Blueberry Crumble Cheesecake – Sweet, Fruity & Decadent
Indulge in this Blueberry Crumble Cheesecake featuring a buttery crust, creamy cheesecake filling, juicy blueberries, and a crunchy crumble topping. Perfect for special occasions, dessert tables, or a sweet treat anytime. Easy to make and irresistibly delicious!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan (for blueberry topping)
- Spatula and whisk
- Measuring Cups and Spoons
- Optional: food processor for crumble topping
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (or gluten-free alternative)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened (or plant-based alternative)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream (or coconut cream for dairy-free)
Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 2–3 tbsp sugar
- 1 tsp lemon zest
Crumble Topping:
- ½ cup all-purpose flour (or gluten-free flour)
- ½ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- Optional: ¼ cup rolled oats or sliced almonds
Garnish (optional):
- Fresh blueberries or whipped cream
Instructions
Prepare the Crust
- Preheat oven to 325°F (160°C).Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan.Bake 10 minutes, then cool slightly.
Make the Cheesecake Filling
- Beat cream cheese until smooth. Gradually add sugar, eggs, vanilla, and sour cream/heavy cream. Mix until just combined.
Bake the Cheesecake
- Pour filling over cooled crust. Bake 45–55 minutes until edges are set and center slightly jiggles. Use a water bath for best results.Cool gradually to room temperature, then chill 4–6 hours or overnight.
Prepare Blueberry Topping
- In a saucepan, combine blueberries, sugar, and lemon zest. Cook lightly until juices release but berries retain shape. Cool slightly.
Make Crumble Topping
- Mix flour, brown sugar, and cold butter until crumbly. Add oats or almonds if desired. Sprinkle evenly over blueberries.
Assemble & Serve
- Layer blueberry topping over cheesecake, then add crumble. Garnish with fresh blueberries or whipped cream. Serve chilled.
Notes
- Mini Cheesecakes: Bake in muffin tins for individual servings.
- No-Bake Version: Use gelatin or whipped cream in the filling; chill instead of baking.
- Mixed Berries: Substitute or mix berries for flavor variation.
- Gluten-Free: Use gluten-free crackers and flour.
- Vegan/Dairy-Free: Use plant-based cream cheese, coconut cream, and vegan crust.
- Make-Ahead: Chill 1–2 days in advance for best flavor; add crumble just before serving if frozen.
- Pro Tips: Use room-temperature cream cheese, avoid overmixing, bake in water bath, cool slowly, and chill thoroughly for smooth, crack-free cheesecake.