This Blueberry Crumble Cheesecake brings together everything I adore about summer desserts: a silky, vanilla-scented cheesecake, ribbons of vibrant blueberries, and a buttery, golden crumble that shatters at the touch of your fork. Every bite bursts with contrasts—rich yet refreshing, creamy yet crunchy. If you’re craving something that feels both nostalgic and showstopping, this is the recipe that will win you instant fans, whether it’s for a cozy family gathering or a sparkling garden party.

Blueberry Crumble Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here—just honest, recognizable ingredients coming together in the most delicious way. Each one is handpicked to add flavor, body, and a pop of cheerful color to your Blueberry Crumble Cheesecake.

Graham cracker crumbs: The perfect sweet, nutty foundation that brings classic cheesecake comfort.
Granulated sugar: Crucial for sweetening both crust and cheesecake filling without overpowering the natural flavors.
Unsalted butter: Adds richness and binds the crust and crumble for those wonderfully crisp edges.
Cream cheese: The hero ingredient—go for full-fat and let it come to room temperature for that dreamy, smooth filling.
Eggs: Gently give structure and creaminess while ensuring your cheesecake sets just right.
Vanilla extract: Don’t skimp! A spoonful transforms your filling with warm, bakery-style aroma.
Sour cream: Sneaks in a tangy note, balancing the richness and keeping the filling luxuriously moist.
Cornstarch: A pinch makes your cheesecake stable and turns the blueberry topping wonderfully glossy.
Blueberries (fresh or frozen): The star of the show; they burst with sweetness and color in every slice.
Lemon juice: Brightens up the blueberry layer with zingy citrus notes—so simple, so essential.
Brown sugar: Gives the crumble depth, a touch of molasses, and irresistible caramel notes.
All-purpose flour: The backbone of the crumble, making it tender and just the right amount of crumbly.
Cinnamon: This tiny pinch warmly perfumes the crumble with cozy, bakery-style flavor.

How to Make Blueberry Crumble Cheesecake

Step 1: Prep Your Pan & Oven

Begin by preheating your oven to 325°F (163°C) and prepping a 9-inch springform pan. Lining the base with parchment and giving it a quick grease guarantees you’ll release your Blueberry Crumble Cheesecake flawlessly for picture-perfect servings.

Step 2: Craft the Graham Cracker Crust

Mix your graham cracker crumbs, granulated sugar, and melted butter until the texture resembles damp sand. Pour this mixture into your pan and press it down firmly with the bottom of a glass or measuring cup. A good press means the crust holds its shape after baking. Pop it in the oven for 10 minutes, then let it cool while you whip up the filling.

Step 3: Prepare the Cheesecake Filling

Beat the softened cream cheese and sugar until they’re fluffy and smooth—this step is crucial for that velvety texture. Add the eggs one at a time, mixing on low so you don’t whip in too much air. Stir in the vanilla extract, sour cream, and a tablespoon of cornstarch. Each of these ingredients brings silkiness, stability, or that essential vanilla warmth. Pour the batter into your cooled crust and spread it evenly.

Step 4: Simmer the Blueberry Layer

Take your fresh or frozen blueberries, sugar, and lemon juice, and let them bubble together in a saucepan until the fruit is juicy and fragrant. Stir in the cornstarch slurry to thicken everything into a luscious, jewel-toned sauce. Allow it to cool just a bit before spooning over your cheesecake filling—this ensures distinct, vibrant layers.

Step 5: Mix the Crumble Topping

For that irresistible crunch, combine flour, brown sugar, and cinnamon, then drizzle in the melted butter. Stir until big crumbles form and generously sprinkle this over the blueberry layer. As it bakes, the topping transforms into crisp, golden nuggets, adding a playful contrast to every creamy bite.

Step 6: Bake and Chill

Bake your assembled cheesecake for 55–65 minutes until the center is just set but still has the slightest jiggle—this is the secret to a creamy, not dry, cheesecake. Let it cool completely on the counter before refrigerating for at least 4 hours. The wait is hard, but chilling ensures your Blueberry Crumble Cheesecake slices beautifully and tastes even dreamier.

How to Serve Blueberry Crumble Cheesecake

Garnishes

This dessert already looks like a little work of art, but up the wow factor with a few fresh blueberries, a dusting of powdered sugar, or delicate lemon zest curls. Dollops of whipped cream or tiny mint sprigs add a sophisticated finish that makes each slice irresistible.

Side Dishes

Blueberry Crumble Cheesecake truly shines solo, but consider serving it alongside a glass of iced tea or a tangy berry compote. A scoop of vanilla ice cream or a drizzle of raspberry sauce turns an ordinary slice into a luxurious treat for special occasions or summer cookouts.

Creative Ways to Present

For parties, slice the cheesecake into slim bars for easy hand-held servings. Try layering mini versions in mason jars—cheesecake, blueberry layer, and crumble—for an adorable picnic-ready dessert. Or, for a dramatic effect, serve whole at the table and let guests admire those delicious layers before you cut into it.

Make Ahead and Storage

Storing Leftovers

Cover your Blueberry Crumble Cheesecake tightly with plastic wrap or a lid before popping it in the fridge. It’ll stay fresh, creamy, and flavorful for up to 4 days—if it sticks around that long! The crumble stays just crisp enough, and the blueberry flavor intensifies overnight.

Freezing

This cheesecake is a lifesaver for make-ahead moments. After chilling, wrap slices (or the whole cake) in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, and the crumble will soften slightly but keep its lovely flavor and texture.

Reheating

No need to reheat! Blueberry Crumble Cheesecake is at its best straight from the fridge, where the layers are cool and set. If you prefer a slightly warmer slice, let it sit at room temperature for about 15 minutes before serving for the creamiest texture.

FAQs

Can I use frozen blueberries for the blueberry layer?

Absolutely! Frozen blueberries work just as well as fresh and don’t need to be thawed before using. They break down quickly when cooked, creating a beautifully thick sauce for your cheesecake.

Why did my cheesecake crack?

Cracks can happen if the cheesecake is overbaked or the filling is mixed too vigorously, incorporating excess air. Baking just until slightly jiggly and mixing gently helps you achieve that perfect, smooth top every time.

Can this Blueberry Crumble Cheesecake be made gluten-free?

Yes! Simply swap the graham crackers and all-purpose flour for your favorite gluten-free versions. You’ll still get the signature texture and fantastic flavor.

How do I prevent the crust from sticking to the pan?

Lining the pan with parchment paper and lightly greasing the sides helps ensure a flawless release. Letting the cheesecake cool completely before running a thin knife around the edge will also prevent sticking.

Can I make this cheesecake ahead of time for a party?

This recipe is party-perfect! Prepare it a day or two in advance, chill thoroughly, and garnish just before serving—its flavor and texture actually get better with time.

Final Thoughts

You deserve a slice of something special, and Blueberry Crumble Cheesecake truly delivers on all fronts—creamy, fruity, and just a bit decadent. It’s the kind of dessert friends remember and request again and again. Treat yourself and your loved ones to this burst of summer. You’ll be baking it on repeat, guaranteed!

Blueberry Crumble Cheesecake Recipe