Few desserts strike the perfect balance between comfort and elegance quite like Blueberry Crumble Cheesecake. This indulgent baked cheesecake brings together everything dessert lovers crave: a buttery cookie crust, a smooth and tangy cream cheese filling, a luscious blueberry topping, and a golden, crumbly streusel that adds irresistible texture. Each bite delivers layers of flavor — rich, creamy, fruity, and crunchy — making this dessert a guaranteed showstopper for any occasion.

Whether you’re baking for a weekend gathering, a holiday table, or simply to satisfy a personal craving, this blueberry crumble cheesecake recipe is designed to impress while remaining approachable for home bakers. Unlike overly complicated bakery-style cheesecakes, this recipe walks you through each step clearly, ensuring a flawless result even if it’s your first time baking cheesecake from scratch.

Blueberries are the star here, offering natural sweetness and a slight tartness that cuts through the richness of the cheesecake. When baked and paired with a cinnamon-kissed crumble topping, they transform into something truly special. This dessert feels indulgent yet familiar, luxurious yet comforting — the kind of recipe that earns repeat requests from friends and family.

Why You’ll Love This Blueberry Crumble Cheesecake

This cheesecake stands out for several reasons. First, the textural contrast is unbeatable: creamy filling meets crunchy crumble and tender crust. Second, it’s visually stunning, with deep purple blueberry swirls peeking through golden topping — perfect for celebrations and social media-worthy presentations. Third, it’s incredibly versatile: serve it chilled in summer, slightly warm in cooler months, or dress it up with whipped cream or vanilla ice cream.

It also keeps beautifully, making it ideal for make-ahead entertaining. In fact, many bakers agree cheesecake tastes even better the next day once the flavors have fully settled.

Ingredients

For the Crust

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted

For the Cheesecake Filling

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Lemon zest

For the Blueberry Layer

Fresh or frozen blueberries
Granulated sugar
Lemon juice
Cornstarch

For the Crumble Topping

All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter, cold and cubed

Instructions

Preheat your oven to 325°F (165°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Set aside to cool.
In a large bowl, beat softened cream cheese until smooth and fluffy. Add sugar and mix well.
Add eggs one at a time, mixing gently. Stir in sour cream, vanilla extract, and lemon zest.
Pour cheesecake filling over the cooled crust, smoothing the top.
Spoon the blueberry mixture over the filling, gently swirling if desired.
Make the crumble topping by mixing flour, brown sugar, and cinnamon, then cutting in cold butter until crumbly.
Sprinkle crumble evenly over the cheesecake.
Bake for 55–65 minutes until the center is slightly set but still jiggles.
Turn off the oven, crack the door, and let the cheesecake cool gradually for one hour.
Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Pro Tips for the Best Cheesecake

Always use room-temperature cream cheese to avoid lumps.
Bake in a low, steady temperature to prevent cracking.
Let the cheesecake cool slowly — sudden temperature changes cause sinking or cracks.
For extra shine, brush the blueberry topping with a little warmed jam before serving.

Variations to Try

Swap blueberries for raspberries or mixed berries.
Add chopped nuts to the crumble topping for extra crunch.
Use a chocolate cookie crust for a richer base.
Make mini cheesecakes using a muffin tin for individual servings.

Serving Suggestions

Serve this baked blueberry cheesecake with crumble topping chilled for clean slices, or slightly softened for maximum creaminess. Pair with coffee, tea, or dessert wine. A dollop of whipped cream or scoop of vanilla ice cream makes it even more indulgent.

A Little Dessert Culture

Cheesecake has ancient roots, but the American baked cheesecake became iconic thanks to cream cheese. Adding fruit and crumble toppings blends European pastry traditions with classic American desserts — making blueberry crumble cheesecake a beautiful cross-cultural treat.