How to Make Blueberry Crumble Cheesecake | Blueberry Crumble Cheesecake Recipe | Julie Marie Eats

Introduction

Think all cheesecakes are complicated and time-consuming? What if you could master a stunning dessert that combines creamy cheesecake with a buttery crumble topping in less time than you think? This guide will show you exactly how to make Blueberry Crumble Cheesecake with a recipe that simplifies the process without sacrificing any flavor.

This Blueberry Crumble Cheesecake recipe from Julie Marie Eats is designed for bakers of all levels, featuring a no-bake cheesecake base that sets perfectly in the fridge, topped with a sweet, jammy blueberry compote and a crunchy, oat-based crumble. The combination of textures and flavors creates a truly unforgettable dessert that’s perfect for any occasion, from a casual family gathering to a special celebration.

Ingredients

Gather these simple ingredients to create a dessert with a buttery cookie crust, creamy cheesecake filling, juicy blueberry topping, and irresistible crumble.

• 200g cookies (for crust)
• 2 tbsp granulated sugar (for crust)
• 100g unsalted butter, melted (for crust)
• 300g fresh blueberries
• 2 tbsp granulated sugar (for blueberry topping)
• 1 tbsp all-purpose flour (for blueberry topping)
• 1 tbsp lemon juice
• 50g all-purpose flour (for crumble)
• 50g brown sugar (for crumble)
• 40g unsalted butter, melted (for crumble)
• 600g cream cheese, softened
• 150g granulated sugar (for cheesecake filling)
• 2 large eggs
• 1 tsp vanilla extract
• 150ml sour cream

Timing

Prep Time	25 minutes
Cook Time	55 minutes
Total Time	1 hour 20 minutes

Context: This streamlined process is approximately 20% faster than many similar blueberry crumble cheesecake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a touch of sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Pre-bake the crust at 325°F (163°C) for 10 minutes to set it, then let it cool completely before adding the filling.

Step 2 — Make the Cheesecake Filling

Beat room temperature cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated after each addition. Stir in vanilla extract and a pinch of salt, being careful not to overmix to avoid incorporating too much air.

Step 3 — Prepare the Blueberry Layer

Toss fresh or frozen blueberries with a little sugar, cornstarch, and lemon juice in a separate bowl. This mixture will create a juicy, thickened blueberry layer that bakes beautifully into your cheesecake.

Step 4 — Assemble the Cheesecake

Pour half of the cheesecake filling over the cooled crust. Spoon the blueberry mixture evenly over the filling, then top with the remaining cheesecake batter. Use a spatula to gently spread it into an even layer.

Step 5 — Create the Crumble Topping

Mix flour, oats, brown sugar, and cinnamon in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the top of the cheesecake batter just before baking.

Step 6 — Bake the Cheesecake

Bake at 325°F (163°C) for 55–65 minutes. The edges should be set but the center will still have a slight jiggle when gently shaken. This is key for a creamy texture—overbaking can cause cracking.

Step 7 — Cool and Chill

Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. Then remove and cool completely at room temperature before refrigerating for at least 6 hours, or preferably overnight, to fully set.

Step 8 — Serve and Enjoy

Run a knife around the edge of the pan before releasing the springform. Slice with a warm knife for clean cuts. Serve chilled, and optionally garnish with extra fresh blueberries or a dusting of powdered sugar.

Nutritional Information

Calories	485
Protein	7g
Carbohydrates	42g
Fat	32g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Cream Cheese — Use plain, non-fat Greek yogurt for a protein boost and tangy flavor with fewer calories.
• Almond Flour Crust — Swap graham crackers for almond flour to create a gluten-free, lower-carb base with a nutty taste.
• Coconut Sugar Sweetener — Replace refined sugar with coconut sugar for a lower glycemic index and subtle caramel notes.
• Dairy-Free Cream Cheese — Opt for plant-based cream cheese to make this blueberry crumble cheesecake dairy-free without sacrificing creaminess.
• Oat Crumble Topping — Use gluten-free oats instead of flour for the crumble to add fiber and maintain that classic texture.
• Reduced-Sodium Version — Omit added salt in the crust and filling to lower sodium, enhancing the natural sweetness of blueberries.
• Stevia or Erythritol — Choose a sugar-free sweetener for a lower-carb option that keeps the dessert indulgent.
• Nut-Based Topping — Add chopped almonds or walnuts to the crumble for extra protein and a crunchy contrast.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve warm for a cozy winter gathering or chilled for a refreshing summer treat.
• Garnish with fresh mint leaves and a light dusting of powdered sugar for an elegant finish.
• Accompany with a cup of freshly brewed coffee or a glass of dessert wine.
• Perfect for holiday dinners, birthday celebrations, or as a special weekend indulgence.
• Slice into smaller portions for a potluck or larger wedges for a family-style dessert.

This blueberry crumble cheesecake is versatile enough to shine at any event, from casual brunches to formal occasions.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy batter. Fix: Always bring cream cheese to room temperature for at least 1-2 hours for a perfectly smooth, creamy filling.
• Mistake: Overmixing the cheesecake batter after adding eggs, which incorporates too much air. Fix: Mix on low speed just until the eggs are incorporated to prevent cracking and a puffy texture.
• Mistake: Not pre-baking the crust, resulting in a soggy bottom. Fix: Blind bake the graham cracker crust for 8-10 minutes to ensure it stays firm and crisp.
• Mistake: Using frozen blueberries without thawing and draining them first. Fix: Thaw and pat blueberries completely dry to avoid excess liquid making the crumble topping and filling soggy.
• Mistake: Opening the oven door during baking, causing a sudden temperature drop. Fix: Resist peeking! The drastic change can make the delicate cheesecake fall or crack.
• Mistake: Cutting the cheesecake before it’s fully chilled, leading to a messy slice. Fix: Refrigerate for a minimum of 4 hours, but ideally overnight, for clean, perfect cuts.
• Mistake: Pressing the crumble topping into the cheesecake instead of sprinkling it. Fix: Gently scatter the cooled crumble over the top to maintain its delightful, loose texture.
• Mistake: Using a springform pan that isn’t properly sealed, risking a leaky water bath. Fix: Double-wrap the outside of the pan in heavy-duty foil to protect the crust from water.

Storing Tips

• Fridge: Store your Blueberry Crumble Cheesecake covered in the refrigerator for up to 5 days. Ensure it has cooled completely before covering to prevent condensation.
• Freezer: Wrap individual slices or the whole cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm dessert, reheat individual slices in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for 10-15 minutes until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) if adding a custard or dairy-based topping after heating.

Always use airtight containers or heavy-duty freezer wrap to maintain freshness and prevent freezer burn. For best texture, add fresh crumble topping after reheating if possible.

Conclusion

This decadent blueberry crumble cheesecake recipe combines creamy filling, a buttery crust, and a sweet, crunchy topping for the ultimate dessert. I hope you love making this showstopping treat as much as I do! Please leave a comment with your results, and subscribe for more delicious recipes.

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FAQs

Can I use frozen blueberries for this Blueberry Crumble Cheesecake?

Yes, you can use frozen blueberries without thawing them first. Toss them in a little cornstarch to prevent excess liquid from making the filling runny. This helps maintain the perfect texture for your Blueberry Crumble Cheesecake.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath. Let it cool gradually in the oven with the door slightly ajar. Following these steps ensures a smooth top for your Blueberry Crumble Cheesecake.

Can I make this recipe ahead of time?

Absolutely, this cheesecake tastes even better when made a day ahead. Store it covered in the refrigerator to let the flavors meld. Serve chilled for the best results in your Blueberry Crumble Cheesecake.