This blueberry crumble cheesecake has a cookie crust, thick, creamy cheesecake filling, juicy blueberries, and a crunchy crumble topping.
This cheesecake is like a blueberry crumble and cheesecake combined! It starts with a simple graham cracker crust, followed by an ultra-creamy baked vanilla cheesecake layer.
Next comes a generous layer of blueberries tossed with sugar, lemon juice, and cornstarch, all finished with a golden streusel that bakes up rustic and crisp.
Best of all, it is baked low and slow at 140°C so you get a velvety, crack-free cheesecake without needing a water bath.
For more delicious cheesecake recipes, check out my Apple Crumble Cheesecake, Creme Brulee Cheesecake, and No-Bake Biscoff Cheesecake.
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Why This Recipe Works
- Four textures in every bite: A buttery cookie crust, a velvety cheesecake center, juicy fruit, and a golden brown sugar streusel.
- No stovetop prep for the fruit: Toss the blueberries with cornstarch, sugar, and fresh lemon juice in a bowl. The cornstarch thickens the berry juices naturally as the cheesecake bakes.
- No cracked top: The crumble topping adds incredible texture while covering the top of the cheesecake.
- Stays fresh for days: The crust stays crunchy, and the cheesecake tastes even better after chilling overnight in the fridge.
- No water bath required: Baking low and slow at 140°C cooks the filling gently and evenly without any hassle or leak risk.
Ingredients
Before you start making this recipe, measure and prepare your ingredients so the baking process goes smoothly and easily. Full measurements can be found in the recipe card below.
For the Crust
Graham Cracker Crumbs: Finely ground into crumbs to form a sturdy, buttery base. Digestive biscuits work beautifully as a swap too!
Unsalted Butter: Melted and mixed with the crumbs to bind the crust securely together.
For the Cheesecake Filling
Cream Cheese: Full-fat brick-style cream cheese. Ensure it is completely at room temperature to avoid unnecessary lumps. I use Philadelphia cream cheese.
Granulated Sugar: Sweetens the batter and locks in a smooth, creamy texture. Caster sugar works great too!
Sour Cream: Adds a subtle tang and makes the cheesecake texture incredibly velvety and light.
Lemon Zest: Fresh lemon zest provides a bright citrus aroma that goes perfectly with blueberries.
Vanilla Extract: Enhances the rich, sweet flavor of the cream cheese base.
Eggs: Large eggs at room temperature so they incorporate evenly without overbeating.
Cornstarch: Helps stabilize the cheesecake filling, giving it a smooth and clean sliceable texture.
For the Blueberry Layer
Blueberries: Fresh or frozen blueberries both work perfectly. If using frozen, do not thaw them first.
Granulated Sugar: Balances out the natural tartness of the berries and draws out their sweet juices as they bake.
Fresh Lemon Juice: Brightens the berry flavor and cuts through the richness of the cream cheese.
Cornstarch: Tossed with the berries to thicken their natural juices into a glossy layer as it bakes.
For the Crumble Topping
All-Purpose Flour: Provides the base structure for the crunchy streusel clumps.
Ground Cinnamon: Adds subtle warmth to the crumble topping.
Brown Sugar: Adds a rich, caramel-like sweetness and helps create a beautiful golden top. Use light brown sugar or dark brown sugar.
Unsalted Butter: Melted to bind the topping ingredients together into perfect crumbs.
Step-by-Step Instructions
Prep the Pan and Crust
1. Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper. In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom and slightly up the sides of your pan using the bottom of a measuring cup.
3. Bake the crust at 180°C (350°F) for 10 minutes. Remove from the oven and set aside to cool while preparing the filling. Lower the temperature to 140°C (284°F).
Make the Blueberry Layer
4. In a mixing bowl, add the blueberries, granulated sugar, fresh lemon juice, and cornstarch. Toss together until the blueberries are evenly coated in the cornstarch and sugar. Set aside.
Make the Crumble Topping
5. In a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the melted butter. Mix until the crumble forms. Place in the fridge until ready to use.
Make the Cheesecake Batter
6. In a large bowl, add the cream cheese, sugar, lemon zest, sour cream, and vanilla extract and beat on medium speed for 2 to 3 minutes until smooth and completely lump-free.
7. Whisk the eggs in a small bowl, then pour into the cream cheese batter. Mix on low speed just until combined. Avoid overmixing so excess air is not whipped into the batter.
8. Sift in the cornstarch. Mix gently until smooth, scraping down the sides of the bowl with a spatula so no lumps remain.
Assemble, Bake, and Chill
9. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Spoon the blueberry mixture evenly over the top of the cheesecake batter.
10. Sprinkle the crumble topping evenly over the entire blueberry layer. Bake at 140°C (284°F) for 70 to 80 minutes, until the edges are set, but the center still has a slight wobble when gently shaken.
11. Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside the turned-off oven for 1 hour to cool gradually.
12. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Chill in the fridge for at least 6 hours (preferably overnight) before slicing.
Expert Tips
- Low and slow is key: Baking at 140°C cooks the eggs gently without forcing the batter to puff up rapidly. This gives you a dense, silky texture without needing a water bath.
- Toss berries thoroughly: Make sure the cornstarch is evenly distributed over the blueberries so it thickens all the fruit juices uniformly as the cake bakes.
- Use room temperature dairy: Make sure your cream cheese, sour cream, and eggs are at room temperature. Cold ingredients create lumps in your batter and cause you to overmix.
- Mix on low speed after adding eggs: Incorporating too much air into the eggs causes the cheesecake to rise rapidly in the oven and collapse or crack as it cools.
- Chill before slicing: Cheesecake needs time in the fridge to set properly. Slice with a sharp knife dipped in hot water and wiped clean between each cut for neat, professional slices.
Troubleshooting
- Why did my cheesecake crack? Cracks usually happen from overbaking or cooling the cheesecake too quickly. Ensure you turn off the oven while the center is still slightly jiggly, and let it cool gradually inside the oven with the door cracked.
- Why is the blueberry layer soggy or wet? This happens if the cornstarch was omitted from the berry mixture or measured incorrectly. The cornstarch is essential to thicken the raw juices released by the fruit as it heats up.
- Why is my crumble topping soft? Chilling the crumble in the fridge before baking helps the crumbs firm up so they hold their shape and stay distinct rather than softening into the fruit layer.
- The crumble browned too quickly: If your oven runs hot and the streusel looks dark before the cheesecake is set, tent a piece of aluminum foil loosely over the top of the pan for the last 20 minutes of baking.
FAQs
The classic "jiggle test" is best. The edges should look firm and set, but the absolute center should still jiggle slightly like gelatin when you gently shake the pan. It will fully firm up as it chills in the fridge.
Yes! Frozen blueberries work perfectly. Do not thaw them before tossing them with the sugar and cornstarch, as this will cause them to release too much liquid and bleed into your beautiful white cheesecake batter.
For perfect, bakery-style slices, use a long, sharp knife. Dip the knife in hot water, wipe it completely dry with a paper towel, and make your first slice. Wipe the blade clean and re-dip it in hot water before every single cut!
Storage and Freezing
In the fridge: Keep the cheesecake covered tightly in the fridge for up to 5 days.
In the freezer: You can freeze the entire baked and cooled cheesecake (or individual slices). Wrap tightly in plastic wrap and aluminum foil, then store in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.
Substitutions & Variations
Berry Swap: Replace blueberries with raspberries, blackberries, or sweet cherries tossed in the same cornstarch mixture.
Gluten-Free: Use gluten-free graham crackers and substitute a 1:1 gluten-free flour blend for the crumble topping.
Serving Tips
Dust with Powdered Sugar: A light dusting of powdered sugar over the golden crumble right before slicing gives it a gorgeous finish.
Fresh Berry Garnish: Serve each slice with a few fresh, raw blueberries on top alongside a dollop of whipped cream.
Lemon or Vanilla Glaze: Whisk ½ cup of powdered sugar with 1 tablespoon of fresh lemon juice (or milk) and a splash of vanilla extract. Drizzle it over the cooled crumble topping right before serving for an extra pop of sweet flavor.
Equipment
- 9-inch springform pan
- Parchment paper
- Food processor or ziplock bag with rolling pin
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
More Cheesecake Recipes:
Tiramisu cheesecake- A creamy no-bake cheesecake with mascarpone, coffee-soaked ladyfingers, and cocoa powder.
Coffee cheesecake- This coffee cheesecake has a crunchy Oreo crust, a creamy espresso cream cheese filling, a dark chocolate ganache, and coffee whipped cream on top.
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📖 Recipe
Blueberry Crumble Cheesecake
Ingredients
Crust:
- 2 cup Graham cracker crumbs
- 4 oz Melted butter
Filling:
- 28 oz Cream cheese
- 1 ¼ cup Sugar
- 2 teaspoon Vanilla
- 1 teaspoon Lemon zest
- ⅔ cup Sour cream
- 4 Eggs
- 2 tablespoon Cornstarch
Blueberry layer:
- 1 ½ cup Blueberries
- 1 tablespoon Sugar
- 1 tablespoon Cornstarch
- 2 tablespoon Lemon juice
Crumble:
- 1 ⅓ cup Flour
- ⅓ cup Brown sugar
- 3 oz Butter
- 1 teaspoon Cinnamon
Instructions
Prep the Pan and Crust
- Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper. In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of your pan using the bottom of a measuring cup.
- Bake the crust at 180°C (350°F) for 10 minutes. Remove from the oven and set aside to cool while preparing the filling. Lower the temperature to 140°C (284°F).
Make the Blueberry Layer
- In a mixing bowl, add the blueberries, granulated sugar, fresh lemon juice, and cornstarch. Toss together until the blueberries are evenly coated in the cornstarch and sugar. Set aside.
Make the Crumble Topping
- In a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the melted butter. Mix until the crumble forms. Place in the fridge until ready to use.
Make the Cheesecake Batter
- In a large bowl, add the cream cheese, sugar, lemon zest, sour cream, and vanilla extract and beat on medium speed for 2 to 3 minutes until smooth and completely lump-free.
- Whisk the eggs in a small bowl, then pour into the cream cheese batter. Mix on low speed just until combined. Avoid overmixing so excess air is not whipped into the batter.
- Sift in the cornstarch. Mix gently until smooth, scraping down the sides of the bowl with a spatula so no lumps remain.
Assemble, Bake, and Chill
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Spoon the blueberry mixture evenly over the top of the cheesecake batter.
- Sprinkle the crumble topping evenly over the entire blueberry layer. Bake at 140°C (284°F) for 70 to 80 minutes, until the edges are set, but the center still has a slight wobble when gently shaken.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside the turned-off oven for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Chill in the fridge for at least 6 hours (preferably overnight) before slicing.
Notes
- Use Block Cream Cheese: Stick to full-fat brick cream cheese. Cream cheese spread from a tub contains higher water content and will prevent the filling from setting properly.
- Room Temperature Ingredients: Bring your cream cheese, sour cream, and eggs to room temperature before mixing. Cold dairy causes lumps, which tempts you to overmix the batter.
- Do Not Thaw Frozen Berries: If using frozen blueberries, toss them with the sugar, lemon juice, and cornstarch straight from the freezer. Thawing them first releases excess liquid and causes the juice to bleed into the cheesecake.
- Cool Slowly in the Oven: Don't skip the step of leaving the cheesecake in the turned-off oven with the door cracked for an hour. This gradual cooling process is what keeps the top crack-free without needing a water bath.
- Chill Overnight: While 6 hours in the fridge is the minimum, letting the cheesecake chill overnight gives you the best firm texture and cleanest slices.
RichandDelish says
The BEST cheesecake!