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Blueberry Crumble Cheesecake

A luscious cookie crust, velvety smooth cheesecake filling, topped with juicy blueberries and a buttery crumble.

  • Total Time: 4 hours 30 minutes
  • Yield: 10

Ingredients

  • For the crust: 200g cookies, 2 tbsp granulated sugar, 100g melted butter
  • For the blueberry topping: 200g blueberries, 2 tbsp granulated sugar, 1 tbsp all-purpose flour, 1 tbsp lemon juice
  • For the crumble topping: 50g all-purpose flour, 50g brown sugar, 50g melted butter
  • For the cheesecake filling: 600g cream cheese, 150g granulated sugar, 2 large eggs, 1 tsp vanilla extract, 150ml sour cream

Instructions

  1. Preheat oven to 160ºC (325ºF). Line a 23 cm (9 inch) springform pan with parchment paper.
  2. Make the crust: In a food processor, blend cookies and granulated sugar until fine. Add melted butter and blend until combined.
  3. Press cookie mixture into the bottom and up the sides of the pan. Bake for 10 minutes. Let cool.
  4. Prepare blueberry topping: Mix blueberries, sugar, flour, and lemon juice in a bowl until no dry flour remains. Set aside.
  5. Prepare crumble topping: Mix flour and brown sugar in a bowl. Pour melted butter over and mix with a fork until crumbly. Set aside.
  6. Make cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until creamy.
  7. Pour cheesecake filling over cooled crust. Spread blueberry topping evenly over filling.
  8. Sprinkle crumble topping over blueberries.
  9. Bake for 50-60 minutes until edges are set and center slightly wobbly.
  10. Cool completely, then refrigerate for at least 4 hours before serving.

Notes

Use a springform pan lined with parchment for easy removal. Ensure the crust is cooled before adding filling to prevent sogginess. Refrigerate well to allow the cheesecake to set properly.

  • Author: Julie Marie
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 25g
  • Sodium: 220mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg