A Creamy Cheesecake with a Sweet Blueberry Crumble Topping
This Blueberry Crumble Cheesecake is the perfect dessert for anyone who loves rich, creamy cheesecake paired with fresh fruit and a buttery crumble topping. The smooth cream cheese filling sits on a crisp graham cracker crust and is topped with juicy blueberries and a cinnamon-spiced crumble that bakes into a golden, slightly crunchy layer.
The combination of tangy cheesecake, sweet blueberries, and a buttery crumble makes every bite irresistible. This dessert is ideal for holidays, family gatherings, or when you want to serve a bakery-style cheesecake made right at home.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 150 g)
- 1/4 cup granulated sugar (50 g)
- 1/2 cup unsalted butter, melted (115 g)
Cheesecake Filling
- 24 oz cream cheese, softened (680 g)
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla extract (5 ml)
- 3 large eggs
- 1 cup fresh blueberries (150 g)
Crumble Topping
- 1/2 cup all-purpose flour (60 g)
- 1/2 cup brown sugar, packed (100 g)
- 1/4 cup unsalted butter, cold and cubed (57 g)
- 1/2 teaspoon ground cinnamon
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C).
Step 2: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing until fully combined.
Add the eggs one at a time, beating gently after each addition until just incorporated. Avoid overmixing to keep the cheesecake smooth.
Step 4: Assemble the Cheesecake
Pour the cream cheese mixture evenly over the prepared crust.
Sprinkle the fresh blueberries evenly across the cheesecake batter.
Step 5: Prepare the Crumble Topping
In a separate bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and cut it into the mixture using a pastry cutter or fork until it forms coarse crumbs.
Step 6: Add the Crumble
Sprinkle the crumble mixture evenly over the blueberries and cheesecake batter.
Step 7: Bake the Cheesecake
Place the cheesecake in the oven and bake for 50–60 minutes, or until the center is set and the crumble topping turns golden brown.
Step 8: Cool Gradually
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. This helps prevent cracking.
Step 9: Chill Before Serving
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before slicing and serving.
Time, Servings & Nutrition
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Cooling & Chill Time: 5 hours
Total Time: About 6 hours
Servings: 10 slices
Approximate Nutrition per serving:
- Calories: 420
- Protein: 7 g
- Carbohydrates: 34 g
- Fat: 29 g
Why This Recipe Is Good
Blueberry crumble cheesecake combines creamy cheesecake with antioxidant-rich blueberries and a buttery crumble topping for extra texture and flavor. The graham cracker crust adds a crisp base that perfectly balances the smooth filling, making this dessert both satisfying and visually impressive for any occasion.
Blueberry Crumble Cheesecake
A rich and creamy cheesecake topped with sweet blueberries and a buttery crumble, perfect for gatherings or special occasions.
For the Crust
- 1.5 cups graham cracker crumbs (about 150 g)
- 0.25 cups granulated sugar (50 g)
- 0.5 cups unsalted butter, melted (115 g)
For the Cheesecake Filling
- 24 oz cream cheese, softened (680 g)
- 1 cups granulated sugar (200 g)
- 1 teaspoon vanilla extract (5 ml)
- 3 large eggs
- 1 cups fresh blueberries (150 g)
For the Crumble Topping
- 0.5 cups all-purpose flour (60 g)
- 0.5 cups brown sugar, packed (100 g)
- 0.25 cups unsalted butter, cold and cubed (57 g)
- 0.5 teaspoon ground cinnamon
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing until fully combined.
- Add the eggs one at a time, beating gently after each addition until just incorporated. Avoid overmixing to keep the cheesecake smooth.
- Pour the cream cheese mixture evenly over the prepared crust.
- Sprinkle the fresh blueberries evenly across the cheesecake batter.
Crumble Topping
- In a separate bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and cut it into the mixture using a pastry cutter or fork until it forms coarse crumbs.
- Sprinkle the crumble mixture evenly over the blueberries and cheesecake batter.
Baking
- Place the cheesecake in the oven and bake for 50–60 minutes, or until the center is set and the crumble topping turns golden brown.
- Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. This helps prevent cracking.
Cooling
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Then refrigerate for at least 4 hours or overnight before slicing and serving.
Blueberry crumble cheesecake combines the richness of creamy cheesecake with antioxidant-rich blueberries and a buttery crumble topping, providing extra texture and flavor.
