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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake is a luscious dessert combining a creamy cheesecake base with fresh blueberry filling and a buttery, crispy crumble topping. Perfectly balanced with tart blueberries, smooth cream cheese, and a crunchy topping, this easy-to-make recipe is customizable and ideal for any occasion, from casual family dinners to festive celebrations.

  • Total Time: 8 hours (including chilling time)
  • Yield: 10 to 12 servings 1x

Ingredients

Scale

Crust

  • 1 ½ cups crushed graham crackers or digestive biscuits
  • 6 tablespoons melted butter

Blueberry Filling

  • 2 cups fresh blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

Cheesecake Batter

  • 24 oz (3 packages) cream cheese, room temperature
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup sour cream or Greek yogurt, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Crumble Topping

  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ⅓ cup brown sugar
  • 4 tablespoons cold butter, cut into small pieces

Instructions

  1. Prepare the Crust: Mix crushed graham crackers or digestive biscuits with melted butter until the mixture holds together. Press it firmly into the bottom of a springform pan to create a sturdy, golden crust. Chill in the refrigerator while you prepare the filling.
  2. Make the Blueberry Filling: In a saucepan, combine fresh blueberries, granulated sugar, and lemon juice. Cook over low heat until the berries soften and release their juices, forming a compote. Allow to cool completely before using.
  3. Prepare the Cheesecake Batter: Beat room temperature cream cheese until smooth and creamy. Gradually add sugar, then eggs one at a time. Mix in sour cream, vanilla extract, and lemon zest. Whip until silky and fully incorporated, creating a smooth cheesecake batter.
  4. Assemble the Layers: Pour half of the cheesecake batter over the chilled crust. Spoon the cooled blueberry filling evenly on top, then spread the remaining batter to cover the blueberries completely.
  5. Make the Crumble Topping: Combine flour, brown sugar, and cold butter. Cut the butter in with a pastry blender or fingers until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the cheesecake layer.
  6. Bake and Cool: Bake the cheesecake at moderate temperature (about 325°F / 160°C) until edges are set but the center slightly jiggles when nudged, approximately 50 to 60 minutes. Remove and cool to room temperature, then refrigerate for several hours or overnight for best texture.

Notes

  • Use room temperature cream cheese, eggs, and sour cream to achieve a smooth batter and avoid lumps.
  • Do not overmix the batter to prevent cracks during baking.
  • Press the crust firmly to avoid crumbling upon serving.
  • For extra creamy cheesecake, bake in a water bath to prevent drying and cracking.
  • Fresh blueberries are preferred for better flavor and texture over frozen.
  • Refrigerate leftovers in an airtight container for up to 5 days.
  • Cheesecake can be frozen for up to 3 months; thaw overnight in the fridge before serving.
  • Serve chilled or allow to sit at room temperature for 15-20 minutes for a softer texture.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using almond or gluten-free flour in crumble and crust)

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 210 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Keywords: Blueberry Crumble Cheesecake, Blueberry Dessert, Cheesecake, Crumble Topping, Gluten Free Cheesecake