Blueberry Crumble Cheesecake: A Sweet, Creamy Indulgence

A delightful Blueberry Crumble Cheesecake with buttery crust, velvety filling, and juicy blueberries.

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Prep Time 30

Cook Time 1 30

Cooling Time 1

Total Time 3

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

200 g Digestive or Graham Crackers Substitute with any similar cookie if unavailable.
50 g Granulated Sugar (for Crust) An extra tablespoon can enhance caramelization.
100 g Butter Can be substituted with coconut oil for a dairy-free version.

For the Blueberries

400 g Fresh Blueberries Frozen blueberries can be used; no need to thaw.
30 g All-Purpose Flour (for Blueberries) No direct substitute recommended.
1 tbsp Lemon Juice Can swap with lime juice for a different twist.

For the Crumble Topping

80 g All-Purpose Flour (for Crumble) Consider using almond flour for a gluten-free option.
100 g Dark Brown Sugar Light brown sugar is an acceptable alternative.
50 g Butter (for Crumble) Melted coconut oil can be used for a dairy-free version.

For the Cheesecake Filling

500 g Cream Cheese Use full-fat for optimal flavor and texture.
150 g Granulated Sugar (for Cheesecake) Can be reduced slightly for a less sweet taste.
200 g Sour Cream Greek yogurt is a suitable substitute at a 1:1 ratio.
30 g Cornstarch Can be omitted in a pinch, but texture may suffer.
1 tbsp Vanilla Extract Always opt for pure vanilla extract for best results.
3 large Large Eggs Room temperature eggs are preferred for even mixing.

Equipment

9-inch springform pan
Food processor

Method

Step‑by‑Step Instructions for Blueberry Crumble Cheesecake

Preheat your oven to 160ºC (325ºF). Line the bottom of a 9-inch springform pan with parchment paper.
Blend digestive or graham crackers with granulated sugar until fine crumbs. Mix in melted butter, then press into the pan. Bake for 10 minutes and let cool.
Toss fresh blueberries with sugar, flour, and lemon juice. For the crumble, combine flour and dark brown sugar, then mix in melted butter until coarse crumbs form.
Beat cream cheese until smooth. Gradually add granulated sugar and sour cream, mixing well. Add cornstarch, vanilla extract, and eggs in two batches until combined.
Pour cheesecake filling over the cooled crust, sprinkle blueberries on top, and then add the crumble topping.
Set the springform pan inside a larger roasting pan and fill the outer pan with hot water. Bake for 80-90 minutes until slightly jiggly in the center.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour on a wire rack. Refrigerate for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 230mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best flavor and texture, refrigerate overnight before serving. Allow the crust to cool before adding the filling to prevent sogginess.

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