Blueberry Crumble Cheesecake: Creamy Baked Cheesecake with a Buttery Crumble Topping

Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake brings two favorite desserts into one pan. A buttery cookie crust holds a silky baked cheesecake filling, and the top is covered with juicy blueberries and a generous layer of buttery crumble.

Every slice gives you creamy, tender, and crisp textures at once, which is why this dessert tends to vanish quickly at family dinners and holiday tables.

It is a baked American style dessert that makes 12 slices. Prep takes about 45 minutes and the cheesecake bakes for 1 hour 25 minutes, so the work plus oven time comes to roughly 2 hours 10 minutes.

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That does not count the cooling and chilling that follow, and those hours matter just as much. The cheesecake needs at least 6 hours in the refrigerator, and overnight is even better. The source nutrition lists about 639 calories per slice.

This version is adapted from the original blueberry crumble cheesecake recipe.

WHY THIS RECIPE WORKS

The topping does much of the work here. Fresh blueberries bring bright, juicy flavor, and the crumble adds a crisp, buttery crunch that stands up against the soft filling underneath. That contrast is the whole point of the dessert.

The filling ties everything together. Full fat cream cheese, sour cream, and eggs bake into a texture that is dense but still creamy, so the fruit and the crumble never feel like too much on one plate. The crust adds one more layer of flavor, lightly sweet and a little sandy in the best way.

INGREDIENT NOTES

The full list with exact amounts is in the recipe card at the end. A few notes will help you shop and prep with confidence.

• Cookies for the crust. The recipe uses digestive biscuits because graham crackers are not available in Denmark, where it was developed. Graham crackers work just as well and give you a classic graham cracker crust.
• Cream cheese. Use full fat cream cheese and let it come to room temperature. Take it out of the fridge 1 to 2 hours before baking so it creams smoothly and without lumps.
• Sour cream and eggs. Measure the sour cream and take the eggs out of the fridge 1 to 2 hours ahead as well. Room temperature ingredients blend into a more even batter.
• Blueberries. Fresh berries are recommended over frozen ones. Fresh blueberries have not been frozen, so they contain less liquid and the filling stays firm.

Once everything is measured and at room temperature, the rest of the recipe moves quickly.

STEP BY STEP INSTRUCTIONS, CRUST

You will need a food processor, a stand mixer or an electric hand mixer, and a 23 cm or 9 inch springform pan. Begin by preheating the oven to 160ºC or 325ºF on a conventional setting, then line the bottom of the springform pan with parchment paper.

Step 1. Add 250 g digestive or graham crackers and 2 tablespoons granulated sugar to the food processor and blend until the crumbs look like fine sand. Melt 75 g butter, pour it into the processor, and blend again so the butter is worked evenly through the crumbs.

Step 2. Tip the crumb mixture into the springform pan. Press it down firmly with the bottom of a glass, working across the base and up against the side of the pan until the crust is well packed and flattened out.

Bake the crust for 10 minutes, then let it cool until it is cool to the touch. Keep the oven turned on, because the cheesecake goes back into the same heat.

STEP BY STEP INSTRUCTIONS, BLUEBERRY AND CRUMBLE

Both toppings come together while the crust bakes, so the timing works out neatly. Prepare them in the order below and leave them on the counter while you make the filling.

The blueberries. In a small bowl, mix 300 g fresh blueberries with 1 tablespoon granulated sugar and 1 tablespoon all purpose flour. Add 2 teaspoons lemon juice and stir until no dry flour remains. The lemon juice lifts the flavor of the berries and helps the topping thicken slightly as it bakes. Set the bowl aside.

The crumble. In another bowl, mix 110 g all purpose flour and 80 g dark brown sugar. Melt 70 g butter and pour it over the flour mixture. Use a fork to stir until a crumbled structure forms and there is no dry flour left.

STEP BY STEP INSTRUCTIONS, CHEESECAKE

The filling uses 800 g full fat cream cheese at room temperature, 260 g granulated sugar, 200 g sour cream at 18% fat at room temperature, 1 ½ tablespoons cornstarch, 2 ½ teaspoons vanilla extract, and 4 large eggs.

Step 1. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the cream cheese for 1 minute on low speed. Add the granulated sugar and mix for 1 minute on low speed, then scrape down the side of the bowl and mix for another 30 seconds.

Step 2. In a small bowl, stir the sour cream and cornstarch together until smooth. Add this to the cream cheese along with the vanilla extract and mix on low speed until combined.

Step 3. Add the eggs two at a time, mixing on low speed until each addition is combined. Once all four eggs are in, scrape down the sides of the bowl and give the batter one final mix so everything is incorporated.

Step 4. Pour the batter into the springform pan. Gently divide the blueberries over the top of the cheesecake first, then scatter the crumble over the berries.

Step 5. Boil water in a kettle. Place the springform pan inside a 30 cm or 12 inch cake pan, then set that cake pan into a larger baking or roasting pan and fill it with the hot water.

This setup keeps water from reaching the crust. If you prefer, wrap the cake pan in a triple layer of aluminium foil to seal it from the water instead, but cover it well, because water can still seep in.

Step 6. Bake for 1 hour and 20 to 30 minutes. When the time is up, give the tray a very gentle shake. The cheesecake should still wobble slightly in the middle.

Step 7. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour. Then take it out of the oven, lift it out of the water bath, and set it on a cooling rack to cool fully for about 1 hour until it reaches room temperature.

Step 8. Refrigerate for at least 6 hours, preferably overnight, before slicing and serving.

EXPERT BAKING TIPS

• Weigh your ingredients. A kitchen scale and grams give the most precise measuring, which matters most for the cream cheese, the cornstarch, and the flours.
• Do not overmix. Stop as soon as the batter looks uniform. Finish with one gentle fold using a spatula to catch anything sitting at the bottom of the bowl.
• Choose a light coloured aluminium pan. Grease it with butter and line the bottom with baking paper. A light pan attracts less heat, so the cheesecake bakes more gently and comes out softer. A black pan attracts much more heat and can give you a darker crust and a drier cake.

None of these steps add much time, but together they make the difference between a cheesecake that cracks and one that comes out of the oven looking and tasting exactly as it should.

WHY BAKE THE CHEESECAKE IN A WATER BATH

A water bath is not decoration, it is temperature control. The hot water surrounds the pan and softens the heat coming from the oven, so the cheesecake bakes more gently from the edges inward.

Without that buffer, the filling is far more likely to overbake. Overbaking can leave you with a curdled texture and a cracked, lopsided top. With the water bath, the filling sets evenly and comes out smooth and creamy instead, which is exactly what you want under a layer of blueberries and crumble.

STORAGE

Keep the cheesecake in the refrigerator, either covered with plastic wrap or sealed in an airtight container.

It is best enjoyed within 5 days. Because the topping sits on the surface, cover the pan gently rather than pressing the wrap into the crumble.

More Cheesecakes

If you enjoy the contrast of fruit and crumble, the Apple Crumble Cheesecake recipe follows the same idea with spiced apples. For something cold and scoopable, try Lemon Blueberry Cheesecake Ice Cream, which keeps the blueberry and cheesecake pairing in frozen form.

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Blueberry Crumble Cheesecake

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Blueberry Crumble Cheesecake Blueberry Crumble Cheesecake brings two favorite desserts into one pan. A buttery cookie crust holds a silky baked cheesecake filling, and the top is covered with juicy blueberries and a generous layer of buttery crumble.

• 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
1.5 tablespoon cornstarch
2.5 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.
6-In a small bowl, mix together the: 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.
7-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
8-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.
9-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.
10-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.
11-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.
12-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.
13-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.
14-Bake for 1 hour and 20-30 minutes: Bake for 1 hour and 20-30 minutes.
15-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.
16-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.
17-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: 639kcal
• Sugar: 42g
• Sodium: 453mg
• Fat: 40g
• Saturated Fat: 22g
• Carbohydrates: 64g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 158mg