Blueberry Crumble Cheesecake Recipe with Buttery Crumb Topping

Blueberry Crumble Cheesecake

This blueberry crumble cheesecake brings two of my favorite desserts onto one plate. There is a buttery cookie crust at the bottom, a luscious and velvety cheesecake filling in the middle, and a generous layer of fresh blueberries and crisp crumble across the top.

I recommend reading the recipe through once before you start, because the crust, the toppings, and the filling each move at their own pace.

Before starting, preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) conventional and line a 9 inch springform pan with parchment paper for the crust. This recipe serves 12 slices, with about 45 minutes of prep and roughly 1 hour 25 minutes of baking.

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Based on the source nutrition, one slice has about 639 calories, 64 g carbohydrates, 9 g protein, and 40 g fat.

If you enjoy this style of dessert, my other favorites on the blog are Apple Crumble Cheesecake, No Bake Oreo Cheesecake, and Tiramisu Cheesecake. I like to serve this one cold, sliced with a warm knife, and I spoon any stray crumble back over the top.

WHY THIS RECIPE WORKS

The topping is what sells this cheesecake. A generous amount of blueberries sits over the filling, and the crumble adds crunch and flavor in every bite. Underneath, the filling stays creamy and smooth, so the textures balance each other instead of competing.

The order of work helps too. The crust bakes first, the toppings are ready before the batter is mixed, and the cheesecake finishes cooling inside the oven with the door slightly open. It is a calm sequence with very little last minute rushing.

INGREDIENT NOTES

Digestive biscuits stand in for graham crackers here, because graham crackers are not commonly sold in Denmark, where this recipe was developed. If graham crackers are easy to find where you live, use them instead and you will get a classic graham cracker crust.

Temperature matters more than most people expect. Take the full fat cream cheese out of the fridge 1 to 2 hours before baking so it softens and creams smoothly.

Measure the sour cream and let it come to room temperature at the same time, and take the eggs out of the fridge 1 to 2 hours ahead as well. Cold ingredients are the fastest route to a lumpy batter.

Use fresh blueberries rather than frozen ones. Fresh berries carry less liquid, so the topping thickens nicely instead of weeping into the filling.

STEP BY STEP INSTRUCTIONS, CRUST

Preheat the oven to 160ºC/325ºF conventional and prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom. You need a food processor for the crust, and a stand mixer or electric hand mixer later for the filling.

1. Blend the base. In a food processor, add the cookies and the granulated sugar and blend it all together until a fine sand like texture. Melt the butter, add it to the food processor, and blend it together with the blended cookies.
2. Press the crust. Add the cookie crumbs to the springform pan and press them down with the bottom of a glass, and up against the side of the pan, so it is well packed together and flattened out.
3. Bake the crust. Bake it for 10 minutes, then let it cool down so that it is cool to touch. Keep the oven turned on.

I recommend pressing around the edge first, because that is where a crust is easiest to leave too thin. A flat bottomed glass does this job in a minute or two.

STEP BY STEP INSTRUCTIONS, BLUEBERRY AND CRUMBLE

Prepare both toppings while the crust bakes, so nothing is waiting on you later.

1. The blueberries. In a small bowl, mix together the blueberries, granulated sugar, and all purpose flour. Then add the lemon juice and mix it all together until there is no dry flour left. Set it aside.
2. The crumble. In another bowl, mix the all purpose flour and dark brown sugar. Melt the butter and pour it over the flour mixture. With a fork, mix until it forms a crumbled structure and there is no dry flour left.

Set both toppings aside while you make the cheesecake filling. A fork, rather than a spoon, gives the crumble those uneven clumps that stay crisp on top of the cheesecake. Both mixtures come together quickly, which is why I make them while the crust is in the oven.

STEP BY STEP INSTRUCTIONS, CHEESECAKE

With a hand mixer, or in a stand mixer using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and let it mix for 1 minute on low speed. Scrape down the side of the bowl and mix it together for another 30 seconds.

In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.

Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

Pour the cheesecake batter into the springform pan. Gently divide the blueberries first on top of the cheesecake, followed by the crumble.

Boil up water in a kettle. Place the springform pan in a 30 cm/12 inch cake pan, then place the cake pan in another baking pan or roasting pan and fill it with the hot water. This method prevents water from getting into the crust.

Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in the water bath. There might be a possibility of water leaking in with this method, so make sure it is covered well if you choose it.

Bake for 1 hour and 20 to 30 minutes. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven, leave the oven door slightly open, and let the cheesecake cool down in the oven for 1 hour.

Then take it out of the oven, remove it from the water bath, and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferably overnight, before eating.

EXPERT BAKING TIPS

Weigh your ingredients on a kitchen scale when you can. Grams are the default in this recipe, and a scale is the most precise measuring method, especially for the flour and the butter.

Avoid overmixing the batter. Once everything is combined, use a spatula for one final gentle fold to bring in the ingredients sitting at the bottom of the bowl.

For the best result, use a light colored aluminum baking pan greased with butter and lined with baking paper on the bottom. A light pan attracts less heat and bakes more gently, which gives a softer cake. A black baking pan attracts more heat, and that can produce a darker crust and a drier cake.

If your pan is dark, expect a deeper color on the crust and start checking the cheesecake a little earlier than the recipe suggests.

I also keep a small notebook beside the oven and write down the exact baking time that worked in my kitchen, because ovens vary from one home to the next.

WHY BAKE THE CHEESECAKE IN A WATER BATH

A water bath makes a cheesecake bake more gently. Without one, baking too long is more likely, and that can cause a curdled texture and a cracked, lopsided top. The hot water protects the cheesecake during baking and helps it come out smooth and creamy.

The bath surrounds the pan with steady, gentle heat, so the outer edge sets at a pace closer to the center. That is the whole reason I take the extra step.

STORAGE

Keep the blueberry crumble cheesecake in the refrigerator, covered with plastic wrap or placed in an airtight container.

It is best enjoyed within 5 days. Slices taste best cold, so keep the cheesecake in the fridge until you are ready to serve it.

More Cheesecakes

If this cheesecake disappears quickly at your house, try Apple Crumble Cheesecake, No Bake Oreo Cheesecake, or Tiramisu Cheesecake next. Each one follows the same calm, step by step approach, and each one is built for home bakers who want clear, reliable guidance from the first mix to the last chill.

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Blueberry Crumble Cheesecake

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Blueberry Crumble Cheesecake This blueberry crumble cheesecake brings two of my favorite desserts onto one plate. There is a buttery cookie crust at the bottom, a luscious and velvety cheesecake filling in the middle, and a generous layer of fresh blueberries and crisp crumble across the top.

• Total Time: 130 min
• Yield: 12 slices 1x

Ingredients

Scale 1x2x3x

COOKIE CRUST
250 g digestive or graham crackers
2 tablespoon granulated sugar
75 g butter

BLUEBERRIES
300 g fresh blueberries
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoon lemon juice

CRUMBLE
110 g all-purpose flour
80 g dark brown sugar
70 g butter

CHEESECAKE
800 g full fat cream cheese, room temperature
260 g granulated sugar
200 g sour cream 18%, room temperature
1 ½ tablespoon cornstarch
2 ½ teaspoon vanilla extract
4 large eggs

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Instructions

COOKIE CRUST
1-Before starting, preheat the oven to 160ºC/: Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform tin lined with parchment paper in the bottom.
2-In a food processor, add the cookies: In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
3-Add the cookie crumbs to the springform: Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
4-Bake it for 10 minutes: Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.

BLUEBERRIES AND CRUMBLE
5-While the crust bakes, prepare the blueberries: While the crust bakes, prepare the blueberries and the crumble. In a small bowl, mix together the blueberries, granulated sugar and all-purpose flour. Then add the lemon juice and mix it all together until there is no dry flour left. Set it aside.
6-For the crumble, add all-purpose flour and: For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.

CHEESECAKE
7-With a hand mixer or in a: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and let it mix for 1 minute on low speed. Scrape down the side of bowl mix it together for another 30 seconds.
8-In a small bowl, mix together the: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.
9-Then add two eggs at a time: Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
10-Pour the cheesecake batter into the spring: Pour the cheesecake batter into the spring pan. Gently divide the blueberries first on top of the cheesecake, followed by the crumble.
11-Boil up water in a kettle: Boil up water in a kettle. Place the springform pan in a 30 cm/12 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water. This method will prevent water from getting into the crust.
12-Alternatively, add a triple layer of aluminium: Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it’s covered well if choosing this method.
13-Bake for 1 hour and 20-30 minutes: Bake for 1 hour and 20-30 minutes.
14-Once the time has passed, give the: Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
15-Then take it out of the oven: Then take it out of the oven and remove it from the water bath and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
16-Finally, once at room temperature, place it: Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.

Last Step:

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• Prep Time: 45 min
• Cook Time: 85 min
• Method: bake

Nutrition

• Calories: 639
• Sugar: 42
• Sodium: 453
• Fat: 40
• Saturated Fat: 22
• Carbohydrates: 64
• Fiber: 2
• Protein: 9
• Cholesterol: 158