Go Back
–+ servings
Blueberry Crumble Cheesecake

Irresistible Blueberry Crumble Cheesecake You'll Love

Blueberry Crumble Cheesecake is a delightful dessert that combines creamy cheesecake with crunchy crumble, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumble
  • 1/2 cup unsalted butter can substitute with margarine or coconut oil
  • 1 cup all-purpose flour gluten-free flour can be used as a substitute
  • 1/2 cup brown sugar white sugar can be used in a pinch
For the Cheesecake
  • 16 oz cream cheese ensure it's softened to room temperature
  • 1 cup granulated sugar can reduce amount based on preference
  • 1/2 cup Greek yogurt substitute with sour cream if needed
  • 2 tbsp lemon juice vinegar can be used as a substitute
  • 1 tsp vanilla extract use vanilla bean for a richer taste
  • 3 eggs for a vegan alternative, consider flax eggs
  • 2 cups blueberries fresh or thawed frozen blueberries work well
For the Topping (Optional)
  • 1/4 cup sliced almonds can skip or use other nuts like pecans

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • Fork

Method
 

Step-by-Step Instructions for Blueberry Crumble Cheesecake
  1. Preheat your oven to 325°F (163°C) and prepare a 9" springform pan.
  2. In a medium bowl, combine all-purpose flour and brown sugar. Add melted unsalted butter and mix until it resembles wet sand.
  3. In a large mixing bowl, beat softened cream cheese until smooth. Gradually mix in granulated sugar, Greek yogurt, lemon juice, and vanilla extract.
  4. Add eggs one at a time, whisking well after each addition until fully incorporated.
  5. Pour the cheesecake batter into the prepared springform pan, spreading it evenly. Sprinkle blueberries on top.
  6. Sprinkle the crumble mixture over the blueberries. Optionally, add sliced almonds.
  7. Bake for 60-70 minutes until edges are set and center is slightly jiggly. Cool to room temperature.
  8. Refrigerate for at least 6 hours or ideally overnight before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Allow the cheesecake to chill overnight to enhance the flavors and texture. For a crustless option, skip the crumble topping step.

Tried this recipe?

Let us know how it was!