Blueberry Crumble Cheesecake

It starts with a buttery cookie crust, followed by a luscious cream cheese filling. Then comes a generous layer of juicy blueberries, topped with a golden brown sugar crumble. Every bite is rich, fruity, and just the right amount of sweet.

I first made this recipe for a spring brunch and it was gone within minutes. Friends asked if I bought it from a bakery, but nope—it came straight from my oven with fresh blueberries and a bit of love.

This dessert is ideal when you want to impress without overcomplicating things. It’s cozy, indulgent, and perfect for any occasion from holiday dinners to weekend gatherings.

Nostalgic Appeal

This cheesecake instantly brings me back to summers spent berry-picking with family. We’d come home with baskets of blueberries, and the kitchen would turn into a baking haven for pies, muffins, and yes—cheesecakes.

What I love most about this dessert is how it bridges two dessert traditions. On one hand, you have the creamy, smooth texture of classic cheesecake. On the other, the rustic charm of a fruit crumble, crisp and golden on top.

It’s the kind of dessert that feels homemade in the best way. Not fussy, but still luxurious. It reminds me of those family recipes that get handed down, the kind that never fail to impress at the table.

Every bite carries that nostalgic feeling. Creamy, crunchy, fruity—it’s like childhood comfort food, elevated for grown-up celebrations.

Homemade Focus

While this cheesecake may look like something you’d find in a bakery window, it’s completely homemade—and every element plays its part beautifully.

The base is made from graham crackers or digestive biscuits blended with sugar and melted butter. It’s pressed tightly into the pan and pre-baked to give it that classic toasty crust.

For the topping, fresh blueberries are tossed with a bit of flour, sugar, and lemon juice. This keeps them juicy and vibrant without becoming watery or overly sweet.

The crumble comes together with just flour, brown sugar, and melted butter. It bakes into crisp golden clumps on top, adding a rustic finish that contrasts the silky center.

And then there’s the cheesecake itself. Cream cheese, sour cream, sugar, vanilla, and eggs are blended until velvety. It’s rich and indulgent, but light enough to complement the fruit and crumble without being too heavy.

Flavor Goal

With this recipe, I set out to create a dessert that’s indulgent but balanced. One that gives you creamy richness, fresh fruit flavor, and the texture of a bakery crumble all in one perfect slice.

The crust provides that buttery, slightly salty crunch. It’s just thick enough to support the creamy layers above without overwhelming them.

The filling is smooth and luscious, with just the right amount of sweetness and tang from the sour cream. Vanilla rounds everything out and gives it that unmistakable cheesecake flavor.

The blueberries are juicy and slightly tart, which cuts through the richness of the cream cheese beautifully. They burst with flavor when baked and bring a pop of color to every slice.

The crumble topping adds depth, texture, and a hint of molasses from the brown sugar. It bakes up golden and crisp, creating a beautiful finish that’s both rustic and elegant.

Ingredient Insights

Digestive or graham crackers are the base of the crust. Crushed finely, they give a sandy texture that packs down perfectly with melted butter and sugar.

Granulated sugar is used in the crust, cheesecake, and to sweeten the berries. It enhances the flavor without overpowering any single layer.

Butter adds richness and binds the crust and crumble. Use real butter for the best flavor and texture.

Fresh blueberries are ideal here. They hold their shape when baked and release their juices just enough to create a luscious fruit layer.

Lemon juice brightens the berries and balances the sweetness with a subtle tang.

Flour is used in the crumble and to lightly coat the berries. It thickens their juices and helps create that perfect baked fruit texture.

Brown sugar in the crumble gives it warmth and a deep, caramel-like flavor. It contrasts nicely with the bright berries and creamy filling.

Full-fat cream cheese is essential for a rich, smooth texture. Make sure it’s at room temperature to avoid lumps.

Sour cream adds a tangy balance to the sweet filling. It also makes the cheesecake lighter and creamier.

Cornstarch helps stabilize the filling so it sets beautifully without cracking.

Vanilla extract brings warmth and depth to the filling. It’s a subtle touch that makes a big difference.

Eggs provide structure. They help the cheesecake firm up while keeping it silky and smooth.

Essential Equipment

You’ll need a 23 cm (9-inch) springform pan to bake the cheesecake and release it easily once it’s set.

A food processor makes quick work of crushing the cookies for the crust. If you don’t have one, a zip-top bag and rolling pin work too.

A hand mixer or stand mixer will help you blend the filling until smooth without overmixing.

Use a spatula for scraping down the sides of the bowl and evenly layering the cheesecake batter.

A roasting pan or cake pan is needed for the water bath. This helps the cheesecake bake gently and prevents cracks.

List of Ingredients with Measurements

Cookie Crust:

• 250 g digestive or graham crackers
• 2 tablespoons granulated sugar
• 75 g butter, melted

Blueberry Layer:

• 300 g fresh blueberries
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons lemon juice

Crumble Topping:

• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter, melted

Cheesecake Filling:

• 800 g full-fat cream cheese, room temperature
• 260 g granulated sugar
• 200 g sour cream (18%), room temperature
• 1 ½ tablespoons cornstarch
• 2 ½ teaspoons vanilla extract
• 4 large eggs