There’s nothing quite like the combination of silky cheesecake, juicy blueberries, and buttery crumble.
This Blueberry Crumble Cheesecake is the kind of dessert that looks like it came from a patisserie window—but it’s surprisingly achievable at home.
Every bite delivers luscious cream cheese, tart berry bursts, and a golden crumb topping that makes it completely irresistible.
Why You’ll Love This Recipe
Triple-layer texture – Crunchy crust, creamy center, and sweet crumble top.
Real blueberries – Fresh and baked right into the top layer.
No soggy crust – Smart baking method keeps the base firm.
Perfect for special occasions – A showstopper every time.
Make-ahead friendly – Chill overnight and it slices like a dream.
What You’ll Need (Ingredient Highlights)
Digestive or graham crackers – Crushed into a crisp, buttery crust.
Fresh blueberries – Juicy, slightly tart, and naturally sweet.
Cream cheese – Full-fat and room temperature for a smooth texture.
Sour cream – Adds tang and creaminess to balance sweetness.
Vanilla extract – For that classic cheesecake warmth.
Crumble topping – Made with flour, brown sugar, and butter—like streusel!
Cornstarch – Stabilizes the filling for clean slices.
Pro Tips Before You Start
Use room temp dairy – Prevents lumps in the batter.
Line the pan – Parchment at the bottom makes release easy.
Boil your water first – A hot water bath ensures an even, crack-free bake.
Triple-wrap the pan – Avoid a soggy crust by sealing the springform well.
Let it cool slowly – Sudden temperature changes can cause cracks.
How to Make Blueberry Crumble Cheesecake
Step 1: Make the Crust
Preheat oven to 160ºC / 325ºF.
Line a 23 cm springform pan with parchment.
Pulse crackers and sugar in a food processor.
Add melted butter, blend until combined.
Press into the pan base and slightly up the sides.
Bake 10 minutes, then let cool. Keep oven on.
Step 2: Prepare Blueberries & Crumble
Toss blueberries with sugar, flour, and lemon juice in a bowl.
In another bowl, mix flour and brown sugar.
Add melted butter and stir with a fork until crumbly. Set both aside.
Step 3: Make the Filling
Beat cream cheese on low for 1 minute.
Add sugar, mix 1 more minute.
Scrape sides, mix 30 seconds.
Whisk sour cream, cornstarch, and vanilla in a bowl.
Add to cream cheese, mix until smooth.
Add eggs in two batches, mixing until just combined.
Scrape down and stir once more.
Step 4: Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust.
Evenly spoon the blueberry mixture on top, followed by the crumble topping.
Step 5: Prepare the Water Bath
Place the springform pan in a larger 30 cm / 12 inch cake pan.
Set this inside a roasting pan.
Boil water and carefully pour into the roasting pan to create a water bath.
Alternative: Triple-wrap the springform in foil before placing in the water bath to prevent leaks.
Step 6: Bake and Cool
Bake at 160ºC / 325ºF for 1 hour 20–30 minutes.
Give the pan a gentle shake—it should wobble slightly in the center.
Turn off oven, crack the door open, and cool inside for 1 hour.
Step 7: Final Chill
Remove from the oven and water bath. Cool to room temp for 1 hour. T
ransfer to the fridge and chill for at least 6 hours or overnight before serving.
What to Serve It With
Fresh berries or berry compote
A dusting of powdered sugar or lemon zest
A dollop of whipped cream
Espresso or hot coffee
Vanilla ice cream on the side for indulgence
Variations / Substitutions
Swap blueberries – Use raspberries, cherries, or diced peaches.
Make it gluten-free – Use GF graham crackers and flour alternatives.
Lighten it up – Try Greek yogurt instead of sour cream.
Add nuts – Mix chopped pecans into the crumble.
Top with jam – Spoon warm berry jam over each slice.
Storage & Leftovers
Fridge – Store covered for up to 5 days.
Freeze – Wrap tightly and freeze slices for up to 2 months.
Thaw – Let frozen slices sit in the fridge overnight before serving.
Make ahead – Perfect for baking a day in advance for parties.
FAQs
Can I use frozen blueberries?
Yes—thaw and pat dry to prevent excess moisture in the topping.
How do I prevent a cracked cheesecake?
Use a water bath, don’t overmix, and cool it slowly in the oven.
Do I need to use full-fat cream cheese?
Yes—low-fat versions may not hold up well or give the same creamy result.
Can I make this without a water bath?
It’s possible, but the cheesecake may crack or bake unevenly.
How do I know it’s done baking?
The edges will look set and the center will have a slight jiggle.
Can I skip the crumble?
Sure—but it adds a lovely texture contrast to the creamy filling.
How far ahead can I make it?
Up to 2 days in advance—it gets even better after chilling.
Final Thoughts
This Blueberry Crumble Cheesecake is everything I love in a dessert: creamy, tart, sweet, and textural in all the right places.
Whether it’s for a holiday, celebration, or just because, this recipe always earns a second slice—and a lot of compliments.
Blueberry Crumble Cheesecake
Ingredients
Method
- Preheat oven to 160ºC / 325ºF. Line a 9-inch springform pan with parchment.
- Pulse crackers and sugar. Mix with melted butter.
- Press into pan and up the sides. Bake 10 min. Cool.
- In a bowl, toss blueberries with sugar, flour, and lemon juice.
- In another bowl, mix flour and brown sugar.
- Add melted butter and stir until crumbly.
- Beat cream cheese 1 min. Add sugar, mix 1 min. Scrape and mix again.
- See full steps with tips & photos → https://theboatshedcafe.com/blueberry-crumble-cheesecake/
Notes
- Use room-temperature dairy for the creamiest texture.
- The water bath prevents cracks and keeps the cheesecake silky.
- Frozen blueberries can be used—toss from frozen and add a few extra minutes to the bake time.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.