Easy Made Blueberry Crumble Cheesecake – Creamy, Buttery, and Bursting With Berries

This Blueberry Crumble Cheesecake is the kind of dessert that steals the show. A smooth, creamy cheesecake filling sits on a buttery crust, topped with juicy blueberries and a golden crumble that adds the perfect crunch. It’s rich without being heavy and sweet without being overpowering — the best of all worlds.

Perfect for holidays, celebrations, or when you want a dessert that feels truly special.

Why You’ll Love This Cheesecake

Creamy cheesecake with a velvety texture
Juicy blueberries in every bite
Buttery crumble topping adds irresistible crunch
Make-ahead friendly and freezer-friendly

Blueberry Crumble Cheesecake Recipe Card

Servings: 10–12
Estimated Total Cost: $14–18
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling & Chill Time: 4 hours
Calories: ~420 per slice

Ingredients

Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

Cheesecake Filling

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 tsp vanilla extract

Blueberry Layer

• 2 cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Crumble Topping

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ½ cup cold unsalted butter, cubed

Instructions

Make the Crust

Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.

Prepare the Blueberry Layer

In a saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice.
Cook 5–7 minutes until thickened and glossy. Remove from heat and cool slightly.

Make the Cheesecake Filling

Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing just until combined.
Mix in sour cream and vanilla, scraping down the bowl as needed.

Assemble

Pour cheesecake filling over the cooled crust.
Spoon blueberry mixture evenly over the top.

Make the Crumble

Combine flour, brown sugar, and cinnamon.
Cut in cold butter until crumbly.
Sprinkle evenly over the blueberry layer.

Bake

Bake for 55–60 minutes, until the center is slightly jiggly but set around the edges.
Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.

Chill

Refrigerate at least 3 hours, preferably overnight, before slicing.

Helpful Tips

Use room-temperature ingredients to avoid lumps
Do not overmix once eggs are added
Place pan on a baking sheet to catch any butter drips
For clean slices, wipe knife between cuts

Tasty Variations

Lemon Blueberry: Add lemon zest to the cheesecake batter
Mixed Berry: Use blueberries, raspberries, and blackberries
Oat Crumble: Replace half the flour with rolled oats
No-Bake Version: Use a chilled cheesecake filling and pre-cooked blueberry topping

Blueberry Crumble Cheesecake – Creamy, Buttery, and Bursting with Berries

This Blueberry Crumble Cheesecake is pure comfort dessert energy. A smooth, rich cheesecake filling sits on a buttery crust, topped with juicy blueberries and finished with a golden oat crumble that adds the perfect crunch. It’s the kind of dessert that feels special enough for holidays but cozy enough for a weekend bake.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Chill 2 hours hrs

Servings: 10

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter melted

For the Cheesecake Filling

• 16 oz cream cheese softened
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 tbsp all-purpose flour

For the Blueberry Layer

• 2 cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• For the Crumble Topping
• ½ cup all-purpose flour
• ½ cup old-fashioned oats
• ⅓ cup brown sugar
• ½ tsp cinnamon
• 5 tbsp cold butter cubed

Method

 

Make the Crust

1. Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.

Prepare the Cheesecake Filling

1. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Mix in vanilla, sour cream, and flour until just combined. Pour filling over cooled crust and smooth the top.

Make the Blueberry Layer

1. In a bowl, toss blueberries with sugar, cornstarch, and lemon juice. Spoon evenly over the cheesecake batter.

Make the Crumble

1. Combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over blueberries.

Bake

1. Bake for 50–55 minutes, until the center is just slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

Chill

1. Refrigerate at least 3 hours (overnight is best) before slicing.

Notes

No cracks: Avoid overmixing and let the cheesecake cool slowly.

Frozen blueberries: Use straight from frozen—no need to thaw.

Extra flavor: Add lemon zest to the filling for brightness.

Clean slices: Wipe knife between cuts.

FAQs

Can I use frozen blueberries?
Yes. No need to thaw — just cook them a minute longer.

How do I store leftovers?
Cover and refrigerate up to 5 days.

Can I freeze this cheesecake?
Yes. Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.

Why did my cheesecake crack?
Overbaking or rapid temperature changes can cause cracks. The crumble topping hides everything beautifully anyway.

Creamy, Crunchy, and Completely Irresistible

Blueberry Crumble Cheesecake is the kind of dessert people remember. Creamy filling, jammy berries, and a buttery crumble come together in one stunning slice that’s perfect for any occasion.