Introduction

Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible Blueberry Crumble Cheesecake. It features a luscious cookie crust, a velvety smooth cheesecake filling, and a generous topping of juicy blueberries and buttery crumble—creating a delightful symphony of textures and flavors.

Blueberry Crumble Cheesecake Recipe - Recipe Image

Ingredients

Cookie crust:

250 g digestive or graham crackers
2 tablespoons granulated sugar
75 g butter

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

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

Step 1: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
Step 2: In a food processor, blend the digestive or graham crackers and granulated sugar until fine like sand. Melt the butter and add it to the processor, blending until combined.
Step 3: Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then let it cool while keeping the oven on.
Step 4: In a small bowl, combine the blueberries, granulated sugar, flour, and lemon juice. Stir well until no dry flour remains and set aside.
Step 5: For the crumble, mix flour and brown sugar in a bowl. Melt butter and pour it over the mixture. Using a fork, mix until crumbly with no dry flour left. Set aside.
Step 6: Using a mixer, beat the cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute. Scrape the bowl sides and mix 30 seconds more.
Step 7: In a small bowl, whisk sour cream and cornstarch until smooth. Add to the cream cheese with vanilla extract and mix on low until combined.
Step 8: Add eggs two at a time, mixing on low speed until each addition is incorporated. Scrape the sides and give a final mix.
Step 9: Pour the cheesecake batter into the springform pan. Gently spread the blueberry mixture over the top, then sprinkle the crumble evenly.
Step 10: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12-inch) cake pan, then place that pan inside a roasting pan. Fill the roasting pan with hot water to create a water bath without letting water get into the crust.
Step 11: Bake for 1 hour and 20–30 minutes. When done, gently shake the pan—the cheesecake should be slightly wobbly in the center.
Step 12: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Step 13: Remove from oven and water bath, then cool completely on a rack for about 1 hour at room temperature.
Step 14: Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving.

Tips & Variations

For a more indulgent crust, try using chocolate graham crackers or add a teaspoon of cinnamon to the cookie crumbs.
Fresh or frozen blueberries can be used; if frozen, thaw and drain excess liquid before mixing.
To avoid cracking, make sure to gently mix the batter and do not overbake; the water bath helps keep the cheesecake moist.
For a gluten-free version, substitute the flour with gluten-free flour blends and use gluten-free crackers for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. When ready to serve, thaw overnight in the refrigerator and bring to room temperature before slicing. Reheat is not recommended as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Make sure to thaw and drain any excess liquid before mixing to avoid a watery topping.

Why is a water bath necessary for this cheesecake?

The water bath provides gentle, even heat and extra moisture, which prevents the cheesecake from cracking and ensures a smooth, creamy texture.

Blueberry Crumble Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

Delight in the perfect blend of a buttery cookie crust, smooth and creamy cheesecake filling, with a luscious topping of juicy blueberries and a crunchy crumble. This Blueberry Crumble Cheesecake offers a symphony of textures and flavors, all baked to perfection with a gentle water bath method for creamy, crack-free results.

Author: Dana
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

Scale

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 Filling

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 your oven to 160ºC (325ºF) using a conventional setting. Line a 23 cm (9-inch) springform pan with parchment paper on the bottom. In a food processor, pulse the digestive or graham crackers with 2 tablespoons of granulated sugar until they form a fine, sand-like texture. Add the melted butter and blend until well combined. Press this mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass to compact it evenly. Bake for 10 minutes, then remove and let cool while keeping the oven on.
Prepare Blueberries and Crumble: In a small bowl, combine fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice; mix well until no dry flour remains. Set aside. For the crumble topping, thoroughly mix 110 g flour with 80 g dark brown sugar in a separate bowl. Pour melted butter (70 g) over the flour mixture and use a fork to mix until crumbly with no dry flour left. Set this aside as well.
Make the Cheesecake Filling: Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and mix for an additional minute on low speed. Scrape down the bowl sides and mix for 30 seconds more. In a small bowl, blend sour cream and cornstarch until smooth; add to the cream cheese along with vanilla extract, and mix on low until fully incorporated. Add eggs two at a time, mixing on low speed after each addition until combined. Scrape the bowl and mix once more to ensure a smooth batter.
Assemble and Bake: Pour the cheesecake batter evenly into the prepared crust. Evenly distribute the blueberry topping over the cheesecake batter, then sprinkle the crumble mixture on top. Boil water in a kettle for the water bath. Place the springform pan inside a 30 cm (12 inch) cake pan, then place this cake pan in a larger roasting pan or baking dish. Carefully pour the hot water around the pan to create a water bath without allowing water to enter the cheesecake pan. Alternatively, wrap the springform pan securely in a triple layer of aluminum foil to prevent leaks before placing it in the water bath. Bake for 1 hour and 20 to 30 minutes, until the cheesecake is mostly set but still slightly wobbly in the center.
Cool and Chill: When baking completes, gently jiggle the pan to check for a slight wobble in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then remove the cheesecake from the water bath and place it on a cooling rack to cool to room temperature, about 1 hour. Finally, refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to allow it to fully set and develop flavors.

Notes

Using a water bath ensures the cheesecake bakes evenly and prevents cracking.
Ensure all refrigerated ingredients like cream cheese and sour cream are at room temperature for a smooth batter.
Press the crust firmly to avoid crumbling when slicing.
Make sure to wrap the springform pan securely with foil if using the water bath method to avoid water seepage.
Allow the cheesecake adequate chilling time in the refrigerator for best texture and flavor.

Keywords: blueberry, cheesecake, crumble, dessert, baked cheesecake, springform pan, water bath