Blueberry Crumble Cheesecake – Easy, Rich, and Fruity Dessert

Blueberry Crumble Cheesecake is the ultimate dessert mash-up you didn’t know you needed—until now. If you’ve ever stood in the kitchen, torn between a creamy cheesecake and a crumbly fruit dessert, this recipe says: why not both? The blueberry crumble cheesecake blends the silky, rich texture of traditional cheesecake with a buttery cookie crust and a jammy burst of fresh blueberries topped with a golden, buttery crumble.

Whether you’re feeding a crowd, baking for the holidays, or just in the mood for something wildly satisfying, this dessert checks every box. It’s indulgent without being overly fussy, and comforting enough to bring nostalgic vibes from grandma’s pie, but with a rich, bakery-style twist. You’ll find the blueberry crumble cheesecake hits that sweet spot between effort and reward—without making you babysit a double boiler or pull out a candy thermometer. Let’s be honest: you deserve a slice (or three) of this feel-good masterpiece.

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What is Blueberry Crumble Cheesecake?

Blueberry Crumble Cheesecake is exactly what it sounds like—pure dessert magic. It takes three beloved classics—cheesecake, blueberry pie, and crumble—and marries them into a luscious, multi-layered dessert that looks like it came straight out of a bakery window. Starting with a golden graham cracker crust (or digestive biscuits if you’re fancy or international), it’s filled with a thick, dreamy layer of cream cheese and sour cream for that perfect tangy balance.

But here’s where it gets fun: instead of a plain top, this beauty gets a generous helping of sweetened blueberries that burst and caramelize while baking. And to finish? A buttery crumble topping that crisps up just right in the oven. So every bite has creamy, crunchy, fruity, and buttery all working together like your favorite comfort food symphony. It’s a show-stopping dessert, but let’s be real—it’s also the kind of thing you can sneak from the fridge at 11 p.m. in your bathrobe.

Reasons to Try Blueberry Crumble Cheesecake

First off, this isn’t your run-of-the-mill cheesecake. Blueberry Crumble Cheesecake brings texture, flavor, and drama—in the best way possible. You get the rich, velvety smoothness of cheesecake but with added personality from that crumble topping and juicy blueberries. It’s like the dessert version of “having it all.” Plus, it’s super make-ahead friendly, which means you can bake it the night before and chill while it sets—perfect for dinner parties, birthdays, or your “treat yourself” Tuesdays.

And if you’ve got picky eaters? Blueberries and cheesecake are basically universally loved. It’s also a genius way to use up fresh blueberries that are on the brink of going mushy in your fridge. And honestly? There’s something really satisfying about cutting into a dessert that looks—and tastes—like it took hours, but only you know it came together with a few bowls and a mixer. And bonus: the crumble gives it a homey, rustic vibe that makes it feel homemade and heartfelt.

Ingredients Needed to Make Blueberry Crumble Cheesecake

Cookie Crust:
– 250g digestive or graham crackers
– 2 tablespoons granulated sugar
– 75g melted butter

Blueberries:
– 300g fresh blueberries
– 1 tablespoon granulated sugar
– 1 tablespoon all-purpose flour
– 2 teaspoons lemon juice

Crumble Topping:
– 110g all-purpose flour
– 80g dark brown sugar
– 70g melted butter

Cheesecake Filling:
– 800g full-fat cream cheese (room temperature)
– 260g granulated sugar
– 200g sour cream (18%, room temperature)
– 1½ tablespoons cornstarch
– 2½ teaspoons vanilla extract
– 4 large eggs

Tools:
– 9-inch springform pan
– 12-inch cake pan for water bath

Instructions to Make Blueberry Crumble Cheesecake

Prepare the Cookie Crust

First things first—preheat your oven to 325°F (160°C). Grab a 9-inch springform pan and line the bottom with parchment paper. Toss the graham crackers (or digestives) into a food processor with the sugar. Blitz it until the mix looks like sand at the beach. Melt the butter and pour it into the processor. Give it a quick pulse until it holds together like damp sand. Press the crumbs firmly into the bottom and up the sides of your pan using the bottom of a glass for even pressure. Bake for 10 minutes, then let it cool while you prep the rest.

Get the Blueberries Ready

While that crust is chilling out, toss your blueberries with sugar, flour, and lemon juice in a small bowl. This mix helps thicken the blueberry juices as they bake, so you’re not dealing with a runny mess later. Set it aside—no snacking just yet!

Mix the Crumble Topping

Now to the buttery magic that goes on top. In another bowl, combine flour and brown sugar. Melt the butter, pour it in, and stir with a fork until it forms shaggy, buttery lumps. It should look like chunky, sweet gravel. Set aside.

Whip Up the Cheesecake Filling

In a stand mixer with a paddle attachment (or a hand mixer), cream your cream cheese on low for about a minute. Add the sugar and beat another minute. Scrape down the bowl—don’t skip this, or you’ll have lumpy batter. Mix again for 30 seconds until smooth. In a separate bowl, stir together sour cream and cornstarch until smooth. Add it to the cream cheese mixture with the vanilla and mix until combined. Add eggs two at a time, mixing gently between each addition. Don’t overbeat—just mix until it all looks cohesive and creamy. Pour that luscious filling into your cooled crust.

Add the Blueberry and Crumble Layers

Gently spoon the blueberry mix over the top of the batter, spreading it evenly. Don’t press it in—just let it rest on top. Then sprinkle the crumble over the blueberries, covering the surface generously.

Bake in a Water Bath

Now, the step that makes your cheesecake bake up creamy and crack-free. Boil water in a kettle. Place the springform inside a 12-inch cake pan, then place that into a large roasting pan. Carefully pour the hot water into the outer pan until it comes halfway up the sides. No leaks this way! Alternatively, you can triple-wrap the springform in foil before placing it in the bath. Bake for 1 hour 20–30 minutes. Check by gently shaking the pan—the center should jiggle slightly like Jell-O. Turn off the oven, crack the door, and let it cool inside for 1 hour.

Chill to Set

Once it’s rested, take it out of the water bath and cool to room temperature on a wire rack—about an hour. After that, pop it in the fridge and chill for at least 6 hours, but preferably overnight. It sets like a dream and slices beautifully when cold.

What to Serve with Blueberry Crumble Cheesecake

This cheesecake really doesn’t need much to shine, but if you’re feeling extra, there are ways to zhuzh it up. A dollop of whipped cream on the side is always a classic move, or a scoop of vanilla ice cream if you’re serving it warm-ish (hey, no judgment if you can’t wait). For a fresh contrast, try a side of lemon zest-infused berries or a tangy berry coulis. Coffee or tea? Yes and yes. Want to go full party mode? Serve it after something savory like our Cheesy Beef Enchiladas with Red Sauce or Garlic Butter Beef and Spinach Tortellini to hit all the cravings. It also makes a fantastic pairing with other fruity desserts like Strawberry Crunch Cheesecake Bites for a sweet-tooth buffet table.

Key Tips for Making Blueberry Crumble Cheesecake

Room temperature ingredients are your secret weapon—cold cream cheese or eggs can make the batter lumpy. Always mix on low speed to avoid too much air (that’s what causes cracks). A water bath sounds fancy, but trust—it’s your best friend for that creamy, no-crack finish. Make sure the crumble is actually crumbly—not doughy. If it’s too wet, add a touch more flour. Letting the cheesecake cool in the oven before moving it is essential for avoiding a temperature shock that causes cracks. And seriously, let it chill fully. Six hours minimum. Overnight is even better. Use a hot knife to slice for those sharp, bakery-style edges. Wipe between slices if you want it to look Instagram-worthy (or just enjoy the messy, delicious chaos—we support that too).

Storage and Reheating Tips Blueberry Crumble Cheesecake

This cheesecake holds up like a champ in the fridge. Just cover it tightly with foil or plastic wrap and it’ll stay fresh for up to 5 days. Want to freeze it? Go for it. Just skip the blueberry and crumble topping until you’re ready to serve. Wrap slices tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. If you’re the type who likes their cheesecake warm (no judgment!), you can microwave a slice for 10–15 seconds, but don’t overdo it or you’ll end up with cheesecake soup. The crumble won’t be quite as crisp after refrigeration, but a quick toast under the broiler or air fryer can help bring some crunch back. For lunchboxes or work snacks, individual slices can be packed in containers and thaw beautifully by lunchtime.

FAQs

Can I use frozen blueberries? Yes! Just don’t thaw them—mix with the flour and sugar straight from frozen to prevent excess liquid.
Can I make this ahead of time? Absolutely, it’s even better after chilling overnight.
What if I don’t have a water bath setup? Use the triple foil wrap method or place a pan of water on the rack below.
Can I swap the crust? Sure—chocolate cookies or vanilla wafers work too.
Why did my cheesecake crack? Probably too much mixing or cooling it too fast. Follow the slow cooling steps above and you’ll be golden.
Is it overly sweet? Not at all—between the tangy cheesecake and the crumble, it hits just the right balance.
Can I make this gluten-free? Yep, just sub in gluten-free cookies and flour.

Final Thoughts

Blueberry Crumble Cheesecake is more than just a dessert—it’s a delicious love story between creamy and crunchy, tangy and sweet. It’s got that comforting homemade feel with a bakery-style finish that’ll have your guests thinking you moonlight as a pastry chef. Whether you’re baking it for a potluck, a birthday, or just because it’s Thursday and you deserve something amazing, this cheesecake will never let you down. For more cheesecake bliss, check out our Best Strawberry Cheesecake Dump Cake or Strawberry Crunch Cheesecake Bites—because one cheesecake is never enough.

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