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Blueberry Crumble Cheesecake Recipe

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.
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Prep Time 25 minutes
Cook Time 55 minutes
Chill 2 hours
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.