Go Back
–+ servings
Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake: A Sweet Slice of Happiness

This Blueberry Crumble Cheesecake is a delightful mix of creamy cheesecake and a crunchy crumble topping, with fresh blueberries bursting with flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 1 hour
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 250 g Digestive or Graham Crackers Gluten-free cookies can work here.
  • 2 tbsp Granulated Sugar Adjust based on sweetness preference.
  • 75 g Unsalted Butter Always choose unsalted for better flavor.
For the Blueberry Filling
  • 300 g Fresh Blueberries Frozen blueberries can substitute but may require shorter cook time.
  • Granulated Sugar Adjust based on the natural sweetness of the berries.
  • 1 tbsp All-Purpose Flour Gluten-free option: almond flour.
  • 2 tsp Lemon Juice Lime juice can also be used.
For the Cheesecake Filling
  • 800 g Full Fat Cream Cheese Light cream cheese may change texture.
  • 200 g Sour Cream Substitute with full-fat Greek yogurt if desired.
  • 1.5 tbsp Cornstarch Arrowroot is a good alternative.
  • 260 g Granulated Sugar Adjust to suit taste.
  • 2.5 tsp Vanilla Extract Opt for pure vanilla for best results.
  • 4 large Eggs Do not substitute with egg replacements in baking.
For the Crumble Topping
  • 110 g All-Purpose Flour Gluten-free option: almond flour.
  • Brown Sugar Adjust based on preference.
  • 70 g Butter Use unsalted for better flavor.

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing bowls
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 160ºC (325ºF) and line a 9-inch springform pan with parchment paper.
  2. Blend digestive or graham crackers with 2 tbsp of granulated sugar until finely crushed. Add melted butter and mix until crumbs resemble wet sand. Press into the bottom of the prepared pan and bake for 10 minutes. Let cool.
  3. Gently mix fresh blueberries with a tbsp of sugar, flour, and lemon juice. Set aside.
  4. Beat cream cheese until smooth, gradually add sugar. In another bowl, combine sour cream with cornstarch then add to cream cheese along with vanilla extract. Mix until combined, then add eggs one at a time.
  5. Pour cheesecake filling onto cooled crust, spoon blueberry mixture on top, sprinkle with crumble topping, and bake in a water bath for 80-90 minutes.
  6. Turn off oven and leave cheesecake inside with the door ajar for about an hour. Cool to room temperature for another hour before refrigerating for at least 6 hours or preferably overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

Allow the cheesecake to cool gradually to prevent cracking and refrigerate overnight for best flavor and texture.

Tried this recipe?

Let us know how it was!