Go Back
–+ servings
Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake That'll Make You Melt

Indulge in a Blueberry Crumble Cheesecake that combines creamy cheesecake with a crunchy crumble, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 200 grams Digestive or Graham Crackers Feel free to substitute with any cookie of your choice for a flavor variation.
  • 50 grams Granulated Sugar Adds essential sweetness to the crust for that perfect touch.
  • 100 grams Butter Use unsalted butter to maintain control over the saltiness.
For the Cheesecake Filling
  • 300 grams Fresh Blueberries Substitute with other berries if desired.
  • 2 tablespoons Cornstarch If unavailable, you can replace it with flour.
  • 200 grams Sour Cream Replace 1:1 with full-fat Greek yogurt for a similar flavor.
  • 500 grams Full-Fat Cream Cheese Low-fat versions work, but the texture may differ.
  • 3 large Eggs Essential for binding the cheesecake mixture.
For the Crumble Topping
  • 100 grams Brown Sugar You can substitute it with white sugar.
  • 100 grams All-Purpose Flour Swap with gluten-free flour for a gluten-free option.

Equipment

  • 9-inch springform pan
  • Food processor
  • mixing bowls
  • electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 160ºC (325ºF) and line a 9-inch springform pan with parchment paper.
  2. Blend digestive or graham crackers with sugar and melted butter until it resembles wet sand. Press into the prepared pan and bake for 10 minutes.
  3. In a bowl, toss fresh blueberries with sugar, a bit of flour, and lemon juice. Set aside.
  4. Combine all-purpose flour and brown sugar in a bowl, then stir in melted butter until crumbly.
  5. Beat cream cheese until smooth. Gradually add sugar, mix in sour cream, cornstarch, and then eggs two at a time.
  6. Pour cheesecake filling over cooled crust, distribute blueberries, and sprinkle crumble mixture on top.
  7. Bake in a water bath for about 1 hour and 20-30 minutes until slightly set.
  8. Let cool in the oven for 1 hour, then refrigerate for at least 6 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Always use fresh blueberries for the best flavor and avoid rushing the chilling process for optimal results.

Tried this recipe?

Let us know how it was!