This Blueberry Crumble Cheesecake features a creamy cheesecake base swirled with juicy blueberries and topped with a buttery, crunchy crumble. It combines smooth, tangy cheesecake, sweet-tart fruit, and crisp topping—all in one irresistible dessert.

Why You’ll Love This Recipe

I love how this cheesecake balances textures and flavors: the silky cream cheese layer, the burst of fresh blueberry sweetness, and the buttery crumble on top. It’s elegant yet comforting, and perfect for special occasions or when I want a beautiful dessert without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust & Crumble:
- Graham crackers or digestive biscuits, crushed
- Unsalted butter, melted
- Brown sugar
- Optional: ground cinnamon
Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream (or Greek yogurt)
- Vanilla extract
Blueberry Swirl:
- Fresh or frozen blueberries
- Granulated sugar
- Lemon juice
- Cornstarch (to thicken)

Directions

Preheat oven and prepare pan. I preheat the oven to 350 °F (175 °C) and line a springform pan or baking dish.
Make crust layer. I mix crushed crackers, melted butter, brown sugar, and cinnamon (if using), press half into the bottom of the pan, and bake for 8–10 minutes until set—then cool slightly.
Prepare blueberry swirl. I combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. I cook gently until the berries burst and mixture thickens—then cool.
Mix filling. I beat cream cheese with sugar until smooth, then add eggs one at a time, sour cream, and vanilla until silky.
Assemble cheesecake. I pour half of the filling over the crust, drizzle softened blueberry mixture, then pour the rest of the cheesecake mixture on top. I swirl the blueberry using a toothpick or skewer.
Add crumble topping. I mix remaining crust ingredients with extra butter and press or crumble on top of the cheesecake.
Bake. I bake 25–30 minutes until edges are set and center wobbles slightly.
Cool and chill. I cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Serve. I release the pan, slice, and enjoy the creamy cheesecake with crunchy crumble and fruity swirl.

Servings and Timing

Servings: Makes 8–10 slices
Prep time: 20 minutes
Bake time: 30 minutes
Chill time: Minimum 4 hours (ideally overnight)
Total time: About 4½ hours (mostly chill time)

Variations

Lemon zest: I add zest to the filling or swirl for extra citrus brightness.
Oat topping: I incorporate rolled oats into the crumble for added texture.
Mixed berries: I use raspberries or blackberries instead of or in addition to blueberries.
Gluten-free crust: I swap the crackers for almond flour or gluten-free cookies.

Storage/Reheating

I store leftovers covered in the fridge for up to 5 days. It tastes best cold—no reheating needed. If the crumble softens slightly, I sprinkle a little extra fresh crumble on top before serving.

FAQs

1. My cheesecake cracked—what can I do next time?

I make sure not to overbake—edges should set before the center jiggles slightly. Cooling slowly, in an oven with the door slightly open, helps prevent cracks.

2. Can I use frozen blueberries?

Yes—I thaw and drain them first, then cook the mixture down until it thickens before swirling in.

3. How firm should the swirl layer be before baking?

I let the blueberry swirl cool to room temperature so it doesn’t sink into the filling, but not fully set—loose enough to swirl nicely.

4. Can I prepare ahead?

Absolutely! I bake and cool the cheesecake, then refrigerate overnight. I add the crumble topping before serving to keep it crisp.

5. Is this dessert freezer-friendly?

Yes—I tightly wrap baked and chilled slices individually and freeze for up to 2 months. I thaw overnight in the fridge before serving.

Conclusion

Blueberry Crumble Cheesecake is one of my favorite crowd-pleasing desserts—it’s creamy, fruity, and boasts a delightful crunch. It blends elegance and comfort, making it perfect for parties or special moments. I hope it brings rich, layered joy to your dessert table!