If you are craving a dessert that perfectly balances creamy indulgence with fruity freshness, then you have to try this Blueberry Crumble Cheesecake. This delightful treat combines a crisp cookie crust with a smooth and velvety cheesecake filling, all topped off with juicy blueberries and a buttery crumble. Each bite offers a beautiful contrast of textures and flavors that will have you coming back for more. Whether you’re baking for a special occasion or just because, the Blueberry Crumble Cheesecake is sure to impress and satisfy every sweet tooth.
Ingredients You’ll Need
The beauty of this Blueberry Crumble Cheesecake is that it relies on simple, well-chosen ingredients that each play a crucial role. From the buttery cookie crust to the tangy sour cream in the cheesecake and the sweet burst of fresh blueberries, every element contributes to the perfect harmony of taste, texture, and color.
- Digestive or graham crackers (250 g): A sturdy and flavorful base that creates the perfect cookie crust.
- Granulated sugar: Used separately in the crust, blueberry topping, and filling to add just the right amount of sweetness.
- Butter (75 g and 70 g): Melted butter binds the crust and creates the luscious crumble topping.
- Fresh blueberries (300 g): The star fruit of the topping, adding juiciness and vibrant color.
- All-purpose flour: Keeps the crumble and blueberry topping just right with a little structure and thickness.
- Lemon juice (2 teaspoons): Enhances the blueberry flavor with a subtle zing.
- Dark brown sugar (80 g): Adds a deep, caramel-like sweetness to the crumble topping.
- Full-fat cream cheese (800 g): The heart of the cheesecake – rich and creamy for that classic smooth texture.
- Sour cream (200 g): Brings moisture and a mild tang to balance out the richness.
- Cornstarch (1 ½ tablespoons): Ensures the cheesecake has a perfect, firm set while staying luscious.
- Vanilla extract (2 ½ teaspoons): Adds depth and warmth to the cheesecake flavor.
- Large eggs (4): Bind everything together and help create a silky texture.
How to Make Blueberry Crumble Cheesecake
Step 1: Prepare the Cookie Crust
The cookie crust sets the foundation for your Blueberry Crumble Cheesecake, so take care to get it just right. Preheat your oven to 160ºC/325ºF and line a 9-inch springform pan with parchment paper. In a food processor, pulse the digestive or graham crackers with granulated sugar until you get a fine sandy texture. Pour in melted butter and combine until the mixture holds together when pressed. Press this firmly into the base and sides of your pan, creating an even layer that will bake into a crisp, buttery shell. Pop it in the oven for 10 minutes, then let it cool slightly before moving on to the next steps.
Step 2: Make the Blueberry Topping and Crumble
While your crust is baking, whip up the fresh blueberry topping and the lovely crumble. Combine the blueberries with sugar, flour, and lemon juice in a small bowl until the berries are well coated and ready to burst with flavor. For the crumble, mix all-purpose flour with dark brown sugar, then drizzle in melted butter and blend with a fork until you have a buttery, crumbly mix. Setting these aside now lets them be ready to top your cheesecake beautifully later.
Step 3: Create the Cheesecake Filling
Now to the heart of the dessert: the cheesecake filling. Using a mixer at low speed, cream the full-fat cream cheese until smooth. Gradually blend in granulated sugar, scraping down the bowl so everything is perfectly incorporated. In a separate small bowl, whisk sour cream with cornstarch to prevent lumps, then add it to the cream cheese mixture along with vanilla extract. Slowly add eggs two at a time, mixing gently to keep the texture silky and smooth without overworking the batter. This careful mixing ensures the filling sets perfectly.
Step 4: Assemble and Bake
Pour the luscious cheesecake batter gently over the prepared crust. Then spoon the blueberry mixture evenly on top, followed by the crumble, creating a stunning layered effect. To bake, place your springform pan in a larger cake pan filled halfway with hot water — a water bath method that helps prevent cracking and ensures even cooking. Bake for about 1 hour and 20-30 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, leave the door ajar, and let the cheesecake cool gradually inside for an hour before moving it to a cooling rack to reach room temperature.
Step 5: Chill and Set
Once cooled, refrigerate the Blueberry Crumble Cheesecake for at least 6 hours or preferably overnight. This chilling step is essential to allow the flavors to meld together and the texture to firm up beautifully, resulting in a luscious, sliceable dessert that will wow anyone lucky enough to enjoy it.
How to Serve Blueberry Crumble Cheesecake
Garnishes
A simple dusting of powdered sugar or a few fresh blueberries on top adds an elegant touch and highlights the dessert’s fresh fruit character. For a special occasion, a sprig of fresh mint or a drizzle of lemon glaze can bring an extra burst of color and freshness.
Side Dishes
This cheesecake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to add an airy contrast. A small bowl of mixed berries on the side can elevate the fruity notes and make each bite even more vibrant.
Creative Ways to Present
Serve slices of the Blueberry Crumble Cheesecake on pretty dessert plates with edible flowers for an Instagram-worthy display. For a fun twist, offer mini versions in individual jars or glass cups layered with extra crumble and blueberry compote to delight your guests with a portable treat.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Crumble Cheesecake keeps beautifully covered in the refrigerator for up to 4-5 days. Store it tightly wrapped with plastic wrap or in an airtight container to preserve its moisture and prevent it from absorbing other fridge odors.
Freezing
You can freeze the cheesecake for longer storage by wrapping it carefully in layers of plastic wrap and aluminum foil. It will keep well for up to 2 months. Thaw overnight in the refrigerator before serving to maintain the best texture and flavor.
Reheating
This cheesecake is best enjoyed chilled and does not require reheating. If you’d like it slightly warmer, let a slice sit at room temperature for 15-20 minutes before enjoying, allowing the flavors to become even more pronounced.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work just fine, but be sure to thaw and drain them well to avoid excess moisture in the topping, which could affect the crumble texture.
What if I don’t have a springform pan?
A regular cake pan can work, but a springform pan makes it easier to release the cheesecake without damaging its delicate edges or crust.
Why is the water bath necessary?
The water bath helps regulate temperature and moisture during baking, preventing cracks in the cheesecake and ensuring an even, creamy texture throughout.
Can I substitute the sour cream?
You can replace sour cream with Greek yogurt for a similar tang and texture, but be mindful it might slightly alter the flavor profile.
How do I prevent the crumble from sinking?
Sprinkle the crumble gently on top and avoid pressing it into the batter. Baking with a water bath also helps keep the topping intact and perfectly crumbly.
Final Thoughts
There is something truly special about a Blueberry Crumble Cheesecake that combines creamy richness and fresh, fruity brightness with a crunchy topping. This recipe is approachable yet impressive enough for any occasion, making it a keeper in your dessert repertoire. Give it a try and prepare to delight your friends and family with every luscious bite!
PrintBlueberry Crumble Cheesecake
Experience the delightful combination of a buttery cookie crust, smooth cream cheese filling, juicy fresh blueberries, and a crunchy crumble topping with this indulgent Blueberry Crumble Cheesecake. Perfect for dessert lovers craving a texture-rich and flavorful treat with an American classic touch.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter, melted
BLUEBERRIES
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
CRUMBLE
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, melted
CHEESECAKE
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream (18%), room temperature
- 1 ½ tablespoons cornstarch
- 2 ½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9-inch) springform pan bottom with parchment paper. Process the digestive or graham crackers with granulated sugar until finely ground. Add melted butter and blend until combined. Press the cookie crumb mixture firmly into the pan’s bottom and up the sides. Bake for 10 minutes, then cool until touching temperature. Keep oven on.
- Prepare Blueberries and Crumble: In a small bowl, combine blueberries, 1 tablespoon sugar, 1 tablespoon flour, and lemon juice until no dry flour remains; set aside. For crumble, mix flour and dark brown sugar. Pour melted butter over and mix with fork until crumbly and no flour is dry; set aside.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, cream the cream cheese on low speed for 1 minute. Add granulated sugar and mix 1 minute on low speed. Scrape sides and mix 30 seconds more. In a separate bowl, whisk sour cream with cornstarch until smooth, add to cream cheese mixture with vanilla extract and blend on low until combined. Add eggs two at a time, mixing on low until just incorporated each time. Scrape sides and mix once more thoroughly.
- Assemble and Bake: Pour cheesecake batter over cooled crust. Evenly distribute blueberry mixture atop batter, then sprinkle crumble over blueberries. Boil water in a kettle and place springform pan into a 30 cm (12-inch) cake pan. Place the cake pan in a larger roasting pan and add hot water around the cake pan to create a water bath, ensuring no water seeps into crust (optionally wrap cake pan in triple-layer foil to prevent leaks). Bake for 1 hour 20-30 minutes. The cheesecake should still wobble slightly in the center when gently shaken.
- Cool and Set: Turn off oven, crack oven door open slightly, and let cheesecake cool inside for 1 hour. Remove cheesecake from water bath and cool completely on a rack for 1 hour at room temperature. Refrigerate for at least 6 hours, preferably overnight, before serving to allow flavors to meld and texture to set.
Notes
- Use a digital scale for precise measurements, especially for baking success.
- Ensure cream cheese and sour cream are at room temperature for smooth batter.
- Carefully wrap pan if not using a baking dish water bath to prevent water leakage.
- Do not overbake; slight wobble in center is okay and prevents cracking.
- Allow plenty of refrigeration time for best texture and flavor development.