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If you’ve ever dreamed of a delightful dessert combining creamy richness with fruity freshness and a crumbly, buttery topping, then this Blueberry Crumble Cheesecake Recipe is about to become your new favorite indulgence. Picture a luscious cream cheese filling bursting with sweet, juicy blueberries, all nestled atop a tender, golden crust and finished with a crunchy crumble that adds just the right amount of texture. This recipe brings all those elements together in a perfect harmony that will make every bite a celebration of flavor and comfort.
Ingredients You’ll Need
The magic of this Blueberry Crumble Cheesecake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role — from the crisp crust to the creamy center and the vibrant blueberry filling — ensuring every bite is a perfect blend of taste, texture, and inviting color.
- 3 1/2 cups flour: The base for the crust and crumble, providing structure and that satisfying crumbly texture.
- 2 teaspoons baking powder: Just enough to give the crust a light, tender lift without overpowering.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2/3 cup cold butter (cut into small cubes): Essential for that rich, buttery crumb in both the crust and topping.
- 1 lemon (zested): Adds a bright zing that complements the blueberries perfectly.
- 1/3 cup brown sugar: Brings a deep, caramel-like sweetness to the crumble.
- 1/3 cup granulated sugar: Balances sweetness in the crust and cheese layers.
- 2 eggs: Binds the crust ingredients for a sturdy base.
- 1 teaspoon vanilla extract: Adds warmth and depth to both the crust and cheesecake.
- 2 8-ounce packages cream cheese: The star of the cheesecake itself, providing that silky, creamy texture everyone loves.
- 3/4 cup granulated sugar: Sweetens the cheesecake filling without being cloying.
- 2 tablespoons corn starch: Helps the cheesecake set perfectly while keeping it smooth.
- 2 eggs: Adds richness and structure to the creamy filling.
- 2 cups fresh blueberries (rinsed and drained): Impart juicy bursts of freshness and beautiful color throughout the cheesecake.
- 1 cup powdered sugar: For the luscious vanilla glaze finish.
- 1/2 teaspoon vanilla extract: Blends sweetness and aroma into the glaze.
- 2 tablespoons milk: Creates a smooth, drizzle-worthy consistency for the glaze.
How to Make Blueberry Crumble Cheesecake Recipe
Step 1: Prepare Your Pan
Start by lining the bottom of a 9-inch springform pan with parchment paper—this ensures your cheesecake lifts out smoothly without sticking. Then, spray the bottom and sides lightly with cooking spray to prevent any stubborn bits from clinging to the pan during baking. Setting up your pan properly is key for a perfect shape and easy removal later.
Step 2: Preheat and Prep
Turn your oven on to 350 degrees Fahrenheit to get it nice and hot while you assemble the cheesecake. Having the oven preheated means everything bakes evenly from the moment you pop your cheesecake in.
Step 3: Handle Those Blueberries
Rinse your 2 cups of fresh blueberries in a colander under cold running water, then lay them out on paper towels so they dry completely. Removing excess moisture prevents your cheesecake filling from getting too watery, and helps those gorgeous berries shine.
Step 4: Make the Crust and Crumble
In a large bowl, combine flour, baking powder, salt, lemon zest, brown sugar, and granulated sugar. Cut in the cold butter cubes with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the eggs and vanilla extract until everything just comes together. Reserve about one-third of this mixture to sprinkle later as the crumble topping. Press the remaining dough evenly into the bottom of your prepared springform pan, creating a sturdy base for your cheesecake.
Step 5: Whip Up the Cream Cheese Filling
Beat together the cream cheese and granulated sugar until silky and smooth. Add the eggs one at a time, followed by the corn starch and vanilla extract, mixing just until combined. Gently fold in the fresh blueberries, being careful not to break them up too much or your filling may turn blue! Pour this luscious filling over the crust in your pan.
Step 6: Add the Crumble Topping
Sprinkle the reserved crumble mixture evenly over the cheesecake batter, giving your dessert a delightful texture contrast once baked. This topping will bake up to a golden, buttery finish with a slight crunch that is truly addictive.
Step 7: Bake and Cool
Bake your cheesecake at 350 degrees Fahrenheit for about 60 minutes. You’ll know it’s ready when the edges are set but the center has a slight jiggle—perfect for that creamy consistency. Remove the pan from the oven and let it cool completely at room temperature before chilling it in the fridge for at least 4 hours or overnight for best results.
How to Serve Blueberry Crumble Cheesecake Recipe
Garnishes
Sprinkle a handful of fresh blueberries over the top just before serving for extra fruitiness and a pop of color. You can also add a light dusting of powdered sugar or a few fresh mint leaves to elevate the presentation and add a fresh aroma.
Side Dishes
This cheesecake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For something lighter, serve it alongside a fresh fruit salad with strawberries and kiwi to keep the fruity theme vibrant and refreshing.
Creative Ways to Present
Consider serving slices of this Blueberry Crumble Cheesecake Recipe on pretty dessert plates drizzled with a little homemade blueberry sauce or lemon glaze. Or, make mini versions in ramekins for an adorable single-serving treat that’s perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
This cheesecake stays delicious in an airtight container in the refrigerator for up to 4 days. Keep it chilled to preserve the creamy texture and fresh blueberry bursts, and cover it well so it doesn’t absorb other fridge odors.
Freezing
If you want to save some for later, this dessert freezes wonderfully. Wrap the whole cheesecake or individual slices tightly in plastic wrap, then foil, and store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
We recommend enjoying cheesecake chilled rather than reheated, but if you prefer a slightly softened slice, leave it at room temperature for 15 to 20 minutes. Avoid microwaving, as that can cause unwanted texture changes.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can substitute frozen blueberries, but be sure to thaw and drain them well to avoid excess liquid in your cheesecake. Frozen berries may also release more juice, slightly affecting the texture.
What type of cream cheese is best for this recipe?
Use full-fat cream cheese for the creamiest, richest cheesecake. Lower-fat options tend to affect the texture and flavor, resulting in a less indulgent dessert.
Can I make this cheesecake without the crumble topping?
Absolutely! The crumble adds a wonderful texture contrast, but if you prefer a smooth cheesecake, simply skip the crumble and bake the filling on the crust alone.
How do I prevent the cheesecake from cracking?
Avoid overmixing once the eggs are added, and bake at the right temperature without opening the oven door. Cooling the cheesecake gradually, not rushing it out of the oven, also helps keep cracks at bay.
Is it necessary to use a springform pan?
A springform pan makes removing the cheesecake much easier without damaging its delicate sides. While you could use a regular pan, be sure to line it well with parchment and handle removal very carefully.
Final Thoughts
This Blueberry Crumble Cheesecake Recipe is one of those desserts that feels like a warm hug—and it’s surprisingly easy to make! From the buttery crust to the creamy blueberry-laden filling and that irresistible crumble top, every slice is a flavor adventure you’ll want to share with everyone you love. Give it a try soon, and prepare for a whole lot of happy faces around your table.
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Blueberry Crumble Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Crumble Cheesecake combines a buttery, crumbly crust with a smooth, creamy cheesecake filling and a fresh blueberry topping, finished with a light vanilla glaze. Perfect for dessert lovers who enjoy a balance of rich texture and fruity freshness.
Ingredients
Crust
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup cold butter (cut into small cubes)
- 1 lemon (zested)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cheesecake Filling
- 2 (8 ounce) packages cream cheese
- 3/4 cup granulated sugar
- 2 tablespoons corn starch
- 2 eggs
- 1 teaspoon vanilla extract
Topping
- 2 cups fresh blueberries (rinsed and drained)
Vanilla Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Prepare the Pan: Line the bottom of a 9-inch springform pan with parchment paper and spray the sides and bottom with cooking spray to prevent sticking.
- Preheat Oven: Set the oven to 350°F (175°C) and allow it to fully preheat.
- Prep Blueberries: Rinse the fresh blueberries under cold running water in a colander and gently pat them dry on paper towels to remove excess moisture.
- Make the Crust and Crumble: In a large bowl, combine the flour, baking powder, salt, lemon zest, brown sugar, and granulated sugar. Cut in the cold butter cubes until the mixture resembles coarse crumbs. Add eggs and vanilla extract, mixing until a dough forms. Reserve about one-third of this dough for the crumble topping. Press the remaining dough evenly into the bottom of the prepared springform pan as the crust.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and cornstarch and mix until combined. Add eggs one at a time, followed by the vanilla extract, and beat until the filling is smooth and free of lumps.
- Assemble and Bake: Pour the cheesecake filling evenly over the crust in the pan. Sprinkle the rinsed blueberries evenly over the filling. Crumble the reserved crust dough over the blueberries to create the crumble topping. Bake in the preheated oven for 60 minutes or until the center is set but still slightly jiggly. Remove from oven and allow to cool completely in the pan on a wire rack.
- Make the Vanilla Glaze and Serve: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze evenly over the cooled cheesecake before slicing and serving. Chill for at least 2 hours for best results before serving.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling without lumps.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done.
- Use fresh blueberries for best flavor; frozen blueberries may release extra moisture and affect texture.
- Chill the cheesecake for several hours or overnight to allow flavors to meld and the texture to firm up.
- The crumble topping can be pressed more lightly or heavily depending on preference for crunchiness.
