Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake is a luscious dessert combining rich, creamy cheesecake with a sweet, crunchy blueberry crumble topping. Perfectly balancing tart blueberries with velvety cream cheese and a buttery graham cracker crust, this dessert is ideal for any occasion. Easy to prepare and customizable, it’s a show-stopping treat that delights with every bite.

  • Total Time: 5 hours (including chilling time)
  • Yield: 10-12 servings 1x

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • ¾ cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice

Blueberry Crumble Topping

  • 2 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar, divided
  • ½ cup graham cracker crumbs
  • 3 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons sugar

Instructions

  1. Prepare the Crust: Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture holds together. Press evenly into the bottom of a springform pan to form a firm, golden base.
  2. Make the Cheesecake Filling: Beat softened cream cheese until smooth and creamy. Gradually add ¾ cup sugar, eggs one at a time, vanilla extract, lemon zest, and lemon juice, mixing well after each addition to create a luscious, velvety batter.
  3. Bake the Cheesecake Layer: Pour the filling over the crust and bake at 325°F (160°C) until the center barely jiggles when gently shaken, about 50-60 minutes. This ensures a perfect creamy texture.
  4. Prepare the Blueberry Crumble Topping: Combine fresh blueberries with lemon juice and 1 tablespoon sugar. In a separate bowl, mix graham cracker crumbs, cold cubed butter, and 2 tablespoons sugar until crumbly and slightly coarse.
  5. Bake the Crumble Topping: Once the cheesecake layer has set, evenly sprinkle the blueberry mixture with the crumble topping on top. Return to the oven for 10-12 minutes until the topping is golden and bubbly.
  6. Chill and Serve: Allow the cheesecake to cool completely, then refrigerate for several hours or overnight to let flavors meld and texture firm up before serving.

Notes

  • Use room temperature cream cheese and eggs for a smooth filling without lumps.
  • Bake the cheesecake in a water bath to avoid cracks and keep moisture.
  • Stop baking when there is a slight jiggle in the center; the cheesecake will set as it cools.
  • Fresh blueberries are preferred for a firmer topping texture, but frozen can be used if drained well.
  • Ensure graham cracker crumbs are finely crushed for a sturdy crust and topping without large chunks.
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free graham crackers)

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 kcal
  • Sugar: 28 g
  • Sodium: 210 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 100 mg

Keywords: cheesecake, blueberry, crumble, dessert, gluten free, creamy, baked cheesecake, fruit topping