Blueberry Crumble Cheesecake Vanilla

This Blueberry Crumble Cheesecake brings together the best of creamy cheesecake and a homey fruit crumble dessert. I love how the hint of lemon brightens each bite, and the streusel adds a crunchy finish. This is the ultimate treat for spring celebrations or anytime you crave a fruit-forward showstopper.

I first baked this for Easter brunch after a berry picking trip. My family could not stop talking about the buttery crumble and how the fresh lemon lifts the cream cheese filling.

Ingredients

• All purpose flour: forms the sturdy base and binds the crumble
• Light brown sugar: deepens the flavor and keeps the crumble moist look for soft and fresh brown sugar
• Salt and ground cinnamon: sharpen the flavors for warmth
• Ground nutmeg: adds gentle spice a little goes a long way
• Unsalted butter melted and cooled: binds the crust reach for high quality butter if possible
• Quick or rolled oats: add texture to the streusel topping
• Cream cheese: always use full fat and room temperature for smoothest filling
• Granulated sugar: sweetens the filling and balances the tang of berries use fine white sugar
• Large eggs: set the cheesecake make sure they are room temperature for blending
• Plain full fat sour cream: a dollop makes it extra creamy
• Lemon juice: brightens both the filling and the glaze opt for freshly squeezed
• Pure vanilla extract: rounds out the flavors choose real extract for best results
• Powdered confectioners sugar: adds sweetness to the glaze sift for lump free finish
• Blueberries fresh or frozen: work both lend juiciness and color to the layers

Tips for selecting blueberries

• Choose plump berries with a deep blue hue if using frozen do not thaw before mixing into the batter

Step-by-Step Instructions

Prep the Pan:

Lightly grease the sides of a high sided 8 inch springform pan and fit with a round of parchment paper on the bottom. This prevents sticking and ensures clean release later.

Mix the Crumble Topping:

Combine flour brown sugar salt cinnamon and nutmeg in a medium bowl. Stir in the cooled melted butter and rub together with clean hands until soft clumps form. Remove one and one quarter cups of this crumb mixture and mix in the oats. This will be the topping set aside.

Make the Crust:

To the remaining crumb mixture add the measured extra flour. Pour into your lined pan. Press the crumb mix evenly across the bottom and one inch up the sides of the pan. Use a flat bottomed glass for a smooth press. Bake at 350 degrees Fahrenheit for ten to twelve minutes until lightly golden. Cool slightly.

Make the Cheesecake Filling:

In a large mixing bowl on medium speed cream the softened cream cheese until perfectly smooth. Add in the sugar and mix until creamy but not fluffy about thirty to forty five seconds. Beat in eggs one at a time just until blended. Mix in the sour cream lemon juice and vanilla on low speed. Sift in the flour and mix until smooth being careful not to overmix. Scrape bowl well to avoid lumps.

Prepare the Blueberry Filling:

Toss the blueberries with sugar flour and lemon juice in a bowl until berries are coated and glossy.

Assemble the Cheesecake:

Pour the cheesecake filling into the prebaked crust. Spoon the blueberry mixture evenly on top. Do not press berries down just let them settle. Sprinkle the reserved oat crumble to cover the berries completely.

Bake:

Bake at 325 degrees Fahrenheit for fifty minutes. Then turn off the oven and let the cake sit inside for fifteen minutes more. This gentle finish prevents cracks.

Cool and Chill:

Transfer pan to a wire rack. Run a thin knife around the edge of the cheesecake while hot to loosen the crust and avoid sticking as it cools. Let cool to room temperature then chill for at least four hours or overnight in the fridge.

Make the Blueberry Glaze:

In a small bowl whisk together powdered sugar blueberry juice and lemon juice until smooth and pourable. Drizzle over the chilled cheesecake before serving.

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My favorite part of this recipe is swirling the blueberry glaze before serving. My nieces always jump in to help drizzle and make each slice look unique. Sharing this cake at family holidays has become a sweet yearly tradition.

Storage tips

Cover leftover cheesecake tightly in the refrigerator. It stays creamy and fresh for three to four days. For longer storage cut into slices and freeze each one wrapped well. Thaw in the fridge overnight before serving for best texture.

Ingredient substitutions

If you do not have fresh blueberries frozen will work in both the filling and glaze. You can swap sour cream with Greek yogurt for a tangy twist. For a nutty note try adding a handful of chopped pecans or walnuts to the crumble.

Serving suggestions

Serve chilled with extra blueberry glaze or a dollop of whipped cream. For a fancier look garnish with lemon zest or a few fresh mint leaves. It is excellent with coffee or as an end to a brunch spread.

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Cultural or historical context

Cheesecake has long roots in European and American dessert traditions. The oat crumble nods to classic British crumbles and crisps making this recipe a blend of creamy and homey. Bright blueberries keep it feeling seasonal and celebratory.

Recipe FAQs

→ Can I use frozen blueberries?

Yes, both fresh or frozen blueberries work well. No need to thaw frozen ones—add directly to the batter for best results.

→ How do I avoid cracks in the cheesecake?

Avoid over-mixing the batter and bake at a low temperature. Let it cool gradually in the turned-off oven to prevent cracks.

→ Is it possible to make ahead?

Absolutely! For best flavor and texture, chill the finished cheesecake for at least 4 hours or overnight before serving.

→ What type of oats should I use?

Quick oats or rolled oats both give a pleasant texture in the crumble topping, so use whichever you prefer or have on hand.

→ How do I achieve a smooth glaze?

Blend powdered sugar with fresh blueberry and lemon juice for a glossy, lump-free finish. Sift the sugar if needed for extra smoothness.