Introduction

This Blueberry Crumble Cheesecake brings together the best of creamy cheesecake, fresh blueberries, and a buttery crumble topping. It’s a delicious twist inspired by blueberry muffins, perfect for any occasion or a special treat at home.

A single slice of blueberry cheesecake sits on a white speckled plate on a white marbled surface. The cheesecake has three layers: a thick, golden brown crust with a crumbly texture on the bottom and sides, a thick pale yellow cream cheese layer in the middle, and a topping mixed with whole blueberries that have burst slightly, showing deep purple juice seeping into the cream cheese layer. Several fresh blueberries rest around the slice on the plate, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

160 grams graham crackers
75 grams brown sugar (light or dark)
1/4 tsp salt
113 grams unsalted butter (melted)
680 grams full fat cream cheese (room temperature)
140 grams granulated sugar
150 grams sour cream (room temperature)
2 tsp vanilla extract
1 tbsp cornstarch
1/4 tsp salt
3 large eggs (room temperature)
250 grams blueberries
2 tsp granulated sugar
2 tsp all purpose flour
90 grams all purpose flour
85 grams granulated sugar
65 grams brown sugar (light or dark)
70 grams unsalted butter (melted)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Spray a springform pan with baking spray and line it with parchment paper. Set aside.
Step 2: Prepare the graham cracker crust by pulsing the graham crackers into fine crumbs using a food processor or crushing by hand. In a large bowl, mix the graham cracker crumbs, brown sugar, and salt. Add the melted butter and stir to combine.
Step 3: Press the graham cracker mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then remove from oven.
Step 4: Lower the oven temperature to 325°F (165°C). Place a casserole dish or oven-safe skillet with hot water on the bottom rack to create a water bath, which helps prevent cracks in the cheesecake.
Step 5: In a large bowl, beat the cream cheese and granulated sugar together with a mixer until smooth and creamy. Scrape down the sides of the bowl as needed.
Step 6: Add the sour cream, vanilla extract, cornstarch, and salt. Mix on low speed until combined.
Step 7: Add the eggs one at a time on low speed, mixing gently and scraping the sides after adding the second and third egg. Fold the batter a few times with a spatula to remove air bubbles.
Step 8: Pour the cheesecake filling over the prepared crust and smooth the top.
Step 9: In a small bowl, toss blueberries with granulated sugar and all-purpose flour. Set aside.
Step 10: To make the crumble topping, combine flour, granulated sugar, and brown sugar in a medium bowl. Whisk in melted butter with a fork until the mixture is crumbly and no dry flour remains.
Step 11: Spoon the blueberry mixture gently over the cheesecake batter, then evenly sprinkle the crumble topping over the blueberries.
Step 12: Bake the cheesecake for 75 to 90 minutes, or until the center jiggles slightly when the pan is gently shaken.
Step 13: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool on a wire rack for another hour.
Step 14: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set fully.
Step 15: Once chilled, release the springform pan, slice the cheesecake, and enjoy!

Tips & Variations

For a burst of fresh flavor, use fresh blueberries instead of frozen and toss them lightly in a bit of flour to prevent sinking.
If you prefer a gluten-free version, substitute graham crackers and flour with certified gluten-free alternatives.
Adding a teaspoon of lemon zest to the batter enhances the blueberry flavor beautifully.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, bring the cheesecake to room temperature or enjoy it chilled, as reheating may affect the texture.

How to Serve

A close-up of a three-layer cheesecake on a round wooden board, the bottom layer is a dense, light brown crust. The middle layer is thick, creamy, and pale yellow with a smooth texture. The top layer is a crumbly streusel mix with a golden brown color, sprinkled with dark purple blueberry spots and crumbs. There are a few whole blueberries placed around the cake on the board. In the background, there is a bottle filled with milk, and the whole scene is set on a white marbled surface, with a blurred dark brown background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well but be sure to thaw and drain them before mixing to prevent excess moisture in the cheesecake.

How do I prevent cracks in my cheesecake?

Using a water bath creates steam that keeps the cheesecake moist and reduces cracks. Baking at a lower temperature and allowing the cheesecake to cool gradually inside the oven also helps prevent cracks.