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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: 5 hours 30 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 160ºC (325ºF). Line a 23 cm (9 inch) springform pan with parchment paper.
  2. In a food processor, blend cookies and 2 tbsp granulated sugar until fine crumbs form. Add melted butter and blend until combined.
  3. Press cookie crumb mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool.
  4. In a small bowl, mix blueberries, 2 tbsp sugar, 1 tbsp flour, and lemon juice until no dry flour remains. Set aside.
  5. For the crumble, mix 50g flour and brown sugar. Pour melted butter over and mix with a fork until crumbly. Set aside.
  6. In a large bowl, beat cream cheese and 150g sugar until smooth. Add eggs one at a time, then vanilla extract and sour cream. Mix until creamy.
  7. Pour cheesecake filling over cooled crust. Spoon blueberry mixture evenly over filling, then sprinkle crumble on top.
  8. Bake at 160ºC (325ºF) for about 50-60 minutes until edges are set but center slightly wobbly.
  9. Turn off oven and leave cheesecake inside with door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.

Notes

Use a springform pan lined with parchment paper for easy removal. Letting the cheesecake cool gradually in the oven helps prevent cracks. Fresh blueberries provide the best flavor and texture for the topping.

  • 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: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg