If you’ve ever found yourself torn between a classic baked cheesecake and a comforting fruit crumble, this Blueberry Crumble Cheesecake is the dessert that answers that dilemma beautifully. Rich, creamy cheesecake meets a buttery cookie crust, a luscious blueberry filling, and a golden, crunchy crumble topping — all in one unforgettable slice.

This recipe is designed for home bakers who want a show-stopping dessert that feels bakery-quality yet approachable. It’s indulgent enough for celebrations, cozy enough for weekends, and impressive enough to serve guests without stress. Every layer has a purpose: smooth cheesecake for richness, blueberries for brightness, and crumble for texture.

Whether you’re preparing it for a family gathering, holiday table, or simply because blueberries are in season, this cheesecake delivers on flavor, texture, and visual appeal.

Why You’ll Love This Blueberry Crumble Cheesecake

Perfect texture contrast – Creamy cheesecake, jammy blueberries, and crisp crumble in every bite
Balanced sweetness – Not overly sweet, letting the blueberries shine
Make-ahead friendly – Tastes even better after chilling
Versatile – Easy to adapt with different fruits or toppings
Visually stunning – A dessert that looks as good as it tastes

Ingredients

Crust

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted

Blueberry Layer

Fresh or frozen blueberries
Granulated sugar
Lemon juice
Cornstarch
Water

Cheesecake Filling

Cream cheese, softened
Granulated sugar
Sour cream
Eggs
Vanilla extract
Lemon zest

Crumble Topping

All-purpose flour
Brown sugar
Cinnamon
Unsalted butter, cold and cubed

Instructions

Prepare the crust
Preheat your oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of a springform pan lined with parchment. Bake for 10 minutes, then cool.
Make the blueberry filling
In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently, until thickened and glossy. Remove from heat and cool slightly.
Prepare the cheesecake filling
Beat softened cream cheese until smooth. Add sugar and mix until creamy. Blend in sour cream, vanilla, and lemon zest. Add eggs one at a time, mixing just until incorporated.
Assemble the cheesecake
Pour cheesecake filling over the cooled crust. Spoon blueberry mixture evenly on top, gently swirling if desired.
Prepare the crumble topping
In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using fingers or a fork until crumbly. Sprinkle generously over the blueberry layer.
Bake
Bake for 55–65 minutes until the center is slightly set but still jiggles. Turn off oven, crack door open, and allow cheesecake to cool slowly for 1 hour.
Chill
Refrigerate for at least 4 hours, preferably overnight, before slicing.

Tips for the Best Cheesecake

Room-temperature ingredients prevent lumps
Don’t overmix after adding eggs
Slow cooling avoids cracks
Chill overnight for clean slices

Variations to Try

Swap blueberries for raspberries or mixed berries
Add oats to the crumble for extra crunch
Use vanilla wafer crumbs for a different crust
Add almond extract to the blueberry layer

Serving Suggestions

Serve chilled with whipped cream, vanilla ice cream, or a drizzle of blueberry sauce. This cheesecake pairs beautifully with coffee, tea, or a light dessert wine.

Fun Fact

Blueberries are one of the few naturally blue foods and are often associated with comfort desserts in American baking, making them a perfect pairing for rich cheesecake.