Blueberry Crumble Cheesecake Recipe

If you adore all things cheesecake and can’t resist the allure of summer berries, this Blueberry Crumble Cheesecake will absolutely charm you! With a buttery crumb crust, creamy vanilla cheesecake, juicy blueberries, and a golden cinnamon-oat crumbled top—finished with a sweet-tart glaze—this dessert hits every delicious note.

Ingredients You’ll Need

The beauty of Blueberry Crumble Cheesecake is that you don’t need a bucket list of fancy ingredients—just a handful of honest staples plus plump blueberries. Each element, from a hint of nutmeg in the crust to a zing of lemon in the filling, adds its own layer of magic to the final, flavor-packed result.

• All-Purpose Flour: Pulls double duty by making the base, crumble, and helping both the cheesecake and berry layers set up beautifully.
• Packed Light Brown Sugar: Brings deep caramel flavor and helps the crumble stay gorgeously golden and crisp.
• Salt: Don’t skip it! It amps up every sweet, creamy, and fruity note.
• Ground Cinnamon & Pinch of Nutmeg: Warm baking spices for cozy flavor throughout the crust and topping.
• Unsalted Butter (melted and cooled): Holds the crust and crumble together for that signature, irresistible texture.
• Quick or Rolled Oats: Adds a rustic, crunchy bite in the golden top layer.
• Cream Cheese (full-fat, room temp): The heart of the cheesecake—smooth, tangy, and rich.
• Granulated Sugar: For gentle sweetness in both the cheesecake and blueberry layers.
• Eggs (room temp): Ensure your cheesecake bakes up creamy and stable.
• Sour Cream: Gives the filling a silky, slight tang and that signature New York-style texture.
• Lemon Juice: Brightens everything up—never skip it in fruity cheesecakes!
• Pure Vanilla Extract: Ensures every bite is rounded with warmth and that classic pastry aroma.
• Fresh or Frozen Blueberries: Juicy, tart-sweet, and absolutely irresistible as the star of this show.
• Powdered Sugar + Blueberry Juice + Lemon Juice (for the glaze): A quick whisk creates a jewel-bright drizzle that sets off the whole dessert.

Variations

This Blueberry Crumble Cheesecake is absolutely dreamy as written, but don’t be afraid to give it your own twist! Adapt it for the season, switch up the fruit, or even make it gluten-free to match your cravings and dietary needs.

• Swap the Fruit: Try raspberries, blackberries, strawberries, or a medley—any berry works wonders with this buttery crumble and creamy base.
• Lemon-Lime Kick: Replace half the lemon juice with lime for a bright, zippy flavor that’s perfect for summertime celebrations.
• Nutty Crumble: Fold in a handful of chopped toasted pecans or walnuts to the oat crumble for extra crunch and richness.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and certified GF oats to make this treat friendly to everyone at the table.

How to Make Blueberry Crumble Cheesecake

Step 1: Prepare the Pan and Preheat

Start by preheating your oven to 350°F. Lightly grease the sides of a high-sided 8-inch springform pan, lining the bottom with parchment paper to guarantee your Blueberry Crumble Cheesecake releases flawlessly later on. Prepping your pan is essential for easy serving and beautiful slices.

Step 2: Make the Crumble and Crust

In a medium bowl, mix together flour, brown sugar, salt, cinnamon, and nutmeg. Add cooled melted butter and stir to create soft clumps—rub together with your hands for the best texture. Remove 1¼ cups of this mixture and mix in the oats for your crumble topping. Add an extra 3 tablespoons flour to the remaining mixture for the crust. Press firmly and evenly into your pan, going about an inch up the sides, then bake for 10–12 minutes until lightly golden. Let that sweet, spicy scent fill your kitchen!

Step 3: Lower Oven Temp and Make the Filling

Reduce oven temperature to 325°F. In a large bowl, beat softened cream cheese until ultra smooth, then blend in granulated sugar. Add eggs one at a time, gently mixing—just until combined—to keep the cheesecake creamy (over-beating creates cracks later). Mix in sour cream, lemon juice, and vanilla, followed by the sifted flour. Scrape the sides as needed for a lump-free filling. This is the heart of your Blueberry Crumble Cheesecake—rich, silky, and perfectly tangy.

Step 4: Toss the Blueberry Layer

In a separate bowl, gently toss blueberries with a little sugar, flour, and lemon juice. This step helps your blueberries turn jammy and vibrant as they bake, and the coating keeps them suspended over the cheesecake batter rather than sinking straight in.

Step 5: Assemble and Bake

Pour the cheesecake filling into the pre-baked crust. Scatter the coated blueberries evenly over the top—they’ll nestle in naturally. Sprinkle the reserved oat crumble generously across the surface so you get that signature crunchy topping in every bite. Bake for 50 minutes, then turn off the oven and let the cheesecake sit inside (door closed) for 15 minutes—this gentle finish keeps the top smooth and crack-free.

Step 6: Cool, Chill, and Glaze

Once baked, run a thin knife around the edges to loosen the cheesecake, then cool completely in the pan. Chill for at least 4 hours, or overnight for the cleanest slices. When ready to serve, whisk together the powdered sugar, blueberry juice, and lemon juice to make your glaze, then drizzle generously for a picture-perfect Blueberry Crumble Cheesecake finale.

How to Serve Blueberry Crumble Cheesecake

Garnishes

Dress up each slice with a flourish of whipped cream, a scattering of fresh blueberries, or mint leaves for a pop of color. For extra pizzazz, a dusting of powdered sugar or an extra drizzle of the blueberry glaze is always a crowd-pleaser—almost too pretty to eat (but you definitely should)!

Side Dishes

Although Blueberry Crumble Cheesecake is undoubtedly a showstopper on its own, it pairs beautifully with a hot cup of coffee, a chilled glass of Moscato, or even a tangy lemon sorbet for a refreshing finish. Lightly sweetened iced tea or a fresh fruit salad also add just the right balance for a full dessert spread.

Creative Ways to Present

Looking to impress? Try baking as individual mini Blueberry Crumble Cheesecakes in muffin tins, or serve in petite glass jars for a picnic or party. You can even slice it into bars for easy grab-and-go treats—perfect for potlucks or bake sales. Don’t forget those pretty glaze drizzles right before serving!

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Crumble Cheesecake (if you’re so lucky!) keeps like a dream in the fridge. Store covered with plastic wrap or in an airtight container for up to five days. The crumble topping stays surprisingly crisp, and the flavors deepen every day.

Freezing

This cheesecake freezes beautifully: simply chill until firm, wrap tightly in plastic wrap and foil, and freeze for up to two months. For best results, freeze before adding the glaze, and drizzle it on after thawing. Thaw overnight in the fridge before serving for the creamiest texture.

Reheating

Cheesecake is best served chilled or at cool room temperature, so there’s no need to reheat. If you want to take off the chill for serving, let slices rest on the counter for 10–15 minutes—just enough time to get that melt-in-your-mouth magic.

FAQs

Final Thoughts

There’s just something so joyful about sharing a slice of Blueberry Crumble Cheesecake—whether it’s for a celebration, a holiday, or just an impromptu dessert after dinner. Once you taste that creamy filling, jammy blueberry layer, and crumbly topping, you’ll want to make it again and again. I hope you fall in love with it as much as I have. Happy baking!

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