Blueberry Crumble Cheesecake Pie

There is nothing like the taste of a blueberry crumble cheesecake pie to mark the start of summer in my kitchen. Graham cracker crust pairs with tangy cream cheese filling and a layer of juicy blueberries crowned by a buttery oat crisp. This dessert is perfect for summer gatherings or just a quiet evening with a scoop of vanilla ice cream.

The first time I baked this pie I took it straight from the oven out to the backyard for an impromptu summer barbecue. It disappeared before I could even set down the ice cream scoop. Now it is on repeat whenever berries are abundant.

Ingredients

• Graham cracker crumbs: for aromatic and buttery base look for fresh crackers without any off smells
• Light brown sugar: deepens the flavors in both the crust and topping use soft fresh sugar for best texture
• Cinnamon: brings a gentle warmth go for freshly ground if you have it
• Unsalted butter: for richness in every layer choose high-quality butter for best taste
• All-purpose flour: binds and gives soft structure to both the topping and filling use spoon and level method when measuring
• Quick-cooking oats: add chew and crunch to the crisp layer check for uniform flakes
• Cream cheese: should be full-fat and well softened for smoothest filling a trusted brand makes a difference
• Granulated sugar: sweetens and balances the sharpness of cream cheese and fruit use the superfine variety if possible
• Vanilla: amplifies the creamy notes pure vanilla extract will shine through
• Egg: helps set the cheesecake layer fresh large eggs work best
• Fresh blueberries: sweet-tart and bursting with juice choose plump firm berries without any wrinkled skins
• Cornstarch: thickens the berry mixture to the perfect saucy consistency ensure it is lump free
• Lemon juice: lifts the berry flavor and brings a hint of brightness use fresh squeezed when you can
• For serving: whipped cream or vanilla ice cream takes this pie over the top

Instructions

Make the Graham Cracker Crust:

Preheat your oven to 350 degrees Fahrenheit. In a medium mixing bowl combine graham cracker crumbs cinnamon and light brown sugar. Pour in melted butter and mix gently with a fork until the crumbs look evenly moistened and clump together. Firmly press this mixture evenly into the bottom and up the sides of a nine inch pie dish using a flat-bottomed measuring cup for a smooth finish. Place the crust in the oven and bake for eight minutes until just set and fragrant. Set aside to cool to room temperature.

Prepare the Crisp Topping:

In a medium bowl mix together flour oats brown sugar and cinnamon. Pour in melted butter and use a fork to toss everything together until you see large and small clumps forming. This crumb texture is what makes the topping irresistible. Set it aside to use later.

Create the Cheesecake Filling:

Beat softened cream cheese with sugar vanilla and flour in a large bowl. Make sure the mixture is smooth and creamy with no lumps. Add a gently beaten egg and stir just until incorporated without overmixing. Pour this creamy filling over the cooled pie crust and spread it into an even layer with the back of a spoon or spatula.

Mix the Blueberry Layer:

Toss your blueberries gently with lemon juice in a large bowl so all the berries are coated. In a separate small bowl mix together flour corn starch and sugar then sprinkle this mixture over the berries and toss until evenly coated. Distribute the blueberry mixture over the cheesecake layer making sure the berries are spread out to every edge of the pie.

Finish and Bake:

Sprinkle the prepared crisp topping evenly over the blueberry layer. Place the pie in the oven and bake for thirty five to forty minutes. Check at the thirty minute mark and if the topping is getting too brown lightly tent it with a piece of foil. The pie is done when the topping is golden and the center of the cheesecake looks mostly set.

Cool and Serve:

Let the pie cool on a wire rack for one hour so the layers can firm up. Transfer to the refrigerator and chill for at least two to three hours or until completely cold to slice neatly. Serve with a big scoop of vanilla ice cream or clouds of whipped cream for the dreamiest finish.

Blueberries are my favorite part of this pie because they get syrupy and tangy as the pie bakes. Every summer my family heads to the local farm to pick buckets of berries and nothing brings back those memories more than the smell of this pie filling the kitchen.

Storage tips

Cover any leftover pie tightly and refrigerate for up to four days. The crisp topping will soften slightly but you can revive it with a quick reheat in a low oven for five minutes. If freezing let the whole pie cool completely then wrap well in plastic wrap and foil. Freeze slices or the whole pie for up to two months thaw overnight in the fridge before serving.

Ingredient substitutions

To make this gluten free swap in gluten free graham crackers and use a one for one gluten free flour blend. You can swap raspberries or blackberries for blueberries but you may want to add a little extra cornstarch if your berries are extra juicy. Greek yogurt can substitute for a portion of cream cheese for a lighter texture just know the filling may be softer.

Serving suggestions

Serve this pie well chilled with a scoop of creamy vanilla ice cream for a classic pairing or top each slice with a spoonful of macerated berries for extra fruitiness. For a brunch twist skip the ice cream and use a dollop of tangy Greek yogurt drizzled with honey.

Cultural and historical context

Cheesecake and crumble have deep roots in American baking and combining them in one pie creates comfort and celebration all in one bite. Summer pies like this one are longstanding traditions especially in New England where blueberry picking is a rite of passage.

Seasonal adaptations

Try apple slices with a hint of nutmeg in fall for a cozy take. Peach slices and a grating of fresh ginger in late summer bring out the best in stone fruit. Add a handful of chopped toasted pecans to the crisp topping for extra crunch.

Success Stories

Every time I bring this cheesecake pie to a gathering I leave with an empty dish and a buzz of recipe requests. My young niece likes to help sprinkle the topping and it is become our little baking ritual before Sunday dinner.

Freezer Meal Conversion

This pie can be baked ahead and frozen whole or in slices for up to two months. For best results cool it completely before wrapping. Thaw overnight in the fridge and serve with freshly whipped cream or ice cream to bring back that fresh baked magic.

Give this pie a try for your next summer celebration or Sunday dinner. Blueberry crumble cheesecake pie is sure to become a favorite at your table.

Common Recipe Questions

→ How do I prevent the crumble topping from burning?

If the topping starts to brown quickly, tent the pie loosely with aluminum foil during baking to avoid over-browning.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Use them straight from the freezer and add a teaspoon of cornstarch for best texture.

→ Can this be made ahead of time?

Absolutely. Chill the pie in the refrigerator for a few hours or overnight to let the flavors meld and for easy slicing.

→ Is it necessary to refrigerate leftovers?

Yes, store any leftovers in the refrigerator to keep the cheesecake layer fresh and ensure food safety.

→ What’s the best way to serve this pie?

Let the pie chill completely, then slice and serve with whipped cream or vanilla ice cream for a finishing touch.