Blueberry Crumble Cheesecake

I really enjoy making this blueberry crumble cheesecake because it combines rich creaminess with fresh fruit and a crunchy topping. The buttery cookie crust supports a smooth cheesecake layer, while the juicy blueberries and golden crumble bring balance and texture. This dessert always feels comforting and special, and I love serving it when I want something impressive but familiar.

Why You’ll Love This Recipe

I keep coming back to this recipe because it delivers on both flavor and texture. I like how the creamy cheesecake contrasts with the crunchy crumble and how the blueberries add a fresh, slightly tangy note. I also appreciate that this cheesecake can be prepared ahead of time, which makes planning desserts much easier.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Cookie crust
250 g digestive biscuits or graham crackers
2 tablespoons granulated sugar
75 g butter, melted

Blueberry topping
300 g fresh blueberries
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoons lemon juice

Crumble topping
110 g all-purpose flour
80 g dark brown sugar
70 g butter, melted

Cheesecake filling
800 g full-fat cream cheese, room temperature
260 g granulated sugar
200 g sour cream, room temperature
1½ tablespoons cornstarch
2½ teaspoons vanilla extract
4 large eggs, room temperature

Directions

I begin by preheating the oven to 160°C / 325°F and lining the bottom of a 23 cm / 9-inch springform pan with parchment paper.

For the crust, I blend the biscuits with sugar until fine, then mix in the melted butter. I press the mixture firmly into the bottom and slightly up the sides of the pan. I bake the crust for about 10 minutes and let it cool completely.

While the crust cools, I prepare the blueberry topping by mixing the blueberries with sugar, flour, and lemon juice until evenly coated. I set this aside. For the crumble, I mix the flour and brown sugar, then stir in the melted butter until a crumbly texture forms.

To make the cheesecake filling, I beat the cream cheese on low speed until smooth. I add the sugar and mix gently, scraping down the bowl as needed. I combine the sour cream with cornstarch, then mix it into the cream cheese along with the vanilla. I add the eggs two at a time, mixing just until incorporated.

I pour the cheesecake batter over the cooled crust, evenly spoon the blueberry mixture on top, and finish with the crumble. I bake the cheesecake in a water bath for about 1 hour and 20 to 30 minutes, until the center is slightly wobbly. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Once cooled to room temperature, I refrigerate it for at least 6 hours, preferably overnight.

Servings And Timing

I usually slice this cheesecake into 12 servings. Preparation takes about 45 minutes, baking takes around 1 hour and 25 minutes, and the total active time is approximately 2 hours and 10 minutes, not including chilling time.

Variations

I sometimes replace the blueberries with peaches, pears, or mixed berries. When I want extra warmth in flavor, I add a pinch of cinnamon to the crumble or lemon zest to the cheesecake filling. I also enjoy switching between digestive biscuits and graham crackers for the crust.

Storage/Reheating

I store the cheesecake covered in the refrigerator, where it keeps well for up to 5 days. I prefer serving it chilled and do not usually reheat it.

FAQs

How Do I Know When The Cheesecake Is Done?

I gently shake the pan and look for a slight wobble in the center while the edges remain set.

Can I Substitute Sour Cream?

I often use full-fat Greek yogurt in the same amount, and it works very well.

Can I Use Frozen Blueberries?

I prefer fresh blueberries, but frozen ones can be used if they are thawed and well drained.

Why Is A Water Bath Important?

I use a water bath because it helps the cheesecake bake gently and evenly, which prevents cracks and keeps the texture smooth.

Can I Make This Cheesecake In Advance?

I like making it a day ahead since chilling overnight improves both texture and flavor.

Conclusion

This blueberry crumble cheesecake is one of my favorite desserts to bake and share. I love how the creamy filling, fresh fruit, and crunchy topping come together so perfectly. Every time I make it, it feels like a reliable and satisfying dessert that never disappoints.

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