Here’s a luscious and crowd-pleasing recipe for Blueberry Crumble Cheesecake — the perfect blend of creamy cheesecake, juicy berries, and a buttery crumble topping.
🫐 Blueberry Crumble Cheesecake
🍪 Crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup sugar
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6 tbsp butter, melted
🧀 Cheesecake Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or Greek yogurt
🫐 Blueberry Layer:
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1 ½ cups fresh or frozen blueberries
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2 tbsp sugar
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1 tbsp lemon juice
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1 tsp cornstarch
🍰 Crumble Topping:
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½ cup flour
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⅓ cup brown sugar
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¼ cup butter, cold and cubed
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Pinch of cinnamon and salt
🔪 Instructions:
1. Preheat oven to 325°F (160°C). Line a springform pan with parchment and lightly grease the sides.
2. Make the crust:
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Mix crumbs, sugar, and melted butter.
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Press into the bottom of the pan.
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Bake for 8–10 minutes. Cool slightly.
3. Prepare the blueberry layer:
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In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
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Cook over medium heat until bubbly and slightly thickened (about 5–6 minutes). Cool.
4. Make the cheesecake filling:
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time.
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Mix in vanilla and sour cream until combined.
5. Assemble the cheesecake:
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Pour the cheesecake filling over the crust.
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Spoon blueberry mixture over the top in dollops or swirls.
6. Make the crumble topping:
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Mix flour, brown sugar, cinnamon, and salt.
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Cut in butter with a fork or fingers until crumbly.
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Sprinkle over the top of the cheesecake.
7. Bake:
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Bake for 50–60 minutes, until the center is just set and slightly wobbly.
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Cool completely, then chill at least 4 hours (overnight is best).
🍽️ To Serve:
Slice and serve chilled, optionally topped with extra blueberries or whipped cream.
Would you like a no-bake version or a gluten-free crust alternative?