Blueberry Crumble Cheesecake: A Dreamy Dessert Delight

The Blueberry Crumble Cheesecake offers a creamy, delicious combination of cheesecake and crispy crumble—perfect for gatherings and gluten-free adaptations.

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Prep Time 30

Cook Time 1 20

Cooling Time 6

Total Time 7 50

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

200 grams Digestive or Graham Crackers Any similar sweet cookie can be used
50 grams Granulated Sugar No specific substitution
100 grams Butter Can be substituted with coconut oil for dairy-free

For the Blueberry Filling

300 grams Fresh Blueberries Peaches or pears can be substituted
75 grams Granulated Sugar No specific substitution
30 grams All-Purpose Flour Gluten-free flour can be used
1 tablespoon Lemon Juice Lime juice can be used as an alternative

For the Crumble Topping

100 grams All-Purpose Flour Oats can enhance texture if mixed
75 grams Dark Brown Sugar Light brown sugar works as well
50 grams Butter Can be substituted with coconut oil for dairy-free

For the Cheesecake Filling

400 grams Full Fat Cream Cheese Greek yogurt can be used for a lighter version
100 grams Granulated Sugar No specific substitution
200 grams Sour Cream Full-fat Greek yogurt can replace
30 grams Cornstarch Flour can be used with a different texture
1 teaspoon Vanilla Extract No specific substitution
3 large Eggs No substitutions recommended

Equipment

9-inch springform pan
mixing bowl
hand mixer
Measuring Cups
Measuring Spoons

Method

Preparation

Preheat oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
In a bowl, combine crushed cookies with sugar and melted butter, press into the pan.
Cool the crust for at least 10 minutes.

Filling and Baking

Toss blueberries with sugar, flour, and lemon juice in a separate bowl.
In another bowl, mix the crumble topping ingredients until crumbly.
Beat cream cheese and sugar until smooth, then mix in sour cream, cornstarch, and eggs.
Pour cheesecake filling over the crust, top with blueberries and crumble.
Bake in a water bath for 1 hour and 20-30 minutes.
Cool with the oven door slightly ajar for 1 hour before chilling.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 230mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 6mgCalcium: 80mgIron: 1mg

Notes

For best results, refrigerate overnight. Experiment with different fruits for variety.

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