Blueberry Cheesecake with Crumble Topping Recipe

If you love a dessert that’s equal parts creamy, fruity, and crunchy, you are in for a treat with this Blueberry Cheesecake with Crumble Topping Recipe. Seriously, this cheesecake brings together a buttery cookie crust, luscious blueberry filling, and that irresistible crumble on top—making every bite a little piece of heaven. I’ve made this a handful of times, and every single time, friends have asked for seconds. Stick around, and I’ll walk you through exactly how to make it foolproof and delicious!

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Ingredients & Why They Work

There’s a reason these ingredients come together beautifully—it’s all about textures and flavors that balance each other out, from the buttery crust to the creamy filling and tangy blueberries. Plus, a few tips on choosing the right ingredients will help you nail this recipe the first time.

• Digestive or Graham Crackers: The base needs to be buttery and slightly sweet, with just enough crunch to hold the cheesecake together without being overly dense.
• Butter: Melting real butter (not margarine) adds richness and helps bind that crust and crumble topping well.
• Fresh Blueberries: I always reach for fresh ones—they burst beautifully when baked and aren’t overly watery like frozen ones.
• Granulated and Brown Sugar: Granulated sugar sweetens the cheesecake and fruit, while brown sugar in the crumble adds moisture and a deep molasses flavor.
• All-Purpose Flour: A little flour stabilizes the crumble and the blueberry topping so everything holds its shape nicely.
• Lemon Juice: A splash brightens up the blueberry mixture for an extra pop of freshness.
• Cream Cheese (Full Fat): For that lush, creamy texture—you really want full-fat for best results.
• Sour Cream: Adds tang and moisture, helping smooth out the texture of the cheesecake filling.
• Cornstarch: Keeps the cheesecake filling firm without making it dense.
• Vanilla Extract: Pure vanilla makes a big difference; don’t settle for imitation!
• Eggs: They provide structure without drying out the cheesecake.

Tweak to Your Taste

This Blueberry Cheesecake with Crumble Topping Recipe is wonderfully adaptable. I love tailoring it depending on the season or who’s coming over. Don’t be shy about making it your own!

• Berry Swap: When blueberries aren’t in season, I swap in raspberries or mixed berries—just reduce the sugar slightly as those can be sweeter.
• Gluten-Free: Use gluten-free cookies and flour for the crust and crumble; the texture still turns out great!
• Younger Bakers: I sometimes omit the lemon juice when the kids are helping—makes it a bit sweeter and less tangy for their taste buds.
• More Crunch: Add chopped nuts like pecans or almonds to the crumble for an added nutty texture. Trust me, it’s worth it!

Step-by-Step: How I Make Blueberry Cheesecake with Crumble Topping Recipe

Step 1: Prepare and Bake the Cookie Crust

Start by preheating your oven to 160ºC (325ºF) and lining your 9-inch springform pan with parchment paper at the bottom. In a food processor, blitz your digestive or graham crackers with 2 tablespoons of granulated sugar until it looks like fine sandy crumbs. Melt 75 grams of butter and add it in, pulsing until the crumbs are moistened and hold together when pressed. Press this firmly into the bottom and up the sides of your pan—using a glass bottom or your fingers—so it’s evenly packed. Bake this crust for 10 minutes, and then let it cool while you prepare the fillings. Keep the oven on; you’ll need it shortly!

Step 2: Mix the Blueberry and Crumble Toppings

While the crust bakes, toss your blueberries with sugar, flour, and lemon juice in a small bowl until evenly coated—this helps thicken the juices while baking. For the crumble, mix the flour and dark brown sugar in another bowl, then pour melted butter over and stir with a fork until it looks like coarse crumbs without any dry spots. I like setting both aside while I whip up the cheesecake filling—prepping ahead here saves hassle later!

Step 3: Whip Up the Cheesecake Filling

Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese for about a minute on low speed to soften it up and prevent lumps. Add in the sugar and mix another minute, then scrape down the bowl. In a small bowl, whisk sour cream with cornstarch until smooth, then add that to the cream cheese mixture with vanilla extract. Mix gently until combined. Now, crack in the eggs two at a time, mixing after each addition until just incorporated—you don’t want to overbeat or you risk adding too much air, which can cause cracks later.

Step 4: Assemble & Bake with Water Bath

Pour the cheesecake batter over the cooled crust and gently spread it evenly. Carefully spoon the blueberry topping over the batter, then sprinkle the crumble topping last. To keep your cheesecake creamy and crack-free, place the springform pan inside a larger roasting pan, then pour in hot water halfway up the sides of the cheesecake pan to create a water bath. If you don’t want to risk water leaking in, wrap the springform pan securely with triple layers of aluminum foil before placing in the water bath. Bake for 1 hour and 20-30 minutes until the edges are set but the center is still slightly wobbly.

Step 5: Cool, Chill, and Enjoy

Turn off the oven, crack the door open, and let the cheesecake sit in the oven for an hour to cool gently. Then, take it out, remove it from the water bath, and place it on a rack to cool to room temperature for about an hour. Finally, pop it into the fridge for at least 6 hours or overnight to set completely. The wait is tough, but trust me, it’s worth it!

How to Serve Blueberry Cheesecake with Crumble Topping Recipe

Garnishes

I love topping slices with a few fresh blueberries or a light dusting of powdered sugar—keeps it pretty and adds a subtle sweetness. For special occasions, a dollop of whipped cream or a drizzle of lemon glaze really elevates the flavors nicely.

Side Dishes

Serving this cheesecake alongside a cup of freshly brewed coffee or a lightly floral tea is my go-to. It also pairs beautifully with a simple mixed greens salad if you’re having it as dessert after a big meal.

Creative Ways to Present

For gatherings, I’ve made mini cheesecakes in ramekins topped with individual crumble and blueberry portions—adore how cute and elegant they look! Another fun idea is to serve small slices on wooden boards garnished with edible flowers for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake wrapped tightly with plastic wrap and stored in the fridge; it stays fresh and creamy for up to 4 days. The crumble topping stays crisp-ish, but I tend to eat it fast enough that it’s not an issue!

Freezing

Freezing this cheesecake works surprisingly well. I slice it up, flash freeze on a tray, then wrap pieces individually before storing in an airtight container. When you want a slice, just thaw overnight in the fridge, and it tastes almost as good as fresh.

Reheating

I generally enjoy cheesecake cold, but if you’d like it a bit softer, warming a slice for 10-15 seconds in the microwave does the trick—just be careful not to overdo it or it gets overly soft. Let it sit a few minutes after for the best texture.

FAQs

Final Thoughts

This Blueberry Cheesecake with Crumble Topping Recipe is one of those special desserts that always brings a smile, whether you’re celebrating or simply treating yourself. It’s comforting yet elegant, easy enough to make on a weekend but impressive enough for guests. I hope you’ll give it a try and enjoy every creamy, crunchy, berry-filled bite as much as I do—it’s the kind of recipe I’m happy to share with friends over coffee and hope becomes a favorite in your kitchen too!

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