Blueberry Crumble Cheesecake is a rich and elegant dessert featuring layers of velvety cream cheese filling, swirls of sweet blueberry compote, and a buttery cinnamon oat crumble on top. Baked to golden perfection on a crisp graham cracker crust, each slice offers a contrast of creamy, fruity, and crunchy textures. It’s an ideal centerpiece for brunches, celebrations, or simply a cozy night in.

Why You’ll Love This Recipe

This cheesecake is a fusion of comfort and sophistication. The juicy blueberries balance the richness of the filling, while the crumble topping adds an irresistible textural contrast. Unlike plain cheesecakes, this version offers complexity and depth in every bite. It’s also make-ahead friendly and visually stunning, making it perfect for entertaining or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the blueberry layer:

• 1 cup fresh or frozen blueberries
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons sugar

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon cinnamon

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
3. Bake the crust for 10 minutes. Let it cool while you prepare the filling.
4. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
5. Add the sour cream, vanilla extract, and flour, mixing until well incorporated.
6. Beat in the eggs one at a time, mixing just until combined. Do not overmix.
7. In a small saucepan over medium heat, cook the blueberries, lemon juice, cornstarch, and sugar until thick and jam-like. Set aside to cool.
8. Pour the cheesecake filling over the cooled crust. Dollop the blueberry mixture over the top and swirl gently with a knife.
9. In a separate bowl, mix the flour, brown sugar, oats, cold butter, and cinnamon with your fingers until coarse crumbs form.
10. Sprinkle the crumble mixture evenly over the cheesecake.
11. Bake for 55–65 minutes, or until the center is set but slightly jiggly.
12. Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before slicing and serving.

Servings and timing

This recipe yields 10–12 servings.
Preparation time: 25 minutes
Cook time: 55–65 minutes
Chill time: 4 hours minimum
Total time: About 5.5–6 hours (including chilling)

Variations

• Berry medley: Use a mix of raspberries, blueberries, and blackberries for a colorful twist.
• Nut topping: Add chopped pecans or almonds to the crumble for extra crunch.
• Citrus flavor: Add lemon zest to the filling for a bright, tangy note.
• Gluten-free option: Use gluten-free graham crackers and oats.
• No-crumble version: Omit the topping for a more traditional swirled cheesecake look.

Storage/reheating

• Storage: Store cheesecake tightly covered in the refrigerator for up to 5 days.
• Freezing: Freeze whole or sliced, tightly wrapped in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Not recommended. Serve cold or at room temperature.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. No need to thaw—just cook them directly in the saucepan.

Can I make this cheesecake ahead of time?

Absolutely. It’s best when made a day in advance to allow it to chill and set properly.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and don’t open the oven during baking. Cooling slowly at room temperature also helps.

Can I make this without a springform pan?

A springform pan is best for easy release, but you can use a deep pie dish with parchment lining if necessary.

Do I need to use a water bath?

Not required for this recipe, though wrapping the pan with foil provides some insulation.

What’s the best way to swirl the blueberry layer?

Drop spoonfuls of the blueberry mixture over the filling and use a butter knife to gently swirl without overmixing.

Can I use a different fruit?

Yes, cherries, strawberries, or peaches can be used to replace or mix with the blueberries.

How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly but not appear liquid.

Can I use light cream cheese?

Yes, but the texture may be slightly less creamy than full-fat versions.

How long should I chill the cheesecake?

At least 4 hours, but overnight is ideal for the best structure and flavor.

Conclusion

Blueberry Crumble Cheesecake is a stunning dessert that marries rich, creamy filling with vibrant fruit and a crunchy oat topping. Each bite is layered with flavor and texture, making it a guaranteed crowd-pleaser for any occasion. Whether you’re serving it for brunch, holidays, or a weekend indulgence, this cheesecake is as memorable as it is delicious.

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