Blueberry Crumble Cheesecake

This blueberry crumble cheesecake brings together a creamy vanilla-lemon cheesecake filling, juicy blueberries, and a buttery brown sugar oat crumble. It’s rich yet balanced, sweet with a gentle tang, and finished with a simple blueberry glaze that makes it look as good as it tastes. Best of all, it’s made without a water bath, keeping the process approachable while delivering a smooth, luxurious texture.

Why You’ll Love This Recipe

This cheesecake is the perfect blend of textures and flavors. The creamy filling contrasts beautifully with the crisp crumble topping, while the blueberries add bursts of freshness in every bite. The lemon enhances both the cheesecake and the fruit, keeping the dessert from feeling too heavy. It’s an excellent choice for celebrations, holidays, or whenever you want a show-stopping dessert that can be made ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust and crumble topping
1 ¼ cups plus 3 tablespoons all-purpose flour, divided
⅔ cup packed light brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
pinch of ground nutmeg
½ cup unsalted butter, melted and cooled
3 tablespoons quick oats

Cheesecake filling
22 ounces brick-style cream cheese, at room temperature
¾ cup granulated sugar
3 large eggs, at room temperature
⅓ cup full-fat sour cream
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour, sifted

Blueberry layer
2 ⅓ cups fresh or frozen blueberries
1 tablespoon granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice

Glaze
½ cup powdered sugar
2 teaspoons blueberry juice
1 teaspoon lemon juice

Directions

Preheat the oven to 350°F. Lightly grease an 8-inch round springform pan and line the bottom with parchment paper.

In a medium bowl, combine 1 ¼ cups flour, brown sugar, salt, cinnamon, and nutmeg. Stir in the cooled melted butter until the mixture forms clumps. Remove 1 ¼ cups of this mixture and mix it with the oats to create the crumble topping. Set aside.

Add the remaining 3 tablespoons of flour to the leftover mixture to form the crust. Press it firmly into the bottom of the prepared pan and about 1 inch up the sides. Bake for 10 to 12 minutes until lightly golden. Reduce the oven temperature to 325°F.

In a large bowl, beat the cream cheese until completely smooth. Add the granulated sugar and mix until creamy. Add the eggs one at a time, mixing just until combined after each. Blend in the sour cream, lemon juice, and vanilla on low speed, then mix in the flour until smooth.

In another bowl, toss the blueberries with sugar, flour, and lemon juice.

Pour the cheesecake filling into the baked crust. Spoon the blueberry mixture evenly over the top, then sprinkle the crumble topping over the berries. Bake for 50 minutes, then turn off the oven and leave the cheesecake inside for an additional 15 minutes.

Remove the pan from the oven, run a thin knife around the edges, and allow the cheesecake to cool completely. Refrigerate for at least 4 hours or overnight.

To make the glaze, whisk together powdered sugar, blueberry juice, and lemon juice until smooth. Drizzle over the chilled cheesecake before serving.

Servings and timing

Servings: 10 slices
Prep time: 20 minutes
Bake time: 1 hour
Cooling and chilling time: 4 hours
Total time: Approximately 5 hours 20 minutes

Variations

You can swap blueberries for raspberries, blackberries, or a mixed berry blend. Add lemon zest to the cheesecake filling for a brighter citrus flavor. For extra crunch, use rolled oats instead of quick oats in the crumble topping. A vanilla glaze can replace the blueberry glaze if you prefer a more subtle finish.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake without the glaze for up to 6 months. Thaw overnight in the refrigerator before serving. Cheesecake is best enjoyed chilled and does not require reheating.

FAQs

How do I know when the cheesecake is done baking?

The edges should look set and slightly puffed, while the center remains just a little soft under the crumble topping.

Can I use frozen blueberries?

Yes, frozen blueberries work well. You may need to bake the cheesecake a few minutes longer.

Do I need a water bath for this cheesecake?

No, the crumble topping helps protect the cheesecake from drying out, so a water bath isn’t necessary.

Why is my cheesecake cracked?

Cracks can be caused by over-mixing, over-baking, or cooling too quickly.

Can I substitute sour cream?

Full-fat Greek yogurt or crème fraîche can be used in equal amounts.

Should all ingredients be at room temperature?

Yes, room temperature ingredients blend more smoothly and help prevent lumps.

Can I make this cheesecake ahead of time?

Absolutely. It’s best made a day in advance to allow it to fully chill and set.

How long should cheesecake chill before serving?

At least 4 hours, though overnight chilling gives the best texture.

Can I make this in a larger pan?

A 9-inch pan can be used, but the baking time may be slightly shorter.

How should I serve this cheesecake?

Serve chilled on its own, or with a dollop of whipped cream if desired.

Conclusion

This blueberry crumble cheesecake is a perfect balance of creamy, fruity, and crunchy. With its simple preparation and impressive presentation, it’s a dessert that feels special without being complicated. Whether served for a holiday, gathering, or quiet weekend treat, it’s sure to become a favorite.

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