If you’ve ever dreamed about biting into a dessert that’s creamy, fruity, and has that perfect crunchy topping, you’re going to absolutely love this Blueberry Cheesecake with Crumble Recipe. I’ve been making this cheesecake for years—it’s one of my go-to showstoppers whenever friends come over. Trust me, once you try it, you’ll be hooked on how the tangy blueberries, silky cheesecake, and buttery crumble all come together in harmony. Stick with me, and I’ll walk you through every detail so your cheesecake turns out just right!

💚

Why This Recipe Works

Perfect Balance of Flavors: The subtle tartness of fresh blueberries pairs beautifully with the rich, creamy cheesecake.
Textural Delight: The buttery cookie crust, smooth filling, and crispy crumble topping offer contrasting textures that keep every bite exciting.
Water Bath Baking: Baking the cheesecake in a water bath ensures a silky, crack-free finish every time.
Simple Ingredients, Big Impact: You probably have most of these pantry staples at home, making this cheesecake an easy yet impressive treat.

Blueberry Cheesecake with Crumble, blueberry cheesecake, fruit cheesecake, no-bake cheesecake, easy blueberry dessert - A round cake with a thick crumbly topping that looks golden brown and textured, dotted with dark purple and red spots of berries visible beneath the topping. The cake is placed on a white plate resting on a white marbled surface. Around the cake are scattered fresh blueberries, a white cloth, and a small stack of white plates with two forks on top, adding to the cozy setting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Blueberry Cheesecake with Crumble Recipe plays a crucial role, from the crunchy cookie base to the luscious filling and the irresistible crumble on top. Picking quality ingredients, like fresh blueberries and full-fat cream cheese, is key to nailing the flavor and texture.

Blueberry Cheesecake with Crumble, blueberry cheesecake, fruit cheesecake, no-bake cheesecake, easy blueberry dessert - Flat lay of fresh digestive cracker crumbs in a simple white ceramic bowl, a small white bowl with granulated sugar, a small white bowl with all-purpose flour, a few cubes of golden butter, a handful of fresh blueberries, a small white bowl with dark brown sugar, a small white bowl holding smooth full fat cream cheese, a small white bowl of creamy sour cream, a small white bowl of cornstarch, two whole uncracked large brown eggs, a small white bowl with freshly squeezed lemon juice, and a small white bowl with vanilla extract, all neatly arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Digestive or graham crackers: These form a sturdy, slightly sweet crust that holds up under the creamy filling.
Butter: Adds richness and helps bind the crust and crumble for that perfect buttery bite.
Fresh blueberries: Use firm, ripe berries to avoid sogginess and ensure vibrant fruit flavor.
Granulated sugar: Balances tartness in both the filling and blueberry topping.
All-purpose flour: Thickens the blueberry mixture so it’s juicy yet not runny, and helps form a crisp crumble.
Lemon juice: Adds a refreshing brightness to the blueberries, enhancing their flavor.
Dark brown sugar: Brings deep caramel notes to the crumble for extra flavor complexity.
Full-fat cream cheese: The star of the cheesecake—ensures a rich, creamy texture.
Sour cream: Helps keep the cheesecake moist and adds a slight tang for balance.
Cornstarch: Stabilizes the filling so it sets nicely without cracks.
Vanilla extract: Adds warm, sweet aromatic notes that complement the fruit and cream cheese.
Eggs: Essential for structure, binding the filling without making it tough.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Blueberry Cheesecake with Crumble Recipe can be. Sometimes I add a handful of fresh mint to the blueberry mix for a herbal twist, or swap blueberries for raspberries if I’m feeling adventurous. Don’t be afraid to play around and make this dessert your own!

Variation: I once swapped out sour cream for Greek yogurt to give it a slight tang and lighter texture—it worked beautifully and made it a little healthier without losing creaminess.
Make it vegan: Try replacing cream cheese with a vegan alternative and use flax eggs for binding for a cruelty-free version.
Seasonal swaps: Blueberries are fantastic, but feel free to try blackberries, cherries, or even diced peaches in the crumble topping, depending on what’s fresh.

Step-by-Step: How I Make Blueberry Cheesecake with Crumble Recipe

Step 1: Creating the Perfect Cookie Crust

First things first, preheat your oven to 160ºC (325ºF) and prep a 23 cm (9-inch) springform pan with parchment paper on the bottom. Toss your digestive or graham crackers and sugar into a food processor and grind to a fine sand-like texture. Then melt the butter and blend that in until everything holds together when squeezed. I usually press the crust with the bottom of a glass to get an even, tight crust going up the sides. Pop it in the oven for 10 minutes until it’s golden and fragrant – this step is key to preventing a soggy base later!

Step 2: Preparing the Blueberries and Crumble Topping

While the crust does its thing, mix fresh blueberries with sugar, flour, and a squeeze of lemon juice in a bowl. The flour thickens the juices as it bakes, so you get juicy but not runny topping. For the crumble, stir flour and brown sugar together, then toss melted butter over and mix with a fork until crumbly. Setting both aside now saves time later, and trust me—it lets the flavors meld while you prepare the cheesecake filling.

Step 3: Whipping Up the Cheesecake Filling

Next, beat the cream cheese on low until smooth, then gradually add granulated sugar making sure to scrape the bowl to avoid lumps. Mix sour cream with cornstarch and vanilla, then fold that into the cream cheese mix gently. Add the eggs two at a time on low speed to maintain the creamy texture without overworking the batter, which can cause cracks later. Patience here pays off—you want a luxuriously smooth batter!

Step 4: Putting It All Together and Baking

Pour the cheesecake batter over your cooled crust then sprinkle blueberries evenly on top, finishing with that dreamy crumble. Now, here’s a little trick: Bake the cheesecake in a water bath to keep the moisture consistent and avoid cracking. I fill a large cake pan with boiling water, nestle the springform pan inside carefully, and bake for about 1 hour 20 to 30 minutes until the center is still slightly wobbly. Once done, turn the oven off, crack the door open, and let the cheesecake cool gently for an hour inside. This slow cooling helps prevent sudden temperature shocks that cause cracks.

Finally, remove from the water bath, let it cool fully at room temp, then refrigerate for at least 6 hours—overnight is even better—to set completely. I never rush this part because it’s what makes the texture just right.

💡

Tips from My Kitchen

Room Temperature Ingredients: Always let your cream cheese and sour cream come to room temp before mixing to avoid lumps in your filling.
Avoid Overmixing: Mix on low speed and just until combined—overmixing incorporates air that causes cracks.
Water Bath Setup: Wrap your springform pan with triple layers of aluminum foil to prevent any water leaks into your cheesecake.
Check Doneness Carefully: A slightly wobbly center means your cheesecake is perfectly baked and will set as it cools.

How to Serve Blueberry Cheesecake with Crumble Recipe

Blueberry Cheesecake with Crumble, blueberry cheesecake, fruit cheesecake, no-bake cheesecake, easy blueberry dessert - A round cheesecake with three visible layers: the bottom layer is a thick, light brown crust, the middle layer is thick and creamy white cheesecake, and the top layer is a crumbly golden brown streusel with dark purple berries mixed throughout. One slice has been removed, showing the smooth texture of the cheesecake and the scattered blueberries just under the streusel top. The cake is placed on a white plate on a white marble surface, with a few blueberries around and a woman's hand holding a piece in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep the garnishes simple—just a few fresh blueberries, a light dusting of powdered sugar, and maybe a sprig of fresh mint for color and freshness. It adds a delicate touch that elevates the presentation without overpowering the flavors.

Side Dishes

For a totally indulgent dessert spread, I’ll serve this cheesecake with a dollop of freshly whipped cream or a drizzle of homemade berry coulis. If you’re serving brunch, a side of lightly toasted almonds or a fresh fruit salad makes a lovely pairing.

Creative Ways to Present

For special occasions, I’ve served this cheesecake in individual mini springform pans as cute single portions or layered with extra fresh berries between slices for a stunning visual. You can also add edible flowers for a beautiful celebratory look that always impresses guests.

Make Ahead and Storage

Storing Leftovers

After enjoying a slice (or two!), wrap the cheesecake tightly with plastic wrap or keep it covered in an airtight container and store in the fridge. It stays wonderfully fresh for up to 4 days—though I doubt it will last that long!

Freezing

If you want to freeze the Blueberry Cheesecake with Crumble, I recommend slicing it first, then individually wrapping pieces in plastic wrap and placing them in a freezer-safe container. It freezes well for up to 2 months. When you’re ready, thaw overnight in the fridge for best texture retention.

Reheating

Cheesecake is best enjoyed chilled, so I usually don’t reheat it. But if you like it a little less cold, let it sit at room temperature for 15-20 minutes before serving to bring out the flavor nuances.

FAQs

Can I use frozen blueberries for this Blueberry Cheesecake with Crumble Recipe?

Yes, you can, but you’ll want to thaw and drain any excess liquid before mixing them with sugar and flour to prevent your cheesecake from becoming watery. Fresh blueberries usually yield the best texture and flavor, but frozen works in a pinch!
Why is the water bath important for baking cheesecake?

The water bath creates a moist baking environment that gently cooks the cheesecake, helping it bake evenly and preventing cracks on the surface. It keeps the temperature steady and the cake wonderfully creamy.
How do I know when the cheesecake is done baking?

The edges should be set and slightly golden, but the center will still have a slight wobble when you gently shake the pan. It will firm up as it cools, so don’t overbake.
Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s best if you make it the day before serving. It allows the flavors to develop and the texture to firm up perfectly.

Final Thoughts

This Blueberry Cheesecake with Crumble Recipe is one of those desserts that always brings me back to happy moments sharing sweet bites with loved ones. It’s straightforward enough for a weekday treat but stunning enough for celebrations. Whether you’re an experienced baker or giving cheesecake a go for the first time, take your time with each step and enjoy the process—I promise the reward is worth every second. So go ahead, gather your ingredients, and bake this beauty—your taste buds will thank you!