topping, combine 110 g all-purpose flour and 80 g dark brown sugar in a separate bowl. Drizzle in 70 g melted butter and use a fork to mix until crumbles form with no dry pockets left. Set both the blueberry mixture and crumble aside for later.

Step 3: Create the Cheesecake Filling

In a stand mixer or with a handheld mixer, beat the room-temperature cream cheese on low for 1 minute. Add the 260 g granulated sugar and mix again on low for another minute, scraping down the sides. In a small bowl, blend the 200 g sour cream and 1 1/2 tablespoons cornstarch until smooth. Add this to the cream cheese, along with 2 1/2 teaspoons vanilla extract, and continue to mix until fully combined. Add the eggs two at a time, mixing on low until incorporated, then give everything a final scrape and mix to ensure a silky batter with no lumps.

Step 4: Assemble and Bake

Pour the cheesecake mixture over your cooled crust, smoothing the top gently. Distribute the blueberries across the surface, followed by an even layer of crumble topping. To bake gently and minimize cracks, set your springform in a 30 cm (12-inch) cake pan, then place this inside a larger roasting pan. Fill the outer pan with hot water to create a bain-marie. Alternatively, wrap the springform pan in triple layers of foil to stop any leaks, then set in the water bath. Bake for 1 hour and 20-30 minutes—until just set with a slight wobble in the center.

Step 5: Cool and Chill

Once baked, turn off the oven and leave the door slightly ajar, letting the Blueberry Crumble Cheesecake cool inside for 1 hour. This gentle cooling helps prevent the top from cracking. Remove from the oven and water bath, then set on a cooling rack to reach room temperature—another hour or so. Finally, refrigerate the cheesecake for at least 6 hours, or overnight if time allows. Patience is key here, as the flavors deepen and the texture becomes sliceably perfect!

How to Serve Blueberry Crumble Cheesecake

Garnishes

When it comes to garnishing Blueberry Crumble Cheesecake, a simple dusting of powdered sugar or a few extra fresh blueberries is all you need for a picture-perfect dessert. A swirl of whipped cream or a sprig of mint adds a touch of elegance if you’re going for extra flair.

Side Dishes

This cheesecake is a showstopper on its own, but if you want to build a dessert platter, serve it alongside bowls of lemon curd, vanilla ice cream, or fresh berry compote. Each provides a bright, tangy contrast to the creamy richness of the cheesecake.

Creative Ways to Present

For a fun twist, try serving individual slices of Blueberry Crumble Cheesecake in mason jars for picnics or parties. Or, cut small squares and arrange them on a platter like elegant cheesecake bites—perfect for a buffet or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Blueberry Crumble Cheesecake tightly in plastic wrap or transfer slices to an airtight container. It will stay fresh and luscious for up to 5 days in the fridge—if you can resist it that long!

Freezing

Want to save some for later? You can freeze individual slices or the entire cheesecake (minus any garnishes). Wrap first in plastic, then aluminum foil, and freeze for up to a month. Thaw slowly in the refrigerator overnight before serving for best texture.

Reheating

Cheesecake is rarely served warm, but if you prefer a softer texture, let slices sit at room temperature for 30 minutes. Avoid microwaving, as this can loosen the crumble and compromise that creamy, dreamy filling.

FAQs

Why did my cheesecake crack?

Cracking is usually caused by rapid temperature changes or overbaking. Always cool your Blueberry Crumble Cheesecake gradually by leaving it in the turned-off oven with the door ajar, and try not to overmix your batter.

Can I use frozen blueberries?

Absolutely! Just toss them in straight from the freezer—no need to thaw first. You may need to bake a few minutes longer, as frozen berries release more liquid.

Do I have to use a water bath?

While not strictly required, a water bath helps the cheesecake bake evenly and stay wonderfully creamy. Just make sure your pan is completely sealed to avoid soggy crusts!

Can I make Blueberry Crumble Cheesecake gluten-free?

Yes, simply substitute gluten-free graham crackers or biscuits and use a certified gluten-free flour for both the crumble and berry layer. The rest of the ingredients are naturally gluten-free.

How do I know when my cheesecake is done?

Look for a set edge and a slight jiggle in the center when you gently shake the pan. It will continue to firm up as it cools, ensuring that signature creamy texture without overbaking.

Final Thoughts

If ever there was a reason to turn on your oven, Blueberry Crumble Cheesecake is it. With its irresistible layers, burst of blueberry flavor, and just the right amount of crunch, it’s the kind of treat that everyone will remember. Give it a try—you might just discover your new favorite dessert!

Print