why make this recipe
This cheesecake is creamy and sweet with fresh blueberries and a crunchy crumble on top. It looks nice for guests and it tastes like a mix of cake and pie. If you like blueberries, try this simple dessert. You can also try a quick twist like a blueberry crumble dump cake for an easier bake.
how to make Blueberry Crumble Cheesecake
Make a graham crust, beat the cream cheese filling, fold in blueberries, and bake with a crumble topping. Let it cool well so the cake sets. The steps below show each part in a simple way.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
- 16 ounces cream cheese, softened
- 0.75 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, but thawed)
- 0.75 cups all-purpose flour
- 0.75 cups brown sugar
- 0.5 teaspoon cinnamon
- 0.33 cups unsalted butter, cold and cubed
Directions
Preparation:
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, 0.5 cups melted butter, and 0.25 cups sugar. Press into the bottom of a 9-inch springform pan.
- In a bowl, beat cream cheese until smooth. Add 0.75 cups sugar, eggs one at a time, and 1 teaspoon vanilla. Mix well.
- Fold in 2 cups blueberries gently.
Baking:
- Pour the filling over the crust.
- For the crumble, mix 0.75 cups flour, 0.75 cups brown sugar, 0.5 teaspoon cinnamon, and 0.33 cups cold cubed butter. Rub with fingers until it forms crumbs.
- Sprinkle crumble over the top of the cheesecake.
- Bake 45–60 minutes until the center is almost set and the edges are firm.
Cooling and Serving:
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove and cool to room temperature, then chill in the fridge at least 4 hours or overnight.
introduction
This recipe makes a rich, creamy cheesecake with a sweet blueberry layer and a crunchy crumble. It is simple to follow and uses common ingredients. If you like small handheld treats, you may also enjoy these blueberry cheesecake dessert roll-ups for a snack.
how to serve Blueberry Crumble Cheesecake
Slice the cheesecake with a hot, clean knife for neat pieces. Serve cold or at room temperature. Add a few fresh blueberries on each slice if you want more fruit. For a party, serve with whipped cream or a light dusting of powdered sugar and a side of jam or sauce. You can also serve with a simple filling from these dessert roll-ups blueberry cheesecake filling for a matching flavor.
how to store Blueberry Crumble Cheesecake
Cover the chilled cake with plastic wrap or place it in an airtight container. Keep in the fridge up to 4–5 days. For longer storage, wrap slices in foil and freeze up to 2 months. Thaw in the fridge before serving.
tips to make Blueberry Crumble Cheesecake
- Use room temperature cream cheese for a smooth filling.
- Drain thawed frozen blueberries to avoid extra liquid.
- Press the crust firmly so it holds together.
- Let the cake chill well before slicing to get clean pieces.
- Use cold butter in the crumble for a good texture.
variation (if any)
- Lemon twist: add 1 tablespoon lemon zest to the filling for a bright taste.
- Nut crumble: mix chopped pecans or almonds into the crumble for extra crunch.
- Mixed berries: use a mix of strawberries and raspberries with the blueberries.
FAQs
Q: Can I use a different crust?
A: Yes. Use cookie crumbs or a simple pastry crust if you prefer.
Q: Do I have to use fresh blueberries?
A: No. You can use frozen blueberries if you thaw and drain them well first.
Q: How do I know when the cheesecake is done?
A: The edges should look set and the center should wobble slightly but not be liquid.
Q: Can I make this in a smaller pan?
A: Yes. Baking time may change. Check at 35 minutes and watch for set edges.
Q: Can I make the crumble ahead?
A: Yes. Make the crumble and keep it in the fridge until you are ready to bake.
Conclusion
For another take on this dessert and more baking ideas, see this detailed recipe at Blueberry Crumble Cheesecake – Broma Bakery.
Print
Blueberry Crumble Cheesecake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich and creamy cheesecake is topped with fresh blueberries and a crunchy crumble, making it a delightful dessert for any occasion.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
- 16 ounces cream cheese, softened
- 0.75 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, but thawed)
- 0.75 cups all-purpose flour
- 0.75 cups brown sugar
- 0.5 teaspoon cinnamon
- 0.33 cups unsalted butter, cold and cubed
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, 0.5 cups melted butter, and 0.25 cups sugar. Press into the bottom of a 9-inch springform pan.
- In a bowl, beat cream cheese until smooth. Add 0.75 cups sugar, eggs one at a time, and 1 teaspoon vanilla. Mix well.
- Fold in 2 cups blueberries gently.
- Pour the filling over the crust.
- For the crumble, mix 0.75 cups flour, 0.75 cups brown sugar, 0.5 teaspoon cinnamon, and 0.33 cups cold cubed butter. Rub with fingers until it forms crumbs.
- Sprinkle crumble over the top of the cheesecake.
- Bake for 45–60 minutes until the center is almost set and the edges are firm.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Notes
Make sure to use room temperature cream cheese for a smooth filling and refrigerate the cake well before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Blueberry, Cheesecake, Dessert, Baked cheesecake, Crumble topping