If you have a craving for something truly decadent and bursting with fresh flavor, look no further than this Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe. This dessert is an exquisite harmony of creamy cheesecake, bright juicy blueberries, and a buttery crumble that offers the perfect textural contrast. Every bite feels like a little celebration of sweetness and comfort—ideal for impressing guests or simply treating yourself to a luxuriously sweet moment at home. Trust me, once you’ve tried this Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe, it will quickly become a beloved favorite in your dessert repertoire.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential—they come together to build the rich layers of flavor and textures that make this cheesecake unforgettable. From the buttery cookie crust to the juicy blueberry topping and the silky smooth filling, each component plays its part brilliantly.
- Digestive or graham crackers (250 g): The base of your crust, crushed finely to create a crunchy and buttery foundation.
- Granulated sugar: Used in the crust, filling, and blueberry topping to add balanced sweetness throughout.
- Butter (75 g + 70 g): Melted butter binds the cookie crumbs together and enriches the crumble topping with a lovely golden crispness.
- Fresh blueberries (300 g): These juicy jewels provide fresh bursts of flavor and a gorgeous pop of color atop the cheesecake.
- All-purpose flour: Incorporated in the crumble for structure and the blueberry topping to create a luscious glaze.
- Lemon juice (2 teaspoons): Adds brightness and balances the sweetness of the blueberries perfectly.
- Dark brown sugar (80 g): Deepens the flavor of the crumble with rich caramel undertones.
- Full-fat cream cheese (800 g): The star of the cheesecake filling, delivering creamy richness that melts in your mouth.
- Sour cream (200 g): Adds tang and extra creaminess to the filling for a smooth, luscious texture.
- Cornstarch (1 ½ tablespoon): Helps stabilize the filling so it sets just right without cracking.
- Vanilla extract (2 ½ teaspoons): Infuses warmth and depth to the cheesecake flavor.
- Large eggs (4): Bind everything together creating that perfect custardy consistency.
How to Make Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe
Step 1: Create the Perfect Cookie Crust
Start by preheating your oven to 325ºF (160ºC). Crush the digestive or graham crackers finely, mixing them with sugar and melted butter until the texture resembles wet sand. Press this crumbly mixture firmly into the bottom and sides of your springform pan—this creates a sturdy, buttery base to hold all that luscious cheesecake. Bake it briefly for 10 minutes to set it perfectly, then allow it to cool while you prepare the next layers.
Step 2: Prepare the Blueberries and Crumble Toppings
While the crust cools, toss fresh blueberries with sugar, flour, and lemon juice to coat them lightly. This mixture will thicken during baking, coating the berries in a delectable glaze. For the crumble topping, mix flour and dark brown sugar, then blend in melted butter using a fork until clumpy and crumbly. These two toppings will create a stunning contrast of juicy fruit and crispy bites later on.
Step 3: Whip up the Smooth Cheesecake Filling
In a stand mixer or with a hand mixer, beat the cream cheese on low speed until smooth. Gradually add sugar, sour cream mixed with cornstarch, and vanilla extract, making sure to scrape the bowl often for a silky batter. Add eggs one at a time, mixing gently to maintain the light texture. This careful blending creates the velvety filling that’s the heart of this Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe.
Step 4: Assemble and Bake
Pour the creamy filling onto your cooled crust and spread evenly. Scatter the blueberry topping gently over the batter, then sprinkle the crumble on top. To ensure perfect baking without cracks, place the pan into a larger cake pan and pour hot water around it to create a water bath. Bake in the preheated oven for about 1 hour and 25 minutes, until the edges are set but the center still wobbles slightly. Then cool gradually with the oven door ajar to prevent sudden temperature changes.
Step 5: Chill Until Set
Once completely cooled at room temperature, transfer your cheesecake to the refrigerator for at least 6 hours or preferably overnight. This essential chilling step develops the rich flavors, firms up the texture, and makes slicing clean and satisfying — truly bringing the Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe to life.
How to Serve Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe
Garnishes
While this cheesecake shines on its own, a few thoughtful garnishes can elevate it even more. Fresh whole blueberries, a light dusting of powdered sugar, or a sprig of fresh mint add a lovely finishing touch. For a little extra decadence, drizzle some warm blueberry sauce or a hint of whipped cream alongside each slice—it’s like adding a cherry on top of an already perfect dessert.
Side Dishes
This cheesecake pairs beautifully with a handful of simple sides to balance its richness. A small bowl of lightly whipped cream, fresh fruit salad, or a scoop of vanilla bean ice cream offers contrast and refreshment. If you enjoy nuts, a sprinkle of toasted almonds or pecans on the side adds a delightful crunch and complements the buttery crumble.
Creative Ways to Present
For a show-stopping dessert display, cut the cheesecake into neat squares and serve them on decorative plates with scattered blueberries and edible flowers. If you want to impress guests, try layering slices in clear glass jars with extra crumble and fresh berries in between for an elegant parfait-style presentation. No matter how you serve it, the Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe is sure to delight all around the table.
Make Ahead and Storage
Storing Leftovers
Once baked and chilled, this cheesecake stays great for up to 4 days in the refrigerator if wrapped tightly or stored in an airtight container. Keeping it chilled ensures it maintains that perfect creamy texture and fresh flavor. This also gives you flexibility to enjoy it as a luxurious treat over several days without losing any of its magic.
Freezing
Want to save some for later? This cheesecake freezes beautifully. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. When stored properly, it keeps its flavor and texture for up to 2 months. Thaw slowly overnight in the refrigerator before serving to preserve that irresistible creaminess and freshness of the blueberries.
Reheating
Cheesecake typically tastes best cold or at room temperature, so there’s no need to reheat. However, if you prefer a slightly softer texture, let it sit at room temperature for 15-20 minutes before slicing. Avoid microwaving, as this can alter the texture and cause the crumble topping to lose its delightful crunch.
FAQs
Can I use frozen blueberries instead of fresh?
Frozen blueberries can work in a pinch, but fresh blueberries give the best texture and flavor for this recipe. If you use frozen, make sure to thaw and drain them thoroughly to avoid excess moisture that could affect the crust and crumble.
What can I substitute for sour cream?
If you don’t have sour cream, you can use full-fat Greek yogurt or crème fraîche. Both provide the tangy richness essential for the cheesecake’s creamy texture and balance the sweetness beautifully.
Why is a water bath necessary for baking this cheesecake?
The water bath gently and evenly distributes heat around the cheesecake, preventing cracks and ensuring the filling cooks slowly and uniformly. It’s the secret to that smooth, tender texture that makes this Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe so special.
Can I make this cheesecake dairy-free or vegan?
Replacing full-fat cream cheese and sour cream is tricky for this particular recipe, as they are vital to its texture and flavor. However, with specialty vegan cream cheeses and sour creams available, you could experiment, but results may vary. The crumble might also need adjustments for vegan butter alternatives.
How do I know when the cheesecake is done baking?
The cheesecake should look mostly set around the edges with a slight wobble in the center when you gently shake the pan. It will continue to firm up as it cools, so be careful not to overbake and end up with cracks or dryness.
Final Thoughts
This Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe is truly a delightful treat to have in your baking arsenal. Its gorgeous layers, from buttery crust to fruity topping and creamy filling, come together in a dance of flavors that feel both comforting and special. Whether for a casual weekend indulgence or a festive occasion, I can’t recommend enough that you dive in and try making this recipe yourself—you’re going to fall in love with every luscious bite.
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Blueberry Crumble Cheesecake – Irresistibly Sweet Dessert Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Crumble Cheesecake is a heavenly dessert featuring a crisp cookie crust, a smooth and creamy cheesecake filling, and a generous topping of juicy blueberries and buttery crumble. Perfectly baked in a water bath to ensure a velvety texture, it’s an irresistible blend of sweet, tart, and buttery flavors that make for a delightful treat at any occasion.
Ingredients
Cookie Crust
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter, melted
Blueberries
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
Crumble
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, melted
Cheesecake
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream (18%), room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
Instructions
- Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9 inch) springform pan with parchment paper at the bottom. In a food processor, blend the digestive or graham crackers with granulated sugar until fine crumbs. Add melted butter and blend until combined. Press the crumb mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool to room temperature while keeping the oven on.
- Prepare Blueberries: In a small bowl, combine fresh blueberries, granulated sugar, all-purpose flour, and lemon juice. Mix well until no dry flour remains. Set aside.
- Make the Crumble Topping: In another bowl, mix together all-purpose flour and dark brown sugar. Pour melted butter over the mixture and combine with a fork until crumbly and no dry flour is visible. Set aside.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer with a paddle attachment, cream the room temperature cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute on low speed. Scrape down the bowl sides and mix for 30 seconds more. In a small bowl, whisk together sour cream and cornstarch until smooth. Add this mixture and vanilla extract to the cream cheese and mix on low speed just until combined.
- Add Eggs: Add eggs two at a time, mixing on low speed just until incorporated. Scrape the bowl sides and give a final gentle mix to ensure all ingredients are well combined.
- Assemble the Cheesecake: Pour the cheesecake batter into the prepared springform pan. Carefully spoon the blueberry mixture evenly over the cheesecake batter. Then scatter the crumble topping over the blueberries.
- Prepare Water Bath and Bake: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan. Set the cake pan inside a larger roasting pan and carefully pour in hot water until it reaches about halfway up the sides of the cake pan. If preferred, cover the cake pan with triple layers of aluminum foil tightly to protect from water leaks. Bake for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the center when done.
- Cool the Cheesecake: Turn off the oven, crack the oven door open slightly, and leave the cheesecake to cool in the oven for 1 hour. Remove from the oven and water bath, then place on a cooling rack to cool fully to room temperature, approximately 1 hour.
- Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set completely before slicing and serving.
Notes
- Use a food processor for smooth, even crust crumbs and quick mixing.
- Room temperature cream cheese and sour cream help achieve a lump-free cheesecake filling.
- A water bath prevents cracks on the cheesecake surface and ensures gentle baking.
- Make sure the water bath is well sealed if using the foil method to avoid water leaking into the cheesecake.
- Allow cheesecake to chill fully to develop its full flavor and texture.
- Store leftovers covered in the refrigerator for up to 4 days.
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