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Blueberry Crumble Cheesecake

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This blueberry crumble cheesecake combines a creamy lemon-vanilla filling, juicy blueberries, and a crisp oat crumble topping. Finished with a tangy blueberry glaze, it’s a visually impressive and delicious dessert that’s easy to make without a water bath.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 20 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 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 (for filling)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour, sifted (for filling)
  • 2 ⅓ cups fresh or frozen blueberries
  • 1 tablespoon granulated sugar (for blueberries)
  • 2 teaspoons all-purpose flour (for blueberries)
  • 1 teaspoon lemon juice (for blueberries)
  • ½ cup powdered sugar
  • 2 teaspoons blueberry juice
  • 1 teaspoon lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F. Grease an 8-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, combine 1 ¼ cups flour, brown sugar, salt, cinnamon, and nutmeg. Stir in melted butter until clumpy. Reserve 1 ¼ cups of this mixture and mix with oats for the crumble topping.
  3. Add 3 tablespoons of flour to the remaining mixture to form the crust. Press into the bottom and 1 inch up the sides of the pan. Bake for 10–12 minutes until lightly golden. Reduce oven to 325°F.
  4. In a large bowl, beat cream cheese until smooth. Add granulated sugar and beat until creamy. Mix in eggs one at a time, then blend in sour cream, lemon juice, and vanilla. Add flour and mix until smooth.
  5. In a separate bowl, toss blueberries with sugar, flour, and lemon juice.
  6. Pour cheesecake filling into crust. Evenly spoon blueberries on top, then sprinkle crumble topping over them.
  7. Bake at 325°F for 50 minutes. Turn off oven and let cheesecake rest inside for 15 minutes.
  8. Remove from oven, run a knife around the edges, and cool completely. Chill in the refrigerator for at least 4 hours or overnight.
  9. For the glaze, whisk powdered sugar, blueberry juice, and lemon juice until smooth. Drizzle over chilled cheesecake before serving.

Notes

  • Use rolled oats instead of quick oats for extra texture.
  • Swap blueberries with raspberries, blackberries, or mixed berries.
  • Add lemon zest to the filling for more citrus flavor.
  • Freeze without the glaze for longer storage.
  • Let cheesecake chill overnight for best results.

Nutrition

Find it online: https://savorymomskitchen.com/blueberry-crumble-cheesecake/