Blueberry Crumble Cheesecake

Why You’ll Love This Recipe

I love this recipe because it layers flavor and texture in the most satisfying way. The graham cracker crust gives it structure, the cheesecake layer is rich and smooth, the blueberry layer adds brightness, and the crumble topping brings it all together with a crisp finish. It’s great for holidays, birthdays, or anytime I want to bring something that’s sure to disappear fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter (melted)

Cheesecake layer:

• Cream cheese

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

• All-purpose flour

Blueberry filling:

• Fresh or frozen blueberries

• Lemon juice

• Granulated sugar

• Cornstarch

Crumble topping:

• All-purpose flour

• Brown sugar

• Rolled oats

• Unsalted butter (cold, cubed)

• Cinnamon

• Pinch of salt

directions

1. I preheat the oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.

2. I mix graham cracker crumbs, sugar, and melted butter, then press it firmly into the bottom of the pan. I bake it for 10 minutes and let it cool.

3. For the cheesecake, I beat the cream cheese and sugar until smooth. I add sour cream, vanilla, and flour, then mix in the eggs one at a time just until incorporated.

4. For the blueberry layer, I simmer the blueberries, sugar, lemon juice, and cornstarch in a saucepan until thick and jammy. I let it cool slightly.

5. I pour the cheesecake filling over the crust, then carefully spoon the blueberry mixture over the top.

6. For the crumble, I mix flour, oats, brown sugar, cinnamon, and salt. I cut in the cold butter until crumbly, then sprinkle it evenly over the blueberry layer.

7. I bake the cheesecake for 55–65 minutes, until the edges are set and the center has a slight jiggle.

8. I let it cool in the oven with the door ajar for 1 hour, then chill it in the fridge for at least 6 hours or overnight.

Servings and timing

This cheesecake serves 12–14 slices. It takes about 30 minutes to prepare, 55–65 minutes to bake, and at least 6 hours to chill.

Variations

• I sometimes swap blueberries for raspberries, blackberries, or a mix of berries.

• Adding chopped nuts like pecans or almonds to the crumble topping gives extra crunch.

• A touch of almond extract in the cheesecake adds a nice flavor boost.

• I’ve also made a gluten-free version using almond flour in the crust and topping.

storage/reheating

I store this cheesecake covered in the refrigerator for up to 5 days. It also freezes well—after chilling, I slice it and wrap each piece tightly in plastic and foil, then freeze for up to 2 months. I thaw it in the fridge overnight. I don’t reheat it, but I let it sit at room temperature for 20–30 minutes before serving.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries all the time. I don’t even thaw them—just cook them slightly longer for the filling.

Can I make this cheesecake without a water bath?

Yes, though a water bath helps prevent cracking. If I skip it, I make sure to cool the cheesecake slowly and don’t overbake it.

Do I need to cook the blueberry filling first?

I recommend it. It helps prevent too much moisture from sinking into the cheesecake and keeps the layers distinct.

Can I make this cheesecake in advance?

Absolutely. I like to make it a day ahead to give it time to chill and set fully. It actually tastes even better the next day.

What kind of oats should I use?

I use old-fashioned rolled oats for the best texture. Quick oats work in a pinch, but I avoid steel-cut oats—they stay too hard.

Conclusion

This Blueberry Crumble Cheesecake is a layered masterpiece that combines creamy, fruity, and crunchy elements into one unforgettable dessert. I love how it looks just as stunning as it tastes, and how every bite gives me something a little different. Whether I’m baking it for a celebration or a cozy weekend treat, it never fails to impress.