How to Make Blueberry Crumble Cheesecake at Home

If you love creamy, fruity desserts, you’re going to fall head over heels for this blueberry crumble cheesecake. This recipe combines a rich and velvety cheesecake base with a buttery, crunchy crumble topping and a burst of fresh blueberry flavor. Whether you’re baking for a special occasion or a weekend treat, this blueberry crumble cheesecake is sure to impress.

this Recipe

Making a blueberry crumble cheesecake at home is easier than you might think. From the buttery crust to the fresh blueberry topping, every bite is a delightful balance of textures and flavors that will have your guests asking for seconds.

Why You’ll Love This Recipe

• Combines creamy cheesecake with a crunchy, buttery crumble topping for perfect texture contrast.
• Uses fresh blueberries for vibrant flavor and a beautiful color pop.
• Easy to make with simple ingredients found in most kitchens.
• Perfect for celebrations, potlucks, or a comforting homemade dessert.
• Can be made ahead and stored, making it great for planning ahead.

Ingredients

Here’s everything you’ll need to make this blueberry crumble cheesecake from scratch. The ingredients are divided into crust, filling, blueberry topping, and crumble topping for your convenience.

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream

Blueberry Topping

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Crumble Topping

• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup old-fashioned rolled oats
• 1/2 cup unsalted butter, cold and diced
• 1/2 teaspoon ground cinnamon

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 12 slices
• Calories: Approximately 420 per serving

How to Make How to Make Blueberry Crumble Cheesecake | Blueberry Crumble Cheesecake Recipe | Julie Marie Eats

1. Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. In a large mixing bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Stir in sour cream until fully incorporated.
3. Pour the cheesecake filling over the crust in the springform pan. Tap the pan gently to release any air bubbles.
4. In a small saucepan, combine blueberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally until the blueberries begin to release their juices. Mix cornstarch with water until smooth, then stir into the blueberry mixture. Cook for another 2-3 minutes until thickened. Remove from heat and let cool slightly.
5. Pour the blueberry topping evenly over the cheesecake filling.
6. To make the crumble topping, combine flour, brown sugar, oats, and cinnamon in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the blueberry layer.
7. Bake the cheesecake in the preheated oven for 50-55 minutes. The edges should be set but the center slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
8. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight to fully set.
9. Carefully remove the springform pan sides before slicing. Serve chilled and enjoy your homemade blueberry crumble cheesecake!

Tips for the Best Results

• Use room temperature cream cheese for a smooth, lump-free filling.
• Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
• Press the crust firmly and evenly to prevent crumbling when serving.
• Let the blueberry topping cool before spreading to avoid bleeding into the cheesecake filling.
• Chill the cheesecake overnight for the best texture and flavor development.

Storage and Reheating

Store your blueberry crumble cheesecake covered tightly in the refrigerator for up to 4 days. For longer storage, wrap it well and freeze for up to 2 months.

To thaw, transfer the cheesecake to the refrigerator and allow it to thaw overnight. Serve chilled for the best flavor; reheating is not recommended as it may affect the texture.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to thaw and drain any excess liquid before making the topping to prevent it from becoming too watery.

How do I prevent cracks in the cheesecake?

To avoid cracks, don’t overmix the batter, bake at a low temperature, and allow the cheesecake to cool gradually by leaving the oven door slightly open after baking.

Can I make this cheesecake gluten-free?

Yes, substitute the graham cracker crumbs and all-purpose flour in the crumble topping with gluten-free alternatives to make this recipe gluten-free.

What’s the best way to serve blueberry crumble cheesecake?

Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.