why make this recipe

This Blueberry Crumble Cheesecake is creamy, sweet, and has a crunchy top. It is good for parties or a quiet night at home. If you like simple blueberry desserts, you can also try a quick version like blueberry crumble dump cake for an easy weeknight treat.

introduction

This cheesecake mixes a smooth cream cheese filling with fresh blueberries and a buttery crumble on top. It is not hard to make. If you enjoy blueberry fillings in other desserts, you may like the ideas at blueberry cheesecake dessert roll-ups for more ways to use this flavor.

how to make Blueberry Crumble Cheesecake

Make the crust, then the filling, add blueberries, and top with the crumble. Bake until the center is set. Let it cool fully so the cheesecake firms up. Serve plain or with extra berries.

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, melted butter, and 0.25 cups sugar. Press into the bottom of a springform pan for the crust.
Beat cream cheese until smooth. Add 0.75 cups sugar, eggs one at a time, and vanilla. Mix until smooth.
Fold blueberries gently into the cream cheese mixture or layer them on the crust and pour filling over.

Baking

Pour the cheesecake batter into the crust. For the crumble, mix the flour, brown sugar, cinnamon, and cold cubed butter until small crumbs form. Sprinkle crumble over the top.
Bake at 325°F (160°C) for about 45–60 minutes, until the edges are set and the center is mostly set.

Cooling and Serving

Turn off the oven and leave the door slightly open for 30 minutes to prevent cracks.
Cool on a wire rack, then chill in the fridge for at least 4 hours or overnight before serving.

how to serve Blueberry Crumble Cheesecake

Serve cold or at room temperature. Add a few extra fresh blueberries on top or a light dusting of powdered sugar. A small dollop of whipped cream also goes well.

how to store Blueberry Crumble Cheesecake

Keep it in the fridge covered for up to 4 days. For longer storage, wrap slices well and freeze up to 1 month. Thaw in the fridge before serving.

tips to make Blueberry Crumble Cheesecake

Use room-temperature cream cheese for a smooth filling.
Do not overmix after adding the eggs to avoid extra air.
Gently fold blueberries so they don’t break and color the batter too much.
Chill the cheesecake well before slicing to get clean slices.
For extra flavor, add a little lemon zest to the filling or blueberries.

You can also learn filling tips from a guide on blueberry cheesecake filling tips that help when you want to use the same flavors in small desserts.

variation (if any)

Swap blueberries for raspberries or mixed berries.
Add a raspberry sauce swirl before adding the crumble.
Make mini cheesecakes in a muffin tin for single servings.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them first so they don’t add too much liquid.

Q: Do I need a springform pan?
A: A springform pan makes it easy to remove the cheesecake, but you can use a regular pan and serve slices from it.

Q: Why did my cheesecake crack?
A: Cracks can come from baking at too high a temperature or overmixing. Use a gentle bake and cool slowly to reduce cracks.

Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep it chilled. It often tastes better after a night in the fridge.

Conclusion

For another take on this dessert and more baking ideas, see Blueberry Crumble Cheesecake – Broma Bakery.

Blueberry Crumble Cheesecake

Author: kaoucheegmail-com
Total Time: 75 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy cheesecake filled with fresh blueberries and topped with a buttery crumble for the perfect dessert.

Ingredients

Scale

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 oven to 325°F (160°C). Mix graham crumbs, melted butter, and 0.25 cups sugar. Press into the bottom of a springform pan for the crust.
Beat cream cheese until smooth. Add 0.75 cups sugar, eggs one at a time, and vanilla. Mix until smooth.
Fold blueberries gently into the cream cheese mixture or layer them on the crust and pour filling over.
Pour the cheesecake batter into the crust. For the crumble, mix the flour, brown sugar, cinnamon, and cold cubed butter until small crumbs form. Sprinkle crumble over the top.
Bake at 325°F (160°C) for about 45–60 minutes, until the edges are set and the center is mostly set.
Turn off the oven and leave the door slightly open for 30 minutes to prevent cracks.
Cool on a wire rack, then chill in the fridge for at least 4 hours or overnight before serving.

Notes

For best results, use room-temperature cream cheese. Avoid overmixing after adding the eggs to prevent extra air. Chill well for clean slices.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 15g
Sodium: 250mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: blueberry, cheesecake, dessert, crumble