Why Make This Recipe

Blueberry Crumble Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the sweet-tart flavor of blueberries and a crunchy crumble topping. It’s perfect for any occasion, whether it’s a family gathering, a potluck, or just a sweet treat at home. The layers of flavors and textures make each bite a joy. Plus, it’s a great way to enjoy fresh blueberries when they’re in season!

How to Make Blueberry Crumble Cheesecake

Creating this delicious dessert is simpler than it seems. You will start with a buttery cookie crust, followed by a creamy cheesecake filling, and topped with blueberries and a crumble. Gather all your ingredients and follow these steps to make your Blueberry Crumble Cheesecake shine.

Ingredients :

• 250 g digestive or graham crackers
• 2 tbsp granulated sugar
• 75 g butter
• 300 g fresh blueberries
• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp lemon juice
• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter
• 800 g full fat cream cheese (room temperature)
• 260 g granulated sugar
• 200 g sour cream (18% room temperature)
• 1 1/2 tbsp cornstarch
• 2 1/2 tsp vanilla extract
• 4 large eggs

Directions :

1. 
   

   COOKIE CRUST: Start by preheating your oven to 175°C (350°F). In a bowl, crush the digestive or graham crackers into fine crumbs. Mix in 2 tablespoons of granulated sugar and melted butter until combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for about 10 minutes, then let it cool.

   
   
2. 
   

   BLUEBERRIES and CRUMBLE: In a small bowl, mix fresh blueberries with 1 tablespoon of sugar, 1 tablespoon of flour, and lemon juice. Set aside. For the crumble, combine 110 g flour, dark brown sugar, and butter in another bowl. Use your fingers to mix until crumbly. Set aside.

   
   
3. 
   

   CHEESECAKE: In a large bowl, beat full fat cream cheese until smooth. Gradually add 260 g granulated sugar and beat until creamy. Mix in sour cream, cornstarch, and vanilla extract. Add the eggs one at a time, mixing only until incorporated. Do not overmix.

   
   
4. 
   

   ASSEMBLE: Pour half of the cheesecake batter into the cooled crust. Sprinkle the blueberry mixture evenly over the batter. Pour the remaining cheesecake batter on top. Finally, sprinkle the crumble over the cheesecake.

   
   
5. 
   

   BAKE: Bake in the preheated oven for 55-60 minutes, or until the edges are set but the middle is still slightly wobbly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for one hour.

   
   
6. 
   

   COOL AND SERVE: Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.

   
   

How to Serve Blueberry Crumble Cheesecake

Serve your Blueberry Crumble Cheesecake chilled, sliced into wedges. It’s delicious on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence. A few extra fresh blueberries on top make for a beautiful presentation.

How to Store Blueberry Crumble Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 5 days. If you want to store it longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil. Thaw in the fridge before serving.

Tips to Make Blueberry Crumble Cheesecake

1. Room Temperature Ingredients: Make sure your cream cheese and sour cream are at room temperature for a smoother filling.
2. Fresh Blueberries: Using fresh blueberries will give the best flavor, but you can also use frozen if fresh aren’t available.
3. Don’t Overmix: Be careful not to overmix the cheesecake batter after adding the eggs to avoid a tough texture.

Variation

You can switch up the berries! Instead of blueberries, try using raspberries, blackberries, or even a mix of berries for different flavors.

FAQs

1. Can I make this cheesecake without a springform pan?

   • Yes, you can use a regular cake pan, but it might be harder to remove the cheesecake without breaking it.

2. Can I substitute low-fat cream cheese?

   • Yes, but it might change the flavor and texture slightly. Full fat gives the best result.

3. How do I know when the cheesecake is done?

   • The edges should be set, but the center should still jiggle slightly when you shake the pan.

Enjoy making and sharing your delicious Blueberry Crumble Cheesecake!

Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

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• No-Bake Layered Brownie Dessert
• Pumpkin Cinnamon Roll Bars
  
  

Blueberry Crumble Cheesecake

Delightful dessert combining rich cheesecake with sweet-tart blueberries and a crunchy crumble topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 380 kcal

Ingredients

  

For the crust

• 250 g digestive or graham crackers
• 2 tbsp granulated sugar
• 75 g butter melted

For the blueberries and crumble

• 300 g fresh blueberries or frozen if necessary
• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp lemon juice
• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter

For the cheesecake

• 800 g full fat cream cheese at room temperature
• 260 g granulated sugar
• 200 g sour cream at room temperature
• 1.5 tbsp cornstarch
• 2.5 tsp vanilla extract
• 4 large eggs

Instructions

 

Preparation of Cookie Crust

• Preheat your oven to 175°C (350°F).
• Crush digestive or graham crackers into fine crumbs.
• Mix in 2 tablespoons of granulated sugar and melted butter until combined.
• Press this mixture firmly into the bottom of a springform pan to form the crust.
• Bake for about 10 minutes, then let it cool.

Preparation of Blueberries and Crumble

• In a small bowl, mix fresh blueberries with 1 tablespoon of sugar, 1 tablespoon of flour, and lemon juice. Set aside.
• In another bowl, combine 110 g flour, dark brown sugar, and butter for the crumble. Use fingers to mix until crumbly. Set aside.

Preparation of Cheesecake

• In a large bowl, beat full fat cream cheese until smooth.
• Gradually add 260 g granulated sugar and beat until creamy.
• Mix in sour cream, cornstarch, and vanilla extract.
• Add the eggs one at a time, mixing only until incorporated. Do not overmix.

Assemble and Bake

• Pour half of the cheesecake batter into the cooled crust.
• Sprinkle the blueberry mixture evenly over the batter.
• Pour the remaining cheesecake batter on top.
• Sprinkle the crumble over the cheesecake.
• Bake in the preheated oven for 55-60 minutes, or until the edges are set but the middle is still slightly wobbly.
• Turn off the oven and crack the door open. Let the cheesecake cool in the oven for one hour.

Cool and Serve

• Remove from the oven and let it cool to room temperature.
• Refrigerate for at least 4 hours, preferably overnight, before serving.
• Serve chilled, sliced into wedges, optionally with whipped cream or vanilla ice cream.

Notes

Store leftovers in an airtight container in the refrigerator for about 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and aluminum foil.

Keyword Baking, Blueberry Cheesecake, cheesecake, Dessert Recipe, Fresh Blueberries