Kimberly Recipes

Name: Easy Blueberry Crumble Cheesecake – Creamy Dessert Recipe
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 12 servings
Ingredients: 250 g digestive biscuits or graham crackers; 2 tbsp granulated sugar; 75 g unsalted butter, melted; 300 g fresh blueberries; 1 tbsp granulated sugar; 1 tbsp all-purpose flour; 2 tsp lemon juice; 110 g all-purpose flour; 80 g dark brown sugar, packed; 70 g unsalted butter, melted; 800 g full-fat cream cheese, softened; 260 g granulated sugar; 200 g sour cream (18% fat), room temperature; 1.5 tbsp cornstarch; 2.5 tsp vanilla extract; 4 large eggs, room temperature

Breakfast Recipes
Chicken Recipes
Dinner Recipes
Soup Recipes

Home / Dessert

Easy Blueberry Crumble Cheesecake – Creamy Dessert Recipe

July 04, 2026

There's something magical about a hard baking recipe that yields a showstopping dessert. This Blueberry Crumble Cheesecake is one of those baked good ideas that looks impressive but is surprisingly simple to make. The combination of tangy cream cheese, sweet burst blueberries, and a buttery crumble topping creates a delightful contrast in textures. Whether you're looking for desserts for hosting or just a treat to enjoy on a cozy weekend, this cheesecake fits the bill perfectly. The cookie crust adds a familiar comfort, while the fresh fruit brings a hint of brightness—ideal for August dessert ideas or any spring gathering.

Easy Blueberry Crumble Cheesecake – Creamy Dessert Recipe

Imagine slicing into a creamy cheesecake that's perfectly set, with a layer of juicy blueberries and a crumbly crumble on top. This recipe is one of those hard desserts to make that actually isn't hard at all—just follow the steps and you'll have a bakery-quality dessert. The key is to let the cheesecake chill overnight for the best texture, making it a great make-ahead option for parties. If you love yummy easy cakes and food and dessert recipes, this blueberry crumble cheesecake will become a new favorite. Serve it at your next dinner party and watch it disappear!

Easy Blueberry Crumble Cheesecake – Creamy Dessert Recipe

⭐⭐⭐⭐⭐ 4.8 (45 ratings)

⏱️ Prep: 30 mins 🍳 Cook: 85 mins 🍽️ Servings: 12

Ingredients

For the Crust

250 g digestive biscuits or graham crackers 2 tbsp granulated sugar 75 g unsalted butter, melted

For the Blueberry Swirl

300 g fresh blueberries 1 tbsp granulated sugar 1 tbsp all-purpose flour 2 tsp lemon juice

For the Crumble Topping

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

For the Cheesecake Filling

800 g full-fat cream cheese, softened 260 g granulated sugar 200 g sour cream (18% fat), room temperature 1.5 tbsp cornstarch 2.5 tsp vanilla extract 4 large eggs, room temperature

Instructions

Preheat your oven to 160°C (325°F) conventional: Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
In a food processor, pulse the biscuits and 2 tbsp sugar until fine crumbs form: Pour in the melted butter and pulse until combined.
Press the crumb mixture firmly into the bottom and up the sides of the prepared pan using a glass: Bake for 10 minutes, then let cool completely. Keep the oven on.
In a small bowl, toss blueberries with 1 tbsp sugar, 1 tbsp flour, and lemon juice until coated: Set aside.
For the crumble, mix 110 g flour and brown sugar in a bowl: Add melted butter and stir with a fork until crumbly. Set aside.
In a large bowl, beat cream cheese with a hand mixer on low for 1 minute: Add 260 g sugar and beat on low for 1 minute, scrape bowl, then beat 30 seconds more.
In a separate bowl, whisk sour cream and cornstarch until smooth: Add to cream cheese mixture along with vanilla, mixing on low until combined.
Add eggs two at a time, mixing on low after each addition until just combined: Scrape bowl and mix briefly.
Pour cheesecake batter over cooled crust: Spoon blueberry mixture evenly over the top, then sprinkle crumble over blueberries.
Place the springform pan inside a larger 30 cm (12-inch) cake pan: Set this in a roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the springform pan (or wrap the springform in triple-layer foil for a water bath).
Bake for 1 hour 20-30 minutes, until edges are set and center is slightly jiggly: Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.
Remove from water bath and cool on a wire rack to room temperature, about 1 hour: Then refrigerate for at least 6 hours, preferably overnight, before serving.