Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake combines a buttery cookie crust, creamy cheesecake filling, juicy blueberries, and a golden brown crumble topping — the ultimate dessert for any cheesecake lover.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 1 30

Total Time 8

Servings: 12 slices

Course: Cheesecake, Dessert

Cuisine: American, European

Calories: 530

Ingredients Method Notes

Ingredients

For the Cookie Crust

250 g digestive or graham crackers finely crushed
2 tablespoon granulated sugar
75 g butter melted

For the Blueberry Layer

300 g fresh blueberries
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoon lemon juice

For the Crumble Topping

110 g all-purpose flour
80 g dark brown sugar
70 g butter softened or cubed

For the Cheesecake Filling

800 g full-fat cream cheese room temperature
260 g granulated sugar
200 g sour cream (18%) room temperature
1.5 tablespoon cornstarch
2.5 teaspoon vanilla extract
4 large eggs

Method

Step 1: Prepare the Crust
Preheat oven to 160°C (325°F). Crush the digestive or graham crackers into fine crumbs. Mix with granulated sugar and melted butter until evenly combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool while preparing the filling.
Step 2: Make the Blueberry Mixture
In a bowl, toss fresh blueberries with sugar, flour, and lemon juice. Set aside.
Step 3: Prepare the Crumble Topping
Combine flour, dark brown sugar, and butter. Mix with your fingers or a fork until crumbly and coarse. Refrigerate until ready to use.
Step 4: Make the Cheesecake Batter
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, cornstarch, and vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition.
Step 5: Assemble
Pour cheesecake batter over the cooled crust. Evenly distribute the prepared blueberries over the top, then sprinkle the crumble mixture across the surface.
Step 6: Bake
Place the springform pan in a roasting pan and add hot water halfway up the sides to create a water bath. Bake for 1 hour 20–30 minutes, or until the center is slightly wobbly but mostly set. Turn off the oven, crack the door, and let it cool inside for 1 hour.
Step 7: Chill and Serve
Remove from the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

For extra flavor, add a hint of lemon zest to the cheesecake batter. You can also replace fresh blueberries with frozen ones — no need to thaw first. Store leftovers covered in the refrigerator for up to 5 days.