Valentina Ablaev
A blueberry crumble cheesecake made with creamy cheesecake, juicy blueberries, and a buttery crumble topping. This homemade cheesecake is impressive but surprisingly simple to make, with the perfect combination of sweet blueberries, rich cheesecake, and a crisp crumble. Serve it for a special occasion or enjoy a slice with your morning coffee.
This blueberry cheesecake is a cross between blueberry crumble muffins and a classic cheesecake. It is the perfect dessert to impress a crowd, loaded with incredible textures and flavors.
Why You’ll Love This Recipe
- Delicious layers. This cake has four incredible layers, making for an impressive dessert.
- Fresh blueberry flavor. Juicy blueberries add a sweet and slightly tart flavor that pairs perfectly with the cheesecake.
- Easy to make. This dessert recipe uses simple ingredients and beginner-level baking techniques, making it perfect for bakers of all skill levels.
Ingredients for Blueberry Crumble Cheesecake
- Crumble topping – A mix of flour, brown sugar, and butter creates a sweet, buttery crumble topping.
- Graham cracker crust – A simple combination of graham cracker crumbs, brown sugar, and melted butter creates a crisp, buttery crust.
- Cheesecake layer – Room-temperature cream cheese, sugar, sour cream, vanilla, and eggs create a rich, creamy, smooth cheesecake layer.
- Blueberry layer – Fresh blueberries tossed with sugar, flour, and lemon juice make a sweet, slightly tart blueberry topping.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop Valentina’s favorite kitchen essentials, gadgets, and must-haves!
- A 9-inch springform pan is the perfect size for this cheesecake.
- An electric hand mixer makes the perfect cheesecake layer.
- You’ll need a large, deep baking pan to create the water bath.
Cheesecake Variations
- Swap the fruit: Swap the blueberries for another berry, like raspberries, blackberries, or a mix!
- Use frozen blueberries: You can use frozen blueberries in place of fresh blueberries. There’s no need to thaw them first.
Can You Use Frozen Blueberries?
Our recipe works with fresh or frozen blueberries! Keep in mind the texture may differ slightly, as frozen blueberries release more moisture. Do not thaw the blueberries before using.
Expert Tips
- Keep the crumble cold. Refrigerate the crumb topping after making it while you build the rest of the cheesecake.
- Don’t overbake. The cheesecake should still have a slight jiggle in the center when you remove it and turn off the oven. It will continue to set as it cools.
- Don’t skip the cooling. Let the cheesecake cool for an hour in the oven with the door open. This allows the cheesecake to set.
How to Make Blueberry Crumble Cheesecake
- Make the crumble. Combine the flour, brown sugar, and melted butter until crumbly. Refrigerate while you prepare the cheesecake.
2. Make the crust. Crush the graham crackers into fine crumbs, then mix with the brown sugar and melted butter. Press the mixture firmly into the bottom and about halfway up the sides of the springform pan.
3. Make the cheesecake layer. Beat the cream cheese and sugar until smooth. Whisk in the sour cream and vanilla, then mix in the eggs one at a time. Pour the cheesecake mixture over the crust.
4. Pour. Pour the cheesecake mixture over the crust.
5. Add the blueberries. Toss the blueberries with the sugar and flour. Spread evenly over the cheesecake layer.
6. Add the crumble. Sprinkle the chilled crumble evenly over the blueberries.
7. Bake. Wrap the springform pan tightly in aluminum foil to keep water out. Place it in a large, deep baking pan and add about 2 inches of hot water. Bake at 325°F for 55–60 minutes, or until the center is slightly jiggly.
8. Cool. Turn off the oven, leave the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and cool completely, then refrigerate for at least 4 hours or overnight before serving.
Why Use a Water Bath
A water bath is a classic cheesecake-baking technique. It creates a moist oven environment and helps the cheesecake bake gently and evenly. It also helps prevent the cheesecake from drying out and can reduce cracking as it cools.
How Do I Know When Cheesecake is Done
You’ll know the cheesecake is done when the edges are set, but the center still jiggles slightly. The one-hour cooling period lets the cheesecake set properly and keeps you from cutting into an underbaked cheesecake.
How to Store
- Storage. Because of the fruit and cheesecake layer, refrigerate this dessert. Store leftovers in the refrigerator, covered, for up to 5 days.
- Freeze. Freeze the cheesecake for up to 3 months. For best results, freeze individual slices tightly wrapped in plastic wrap and stored in a freezer-safe container. Thaw overnight in the fridge before serving.
More Dessert Recipes
If you enjoyed this blueberry cheesecake recipe, be sure to try our other classic dessert recipes; here are some of our favorites:
- Easy Blueberry Scones Recipe – Quick and delicious scones made with fresh blueberries.
- Mixed Berry Galette Recipe – A buttery galette made with a mixed berry filling.
- Easiest Panna Cotta Recipe – A silky panna cotta, perfect to customize.
- Bavarian Apple Torte Recipe – An apple cake with the best shortbread base.
- Strawberry Danish Recipe – Made quick and easy with store bought puff pastry.
If you tried this blueberry cheesecake recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Blueberry Crumble Cheesecake
Ingredients
Crumble top –
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar packed
- 5 Tbsp unsalted butter
Graham cracker crust –
- 2 cups graham cracker crumbs 12-14 crackers
- 1/4 cup brown sugar lightly packed
- 6 Tbsp unsalted butter melted
Cheesecake –
- 24 oz cream cheese room temperature (3 packages)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 1/2 tsp vanilla extract
- 3 large eggs
Blueberry layer –
- 2 cups fresh blueberries
- 1 Tbsp granulated sugar
- 1 tsp all-purpose flour
Instructions
- Preheat the oven to 325℉. Line the bottom of a 9-inch springform pan with parchment paper.
- Spray the pan sides with cooking spray and set aside.
Prepare crumble –
- In a small bowl, mix the flour, brown sugar, and melted butter with a fork or your hands until crumbly. Place in the fridge to chill while you make the rest.
Prepare graham cracker crust –
- Add the graham crackers to a Ziploc bag and crush into a fine crumb. Mix the graham cracker crumbs, brown sugar, and butter in a bowl, then press into the pan. Press down on the bottom and about ½ way up the sides of the springform pan.
Cheesecake layer –
- In a large bowl, beat the cream cheese with sugar. Add the sour cream and vanilla and beat again. Add the eggs and beat again. Pour the cheesecake mixture over the crust.
Blueberry layer –
- Toss the blueberries with the sugar, flour, and lemon juice, then add over the cheesecake mixture.
Add Crumble –
- Remove the crumble from the fridge and add it over the blueberry and cheesecake.
Bake –
- Wrap the pan in aluminum foil to prevent water from leaking in. (Place a piece of foil down, set the pan in the center, and wrap the foil up the sides.)
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help keep your cheesecake crack-free.
- Carefully place the pan in the oven and bake for 55-60 minutes; the center should still jiggle slightly. Turn off the oven and open the door; allow it to cool for another hour. Carefully remove the cheesecake from the oven, let it cool completely, then refrigerate for at least 4 hours or overnight before serving.
- Serve and enjoy, friends!
Notes
- Keep the crumble cold. Refrigerate the crumble topping while you prepare the rest of the cheesecake. Keeping it chilled helps it hold its texture while baking.
- Don’t overbake. Cheesecake isn’t a dessert that you want to overbake. When you turn off the oven, the cheesecake should still jiggle slightly.
- Don’t rush the cooling. Let the cheesecake cool in the turned-off oven with the door open for 1 hour. This gradual cooling helps the cheesecake set and prevents cracks.
- Store properly. Because this cheesecake contains fresh fruit and a cream cheese filling, refrigerate leftovers. Cover and refrigerate the cheesecake for up to 5 days.
- Freeze for later. Freeze the cheesecake for up to 3 months. For the best results, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.
