This Blueberry Crumble Cheesecake brings together everything you love about a baked cheesecake and a fruit crumble in one dessert. There is a buttery cookie crust, a velvety cream cheese filling, and a generous layer of juicy blueberries finished with a crisp, golden crumble. The result is creamy, crunchy, and fruity all at once.
It is an American style dessert that serves 12 slices. Plan for about 45 minutes of hands on prep and 1 hour 25 minutes in the oven, then extra time for cooling and chilling, so it is a good project for a quiet afternoon. The recipe here is adapted from the original blueberry crumble cheesecake recipe.
Based on the source nutrition estimate, each slice comes in around 639 calories, with 9 g of protein and 40 g of fat, so a thin slice goes a long way after a big meal.
Plenty of blueberries. A full 300 g of fresh berries goes on top of the batter, so every slice gets real fruit instead of a token scatter.
A genuine crumble topping. Flour, dark brown sugar, and melted butter bake into a crunchy layer that stays crisp against the creamy filling underneath.
A smooth, steady filling. The cream cheese base is mixed gently on low speed and baked in a water bath, so it sets creamy rather than curdled.
Together they give you the contrast that makes this dessert memorable. Soft and rich below, crisp and juicy on top.
INGREDIENT NOTES
The complete list with gram measurements sits in the recipe card further down. A few notes will help you get the best result the first time.
Component
Key ingredients
Cookie crust
250 g digestive or graham crackers, 2 tablespoons granulated sugar, 75 g butter
Blueberries
300 g fresh blueberries, 1 tablespoon granulated sugar, 1 tablespoon all purpose flour, 2 teaspoons lemon juice
Crumble
110 g all purpose flour, 80 g dark brown sugar, 70 g butter
Cheesecake filling
800 g full fat cream cheese, 260 g granulated sugar, 200 g sour cream, 1 1/2 tablespoons cornstarch, 2 1/2 teaspoons vanilla extract, 4 large eggs
The cookies. Digestive biscuits are the everyday choice in Denmark, where graham crackers are hard to find. Graham crackers work just as well and give you a classic graham cracker crust, so use whichever you have.
Cream cheese. Use full fat cream cheese at room temperature. Take it out of the fridge 1 to 2 hours before baking so it blends smoothly and does not leave lumps in the batter.
Sour cream. The recipe calls for 200 g of 18 percent sour cream, also at room temperature. Measure it and set it out 1 to 2 hours ahead.
Eggs. Four large eggs, again at room temperature. Take them out 1 to 2 hours before baking.
Blueberries. Fresh is best. Frozen berries hold more liquid, which thins the topping and can leave the surface watery.
STEP BY STEP INSTRUCTIONS, CRUST
You will need a food processor, a stand mixer or electric hand mixer, and a 23 cm or 9 inch springform pan.
Preheat and line the pan. Heat a conventional oven to 160 C or 325 F. Line the bottom of the springform pan with parchment paper.
Blend the crumbs. Add 250 g of digestive or graham crackers and 2 tablespoons of granulated sugar to the food processor and blend to a fine, sand like texture. Melt 75 g of butter, pour it in, and blend again so every crumb is coated.
Press the crust. Tip the crumbs into the springform pan. Press them 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 level.
Bake and cool. Bake the crust for 10 minutes, then set it aside until it is cool to the touch. Leave the oven switched on.
Press harder than feels necessary. A firmly packed crust holds its shape when you cut the finished cheesecake.
STEP BY STEP INSTRUCTIONS, BLUEBERRY AND CRUMBLE
Both toppings come together while the crust bakes, so the oven is not sitting idle.
Dress the blueberries. In a small bowl, mix 300 g of fresh blueberries with 1 tablespoon of granulated sugar and 1 tablespoon of all purpose flour. Add 2 teaspoons of lemon juice and stir until no dry flour remains. Set aside.
Make the crumble. In another bowl, combine 110 g of all purpose flour and 80 g of dark brown sugar. Melt 70 g of butter and pour it over the flour mixture. Use a fork to toss and mix until the mixture forms a crumbly structure with no dry flour left.
Set both bowls aside while you make the filling. They will sit happily on the counter for the few minutes it takes.
STEP BY STEP INSTRUCTIONS, CHEESECAKE
Keep the mixer on low speed throughout. Low speed keeps air out of the batter, and less air means a denser, creamier cheesecake with far less chance of cracking.
Cream the cheese and sugar. With a hand mixer, or a stand mixer fitted with the paddle attachment, beat 800 g of room temperature full fat cream cheese for 1 minute on low speed. Add 260 g of granulated sugar and mix for 1 minute on low. Scrape down the bowl and mix for another 30 seconds.
Add the sour cream mixture. In a small bowl, stir 200 g of sour cream with 1 1/2 tablespoons of cornstarch until smooth. Add it to the cream cheese along with 2 1/2 teaspoons of vanilla extract and mix on low until combined.
Add the eggs. Add four large eggs two at a time, mixing on low until each addition is just combined. Scrape down the sides of the bowl and give the batter one final mix.
Assemble. Pour the batter into the springform pan. Scatter the blueberries gently over the top first, then spoon the crumble evenly over the berries.
Set up the water bath. Boil water in a kettle. Place the springform pan inside a 30 cm or 12 inch cake pan, then set that pan inside a larger baking or roasting pan and fill it with the hot water. This keeps water out of the crust. If you prefer, wrap the cake pan in a triple layer of aluminum foil instead, but water can still leak in, so seal it carefully.
Bake. Bake for 1 hour and 20 to 30 minutes. Give the tray a very gentle shake. The center should still wobble slightly.
Cool in the oven. Turn the oven off, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour.
Cool and chill. Lift the pan out of the water bath and set the cheesecake on a cooling rack. Let it cool fully to room temperature, about 1 hour. Then refrigerate for at least 6 hours, preferably overnight, before slicing.
EXPERT BAKING TIPS
Weigh your ingredients. A kitchen scale set to grams is the most precise way to measure, and the recipe is written in grams by default. Scooping flour and sugar by volume gives you different amounts every time.
Do not overmix. Stop the mixer as soon as the last addition disappears into the batter. Finish with one gentle fold using a spatula to catch anything resting at the bottom of the bowl.
Choose a light colored pan. A light aluminum pan, greased with butter and lined with parchment in the bottom, bakes most gently. Dark pans attract much more heat, which can give you a darker crust and a drier cake.
Give it the full chill. The long rest in the fridge is what firms the filling and lets the crumble settle into the top. Cutting early gives you a soft, slumping slice.
WHY BAKE THE CHEESECAKE IN A WATER BATH
A water bath surrounds the pan with hot water, so the cheesecake bakes more gently and evenly from the outside in. The edges set slowly instead of racing ahead of the middle.
Without it, the cheesecake is much more likely to overbake. Overbaking shows up as a curdled, grainy texture and a cracked or lopsided top that no amount of topping can hide. The water bath is the simplest way to keep the surface flat and the inside smooth and creamy.
STORAGE
Keep the cheesecake in the refrigerator, either covered with plastic wrap or sealed in an airtight container.
It is at its best within 5 days. If you have sliced it, press a piece of plastic wrap against the cut face so the exposed filling does not dry out.
More Cheesecakes
If you enjoy the mix of creamy and fruity, the Blueberry Crumble Cheesecake page holds the full printable version with every measurement in grams. For a frozen twist on the same flavors, try Lemon Blueberry Cheesecake Ice Cream, which brings the tang of lemon and the sweetness of berries into a cold dessert that suits warm evenings.
FAQs
Can I use frozen blueberries in blueberry crumble cheesecake?
Fresh blueberries are recommended because frozen berries release more liquid and can make the topping soggy. If you use frozen berries, do not thaw them first, but expect extra juice. For the best texture, use 300 g fresh blueberries tossed with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice.
How do you keep blueberry crumble cheesecake from cracking?
Bake the cheesecake in a water bath and avoid overmixing the batter. Place the springform pan in a larger cake pan set inside a roasting pan filled with hot water, or wrap the pan in a triple layer of foil. Bake at 325°F until the edges look set and the center still wobbles slightly, then cool in the oven with the door slightly open.
How long does blueberry crumble cheesecake need to chill?
After cooling in the oven for 1 hour and then at room temperature for about 1 hour, refrigerate the cheesecake for at least 6 hours, preferably overnight. This chilling time lets the filling set fully so it slices cleanly and the flavors come together. The cheesecake can be stored covered in the refrigerator for up to 5 days.
Can you freeze blueberry crumble cheesecake?
Yes, blueberry crumble cheesecake freezes well. Wrap individual slices tightly in plastic wrap and then foil, and thaw them overnight in the refrigerator before serving. This keeps the creamy filling and the crunchy crumble topping in good condition.
Blueberry Crumble Cheesecake This Blueberry Crumble Cheesecake brings together everything you love about a baked cheesecake and a fruit crumble in one dessert. There is a buttery cookie crust, a velvety cream cheese filling, and a generous layer of juicy blueberries finished with a crisp, golden crumble.
Total Time:130 min
Yield:12 slices 1x
Ingredients
Scale
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
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. 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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
