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Blueberry Crumble Cheesecake

A luscious cheesecake loaded with fresh blueberries and topped with a buttery, crunchy crumble. This dessert blends creamy, fruity, and crunchy textures for an unforgettable treat.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Pastry cutter (or fingers for crumble)
  • Spatula
  • Oven
  • Knife

Ingredients
  

For the crust:

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

For the filling:

  • 4 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or heavy cream
  • 1 ½ cups fresh blueberries

For the crumble topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup old-fashioned oats
  • 6 tablespoons cold unsalted butter cubed
  • Optional: ½ cup chopped walnuts or pecans

Instructions
 

Make the crust:

  • Mix graham cracker crumbs, melted butter, and sugar until combined. Press into bottom of springform pan. Chill while prepping filling.

Prepare filling:

  • Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream. Fold in blueberries if desired.

Make crumble topping:

  • Combine flour, brown sugar, and oats. Cut in cold butter until coarse crumbs form. Add nuts if using.

Assemble & bake:

  • Pour half the filling over crust. Add a layer of blueberry compote or fresh blueberries for swirl effect. Pour remaining filling on top. Sprinkle crumble evenly.
  • Bake at 325°F (163°C) for 60-70 minutes, until edges are set and center jiggles slightly. Cool completely, then chill for 4+ hours.

Notes

Use fresh or thawed frozen blueberries (drain excess liquid).
For gluten-free, swap crust and crumble ingredients accordingly.
Avoid cracks by not overmixing and resisting oven door peeks.
Slice with a hot knife for neat servings.
Store leftovers refrigerated up to 4 days; freeze for longer storage.
Keyword blueberry cheesecake recipe, blueberry crumble cheesecake