Blueberry Crumble Cheesecake Recipe

Blueberry Crumble Cheesecake is the ultimate dessert with layers of creamy cheesecake, juicy blueberries, and a buttery oat crumble, all nestled on a golden crust. This dreamy treat brings together the classic comforts of blueberry crumble and the elegance of cheesecake for a slice you’ll swoon over every single time.

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Ingredients You’ll Need

Every bite of this Blueberry Crumble Cheesecake comes from a line-up of simple, honest ingredients that really shine. Each element—from the crust to the juicy blueberries to the creamy cheese layer—plays an essential role in creating layers of flavor and texture.

• All-purpose flour: Used in both the crust and topping for a sturdy base and buttery crumble.
• Light brown sugar: Adds caramel-like sweetness and helps the crumble get toasty and golden.
• Salt, ground cinnamon & nutmeg: Just enough spice to cozy things up and highlight the blueberries.
• Unsalted butter (melted & cooled): Binds the crust and crumble for that signature crunch—don’t skip cooling for perfect texture!
• Quick oats or rolled oats: Brings a rustic, homey bite to the golden crumble topping.
• Cream cheese (full-fat, room temperature): The star of the cheesecake filling—rich, creamy, and ultra-smooth.
• Granulated sugar: Sweetens the filling without overpowering the tartness from sour cream and blueberries.
• Large eggs (room temperature): Essential for a velvety texture and binding the cheesecake together.
• Sour cream (full-fat): Adds tang, creaminess, and a plush mouthfeel to the custard layer.
• Lemon juice: Brightens the whole dessert, making the fruit pop and the cream cheese sing.
• Pure vanilla extract: Boosts all the flavors and brings welcoming warmth to the batter.
• Blueberries (fresh or frozen): Juicy, jammy, and the vibrant heart of this cheesecake—no need to thaw if using frozen.
• Powdered confectioner’s sugar: For the finishing glaze: it melts beautifully and pairs perfectly with berry juice.
• Blueberry juice & lemon juice (for glaze): Adds a gorgeous purple drizzle and extra citrus zing on top.

Variations

Don’t be afraid to make this Blueberry Crumble Cheesecake your own! You can easily swap in ingredients or tweak for dietary needs—no stress, just endless inspiration to match your cravings.

• Mixed Berry Crumble Cheesecake: Substitute half the blueberries for raspberries or blackberries for a colorful, tangy twist.
• Gluten-Free Version: Use your favorite cup-for-cup gluten free flour blend instead of all-purpose flour—both the crust and topping turn out deliciously crisp!
• Lemon-Lover’s Cheesecake: Add extra lemon zest into the cheesecake filling for even more brightness and a genuine lemon-blueberry flavor blast.
• Nutty Crunch: Toss a handful of chopped pecans or almonds into the crumble topping for some irresistible crunch.

How to Make Blueberry Crumble Cheesecake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F. Lightly grease the sides of an 8-inch springform pan and line the bottom with a round of parchment—this keeps the crust from sticking and makes for a flawless release later on. Trust me, it’s worth the extra minute!

Step 2: Make the Crumb Mixture

In a bowl, mix 1¼ cups flour, brown sugar, salt, cinnamon, and nutmeg. Pour in the cooled melted butter and blend until everything looks just a bit clumpy. Use your fingertips to really work it together (but don’t overmix!). Reserve 1¼ cups of the mixture and stir in oats—this will be your crumble topping.

Step 3: Press and Bake the Crust

Add the last 3 tablespoons of flour to the bowl with the remaining crumb mix for your crust base. Press firmly into your prepared pan, making sure to come about an inch up the sides—it helps use the bottom of a glass to pack it tight and even. Bake for 10–12 minutes, until just set and golden. Lower the oven to 325°F after baking.

Step 4: Whip Up the Cheesecake Filling

With an electric mixer, beat your room temperature cream cheese until totally smooth (no lumps allowed). Add in the sugar, then the eggs—one at a time—mixing until just incorporated. Gently blend in sour cream, lemon juice, and vanilla, then sprinkle in the flour last. Scrape the bowl well between additions for the silkiest possible filling.

Step 5: Prepare the Blueberry Filling

Simply toss the blueberries (fresh or frozen) with a little sugar, flour, and lemon juice. Give them a gentle mix—this quick step creates juicy little bursts and lets the sugars caramelize beautifully as the cheesecake bakes.

Step 6: Assemble and Bake

Pour your creamy cheesecake filling into the pre-baked crust. Sprinkle the blueberry mixture in an even layer right over the top (it’s fine if a few berries sink). Generously cover everything with the crumble topping. Bake at 325°F for about 50 minutes, then let the cheesecake sit in the turned-off oven for another 15—it’s the trick to avoiding cracks!

Step 7: Cool, Chill, and Glaze

Remove the pan to a wire rack and immediately run a thin knife around the edge to prevent sticking as it cools. Let the cheesecake reach room temp in the pan, then chill in the fridge for at least 4 hours (or overnight for best results). Right before serving, mix up your quick blueberry glaze and drizzle it over the top—watch the swirls of purple bloom!

How to Serve Blueberry Crumble Cheesecake

Garnishes

Dress up your Blueberry Crumble Cheesecake with a few extra fresh blueberries, a sprinkle of lemon zest, or a sprig of mint. That drizzle of blueberry-lemon glaze is non-negotiable for a vibrant finish—plus, it makes each slice look bakery-worthy.

Side Dishes

This cheesecake is pretty fabulous on its own, but if you want to round out dessert, serve with a light fruit salad, a scoop of vanilla ice cream, or a fresh berry compote. For a celebration, pair each slice with sparkling lemonade or a glass of crisp white wine.

Creative Ways to Present

For a stunning display, slice your Blueberry Crumble Cheesecake into mini squares for a party platter. Or serve in individual mason jars with layers of crust, cheesecake, and crumble for portable, charming little desserts—all the wow, zero fuss.

Make Ahead and Storage

Storing Leftovers

Pop any leftover cheesecake (covered well) in the fridge, where it’ll stay dreamy and fresh for up to 4 days. It’s also extra delicious straight from the fridge, so late-night snackers rejoice!

Freezing

You can freeze slices (or the whole cake) by wrapping tightly in plastic and foil. Freeze for up to 2 months, then thaw in the fridge overnight. Wait to glaze until just before serving for the freshest look.

Reheating

Cheesecake is best served chilled, but if you prefer it slightly softer, let a slice sit at room temperature for 20–30 minutes before serving. Avoid microwaving, which can alter the creamy texture.

FAQs

Final Thoughts

If you’re looking to put smiles on faces, you simply can’t beat this Blueberry Crumble Cheesecake. It’s the sort of recipe you’ll find yourself craving for birthdays, brunches, and cozy nights in—so bake it soon, share generously, and savor every irresistibly crumbly, creamy forkful!

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