Blueberry Crumb Cheesecake Recipe – Easy and Creamy Dessert

Benefits and Advantages of Blueberry Crumb Cheesecake

Blueberry crumb cheesecake delivers an irresistible combination of rich and diverse textures alongside exceptional flavor. The luscious, creamy cheesecake provides a smooth base that contrasts beautifully with the crunchy crumb topping, while juicy blueberries contribute fresh bursts of sweetness. This dessert is surprisingly simple to prepare, making it approachable for both novice and seasoned bakers.

Blueberries are not only delicious but also packed with antioxidants and vitamins, adding a healthful aspect to this indulgent treat. The recipe allows for fresh or frozen blueberries, making it accessible year-round. Its adaptability further extends to various dietary needs including vegan and gluten-free variations, enhancing versatility. Whether enjoyed for special occasions or everyday indulgence, this blueberry crumb cheesecake delivers a satisfying balance of indulgence and nutritional value.

The interplay of creamy, crunchy, and fruity elements makes blueberry crumb cheesecake a standout dessert that balances taste, texture, and health benefits.

Essential Ingredients for Blueberry Crumb Cheesecake

To create the perfect blueberry crumb cheesecake, these key ingredients are essential:

2 ½ cups crushed digestive or graham crackers (for the crust)
½ cup (115 g) melted unsalted butter (to bind the crust)
24 ounces (about 680 g) full-fat cream cheese, softened
8 ounces (227 g) sour cream or full-fat Greek yogurt (at room temperature)
1 ¼ cups (250 g) granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 tablespoon cornstarch (optional, for stability)
1 ½ cups (about 225 g) fresh blueberries
1 tablespoon granulated sugar (for blueberries)
1 tablespoon all-purpose flour (for blueberries)
1 teaspoon lemon juice (to prevent excess moisture in blueberries)
½ cup (65 g) all-purpose flour (for crumble topping)
½ cup (100 g) brown sugar (light or dark, for crumble)
3 tablespoons (43 g) melted unsalted butter (for crumble)
Optional: 1 teaspoon cinnamon (for crumble flavor)

Substitutions include plant-based butter and dairy-free cream cheese for vegan adaptations, and almond or gluten-free flours for those with dietary restrictions. These choices maintain the cheesecake’s signature texture and flavor while catering to diverse needs.

Dietary Substitutions to Customize Your Blueberry Crumb Cheesecake

Blueberry crumb cheesecake can be tailored to fit various dietary preferences:

Vegan options: Use plant-based cream cheese and either vegan butter or coconut oil. Replace eggs with flaxseed or chia seed eggs for binding.
Gluten-free adaptations: Swap all-purpose flour in the crust and crumb topping with gluten-free blends like almond or oat flour.
Lower sugar/diabetic-friendly: Replace granulated and brown sugars with natural zero-calorie sweeteners such as stevia, erythritol, or monk fruit.
Dairy-free: Use lactose-free cream cheese and dairy-free yogurt, along with plant-based butter to maintain richness.
Frozen blueberries: Substitute fresh blueberries with frozen ones, draining excess liquid to avoid watery cheesecake.

These substitutions allow you to enjoy a delicious blueberry crumb cheesecake that meets your dietary needs without sacrificing flavor or texture.

How to Prepare the Perfect Blueberry Crumb Cheesecake: Step-by-Step Guide

Preheat and prepare: Set your oven to 325°F (160°C). Grease a 9-inch springform pan lightly or line it with parchment paper for easy release.
Make the crust: Mix 2 ½ cups crushed digestive or graham crackers with ½ cup melted unsalted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes to set.
Prepare the cheesecake filling: Beat 24 ounces softened cream cheese with 1 ¼ cups granulated sugar on low speed until smooth. Add 8 ounces sour cream (or Greek yogurt), 1 tablespoon cornstarch, and 1 tablespoon vanilla extract. Mix well.
Add eggs gently: Incorporate 4 large eggs one or two at a time, mixing just enough to combine to avoid air bubbles which cause cracking.
Prepare blueberry layer: Toss 1 ½ cups fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon flour, and 1 teaspoon lemon juice to reduce moisture.
Make crumble topping: Combine ½ cup flour, ½ cup brown sugar, 3 tablespoons melted butter, and optional 1 teaspoon cinnamon in a bowl. Mix until crumbly. Reserve about two-thirds for the crust topping if desired.
Assemble: Pour cheesecake filling over the baked crust. Spread the blueberry mixture evenly on top. Sprinkle the crumble topping over the blueberries.
Bake in a water bath: Place the springform pan in a larger pan filled halfway with hot water. Bake for 1 to 1.5 hours until the center jiggles slightly when shaken.
Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Remove from water bath, cool completely at room temperature, then refrigerate at least 6 hours or overnight for best results.
Serve: Optionally drizzle with a vanilla glaze made from powdered sugar, milk, and vanilla. Garnish with fresh blueberries before serving.

These steps ensure a creamy, flavorful cheesecake with a crunchy topping and a fresh burst of blueberry on every bite.

Advanced Tips and Variations

To make the most of your blueberry crumb cheesecake, incorporate fresh lemon zest into the cheesecake batter to brighten the flavor and complement the natural sweetness of the blueberries. Baking the cheesecake in a water bath is highly recommended; this gentle, even heat reduces the risk of cracks and results in a creamy, velvety texture across the cheesecake surface. Consider mixing chopped nuts such as almonds or pecans into the crumble topping to introduce an extra layer of crunch and depth of flavor.

For a creative spin, swirl blueberry jam into the cheesecake before baking to add both visual appeal and an intensified blueberry flavor. Adding warming spices like cinnamon or cardamom to the crumble topping also offers an aromatic touch that pairs beautifully with the berries. Those aiming to reduce sugar can experiment with natural sweeteners such as honey or maple syrup, adjusting the amount carefully to maintain balance without overpowering the other flavors.

Remember that gluten-free or vegan adaptations are possible by using suitable flour substitutes and dairy-free cream cheese and butter alternatives. These tips allow you to customize your blueberry crumb cheesecake while preserving its signature creamy and crunchy components.

Personalizing this dessert with subtle flavor twists or dietary swaps keeps it both delightful and fitting for many preferences.

How to Store Blueberry Crumb Cheesecake: Best Practices

After baking, allow your blueberry crumb cheesecake to cool fully, then wrap it securely with plastic wrap or place it in an airtight container before refrigerating. This protects the dessert from drying out and absorbing other refrigerator odors. Ideally, consume within 3 to 5 days for optimal freshness and flavor characteristics.

For longer storage, freeze the cheesecake wrapped tightly in plastic and then in aluminum foil to prevent freezer burn. Frozen cheesecake can last up to 2 months. When ready to enjoy, thaw slowly overnight in the refrigerator to maintain texture without condensation. Avoid freezing the crumb topping separately as it tends to lose its crispness upon thawing.

If you prefer to serve the cheesecake warm, gently bring it to room temperature or place it in a low-temperature oven for a few minutes. However, the dessert is traditionally enjoyed chilled, which accentuates its creamy texture and tangy blueberry notes.

Nutritional Value of Blueberry Crumb Cheesecake

Nutrient	Per Serving (approximate)
Calories	440 to 639 kcal
Total Fat	30 to 40 g
Saturated Fat	Up to 22 g
Carbohydrates	36 to 64 g
Protein	7 to 9 g
Sugar	27 to 42 g

This blueberry crumb cheesecake is rich in calories mostly from fats and sugars, which come from the cream cheese, butter, and sugar content in the recipe. Protein content is moderate due to dairy ingredients. Using lower-fat dairy or sugar substitutes can help reduce calorie count. The blueberries contribute antioxidants and vitamin C, providing nutritional benefits beyond the indulgent elements of the dessert.

FAQs: Frequently Asked Questions About Blueberry Crumb Cheesecake

Can I use frozen blueberries instead of fresh in a blueberry crumb cheesecake?

Yes, you can use frozen blueberries without thawing them first. Using frozen berries may cause the color to bleed more into the batter, adding flavor but slightly affecting texture. Fresh blueberries will retain their shape and texture better, so choose based on your preference.

How do I tell when my blueberry crumb cheesecake is done baking?

The cheesecake is done when the edges are set and the center slightly jiggles when you gently shake the pan. This usually occurs after baking at 325°F for about one hour. After baking, allow it to cool gradually in an oven with the door slightly open to prevent cracks.

Can I substitute sour cream with Greek yogurt in this cheesecake recipe?

Yes, full-fat Greek yogurt can replace sour cream in a 1:1 ratio. It provides similar tanginess and moisture, making it a good alternative without altering the cheesecake’s texture or flavor.

How can I prevent cracks from forming on the surface of my cheesecake?

To avoid cracks, mix the batter gently to reduce air bubbles, bake at a low temperature like 325°F, and cool the cheesecake gradually in the oven with the door ajar. The crumb topping also helps cover minor cracks, giving the cheesecake a smooth, appealing finish.

What’s the best way to store blueberry crumb cheesecake after baking?

After the cheesecake has cooled at room temperature, cover it tightly and refrigerate it overnight. Proper chilling helps set the cheesecake fully and enhances the flavors. Store any leftovers covered in the fridge and consume within 3-4 days for best taste and freshness.

Blueberry Crumble Cheesecake Recipe – Creamy, Crunchy, and Easy to Make at Home

Author: Valentina Lewis
Total Time: 8 hours 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

🫐 Indulge in a creamy and crunchy dessert that’s perfect for any occasion, combining the classic taste of cheesecake with a delightful blueberry twist.
🍰 This easy-to-make cheesecake will impress your guests and satisfy your sweet tooth with its rich, toasty flavor and buttery crumble topping.

Instructions

1. Preheat oven to 350ºF (175ºC). Grease and line a 9-inch springform pan with parchment paper.
2. Mix crushed crackers with melted butter and press into the bottom of the pan. Bake for 10 minutes, then let cool completely.
3. Reduce oven temperature to 325ºF (160ºC).
4. In a large bowl, cream together cream cheese and 1 cup sugar until smooth. Add sour cream, cornstarch, and vanilla; mix until just combined.
5. Beat in eggs two at a time on low speed until just blended. Avoid overmixing.
6. In another bowl, toss blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice.
7. Pour cheesecake filling over cooled crust. Evenly spread blueberry mixture on top.
8. For the crumble, combine 1/2 cup flour, brown sugar, melted butter, and cinnamon (if using) until coarse crumbs form.
9. Sprinkle crumble over the blueberries.
10. Place springform pan in a larger baking dish. Pour hot water into the larger dish until halfway up the sides of the springform pan (water bath).
11. Bake for 1 to 1 1/2 hours, until center slightly jiggles.
12. Turn off the oven and crack the door open to let the cheesecake cool inside for 1 hour.
13. Remove from water bath, then let cool to room temperature for another hour.
14. Refrigerate for at least 6 hours or overnight.
15. Optional: For glaze, whisk 1/2 cup powdered sugar with 2 tablespoons milk, 1/4 teaspoon vanilla extract, and a pinch of salt. Drizzle over the cheesecake before serving.

Notes

🥄 Use a kitchen scale for precise ingredient measurements to ensure a perfect result.
🕒 Ensure all dairy ingredients are at room temperature before mixing to prevent lumps.
🌿 Use fresh blueberries for the best flavor and to prevent excess liquid.

Prep Time: 45 minutes
Chilling Time: 6 hours
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 37g
Sodium: 360mg
Fat: 37g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 8g
Cholesterol: 160mg

Keywords: Blueberry Cheesecake, Crumble Topping, Easy Dessert, Creamy Cheesecake