Blueberry Crumble Cheesecake Recipe

There is nothing quite as delightful as a slice of Blueberry Crumble Cheesecake to brighten your day and satisfy your sweet cravings. This luscious dessert brings together a buttery cookie crust, a creamy cheesecake filling, bursting fresh blueberries, and a perfectly crisp crumble topping. Each bite is a harmonious blend of rich, tangy, and sweet flavors with a delightful contrast of textures. Whether you’re baking for a special occasion or simply indulging yourself, the Blueberry Crumble Cheesecake offers an irresistible treat that feels both comforting and celebratory.

Ingredients You’ll Need

Getting your ingredients ready for the Blueberry Crumble Cheesecake is easier than you might think. Each component, from the cookie crust to the blueberry topping, calls for simple pantry staples that work together to create an unforgettable taste and texture experience.

• 250 g digestive or graham crackers: These form a crunchy, buttery foundation that’s essential for the crust’s structure.
• 2 tablespoons granulated sugar: Adds just enough sweetness to balance the tartness and enhance the flavors.
• 75 g butter: Melted butter binds the crust crumbs for that perfect hold and richness.
• 300 g fresh blueberries: Fresh fruit gives natural juiciness and vibrant bursts of color.
• 1 tablespoon granulated sugar: Sweetens the blueberry topping without overpowering the natural flavor.
• 1 tablespoon all-purpose flour: Helps thicken the blueberry mixture so it’s nicely set.
• 2 teaspoons lemon juice: Adds a fresh zing that brightens the blueberries beautifully.
• 110 g all-purpose flour: The base of that delectable crumble topping that provides crunch and depth.
• 80 g dark brown sugar: Caramel notes in the crumble come from this rich sugar.
• 70 g butter: Cold butter makes the crumble topping crumbly and crisp when baked.
• 800 g full-fat cream cheese: The creamy heart of the cheesecake that gives it a luxuriously smooth texture.
• 260 g granulated sugar: Sweetens the cheesecake filling perfectly without masking the cream cheese flavor.
• 200 g sour cream (18% fat): Adds tanginess and silkiness to the cheesecake filling.
• 1 ½ tablespoons cornstarch: Helps stabilize the filling so it’s firm yet tender.
• 2 ½ teaspoons vanilla extract: Adds warmth and rounds out the flavor profile.
• 4 large eggs: Eggs bind the filling, giving it the right structure and richness.

How to Make Blueberry Crumble Cheesecake

Step 1: Preparing the Cookie Crust

Start by preheating your oven to 160ºC (325ºF) and lining a 9-inch springform pan with parchment paper at the bottom to prevent sticking. Crush the digestive or graham crackers with sugar until fine crumbs form, then stir in melted butter to create a moist sand-like texture. Press this mixture firmly into the bottom and sides of your pan, making sure it’s evenly packed. Bake for 10 minutes to give it a crisp base that won’t get soggy and then let it cool completely while keeping your oven on for the next steps.

Step 2: Mixing Blueberries and Making the Crumble

While the crust bakes, toss the fresh blueberries with sugar, flour, and lemon juice to create a juicy, tangy topping that will hold together nicely when baked. For the crumble, combine flour and dark brown sugar, then cut in melted butter with a fork until you get a loose, crumbly texture. Set both mixtures aside so they’re ready to layer on top of the cheesecake filling later.

Step 3: Making the Cheesecake Filling

Cream the full-fat cream cheese on low speed so it becomes smooth and fluffy before adding sugar. Mix in sour cream and cornstarch until silky, then whisk in vanilla extract. Add the eggs two at a time, mixing gently to keep the batter light and airy without overbeating. Scrape down the bowl thoroughly to ensure an even mix, creating a luxuriously creamy batter.

Step 4: Assembling and Baking the Blueberry Crumble Cheesecake

Pour the cheesecake batter into the cooled crust, then evenly layer the blueberry mixture on top, finishing with a generous sprinkle of the crumble. To bake perfectly, create a water bath by placing the springform pan inside a large cake pan filled with hot water—this prevents cracking by baking the cheesecake gently. Alternatively, wrap the springform well in foil. Bake for about 1 hour and 20 to 30 minutes until the edges are set but the center still gently jiggles. Let it cool slowly in the oven with the door ajar for one hour, then cool further at room temperature before chilling in the fridge for at least six hours or overnight to fully set and develop flavors.

How to Serve Blueberry Crumble Cheesecake

Garnishes

A fresh handful of blueberries or a light dusting of powdered sugar instantly elevates the presentation of the Blueberry Crumble Cheesecake. You can also add a few sprigs of fresh mint for color and a subtle hint of freshness that pairs beautifully with the rich, creamy filling.

Side Dishes

This dessert is divine on its own, but serving it alongside a scoop of vanilla bean ice cream or a drizzle of warm lemon sauce adds a lovely contrast and makes the experience extra indulgent. Lightly whipped cream also works wonders if you want a fluffy, soft complement.

Creative Ways to Present

For special occasions, try making individual mini Blueberry Crumble Cheesecakes in ramekins or muffin tins—each guest gets their own personal treat. Another fun approach is to create a layered parfait using crushed crust, blueberry cheesecake filling, and crumble, served in clear glasses to showcase all the delicious layers.

Make Ahead and Storage

Storing Leftovers

Store any leftover Blueberry Crumble Cheesecake covered tightly in the refrigerator. It will keep for up to 4 days, retaining the creamy texture and fresh blueberry flavor beautifully. Allow it to come to room temperature briefly before serving for the best taste.

Freezing

If you want to save the cheesecake for longer, freeze it safely by wrapping the whole cake or individual slices in plastic wrap and then aluminum foil. It will retain quality for up to 3 months. Thaw in the refrigerator overnight before enjoying.

Reheating

Since cheesecake is best eaten chilled, reheating is generally not recommended. However, if you prefer it slightly warmer, let slices sit at room temperature for 15 to 20 minutes. Avoid microwaving as this can damage the texture and cause the filling to separate.

FAQs

Can I use frozen blueberries for this cheesecake?

Yes, but make sure to thaw and drain them well to avoid excess moisture in the cheesecake. Fresh blueberries are preferred for the best texture and flavor.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath gently and allowing it to cool slowly in the oven with the door cracked open helps prevent surface cracks by regulating temperature fluctuations.

Can I substitute the digestive or graham crackers?

Absolutely! You can use any plain sweet cookies like vanilla wafers or even crushed biscotti for a slightly different flavor and texture.

Is it okay to use low-fat cream cheese?

For the creamiest texture and richness, full-fat cream cheese is best. Low-fat versions can yield a less smooth and flavorful cheesecake.

How long does it take for the cheesecake to set properly?

After baking, the cheesecake needs at least 6 hours in the refrigerator, preferably overnight, to fully set and develop its creamy texture and flavors.

Final Thoughts

Making a Blueberry Crumble Cheesecake at home is such a rewarding experience—the joy of combining fresh, simple ingredients into a show-stopping dessert can’t be beaten. Whether for a cozy weekend treat or impressing your guests, this cheesecake promises rich, luscious bites with a perfect balance of sweetness, tang, and crunch. I encourage you to try this recipe and enjoy every moment of baking and indulging in your very own slice of happiness!

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