Nothing says summer like a basket of fresh, plump blueberries from the market. This Blueberry Crumble Cheesecake is the ultimate way to use them up today. It is creamy, crunchy, and bursting with sweet fruit flavor in every bite. Your family will ask for seconds before they even finish the first slice.
Whether you are hosting a backyard BBQ or a holiday dinner, this treat fits. It feels special and fancy but is actually very simple to put together. I love how the bright berries pop against the rich, velvety cream cheese filling. You will want to make this Blueberry Crumble Cheesecake all season long for everyone you love.
Why This Recipe Is a Winner
This dessert is the perfect mix of textures that everyone will absolutely enjoy. You get a buttery graham cracker crust and a silky, smooth vanilla filling. The crisp streusel topping adds a wonderful crunch that balances the soft cheesecake perfectly. It looks like it came from a professional bakery but uses simple ingredients.
It is also a great make-ahead option for your next big family gathering. You can bake it the day before and let it chill overnight. This saves you so much stress when you are busy hosting your guests. It is truly a crowd-pleaser that satisfies both cheesecake lovers and fruit dessert fans alike.
Simple Method
Making this cheesecake is much simpler than you might think for a beginner. You will build it in easy layers starting with the golden graham crust. Next, you pour in the creamy batter and top it with fresh fruit. We finish everything with a quick, buttery crumble that bakes to golden perfection every time. Even if you have never baked a cheesecake, you can do this easily.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry or fridge right now.
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 0.5 cup all-purpose flour
- 0.25 cup light brown sugar, packed
- 0.25 cup cold unsalted butter, cubed
Step-by-Step
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Combine graham cracker crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and allow to cool.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth and aerated.
- Incorporate eggs one at a time, followed by sour cream and vanilla extract, mixing on low speed to avoid air bubbles.
- Pour the cheesecake batter over the prepared crust.
- In a small bowl, toss blueberries with lemon juice and cornstarch; distribute evenly over the batter.
- Mix flour, brown sugar, and cold cubed butter using a pastry cutter until crumbly; sprinkle over the blueberry layer.
- Bake for 65 to 75 minutes until the edges are set but the center remains slightly jiggly.
- Turn off the oven and leave the door ajar for 30 minutes to prevent cracking.
- Remove from oven and refrigerate for at least 6 hours before serving.
Best Ways to Enjoy It
Serve this cheesecake cold straight from the refrigerator for the best flavor and texture. You can add a dollop of whipped cream on top for extra indulgence. It looks beautiful on a white platter at the center of your table. Pair it with a cup of coffee or a glass of cold milk. Share it with friends during a sunny afternoon on the porch for a treat.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for five days. You can also freeze individual slices wrapped tightly in plastic wrap and foil. This makes it easy to grab a sweet treat later on a busy night. To thaw, simply place a slice in the fridge for a few hours. Make it ahead for a stress-free holiday dessert that stays fresh and delicious.
Recipe Tips
- Use room temperature cream cheese to ensure a perfectly smooth and creamy filling.
- Do not skip the lemon juice as it brightens the flavor of the berries.
- Avoid overmixing the eggs to keep the cheesecake from puffing up and cracking.
- Use very cold butter for the crumble to get those perfect crunchy bits.
- Let the cheesecake cool in the oven with the door open for stability.
- For a holiday twist, add a tiny pinch of cinnamon to the crust.
- Always use a sharp, warm knife to get those beautiful, clean bakery-style slices.
- Double the crumble topping if your family loves an extra layer of crunch.
Easy Flavor Ideas
- Swap blueberries for fresh raspberries or blackberries for a different tart fruit flavor.
- Use gluten-free graham crackers to make this a safe gluten-free treat for guests.
- Add a teaspoon of fresh lemon zest to the batter for extra brightness.
- Try a chocolate cookie crust if you want a richer and more decadent dessert.
- Replace the brown sugar in the crumble with honey for a milder sweetness.
Common Questions
Can I use frozen blueberries?
Yes, you can use frozen berries if fresh ones are not in season. Do not thaw them before adding to the batter to prevent bleeding. They will bake up just as sweet and delicious as fresh ones do.
How do I know when it is done?
The edges should be firm and set while the center stays slightly jiggly. It will continue to firm up as it cools in the fridge. Trust the jiggle for the creamiest results every single time you bake.
Why did my cheesecake crack?
Cracks usually happen if the cheesecake cools too quickly or is overbaked in the oven. Using the oven door trick helps regulate the temperature slowly and safely. It keeps your Blueberry Crumble Cheesecake looking beautiful and smooth.
I hope this sweet and creamy cheesecake brings a little sunshine to your kitchen. It is such a joy to share this with the people you love most. Happy baking!
— Lidia
Irresistible Blueberry Crumble Cheesecake
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large egg s
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 teaspoon cornstarc h
- 0.5 cup all -purpose flour
- 0.25 cup light brown sugar, packed
- 0.25 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Combine graham cracker crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and allow to cool.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth and aerated.
- Incorporate eggs one at a time, followed by sour cream and vanilla extract, mixing on low speed to avoid air bubbles.
- Pour the cheesecake batter over the prepared crust.
- In a small bowl, toss blueberries with lemon juice and cornstarch; distribute evenly over the batter.
- Mix flour, brown sugar, and cold cubed butter using a pastry cutter until crumbly; sprinkle over the blueberry layer.
- Bake for 65 to 75 minutes until the edges are set but the center remains slightly jiggly.
- Turn off the oven and leave the door ajar for 30 minutes to prevent cracking.
- Remove from oven and refrigerate for at least 6 hours before serving.
