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This Blueberry Crumble Cheesecake recipe combines a rich, creamy cheesecake with a buttery cookie crust, a sweet crumble topping, and fresh blueberries. Perfect for any special occasion or as a delicious homemade dessert, it’s easy to make and results in a decadent, flavorful dessert that everyone will love. Featuring simple ingredients like graham crackers, fresh blueberries, and full-fat cream cheese, this recipe ensures a smooth texture and delightful flavors in every bite. Follow this simple guide for a stunning dessert that’s sure to impress your guests.

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 Topping

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% fat, room temperature)
1 ½ tablespoons cornstarch
2 ½ teaspoons vanilla extract
4 large eggs

Instructions

1. Prepare the Cookie Crust

Preheat your oven to 160ºC (325ºF) and line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
In a food processor, blend the cookies and sugar until you get a fine, sand-like texture.
Melt the butter and add it to the food processor. Blend until everything is well combined.
Press the cookie mixture into the base of the springform pan, making sure to pack it down firmly and up the sides.
Bake the crust for 10 minutes. Once done, set it aside to cool.

2. Prepare the Blueberries and Crumble

In a small bowl, combine the blueberries, sugar, and flour. Add lemon juice and mix well until the flour is completely absorbed. Set aside.
For the crumble, combine the flour and brown sugar in a separate bowl. Pour in the melted butter and mix with a fork until the mixture forms a crumbly texture. Set aside.

3. Make the Cheesecake Filling

In a stand mixer or with a hand mixer, beat the cream cheese on low speed for 1 minute.
Add the granulated sugar and mix for another minute on low speed. Scrape down the sides of the bowl and mix for another 30 seconds.
In a small bowl, mix together the sour cream and cornstarch until smooth. Add this mixture, along with the vanilla extract, to the cream cheese. Mix on low speed until combined.
Add two eggs at a time, mixing on low speed until fully incorporated. Scrape down the sides and mix one last time to ensure everything is well combined.

4. Assemble the Cheesecake

Pour the cheesecake batter into the prepared springform pan.
Gently scatter the blueberry mixture on top, followed by the crumble topping.

5. Bake the Cheesecake

Boil water in a kettle. Place the springform pan into a larger 30 cm (12-inch) cake pan.
Place the cake pan into a larger baking pan or roasting pan and fill it with hot water (making sure the springform pan is not submerged). Alternatively, wrap the springform pan in a triple layer of aluminum foil to seal it and prevent water from entering.
Bake for 1 hour and 20-30 minutes, until the cheesecake is set but slightly wobbly in the center.

6. Cool and Set

Once baked, turn off the oven and leave the door slightly ajar for 1 hour.
After 1 hour, remove the cheesecake from the oven and place it on a cooling rack. Let it cool to room temperature (about 1 hour).
Once at room temperature, transfer the cheesecake to the fridge and allow it to set for at least 6 hours, preferably overnight, before serving.

Why You’ll Love This Recipe

This Blueberry Crumble Cheesecake combines rich, creamy cheesecake with a buttery, crunchy crumble topping and sweet, tangy blueberries. The result is a balanced dessert that’s not too heavy but still indulgent, making it perfect for any occasion!

Tips

Make sure your cream cheese is at room temperature to prevent lumps in your cheesecake batter.
If you don’t have a food processor, you can crush the cookies by hand or use a rolling pin to break them into crumbs.
Use a springform pan for easy removal of the cheesecake. If you don’t have one, make sure to line the pan with parchment paper and grease the sides.
For a smooth cheesecake, avoid overmixing the batter once you’ve added the eggs.

Variations and Substitutions

Blueberries: You can substitute fresh blueberries with frozen blueberries if fresh ones aren’t available, just make sure to thaw and drain them before using.
Other fruits: You can swap blueberries for raspberries, strawberries, or even a mix of berries.
Gluten-free: To make the crust gluten-free, use gluten-free digestive biscuits or graham crackers.

FAQs

How do I know when the cheesecake is done?
The cheesecake should have a slight wobble in the center when gently shaken. The edges should be set and the top slightly golden.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Make sure to wrap it tightly in plastic wrap and aluminum foil. Thaw it overnight in the fridge before serving.

Serving Suggestions

Serve this cheesecake with a dollop of whipped cream, a drizzle of berry sauce, or extra fresh berries for added texture and flavor. Pair it with a cup of coffee or a chilled glass of dessert wine for a perfect finish to your meal.