Blueberry Cheesecake with Crispy Crumble Recipe

BySarah
Jump to Recipe· 4.6 from 6 reviews

If you’re after a dessert that brings together creamy, tangy cheesecake with sweet blueberries and that irresistible crispy topping, you’re in for a treat! This Blueberry Cheesecake with Crispy Crumble Recipe is honestly one of my all-time favorites—it’s like the perfect little celebration of textures and flavors all in one slice. Keep reading because I promise, once you try this, you’ll want to make it again and again.

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Why This Recipe Works

  • Balanced Flavors: The tanginess of cream cheese and sour cream contrasts beautifully with the sweet, fresh blueberries and brown sugar crumble.
  • Texture Contrast: Crispy crumble topping meets smooth, creamy cheesecake—each bite is such a joy!
  • Water Bath Baking: This technique creates a silky, crack-free cheesecake every time.
  • Simple Ingredients: Easy to find pantry staples combine for a bakery-quality dessert.
Blueberry Cheesecake with Crispy Crumble, blueberry cheesecake, cheesecakes with crumble topping, easy blueberry cheesecake, creamy blueberry dessert - A round cake with a thick crumbly topping that looks golden brown and textured, dotted with dark purple and red spots of berries visible beneath the topping. The cake is placed on a white plate resting on a white marbled surface. Around the cake are scattered fresh blueberries, a white cloth, and a small stack of white plates with two forks on top, adding to the cozy setting. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Blueberry Cheesecake with Crispy Crumble Recipe plays its part to create an unforgettable dessert. From the buttery cookie crust providing a sturdy base to the fresh berries adding juiciness, every element has its moment. Here’s a quick peek at why these parts work so well together.

Blueberry Cheesecake with Crispy Crumble, blueberry cheesecake, cheesecakes with crumble topping, easy blueberry cheesecake, creamy blueberry dessert - Flat lay of fresh digestive cracker crumbs in a simple white ceramic bowl, a small white bowl with granulated sugar, a small white bowl with all-purpose flour, a few cubes of golden butter, a handful of fresh blueberries, a small white bowl with dark brown sugar, a small white bowl holding smooth full fat cream cheese, a small white bowl of creamy sour cream, a small white bowl of cornstarch, two whole uncracked large brown eggs, a small white bowl with freshly squeezed lemon juice, and a small white bowl with vanilla extract, all neatly arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Digestive or Graham Crackers: These provide that golden, slightly sweet crumbly base that’s perfect for holding all the cheesecake goodness.
  • Butter: Melted butter binds the crust and crumble, giving richness and that amazing crisp texture.
  • Fresh Blueberries: They add natural sweetness and a burst of juicy freshness in every bite.
  • Granulated Sugar: Sweetens the crust, crumble, and cheesecake filling just right without overpowering.
  • All-Purpose Flour: Helps thicken the blueberry topping and binds the crumble for that crispy finish.
  • Lemon Juice: A splash of acidity brightens the blueberries, elevating their natural flavor.
  • Dark Brown Sugar: Used in the crumble, it adds a deep molasses note and crunch.
  • Cream Cheese: The star ingredient for a creamy, rich and luscious cheesecake.
  • Sour Cream: Adds tanginess and smooth texture, preventing the cheesecake from feeling too dense.
  • Cornstarch: Stabilizes the filling, ensuring a perfect set that’s silky and sliceable.
  • Vanilla Extract: Enhances and rounds out all the flavors with a comforting, warm note.
  • Eggs: They give structure for the cheesecake while keeping it moist and tender.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this Blueberry Cheesecake with Crispy Crumble Recipe invites your own spin. Over the years, I’ve added my little twists here and there based on mood and occasion—don’t be shy to make it your own!

  • Variation: Once, I swapped blueberries with raspberries for a tangier kick, and it turned out just as delightful—feel free to try seasonal berries you love.
  • Dairy-Free Option: Using vegan cream cheese and sour cream alternatives can work well too, just watch consistency.
  • Crumble Swap: Adding chopped nuts like pecans or walnuts into the crumble gives a wonderful crunch and nutty flavor boost.

Step-by-Step: How I Make Blueberry Cheesecake with Crispy Crumble Recipe

Step 1: Build the Perfect Cookie Crust

Start by preheating your oven to 160ºC (325ºF). I always line the bottom of my 9-inch springform pan with parchment paper to make removing the cheesecake a breeze. Blitz your favorite digestive or graham crackers with sugar until you get fine crumbs, then mix in melted butter until it feels like wet sand. Press the crumbs firmly into the pan, both on the base and sides, using the bottom of a glass—this compresses the crust to hold up well against the filling. Bake 10 minutes, then cool. The warm crust feels wonderful because it locks in the buttery flavor, but give it a moment to cool before the next steps.

Step 2: Prep the Blueberries and Crumble Toppings

While the crust’s baking, toss your blueberries with sugar, flour, and a splash of lemon juice. The flour thickens any juice released during baking so the topping isn’t runny, while lemon juice brightens the flavor—trust me, it makes a world of difference! Next up, prepare the crumble by mixing brown sugar, flour, and melted butter until it clumps together. This simple mixture creates that golden, crispy layer that I always sneak a few bites of before assembling.

Step 3: Whip Up the Creamy Cheesecake Filling

Using a stand mixer or hand mixer, blend cream cheese and sugar until silky—about a minute on low speed. Scrape down the sides because all bits matter here! Then, mix in the sour cream combined with cornstarch and vanilla. Add eggs slowly, two at a time, mixing gently but thoroughly. Overmixing eggs can cause cracks, so I keep the speed low and the mixing short. The batter should be luscious and smooth, ready to fill your crust.

Step 4: Assemble and Bake in a Water Bath

Pour the cheesecake batter into your cooled crust. Evenly scatter the blueberry topping over the surface, then sprinkle on the crumble. Now, here’s a little trick I swear by: Place the springform pan inside a slightly larger baking pan, then add hot water until it comes halfway up the sides of the springform. This water bath gently bakes the cheesecake, preventing cracks and ensuring that creamy consistency. If you worry about water leaking, wrap the outside of the springform with heavy-duty foil. Bake for about 1 hour and 20-30 minutes—look for a slight wobble in the center when you gently shake the pan.

Step 5: Cool and Chill for the Best Texture

Once out of the oven, leave the cheesecake in the slightly opened oven for an hour—it helps it cool gradually and avoid cracking. Then transfer to a wire rack until it’s room temperature. The hardest part? Waiting! Refrigerate the cheesecake for at least six hours, preferably overnight to let it set perfectly. I’ve found that patience here pays off with every creamy forkful.

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Pro Tips for Making Blueberry Cheesecake with Crispy Crumble Recipe

  • Room Temperature Ingredients: I always wait until cream cheese and sour cream are completely softened to avoid lumps in the batter.
  • Avoid Overmixing Eggs: Too much air can cause cracks; mix just until combined and no more.
  • Water Bath Seal: Wrapping the springform pan well in foil prevents pesky leaks that could ruin your crust.
  • Test for Doneness: Look for a slight wobble in the center when you shake the pan gently—it sets more as it cools.

How to Serve Blueberry Cheesecake with Crispy Crumble Recipe

Blueberry Cheesecake with Crispy Crumble, blueberry cheesecake, cheesecakes with crumble topping, easy blueberry cheesecake, creamy blueberry dessert - A round cheesecake with three visible layers: the bottom layer is a thick, light brown crust, the middle layer is thick and creamy white cheesecake, and the top layer is a crumbly golden brown streusel with dark purple berries mixed throughout. One slice has been removed, showing the smooth texture of the cheesecake and the scattered blueberries just under the streusel top. The cake is placed on a white plate on a white marble surface, with a few blueberries around and a woman's hand holding a piece in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping each slice with a few extra fresh blueberries and a light dusting of powdered sugar just before serving. Sometimes, I add a sprig of fresh mint for a pop of color and subtle herbaceous note—it’s simple but makes it feel extra special when guests come around.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of lightly whipped cream is always a good idea for extra indulgence. If it’s summertime, pairing with a chilled glass of sparkling rosé adds an elegant touch that complements the fruity notes.

Creative Ways to Present

For celebrations, I sometimes serve individual mini cheesecakes in ramekins topped with crumble and a single blueberry—makes for pretty, Instagram-worthy desserts. Another time, I swirled a bit of blueberry compote through the batter for a marbled look that wowed my family!

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake tightly with plastic wrap or keep it in an airtight container in the fridge. It stays fresh and delicious for up to 4 days—though honestly, it’s hard to resist finishing it sooner!

Freezing

I’ve frozen this cheesecake successfully by wrapping slices individually in plastic wrap and then foil. When you’re ready to enjoy, thaw overnight in the fridge. The texture remains surprisingly good, especially if you skip freezing the crumble topping and add fresh crumble after thawing.

Reheating

Since cheesecake is best served chilled, I usually skip reheating. If you want to warm up the crumble a bit, a few seconds in a warm oven or toaster oven does the trick without messing with the creamy filling.

FAQs

  1. Can I use frozen blueberries in this Blueberry Cheesecake with Crispy Crumble Recipe?

    Absolutely! Just make sure to thaw them first and drain any excess liquid to avoid making the cheesecake watery. Toss the thawed berries with a bit more flour to help absorb moisture during baking.

  2. How do I prevent cracks in my cheesecake?

    The water bath is your best friend here—it keeps baking gentle and even. Also, avoid overmixing the batter, especially the eggs, and cool the cheesecake slowly with the oven door slightly open to prevent sudden temperature changes.

  3. Can I make this cheesecake ahead of time?

    Definitely! In fact, it tastes even better the next day once it’s had time to chill and set. Just cover and refrigerate the cheesecake for up to 3 days before serving.

  4. What if I don’t have a springform pan?

    A springform pan is ideal because it helps unmold the cheesecake nicely, but you can use a deep, oven-safe dish and serve it straight—just handle carefully when slicing, as removal might be trickier.

Final Thoughts

This Blueberry Cheesecake with Crispy Crumble Recipe holds a special place in my heart because it’s perfect for so many occasions—birthdays, family dinners, or just a quiet weekend treat. The combination of creamy cheesecake, luscious berries, and crunchy crumble feels like a little hug in dessert form. I really hope you give it a try; you’ll be amazed how straightforward it is to pull off, and I’m pretty sure it’ll become your go-to recipe too. Happy baking, friend!

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Blueberry Cheesecake with Crispy Crumble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Sarah
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Blueberry Crumble Cheesecake features a buttery digestive cookie crust topped with juicy fresh blueberries and a crunchy brown sugar crumble, all layered under a rich and creamy full-fat cream cheese filling. Baked in a water bath for the perfect silky texture, it’s a delightful dessert that balances creamy, fruity, and crumbly elements with a tangy hint of lemon.

Ingredients

Cookie Crust

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

Blueberries

  • 300 g fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoon lemon juice

Crumble

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

Cheesecake Filling

  • 800 g full fat cream cheese at room temperature
  • 260 g granulated sugar
  • 200 g sour cream (18%) at room temperature
  • 1 ½ tablespoon cornstarch
  • 2 ½ teaspoon vanilla extract
  • 4 large eggs

Instructions

  1. Prepare crust: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper. In a food processor, blend the digestive or graham crackers with granulated sugar until fine crumbs form. Melt the butter and add it to the crumbs, blending again until combined. Press this crumb mixture evenly into the bottom and sides of the springform pan using the bottom of a glass to pack it tightly. Bake for 10 minutes and then cool until just warm. Keep the oven on.
  2. Prepare blueberries and crumble: In a small bowl, combine fresh blueberries, granulated sugar, all-purpose flour, and lemon juice. Stir to coat evenly and set aside. In another bowl, mix all-purpose flour and dark brown sugar. Melt the butter and pour it over the flour mixture, then use a fork to blend until a crumbly texture forms with no dry flour. Set aside both bowls while making the filling.
  3. Make cheesecake filling: Using a hand or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add the granulated sugar and beat for another minute on low speed. Scrape down the sides and mix for 30 seconds more. In a separate bowl, whisk sour cream with cornstarch until smooth. Add this mixture and vanilla extract to the cream cheese and blend on low speed until fully combined.
  4. Add eggs: Add eggs two at a time to the cream cheese mixture, mixing slowly after each addition until fully incorporated. Scrape down the bowl sides and mix once more to ensure uniform batter.
  5. Assemble and bake: Pour the cheesecake batter into the springform pan with the cooled crust. Evenly scatter the blueberry mixture over the batter, then sprinkle the crumble topping on top. Place the springform pan inside a larger 30 cm (12 inch) cake pan. Put the cake pan inside an even larger baking or roasting pan and fill with boiling water to create a water bath that prevents cracks and uneven baking. Alternatively, wrap the outside of the springform pan with triple layers of aluminum foil to prevent water leaks.
  6. Bake: Bake in the preheated oven for 1 hour and 30 minutes. After baking, gently shake the pan—the center should remain slightly wobbly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  7. Cool and chill: Remove the cheesecake from the oven and water bath and place it on a cooling rack. Cool fully to room temperature for about 1 hour. Then refrigerate for at least 6 hours, preferably overnight, to set before serving.

Notes

  • Weigh ingredients for best accuracy in baking, especially flour and sugar.
  • Ensure cream cheese and sour cream are at room temperature to avoid lumps in batter.
  • The water bath prevents cracking and promotes even baking; if using foil wrap, seal tightly to avoid water leaks.
  • Do not over-bake; the center should be slightly wobbly for perfect creaminess.
  • Allow adequate chilling time to let the cheesecake set firmly before slicing.
  • You can substitute blueberries with other fresh berries if desired.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 32 g
  • Saturated Fat: 19 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 120 mg

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