There’s something magical about the combination of creamy cheesecake, sweet-tart blueberries, and a buttery crumble topping. This Blueberry Crumble Cheesecake brings together three beloved desserts into one showstopping treat that’s surprisingly simple to make at home.
Perfect for weekend baking or special occasions, this dessert strikes the perfect balance between rich and refreshing. The contrast between the smooth, tangy cheesecake filling and the crunchy crumble topping creates a texture experience that will have everyone asking for seconds.
Why You’ll Love This
- No water bath required – this simplified cheesecake method eliminates one of the most intimidating steps of traditional recipes
- Make-ahead friendly – prepare it the day before your gathering for stress-free entertaining
- Versatile serving options – enjoy warm, room temperature, or chilled depending on your preference
- Perfect portion size – serves about 4 people, making it ideal for small gatherings or family dessert
- Ready in just 45 minutes – much quicker than traditional cheesecake recipes
Ingredients
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter, melted
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, melted
- 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
- Preheat the oven to 160ºC / 325ºF (conventional). Line a 23 cm (9-inch) springform pan with parchment paper. Blend cookies and granulated sugar in a food processor to a fine texture. Add melted butter and blend until combined. Press the mixture into the pan, covering the base and slightly up the sides. Bake for 10 minutes, then cool while keeping the oven on.
- In a small bowl, combine blueberries, granulated sugar, all-purpose flour, and lemon juice. Mix until no dry flour remains. Set aside.
- In another bowl, mix all-purpose flour and brown sugar. Add melted butter and mix with a fork until crumbly and no dry flour remains. Set aside.
- Using a hand mixer or stand mixer with a paddle attachment, cream the cream cheese on low speed for 1 minute. Add granulated sugar and mix on low for an additional minute. Scrape down the bowl, mixing for another 30 seconds. In a separate bowl, whisk sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with vanilla extract, mixing on low speed until combined. Add eggs two at a time, mixing until incorporated. Scrape down the bowl; mix once more to ensure all ingredients are well-blended.
- Pour the cheesecake batter into the springform pan. Top evenly with the prepared blueberries, followed by the crumble mixture.
- Boil water in a kettle. Place the springform pan inside a 30 cm (12-inch) cake pan, then place this assembly in another, larger pan. Pour hot water into the outermost pan, ensuring the springform pan is shielded from water. Bake for 1 hour 20-30 minutes. The cheesecake should be slightly wobbly in the center when done. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool for 1 hour inside.
- Remove from the oven and water bath, placing the cheesecake on a wire rack. Cool to room temperature for about 1 hour, then refrigerate for at least 6 hours, preferably overnight, before serving.
Tips & Variations
- For a citrus twist, add 1 tablespoon of lemon zest to the cheesecake batter
- Substitute raspberries or blackberries for a different berry experience
- Use gluten-free graham crackers and oats for a gluten-free version
- For a more pronounced vanilla flavor, use vanilla bean paste instead of extract
- To prevent cracks, avoid overmixing the cheesecake batter and don’t overbake
- For a firmer texture, refrigerate overnight instead of just 2 hours
Serving Suggestions
This Blueberry Crumble Cheesecake is delicious on its own, but for an extra special presentation, serve slices with a dollop of freshly whipped cream or a small scoop of vanilla ice cream. A light drizzle of warm honey brings out the natural sweetness of the blueberries.
For brunch gatherings, pair with a cup of freshly brewed coffee or a mimosa. If serving as an evening dessert, a glass of dessert wine like Moscato d’Asti complements the fruity notes beautifully.
Notes
- Store leftovers covered in the refrigerator for up to 4 days
- For the creamiest texture, let slices sit at room temperature for 15-20 minutes before serving
- The cheesecake can be frozen for up to 1 month – thaw overnight in the refrigerator
- Look for a slight jiggle in the center when done – it will continue to set as it cools
FAQs
Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Don’t thaw them first – add them frozen directly to the batter and topping to prevent color bleeding.
Why did my cheesecake crack? Cheesecakes typically crack from overmixing (which incorporates too much air) or overbaking. Next time, mix just until ingredients are combined and look for that slight jiggle in the center.
Can I make this with a different crust? Absolutely! Try a vanilla wafer or shortbread cookie crust for a different flavor profile.
Is there a dairy-free option? You can substitute plant-based cream cheese and butter alternatives, though the texture may be slightly different from the original recipe.
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