Blueberry Crumble Cheesecake Recipe

If you’re on the hunt for a dessert that’s both comforting and a little bit fancy, you absolutely must try this Blueberry Crumble Cheesecake. It’s the kind of treat that brings together the silky richness of creamy cheesecake with the bright, juicy burst of fresh blueberries and the delightful crunch of a buttery crumble topping. Each bite is a wonderful balance of textures and flavors that feels both indulgent and refreshing. Whether you’re serving it for a family gathering or just sneaking a slice after dinner, this Blueberry Crumble Cheesecake will quickly become one of your go-to favorites.

Ingredients You’ll Need

Gathering your ingredients for this Blueberry Crumble Cheesecake is simple, but each one plays an essential role. From the crisp cookie crust to the luscious cheesecake filling and the vibrant blueberry topping, every component impacts the taste, texture, and that gorgeous contrast of colors on your plate.

• 250 g digestive or graham crackers: These form the crunchy base that gives the cheesecake a wonderful foundation.
• 2 tablespoons granulated sugar: Sweetens both the crust and blueberry mixture just enough without overpowering.
• 75 g butter: Melted and mixed with the crumbs to create a perfectly packed crust.
• 300 g fresh blueberries: Bursting with natural sweetness and tang, they add vibrant color and mouthwatering flavor.
• 1 tablespoon all-purpose flour: Helps thicken the blueberry topping so it’s juicy but not runny.
• 2 teaspoons lemon juice: Adds just the right amount of brightness to balance the sweetness of the blueberries.
• 110 g all-purpose flour: Integral in making the crumble topping with the perfect texture.
• 80 g dark brown sugar: For a deep, caramel-like sweetness in the crumble.
• 70 g butter: Melted to bind the crumble ingredients and create that golden crisp finish.
• 800 g full fat cream cheese: The star of the cheesecake, providing rich, creamy texture.
• 260 g granulated sugar: Sweeter to complement the cream cheese without overshadowing the fruit.
• 200 g sour cream: Adds a subtle tang and keeps the cheesecake smooth and luscious.
• 1 ½ tablespoon cornstarch: Ensures the cheesecake sets perfectly without cracking.
• 2 ½ teaspoons vanilla extract: Infuses warmth and depth into the cheesecake batter.
• 4 large eggs: Bind everything together and give the cheesecake its characteristic firmness and velvety texture.

How to Make Blueberry Crumble Cheesecake

Step 1: Prepare the Cookie Crust

Begin by preheating your oven to 160ºC/325ºF. Line a 23 cm/9 inch springform tin with parchment paper at the bottom. Next, in a food processor, pulse together the digestive or graham crackers and granulated sugar until you achieve a fine, sand-like texture. Melt the butter and add it to the mixture, blending until well combined. Press this crumbly mixture firmly against the base and sides of your springform pan using the bottom of a glass for even packing. Bake the crust for 10 minutes, then let it cool completely, but keep your oven on for the next steps.

Step 2: Mix Blueberries and Make the Crumble

While the crust is baking, toss together the fresh blueberries with sugar, flour, and lemon juice in a bowl, making sure the flour is fully incorporated. This mixture will keep the fruit juicy yet contained during baking. For the crumble topping, blend the flour and dark brown sugar in a separate bowl. Pour the melted butter over this mixture and use a fork to mix until the crumbs come together without any dry patches. Set both the blueberry topping and crumble aside until we’re ready to assemble.

Step 3: Prepare the Cheesecake Filling

Using a hand mixer or stand mixer, beat the cream cheese on low speed for one minute until smooth. Gradually add the granulated sugar and mix again for a minute, then scrape down the bowl and blend for an additional 30 seconds. In a small bowl, stir together sour cream and cornstarch until smooth. Add this to the cream cheese mixture along with the vanilla extract, mixing on low speed until just combined. Beat in the eggs two at a time, making sure each pair is fully blended before adding more. Give the batter one last scrape and mix to ensure everything is well incorporated.

Step 4: Assemble and Bake

Pour the cheesecake batter into the prepared crust. Gently spread the blueberry mixture evenly over the top, then sprinkle the crumble topping on in a thin, even layer. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water up to about halfway up the sides of the springform—this water bath method prevents cracking and ensures even baking. Bake for 1 hour and 20 to 30 minutes. Once done, carefully shake the pan; the cheesecake should still have a slight wobble in the center. Turn off the oven and leave the door slightly open to let the cheesecake cool inside for one hour. Then remove it from the oven and water bath, allowing it to cool fully on a rack before refrigerating for at least 6 hours or preferably overnight.

How to Serve Blueberry Crumble Cheesecake

Garnishes

When it’s time to serve your Blueberry Crumble Cheesecake, fresh garnishes can elevate it even more. Try adding a few fresh blueberries on top along with a light dusting of powdered sugar for a pretty finish. A sprig of mint can add a refreshing pop of color and aroma, making each slice look like it’s ready for a magazine shoot.

Side Dishes

This cheesecake pairs beautifully with a simple dollop of whipped cream or a scoop of vanilla ice cream for those extra indulgent occasions. If you want a tangy contrast, serve a small bowl of lightly sweetened Greek yogurt on the side. Fresh fruit salad with berries or sliced peaches adds a bright, juicy complement to every bite.

Creative Ways to Present

For a fun twist, try individual servings by dividing the cheesecake into small glasses or jars, layering with extra blueberry sauce or crumble crumbs between layers. You could also place a slice on a decorative plate and drizzle it with a warm blueberry sauce or a caramel glaze. And if you’re hosting a party, a cheesecake trifle with layers of crumble, cream cheese filling, and blueberries will impress your guests and look stunning on the dessert table.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Crumble Cheesecake should be tightly wrapped with plastic wrap or stored in an airtight container in the refrigerator. It will keep beautifully for up to 4-5 days, maintaining its creamy texture and fresh flavors. Always slice it with a hot knife for clean pieces.

Freezing

To freeze your cheesecake, wrap it tightly with plastic wrap and then with aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw it slowly in the refrigerator overnight to preserve the perfect texture.

Reheating

This cheesecake is best enjoyed cold or at room temperature, but if you prefer, you can warm individual slices slightly in the microwave for about 15 seconds. Be careful not to overheat, as it can affect the texture. Adding fresh blueberries or a drizzle of honey after warming will complement the flavors beautifully.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but make sure to thaw and drain them slightly to remove excess moisture before mixing to avoid a soggy topping.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but you can also use a regular cake pan lined with parchment paper, though you might need to soften the edges carefully when serving.

How do I prevent cracks on my cheesecake surface?

Baking the cheesecake in a water bath and allowing it to cool gradually inside the oven with the door slightly open are key steps to prevent cracks. Also, avoid overmixing the batter once the eggs are added.

Can I make the crumble topping without brown sugar?

If you don’t have brown sugar, you can substitute with an equal amount of granulated sugar, but the flavor will be slightly less caramel-like.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, try substituting cream cheese and sour cream with suitable plant-based alternatives; however, texture and flavor will differ, so make sure to use products designed for baking.

Final Thoughts

This Blueberry Crumble Cheesecake is one of those magical desserts that feels like a warm hug on a plate. It’s impressive enough for special occasions yet easy enough to make on a weekday when your sweet tooth calls. Once you get the hang of combining the creamy cheesecake with that juicy blueberry topping and crunchy crumble, you’ll find it hard to imagine dessert time without it. So go ahead, give this recipe a try and treat yourself to a slice (or two) of pure happiness.

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