Blueberry Crumble Cheesecake Dessert

This Blueberry Crumble Cheesecake is an irresistible dessert that combines everything I love about baking into one gorgeous centerpiece. You get the creamy richness of classic cheesecake layered over a buttery cookie crust, crowned with a juicy burst of blueberries and finished with a golden, crunchy crumble. Every bite brings the best of cheesecake and crumble in one truly memorable slice.

The first time I made this it became an instant hit at my daughter’s birthday party. Honestly it now reappears at nearly every family gathering people never leave without asking for the recipe.

Ingredients

• Digestive or graham crackers: The base of your crust Look for crackers that are fresh and crisp for best texture
• Granulated sugar: Adds sweetness and helps bring together crust and fillings Use superfine sugar if possible for better blending
• Butter: Creates richness and helps the crust bake up firm Melt fully for even mixing and check for a lovely golden color
• Fresh blueberries: Brings that juicy sweet-tart pop Use plump berries with no mushy spots or wrinkles
• All-purpose flour: Thickens the blueberry topping and forms the crumble Choose unbleached flour for a more natural flavor
• Dark brown sugar: Lends complexity and deep flavor to the crumble Make sure it is soft and fragrant
• Lemon juice: Brightens the blueberry layer and balances sweetness Use freshly squeezed if you can for best zing
• Full fat cream cheese: The base of your creamy filling Room temperature makes sure you get a smooth blend
• Sour cream: Adds tang and helps keep the cheesecake moist Use full fat for richest taste
• Cornstarch: Stabilizes the filling and gives a silken texture Sift if clumpy for even mixing
• Vanilla extract: Delivers that classic cheesecake aroma and depth Pure vanilla makes a difference here
• Large eggs: Binds and adds structure to the cheesecake Fresh eggs at room temperature blend in best

Step-by-Step Instructions

Make the Crust:

Blitz your crackers and sugar in a food processor until sandy and even. Pour in the fully melted butter and blend until everything looks like wet sand. Press the mixture firmly into your lined springform pan first across the base then up the sides using the bottom of a glass. This will create a sturdy wall for the filling. Bake at 160 degrees Celsius for ten minutes then let the pan cool but do not turn off your oven.

Prepare Blueberries and Crumble:

For the blueberry topping toss together fresh blueberries sugar flour and lemon juice in a small bowl. Mix until every berry is glossy and flour has disappeared. For the crumble stir together flour and dark brown sugar then pour over melted butter. Mix with a fork until clumpy and crumbly with no pockets of dry flour left. Let both bowls rest while you work on your filling.

Make the Cheesecake Filling:

In a stand mixer or with a hand mixer beat cream cheese on low speed just until smooth about one minute. Add sugar and mix for another minute scraping down the sides then blend for another thirty seconds. In a separate bowl mix sour cream and cornstarch until smooth then add this along with vanilla extract to the cream cheese. Mix gently until just blended. Crack in eggs two at a time beat on low only until combined then scrape the bowl and mix a few final seconds.

Assemble and Bake:

Pour the cheesecake batter over the cooled cookie crust. Sprinkle over the prepared blueberries so they are evenly spaced then top with all of the crumble. Place the springform pan into a larger cake or roasting pan. Pour boiling water carefully around the outside to create a gentle water bath avoiding any drips into your crust an extra foil layer around the outside helps if your pan leaks. Bake for about one hour and twenty minutes to one hour and thirty minutes. When you gently shake the pan the cheesecake should jiggle just slightly in the center.

Cool and Chill:

When finished baking leave the cheesecake in the oven and prop open the door slightly. Let it cool inside for one hour to help prevent cracking. Remove it from the water bath and let it cool completely on a rack at room temperature for another hour. When fully cool cover and chill in the fridge for at least six hours or overnight before slicing. The flavors deepen and the texture becomes perfectly set.

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Honestly my favorite part is the crumble the sweet crunch against creamy cheesecake gets me every time. The first time my family tried this everyone fought over the corner slices with the most crumble so I started making a little extra for those special occasions.

Storage Tips

Store leftover cheesecake covered tightly in the fridge for up to five days. I recommend placing paper towels between the cake and wrap to help absorb moisture and maintain the perfect texture. For longer storage you can freeze individual slices wrapped well in plastic and foil then thaw overnight before serving.

Ingredient Substitutions

You can use frozen blueberries in place of fresh just thaw and pat dry to avoid excess moisture. If you do not have digestive or graham crackers try vanilla wafers or shortbread for a twist. For a gluten free version simple sub your favorite gluten free cookies and a one for one gluten free flour blend in both the crust and crumble.

Serving Suggestions

This cheesecake is beautiful on its own but I love to serve each slice with a dollop of freshly whipped cream or a sprinkle of lemon zest. It pairs so well with a big mug of coffee or a glass of cold milk. For summer parties you can slice berries or scatter a few extra fresh blueberries around each plate for extra color.

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Cultural Context

Blueberry desserts are treasured all across America especially during summer months when berries are sweet and abundant. The crumble topping is a nostalgic nod to classic crisps and cobblers while the creamy cheesecake base brings a timeless touch that bridges family and celebration.

Recipe FAQs

→ How do I keep the cheesecake from cracking?

Bake the cheesecake in a water bath and allow it to cool gradually in the oven with the door slightly open. Rapid temperature changes can cause cracks.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Thaw and drain well before combining to avoid excess moisture in the topping.

→ Is it necessary to use a springform pan?

A springform pan makes removal easier and helps maintain shape. For best results and an intact crust, use one.

→ Why is chilling overnight important?

Chilling allows the cheesecake to fully set, resulting in a creamy texture and cleaner slices when serving.

→ What’s the purpose of cornstarch in the filling?

Cornstarch stabilizes the filling, giving it a silkier finish and helping prevent over-softening after baking.