Blueberry Crumble Cheesecake Recipe

I absolutely adore this Blueberry Crumble Cheesecake Recipe because it perfectly balances a luscious, creamy cheesecake layer with tangy fresh blueberries and a satisfyingly crunchy crumble topping. Whenever I make it, I get so excited about the way the buttery cookie crust contrasts with the smooth cream cheese filling, enhanced by the burst of juicy blueberries and the sweet cinnamon-tinged crumble. It’s become one of my favorite go-to desserts that never fails to impress family and friends alike.

Why You’ll Love This Blueberry Crumble Cheesecake Recipe

What makes this cheesecake so special to me is its flavor harmony. The creamy richness of the cheesecake filling is clean and smooth, with just the right amount of sweetness to let the blueberries shine. The fresh blueberries bring a pop of bright fruitiness, while the lemon juice adds a subtle zing that lifts the whole dish. And don’t get me started on that crumble! It adds a perfect buttery crunch that contrasts the creamy layers beautifully. Every bite feels like a little celebration.

I also appreciate how accessible this recipe is. Although it sounds fancy, it’s surprisingly straightforward to make, and the step-by-step process is easy to follow. It’s perfect for occasions where you want to dazzle guests but still keep things manageable, whether that’s a weekend family dinner, a holiday celebration, or even a special treat for yourself. The way the components come together effortlessly is what keeps me coming back to this Blueberry Crumble Cheesecake Recipe time and again.

Ingredients You’ll Need

The beauty of this cheesecake lies in its simple yet essential ingredients, each sourcing a key part of the flavor, texture, and appearance. From the crunchy cookie crust to the creamy filling and juicy blueberries, every single element works in harmony to create this showstopper dessert.

• Digestive or graham crackers: These make up the buttery base crust, providing a crisp and slightly sweet foundation.
• Granulated sugar: Used in the crust, blueberry mixture, and filling to add the perfect touch of sweetness throughout.
• Butter: Adds richness and holds the crust and crumble together with a melt-in-your-mouth texture.
• Fresh blueberries: The star of the dish, bursting with juicy flavor and vibrant color.
• All-purpose flour: Helps thicken the blueberry topping and forms the crumble topping’s structure.
• Lemon juice: Adds brightness and balances the sweetness with a refreshing tang.
• Dark brown sugar: Gives the crumble its deep caramel notes and a lovely texture contrast.
• Full fat cream cheese: The creamy heart of the cheesecake, ensuring richness and smoothness.
• Sour cream: Adds a slight tang and silky texture to the filling.
• Cornstarch: Thickens the cheesecake filling to achieve that perfect, sliceable consistency.
• Vanilla extract: Infuses the cheesecake with warm, comforting flavor.
• Large eggs: Bind everything together and help the filling set firmly.

Directions

Step 1: Preheat your oven to 160ºC (325ºF) using a conventional oven setting. Prepare a 23 cm (9 inch) springform pan by lining the bottom with parchment paper—this will make removing the cheesecake so much easier.

Step 2: In a food processor, combine the digestive or graham crackers with 2 tablespoons of granulated sugar and blend until you get a fine, sand-like texture. Melt the butter and add it to the processor, blending everything until fully combined.

Step 3: Press the cookie crumb mixture evenly into the bottom and slightly up the sides of your prepared springform pan. Use the bottom of a glass to firmly pack and flatten the crust. Bake it in the oven for 10 minutes, then let it cool until it’s cool to the touch. Keep the oven on for the next steps.

Step 4: While the crust bakes, prepare the blueberry topping by mixing fresh blueberries, 1 tablespoon sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice together in a small bowl. Stir until no dry flour remains, then set it aside.

Step 5: For the crumble topping, combine 110 grams all-purpose flour and 80 grams dark brown sugar in another bowl. Melt 70 grams of butter and pour over the flour mixture. Use a fork to mix until you get an even, crumbly texture. Set this aside with the blueberry topping.

Step 6: Using a hand mixer or stand mixer with a paddle attachment, beat 800 grams room temperature full-fat cream cheese on low speed for 1 minute until smooth. Add 260 grams granulated sugar and mix for another minute. Scrape down the bowl sides, then mix for 30 more seconds.

Step 7: In a small bowl, whisk together 200 grams sour cream and 1½ tablespoons cornstarch until smooth. Add this mixture to the cream cheese with 2½ teaspoons vanilla extract, mixing on low speed until combined.

Step 8: Add the eggs one at a time (two at a time, mixing between additions) until fully incorporated. Scrape down the sides of the bowl and give everything a final mix to ensure a smooth batter.

Step 9: Pour the cheesecake batter into your springform pan. Gently spread the blueberry topping over the cheesecake surface, then evenly sprinkle the crumble on top.

Step 10: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12 inch) cake pan, then set that cake pan inside an even larger roasting pan. Pour the hot water into the roasting pan until it reaches about half the height of the cake pan. This water bath will help prevent cracks and ensure even baking.

Step 11: Alternatively, if you prefer, wrap three layers of aluminum foil tightly around the springform to seal it from water leakage, then place it in the water bath. Make sure the foil is secure to prevent water from seeping into the crust.

Step 12: Bake the cheesecake for 1 hour and 20 to 30 minutes. You want the center to remain slightly jiggly when you gently shake the pan, which means it’s perfectly baked.

Step 13: Turn off the oven and open the door slightly. Leave the cheesecake inside to cool slowly for 1 hour, which helps avoid cracks and improves texture.

Step 14: Remove the cheesecake from the water bath and place it on a cooling rack. Allow it to cool completely to room temperature, about 1 hour.

Step 15: Finally, refrigerate the cheesecake uncovered or loosely covered for at least 6 hours, preferably overnight, to let it fully set and develop flavor before slicing and serving.

Servings and Timing

This Blueberry Crumble Cheesecake Recipe yields about 12 generous servings, perfect for sharing at gatherings or saving for a few indulgent days. The prep time takes roughly 30 minutes, including crust assembly and toppings prep. Baking time is around 1 hour and 20 to 30 minutes, with an additional hour for oven cooling followed by at least 6 hours chilling time in the fridge. Altogether, plan for approximately 8 hours from start to finish, with much of it hands-off during baking and chilling.

How to Serve This Blueberry Crumble Cheesecake Recipe

When I serve this cheesecake, I like to slice it into nice even wedges and plate them with some extra fresh blueberries scattered around for a bright, inviting look. A light dusting of powdered sugar over the top adds an attractive finishing touch. For an elegant presentation, I sometimes add a sprig of fresh mint or a dollop of softly whipped cream on the side.

This cheesecake pairs beautifully with fruity beverages; I often enjoy it alongside a glass of chilled Moscato or a subtly sweet Riesling. For a non-alcoholic option, a sparkling lemonade or iced herbal tea works wonderfully to complement the blueberry notes. It’s a real crowd-pleaser at dinner parties or holiday celebrations, and I’ve even served it as a special treat for a cozy weekend afternoon coffee with friends.

I recommend serving this cheesecake chilled to allow the flavors to meld and the texture to be perfectly creamy and dense, yet still soft. Portions are best sized moderately since this dessert is rich and satisfying—about a 1/12th slice feels just right. Of course, leftovers can be kept refrigerated and enjoyed over the next several days for an ongoing indulgence!

Variations

I love experimenting with different twists on this Blueberry Crumble Cheesecake Recipe. For instance, swapping out the digestive or graham crackers for gluten-free cookies makes it accessible for gluten-sensitive guests without sacrificing that delicious crust texture. You could also try using coconut oil in place of butter for a dairy-free crumble, though the flavor shifts slightly.

For a vegan adaptation, I’ve found that using vegan cream cheese and plant-based sour cream works well, though texture is a wee bit softer. Silken tofu or cashew cream can also provide a creamy filling base, and flax eggs or chia eggs replace the regular ones nicely in binding the cheesecake.

If you want to change up the flavor, substituting the blueberries with raspberries, blackberries, or even strawberries brightens the dessert differently while maintaining the fresh fruit appeal. For a smoky twist, a touch of cinnamon or cardamom in the crumble topping adds a cozy warmth. Lastly, I sometimes bake this cheesecake in a water bath with a slightly lower temperature to achieve an extra silky, custard-like finish.

Storage and Reheating

Storing Leftovers

After enjoying this cheesecake, I always store leftovers in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh. Refrigerate it promptly, and it will stay delightful for up to 4 to 5 days. Keeping the cheesecake well covered is key to preventing it from absorbing odors from other foods in the fridge.

Freezing

This cheesecake also freezes beautifully if you want to save portions for later. I recommend slicing it first, placing the slices on a parchment-lined baking sheet, and flash freezing for a couple of hours. Then wrap each slice securely in plastic wrap and aluminum foil or store in airtight freezer bags. Frozen cheesecake slices keep well for up to 2 months. To thaw, simply move them to the fridge overnight before serving.

Reheating

Since cheesecake is best enjoyed cold or at room temperature, reheating is not usually necessary. However, if you prefer a softer texture, remove a slice from the fridge about 30 minutes before eating to let it come closer to room temperature naturally. Avoid microwaving, as it can make the texture grainy or rubbery and diminish the crumble’s crispness.

FAQs

Can I use frozen blueberries in this Blueberry Crumble Cheesecake Recipe?

Yes, you can use frozen blueberries if fresh ones aren’t available. Just make sure to thaw and drain them well to avoid excess moisture, which could make the filling watery. Pat them dry gently with paper towels before mixing them with the sugar and flour.

What is the purpose of the water bath during baking?

The water bath creates a moist, gentle heat environment for the cheesecake, preventing it from cracking and ensuring even baking. It helps the cheesecake cook slowly, producing a silky, smooth texture without drying out or browning too much on top.

Can I make this recipe gluten-free?

Absolutely! Simply substitute the digestive or graham crackers and all-purpose flour in the crumble and blueberry topping with gluten-free alternatives, such as gluten-free cookies and a gluten-free flour blend. Just make sure your substitute flour behaves similarly for thickening and crumble structure.

Why is the cheesecake still a little wobbly when it’s done baking?

The slight wobble in the center is a sign the cheesecake is perfectly baked and will set firmly as it cools. Overbaking can cause dryness and cracks, so it’s important to remove it when there is still a bit of jiggle to help maintain creaminess.

How long should I chill the cheesecake before serving?

I find the cheesecake tastes and slices best after chilling for at least 6 hours, but overnight is ideal. This resting time lets the flavors develop fully and the texture become perfectly firm so that clean slices are easy to achieve.

Conclusion

I truly hope you give this Blueberry Crumble Cheesecake Recipe a try because it’s one of those desserts that feel like a warm hug in every bite. The combination of creamy cheesecake, fresh blueberries, and satisfyingly crunchy crumble topping always brings smiles to everyone’s faces around my table. It’s a recipe I cherish making again and again, and I’m excited for you to experience the joy it brings too!

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