Blueberry Crumble Cheesecake

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This Blueberry Crumble Cheesecake is about to become your new obsession. With its decadent cream cheese base, juicy blueberry filling, and buttery crumble topping, it's everything you hope for in a fresh fruit cheesecake recipe.

A slice of blueberry crumb cheesecake on a white plate, with another slice and a white pitcher in the background.

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Ingredient and Substitution Information
How to Make Blueberry Crumble Cheesecake
Don't Be Scared of a Water Bath
Expert Tips
How to Store Cheesecake
Recipe FAQ
More Cheesecake Recipes
Recipe
Reviews

After years of tweaking and testing, I've perfected the best cheesecake recipe. And let me tell you, it's worth the effort!

I know cheesecake can seem intimidating, but with my easy instructions and foolproof tips, even beginners can achieve perfection.

This showstopper combines my signature rich, velvety cheesecake base with bright bursts of juicy blueberries and a buttery crumble topping.

Consider this your gateway to becoming a cheesecake master. Follow along with this step-by-step recipe and prepare for lots of praise when your friends and family take their first bite.

Ingredient and Substitution Information

Recipe ingredients neatly arranged on a gray surface and labeled, items include graham cracker crumbs, sugar, blueberries, brown sugar, flour, eggs, cream cheese, butter, whipped cream, vanilla, lemon juice, sour cream, and cinnamon.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Blueberries - Look for firm, fresh blueberries. If you are using frozen blueberries you don't need to thaw them.

Cream Cheese - For the best results, use full-fat brick cream cheese. Bring to room temperature so that it mixes into the batter smoothly.

Sour Cream - Make sure to let your sour cream come to room temp before using. If you prefer, you can substitute an equal amount of Greek yogurt for a tangy twist.

Eggs - A mix of whole eggs and extra yolks gives this cheesecake its velvety richness without being so eggy that it cracks. As with the other dairy, leave the eggs at room temperature to remove the chill.

Lemon Juice - The acidity of lemon juice helps thicken the batter. It's also used in the blueberry topping to help the flour stick to the berries and to balance the flavor. Freshly squeezed lemon juice is best, though bottled will also work.

Flour - Just a touch of all-purpose flour helps stabilize the cheesecake batter and helps prevent cracking.

Graham Cracker Crumbs - You can make your own from full sheets or grab a box of pre-made crumbs for convenience. If you are substituting digestive biscuits, reduce the granulated sugar to ¼ cup.

How to Make Blueberry Crumble Cheesecake

Prepare Graham Cracker Crust

The finer the crumbs, the more stable your crust.
Mix the graham crackers, sugar, and butter until the mixture has the texture of coarse sand.
Press evenly in a 9-inch springform pan. Use a flat-bottom glass or measuring cup to gently pack the crust so it is uniform.
After baking the crust, cool it completely before adding the cheesecake filling.

Two side-by-side images show steps to prepare a graham cracker crust.

Make the Cheesecake Base

Beat the sugar and cream cheese using an electric mixer at high speed. You want a completely smooth batter with no chunks of cream cheese.
Scrape the sides and bottom of the bowl after each ingredient addition to ensure everything is well combined.
After the cream cheese and sugar are blended, the remaining ingredients should be mixed at low speed.
Do not overmix.

Four photos of a mixing bowl with ingredients being combined to make cheesecake batter.

Pro Tip: I like to prepare the cheesecake filling before I make the topping so that it has time to settle. This helps with the texture. Wait to pour into the graham cracker crust until you are ready to add the toppings.

Coat the Blueberries

Coating the blueberries in a mixture of lemon juice, sugar, and flour makes a tasty topping and helps prevent the blueberries from sinking to the bottom of the cheesecake.
Combine all of the ingredients in a medium bowl.
Carefully spoon the blueberries onto the cheesecake filling just before baking. Have the crumble topping ready. If the blueberries sit on the cheesecake batter for too long before they go into the oven, they may start to sink.

Step 3: On the left is a glass bowl filled with blueberries mixed with flour. On the right is a round cake pan with a batter topped with a layer of the floured blueberries.

Make the Crumble Topping

I tested this recipe with cold, softened, and melted butter and found that melted butter resulted in the best-textured crumble.
Combine the ingredients just until you have coarse crumbs. If you overmix, it will turn into a paste.

On the left, a glass bowl containing crumbly topping mixture and on the right, crumbly mixture is spread evenly over a blueberry-topped cheesecake.

Don't Be Scared of a Water Bath

Using a water bath is the key to achieving that coveted creamy cheesecake texture we all love. The moist heat allows the cheesecake to bake evenly, resulting in a taller dessert free of unsightly cracks.

For an easy water bath, skip the old aluminum foil wrapping method. Instead, invest in a silicone pan wrap—it's foolproof and prevents water from seeping into the crust and making it soggy.

If you don't have a silicone wrap on hand, simply place your cheesecake pan inside a slightly larger cake pan, then set that inside a roasting pan filled with 1 inch of boiling water from the kettle.

Top view of a crumbly topping on a cheesecake with a slice missing.

Expert Tips

Use room temperature ingredients so that everything incorporates into a smooth batter.
Use low speed after beating the cream cheese and sugar. This prevents incorporating too much air, which can cause cracking.
Be careful not to overwork the crumble topping or you will have a paste instead of a crumble.
Bake at a low oven temperature - 325°F (163°C) allows the filling to set slowly.
Check the cheesecake with an instant-read thermometer to prevent overbaking (which can lead to cracks). A fully baked cheesecake should temp at 150°F (66°C).
Turn the oven off once it has reached temp, then after 10 minutes, run a knife around the edges to release the cheesecake.
Leave the cheesecake to cool down gradually in the turned-off oven for about an hour before transferring to the refrigerator.

How to Store Cheesecake

Once the cheesecake has cooled completely, cover it with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 3-5 days.

You can freeze this cheesecake, but the crumble topping may get soggy. If you choose to freeze it, wrap it with 2 layers of plastic wrap and then one layer of heavy-duty aluminum foil.

For more storage tips, see Cheesecake Storage.

A slice of blueberry crumble cheesecake on a plate with a bite on a fork resting next to the slice.

Recipe FAQ

Can I add oats to the topping?

Sure! Oats add great texture to this topping. I recommend using ½ cup rolled oats, ½ cup flour, and the remaining topping ingredients. This makes a crumble similar to what I use on my Apple Crumble Cheesecake.

Would Blueberry Crumble Cheesecake be good with a glaze?

Sure! Topping this cheesecake with a glaze adds just a little more sweetness and a lot of visual drama. Mix ½ cup of powdered sugar with 2-3 tablespoons of milk and ¼ teaspoon of vanilla extract. Then, drizzle it over your chilled cheesecake.

Can I make mini blueberry cheesecakes?

For mini cheesecakes, I recommend making these New York-Style Mini Cheesecakes and adding the blueberry crumble topping before baking.

More Cheesecake Recipes

Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

Recipe

Comments

5 from 2 votes

Ingredient and Substitution Information