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Blueberry Crumble Cheesecake

Decadent Blueberry Crumble Cheesecake You'll Love to Indulge

This Blueberry Crumble Cheesecake strikes the perfect balance between fruity sweetness and creamy richness, making it an ideal dessert.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Digestive or Graham Crackers Substitution: Use gluten-free crackers for a GF version.
  • 50 g Granulated Sugar (for Crust) Can be reduced for less sweetness.
  • 100 g Butter Substitution: Coconut oil can be used for a dairy-free option.
For the Blueberry Filling
  • 300 g Fresh Blueberries Substitution: Use fresh peaches or pears for an alternative fruit topping.
  • 50 g Granulated Sugar (for Blueberries) Adjust based on fruit sweetness.
  • 30 g All-Purpose Flour (for Blueberries) Substitution: Cornstarch can work for a gluten-free option.
  • 1 tbsp Lemon Juice Fresh lemon juice is preferred.
For the Crumble Topping
  • 100 g All-Purpose Flour (for Crumble) Substitution: Whole wheat flour can add more texture.
  • 50 g Dark Brown Sugar Substitution: Light brown sugar can be used.
  • 75 g Butter (for Crumble) Substitution: Use margarine for a dairy-free version.
For the Cheesecake Filling
  • 450 g Full Fat Cream Cheese Substitution: Full-fat Greek yogurt can replace cream cheese (1:1).
  • 100 g Granulated Sugar (for Cheesecake) Use less sugar for a less sweet result.
  • 200 g Sour Cream Substitution: Greek yogurt can be used as a healthier option.
  • 30 g Cornstarch This can be omitted if not using sour cream.
  • 1 tsp Vanilla Extract Use pure vanilla extract for best results.
  • 3 large Large Eggs Ensure they're at room temperature for easy incorporation.

Equipment

  • Mixing bowl
  • springform pan
  • Oven
  • Electric mixer

Method
 

Step‑by‑Step Instructions for Blueberry Crumble Cheesecake
  1. Preheat your oven to 160ºC (325ºF) and line a 23 cm (9-inch) springform pan with parchment paper.
  2. In a mixing bowl, combine crushed digestive or graham crackers with granulated sugar. Melt butter and mix it with the crumb mixture. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Let it cool completely.
  3. In a separate bowl, toss fresh blueberries with granulated sugar, all-purpose flour, and lemon juice. Set aside.
  4. In a clean bowl, mix together all-purpose flour, dark brown sugar, and melted butter until crumbly. Set the crumble aside.
  5. Beat the cream cheese with granulated sugar until smooth. Gradually add sour cream and cornstarch, mixing thoroughly. Incorporate the eggs two at a time, blending well.
  6. Pour the cheesecake batter onto the cooled cookie crust, spoon the blueberry filling on top, and sprinkle the crumble topping over it.
  7. Bake for approximately 1 hour and 20–30 minutes in a water bath until the cheesecake center is set but slightly wobbly.
  8. Turn off the oven and let the cheesecake cool inside for 1 hour, then chill in the refrigerator for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 6mg

Notes

Ensure ingredients are at room temperature for a smooth texture and avoid cracks by using a water bath during baking.

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