If you have a sweet tooth and love vibrant, fruity desserts, the Blueberry Crumble Cheesecake Recipe is going to be your new best friend. Imagine the perfect balance of creamy, tangy cheesecake filling bursting with fresh blueberries, all nestled atop a buttery, crumbly crust and finished with a golden streusel crumble. This recipe delivers layers of flavor and texture that feel both indulgent and refreshingly light. It’s one of those dishes you’ll want to make again and again, whether for a special occasion or just because life deserves a little celebration.
Ingredients You’ll Need
This Blueberry Crumble Cheesecake Recipe calls for simple, everyday ingredients, yet each one plays an essential role in building up that irresistible taste and texture. From the crunchy crust to the smooth cheesecake and juicy berries, every element shines.
- Digestive or graham crackers (250g): These form the buttery base, providing that satisfying crunch and a slightly sweet, toasty flavor.
- Granulated sugar (3 tbsp, divided): Sweetens the crust, the blueberry filling, and the cheesecake, perfectly balancing tangy and rich elements.
- Butter (75g + 70g): Adds richness to both the crust and the crumble topping, contributing to that melt-in-your-mouth texture.
- Fresh blueberries (300g): The star fruit, juicy and vibrant, bursting with natural sweetness and a hint of tartness.
- All-purpose flour (110g + 1 tbsp for berries): Stabilizes both the crumble topping and the blueberry filling, ensuring everything comes together beautifully.
- Lemon juice (2 tsp): Brightens the flavor of the blueberries, adding a fresh, zesty lift.
- Dark brown sugar (80g): Provides deep, caramel notes in the crumble topping, contrasting the creamy cheesecake.
- Full-fat cream cheese (800g): The very heart of the cheesecake, lending a rich and creamy texture with a slight tang.
- Sour cream (200g): Adds tanginess and moisture, making the cheesecake filling silky smooth.
- Cornstarch (1 1/2 tbsp): Helps the cheesecake set perfectly, preventing cracks.
- Vanilla extract (2 1/2 tsp): Enhances the overall flavor with warm, sweet notes.
- Large eggs (4): Bind the ingredients together and give structure to the cheesecake.
How to Make Blueberry Crumble Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 180°C (350°F). Crush your digestive or graham crackers until fine crumbs form, then mix them with melted butter and a touch of granulated sugar. Press this mixture firmly into the base of a springform pan to create an even, compact crust. This step sets the foundation for your cheesecake, ensuring a crunchy contrast to the creamy filling.
Step 2: Toss the Blueberries
In a mixing bowl, gently toss fresh blueberries with sugar, flour, and lemon juice. This combination thickens the berries’ natural juice as they bake and adds a vibrant, bright flavor that will cut through the richness of the cheesecake. Set aside while you prepare the filling.
Step 3: Make the Cheesecake Filling
Beat the cream cheese in a large bowl until it’s silky smooth. Gradually add the granulated sugar, mixing until fully incorporated. Next, blend in sour cream, cornstarch, flour, and vanilla extract. Finally, beat in the eggs one at a time, ensuring everything is evenly mixed. This creates a lusciously creamy filling that bakes to a perfect consistency—rich yet light.
Step 4: Assemble Layers
Start by pouring half of your cheesecake filling over the crust. Spread it evenly and then scatter half of the blueberry mixture on top. Follow with the remaining cheesecake filling, carefully smoothing it out, and finally add the rest of the blueberries on the surface. This layering ensures that every slice has pockets of juicy berries and creamy cheesecake.
Step 5: Bake and Cool
Bake the cheesecake for about 85 minutes. You’ll want it to be set around the edges but still slightly wobbly in the center to avoid dryness. Allow it to cool at room temperature first, then refrigerate for at least 4 hours—or overnight for the best texture and flavor meld. Patience here makes all the difference to create that melt-in-your-mouth finish.
How to Serve Blueberry Crumble Cheesecake Recipe
Garnishes
A sprinkle of powdered sugar over the top adds a lovely snowy touch that contrasts beautifully with the colorful berries. Fresh mint leaves or a handful of additional fresh blueberries can elevate the presentation and add fresh pops of flavor.
Side Dishes
Serve slices alongside lightly whipped cream or a dollop of vanilla ice cream. A cup of hot coffee or herbal tea complements the richness and refreshes the palate perfectly. For an extra treat, a drizzle of homemade blueberry sauce can amplify the fruity experience.
Creative Ways to Present
Try serving individual mini cheesecakes in ramekins with a crumble topping for a charming personal touch. Or use edible flowers as decoration to impress at brunch or dinner parties. Cutting the cheesecake into small squares for a dessert platter makes it perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Crumble Cheesecake Recipe tightly covered in the refrigerator. It will keep fresh for up to 4 days without losing its creamy texture or the brightness of the berries.
Freezing
This cheesecake freezes beautifully. Wrap it well in plastic wrap and foil, then place in an airtight container. It can last up to 2 months in the freezer. When ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
Cream cheesecakes are best enjoyed chilled, so no reheating is needed. However, if you prefer your cheesecake slightly warmer, allow it to sit out at room temperature for about 20 minutes before serving to bring out the flavors without compromising texture.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work well in this Blueberry Crumble Cheesecake Recipe. Just be sure to thaw and drain any excess liquid before tossing with the sugar and flour to prevent the filling from becoming too watery.
Do I need a springform pan for this recipe?
A springform pan is highly recommended because it makes removing the cheesecake much easier without damaging the crust or sides. If you don’t have one, use a regular cake pan, but line it with parchment paper on the bottom for easier removal.
How can I prevent cracks on my cheesecake?
Including cornstarch and sour cream in the batter helps prevent cracks by providing moisture and structure. Also, avoid overbaking—taking the cheesecake out while it’s still a little wobbly in the center will help it set beautifully without cracking.
Is it necessary to refrigerate the cheesecake for 4 hours?
While you can eat it sooner, chilling the cheesecake for at least 4 hours enables it to firm up properly and develop richer flavors. Overnight refrigeration is ideal if you want the creamiest texture and easier slicing.
Can I substitute the crust with something else?
Absolutely! You can use crushed cookies like shortbread or vanilla wafers instead of digestive or graham crackers. Just remember to stick to roughly the same quantity and mix with butter for a sturdy and flavorful crust.
Final Thoughts
This Blueberry Crumble Cheesecake Recipe is a spectacular way to celebrate fresh fruit and creamy, comforting desserts all in one bite. Whether you’re baking it for friends or savoring a slice solo, it’s sure to become a trusted favorite in your recipe box. Give it a try, and I promise you’ll be hooked on its delightful layers of flavor and texture!
Print
Blueberry Crumble Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Crumble Cheesecake combines a buttery digestive biscuit crust with a creamy, smooth cream cheese filling layered with fresh, juicy blueberries. Topped with a sweet crumble and bursting with bursts of lemony blueberry goodness, it’s a decadent dessert perfect for any occasion. Baked until just set, it offers a creamy texture with a refreshing fruit tang.
Ingredients
Crust
- 250g digestive or graham crackers
- 2 tbsp granulated sugar
- 75g butter, melted
Blueberry Filling
- 300g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
Crumble Topping
- 110g all-purpose flour
- 80g dark brown sugar
- 70g butter, chilled and cubed
Cheesecake Filling
- 800g full-fat cream cheese, softened
- 260g granulated sugar
- 200g sour cream
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 180°C (350°F). Crush the digestive or graham crackers finely and mix them thoroughly with melted butter and 2 tablespoons of granulated sugar. Press this mixture firmly and evenly into the base of a springform pan to form the crust.
- Prepare Blueberry Mixture: In a medium bowl, gently toss the fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice. This will help the blueberries maintain their shape and create a nice filling consistency.
- Make the Cheesecake Batter: Using a mixer, beat the full-fat cream cheese in a large bowl until completely smooth and creamy. Gradually add 260g granulated sugar and continue mixing to combine. Incorporate the sour cream, cornstarch, 110g flour, vanilla extract, and beat in the eggs one at a time until the batter is smooth and uniform.
- Assemble Layers: Pour half of the cheesecake batter over the prepared crust and spread evenly. Spoon half of the blueberry mixture on top. Carefully layer the remaining cheesecake batter over the blueberries, then distribute the remaining blueberry mixture on top.
- Prepare Crumble Topping: In a separate bowl, combine 110g all-purpose flour with 80g dark brown sugar. Cut in the cold butter cubes until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the final layer of blueberries.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for approximately 85 minutes. The cheesecake should be set on the edges but still slightly wobbly in the center when gently shaken.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and enhance the flavors before serving.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Ensure eggs are at room temperature before adding for a smoother batter.
- Do not overbake; the slight wobble in the center will firm up during chilling.
- Fresh blueberries provide the best flavor, but frozen can be used if thawed and drained.
- To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the oven rack below (optional).
