Irresistible Blueberry Crumble Cheesecake You'll Love to Make

This Blueberry Crumble Cheesecake is an irresistible twist on a classic, featuring a graham cracker crust, creamy filling, and a crumbly topping.

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Prep Time 30

Cook Time 1 20

Cooling Time 1

Total Time 2 50

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

200 g Digestive or Graham Crackers Can substitute with any sweet cookie if preferred.
100 g Granulated Sugar
100 g Butter Melted; can substitute with coconut oil for dairy-free.

For the Filling

500 g Full-Fat Cream Cheese For a lighter version, Greek yogurt can work.
150 g Granulated Sugar Adjust based on your sweetness preference.
200 g Sour Cream Greek yogurt can also replace it for a lighter touch.
2 tbsp Lemon Juice Lime juice can serve as an alternative.
2 tbsp Cornstarch Can be omitted for a lighter, fluffier texture.
3 large Large Eggs Ensure they are at room temperature.
1 tsp Vanilla Extract Pure vanilla will elevate the taste.

For the Blueberry Topping

2 cups Fresh Blueberries Can substitute with fresh peaches or pears.
1 tbsp All-Purpose Flour Gluten-free flour can be used.

For the Crumble Topping

100 g All-Purpose Flour Consider gluten-free alternative.
50 g Dark Brown Sugar Light brown sugar can be used as a substitute.
75 g Butter Melted for even mixing.

Equipment

Oven
9-inch springform pan
food processor
mixing bowls
Whisk

Method

Step‑by‑Step Instructions

Preheat the oven to 160ºC (325ºF) and prepare a 23 cm (9-inch) springform pan.
In a food processor, blend digestive cookies with granulated sugar until finely crushed. Mix in melted butter and press into the bottom of the pan. Bake for 10 minutes and cool.
Toss fresh blueberries with a couple of tablespoons of granulated sugar, flour, and lemon juice in a bowl and set aside.
In a separate bowl, mix flour and dark brown sugar for the crumble. Add melted butter and stir until crumbly. Set aside.
In a mixing bowl, beat cream cheese until smooth, then mix in remaining ingredients for the filling. Finally, add eggs one at a time.
Pour filling over cooled crust, distribute blueberries, and sprinkle crumble on top.
Place the springform pan in a larger baking pan filled with hot water halfway up the sides.
Bake for 80-90 minutes until the center is slightly wobbly. Cool in the oven for 1 hour.
Rest at room temperature for another hour, then cover and refrigerate for at least 6 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Using room temperature ingredients helps create a smoother filling. Always bake in a water bath to maintain moisture and prevent cracks.

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