Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake is the perfect marriage of rich, creamy cheesecake and sweet, juicy blueberries topped with a buttery crumble. With its golden cookie crust and soft, luxurious filling, this showstopper dessert is a textural dream with every bite.

Why You’ll Love Blueberry Crumble Cheesecake

• Creamy and Luscious: A silky smooth cheesecake filling that melts in your mouth.
• Crunchy Crumble Topping: Adds a buttery texture contrast to the creamy base.
• Packed with Fresh Blueberries: Sweet and slightly tart berries enhance the richness.

Ingredients

For the Cookie Crust:

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

Blueberry Layer:

• 300 g fresh blueberries
• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp lemon juice

Crumble Topping:

• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g unsalted butter, melted

Cheesecake Filling:

• 800 g full-fat cream cheese, room temperature
• 260 g granulated sugar
• 200 g sour cream (18%), room temperature
• 1½ tbsp cornstarch
• 2½ tsp vanilla extract
• 4 large eggs

Directions

Step 1: Prepare the Crust

1. Preheat oven to 160°C (325°F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
2. In a food processor, blend biscuits and sugar until finely crushed. Add melted butter and process again to combine.
3. Press the crumb mixture into the base and sides of the prepared pan using the bottom of a glass.
4. Bake for 10 minutes. Let it cool completely. Keep the oven on.

Prepare the Blueberry Layer

1. In a small bowl, combine blueberries, sugar, flour, and lemon juice. Toss until no dry flour remains. Set aside.

Make the Crumble Topping

1. In another bowl, mix flour and brown sugar.
2. Add melted butter and stir with a fork until large crumbs form. Set aside.

Make the Cheesecake Filling

1. In a stand mixer fitted with paddle attachment, cream cream cheese on low speed for 1 minute.
2. Add sugar gradually and beat until smooth, scraping the sides as needed.
3. In a separate bowl, combine sour cream, cornstarch, and vanilla. Add to cream cheese mixture and mix until combined.
4. Add eggs, two at a time, beating on low speed after each addition until incorporated. Scrape sides and stir one final time.

Assemble and Bake

1. Pour the cheesecake batter into the cooled crust.
2. Evenly distribute the blueberry mixture on top, followed by the crumble topping.
3. Place the springform pan into a larger baking dish for a water bath. Pour hot water halfway up the sides.
4. Bake for 1 hour 20–30 minutes. Gently shake the pan; the center should still jiggle slightly.
5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
6. Remove from oven and cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.

Pro Tips and Variations

• Always use room temperature ingredients for a smooth batter.
• Use fresh blueberries for best results — frozen berries release too much moisture.
• If digestive biscuits aren’t available, graham crackers work perfectly.
• Use a water bath to prevent cracking and ensure even baking.

Serving Suggestions

• Serve cold with a dollop of whipped cream or a drizzle of lemon glaze.
• Pairs beautifully with a hot espresso or berry tea.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 5 days.
• Cheesecake is best served cold, straight from the fridge.

FAQs

Can I use frozen blueberries?
Fresh is best. Frozen blueberries contain more water, which could affect the texture.

What’s a good substitute for sour cream?
Full-fat Greek yogurt works well as a 1:1 replacement.

Can I freeze the cheesecake?
Yes. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

Blueberry Crumble Cheesecake is the ultimate dessert for berry lovers and cheesecake enthusiasts alike. With its buttery cookie crust, silky cream cheese filling, sweet-tart blueberry layer, and irresistible crumble topping, it delivers the perfect balance of flavor and texture in every bite. Whether you’re serving it at a summer gathering or indulging in a weekend treat, this cheesecake is guaranteed to impress. Enjoy it chilled, savor it slowly, and don’t be surprised when it disappears fast — it’s just that good!

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