Introduction to Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake recipe is reliable on a busy night—it keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—follow the cues and you will get a cozy, homey Blueberry Crumble Cheesecake every time.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Blueberry Crumble Cheesecake sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Benefits of This Blueberry Crumble Cheesecake

The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.

Fast, weeknight-friendly method.
Pantry ingredients and clean flavors.
Flexible swaps for protein, veg, and heat level.
Scales for family or meal prep.
Consistent results using visual cues.

Ingredients for Blueberry Crumble Cheesecake

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup sour cream
1 ½ cups fresh or frozen blueberries
1 tablespoon cornstarch
½ teaspoon lemon juice
½ cup all-purpose flour
¼ cup brown sugar
¼ cup cold butter, cut into small cubes

How to Make Blueberry Crumble Cheesecake

Preheat oven to 325°F. Grease a 9-inch springform pan or line the bottom with parchment paper.
Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Prepare the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream. Pour over the cooled crust.
Make the blueberry topping: In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until thickened (about 5 minutes). Set aside to cool slightly.
Make the crumble: In a bowl, mix flour and brown sugar. Cut in the cold butter using a fork or your hands until the mixture looks like coarse crumbs.
Assemble the cheesecake: Spoon the blueberry topping over the cheesecake layer. Sprinkle crumble topping evenly over the blueberries.
Bake for 45-55 minutes, or until the center is set. It should jiggle slightly but not be runny. Let it cool in the pan, then refrigerate for at least 4 hours or overnight.
Slice, serve, and enjoy this rich, fruity dessert!
Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes (plus chilling time)
Kcal: Approx. 420 per slice | Servings: 10-12

Tips for Blueberry Crumble Cheesecake

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Blueberry Crumble Cheesecake before serving and adjust salt, acid, and heat to your liking.

Soften aromatics until sweet before adding liquids.
Avoid overcrowding to keep browning active.
Finish with salt or acid for balance.

External Resources for Blueberry Crumble Cheesecake

Variations

Protein: chicken, turkey, tofu, beef, or mushrooms.
Lighter: olive oil for butter, extra stock for body.
Spicy: red pepper flakes, cayenne, or harissa.
Gluten-free: GF pasta or serve over rice.
Low-carb: zucchini noodles or cauliflower rice.

FAQs about Blueberry Crumble Cheesecake

Can I make this ahead of time?

Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.

How do I store leftovers?

Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.

Can I freeze this recipe?

Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.

What if my sauce is too thin or too thick?

Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.

Conclusion

This Blueberry Crumble Cheesecake is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Blueberry Crumble Cheesecake with a simple salad or crusty bread and dinner is done.

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