Blueberry Crumble Cheesecake

Creamy, Fruity, and Crunchy — The Ultimate Dessert Experience

Few desserts are as universally loved as cheesecake. When paired with juicy fresh blueberries and a crunchy crumble topping, it transforms into an irresistible centerpiece: the Blueberry Crumble Cheesecake. This recipe combines creamy, smooth cheesecake filling, a buttery graham cracker crust, and a vibrant blueberry topping with a crisp crumble that adds both texture and elegance.

Perfect for holidays, family gatherings, or special celebrations, this dessert not only tastes amazing but also looks spectacular. Its balance of tart blueberries, rich cream cheese, and buttery crumble makes it a crowd-pleaser every time.

In this detailed guide, you’ll learn how to make a restaurant-quality blueberry crumble cheesecake at home, with tips for perfect texture, flavor layering, and presentation.

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Why This Blueberry Crumble Cheesecake Stands Out

• Creamy, smooth cheesecake base
• Fresh, lightly sweetened blueberry topping
• Buttery crumble adds texture contrast
• Can be served chilled or at room temperature
• Makes an elegant dessert for any occasion

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Choosing the Right Ingredients

Cream Cheese

Use full-fat cream cheese for the smoothest, creamiest filling. Room temperature cheese blends best.

Blueberries

Fresh blueberries are ideal for natural flavor, but frozen can work if fully thawed and drained.

Crumble Topping

Combine flour, sugar, and butter for a buttery, crisp finish. Optional oats add extra texture.

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INGREDIENTS

• Crust:
  • Graham crackers, finely crushed
  • Unsalted butter, melted
  • Granulated sugar
• Cheesecake Filling:
  • Cream cheese, softened
  • Granulated sugar
  • Sour cream
  • Eggs
  • Vanilla extract
• Blueberry Topping:
  • Fresh blueberries
  • Sugar
  • Lemon juice
  • Cornstarch (optional, for thickening)
• Crumble Topping:
  • All-purpose flour
  • Brown sugar
  • Unsalted butter, chilled and diced

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INSTRUCTIONS

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter for the crust.
3. Press mixture firmly into the bottom of a springform pan.
4. Bake crust for 8–10 minutes, then let cool.
5. Beat cream cheese and sugar until smooth.
6. Add sour cream, eggs, and vanilla; mix until fully combined.
7. Pour cheesecake filling over the cooled crust.
8. Bake for 50–60 minutes until edges are set and center slightly jiggles.
9. While cheesecake bakes, prepare blueberry topping: combine blueberries, sugar, lemon juice, and cornstarch in a saucepan; simmer until slightly thickened.
10. For crumble: mix flour, brown sugar, and butter until crumbly. Bake at 350°F for 10–12 minutes until golden.
11. Let cheesecake cool completely, then top with blueberry mixture and crumble.
12. Chill in fridge for at least 4 hours before serving.

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Texture & Flavor Tips

• Room temperature cream cheese avoids lumps
• Do not overmix eggs to prevent cracking
• Use chilled crumble butter for crisp texture
• Chill cheesecake fully for perfect slices

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Serving Suggestions

• Garnish with extra fresh blueberries
• Serve with a drizzle of blueberry syrup
• Add a dollop of whipped cream for extra indulgence

This cheesecake is perfect for holidays, birthdays, or anytime you want a show-stopping dessert.

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