• Skip to main content
  • Skip to primary sidebar
Julie Marie Eats
menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • CONTACT
    • Dansk
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • ABOUT
    • CONTACT
    • Instagram
    • Pinterest
  • ×

    Blueberry Crumble Cheesecake

    March 5, 2024 by Julie Marie 20 Comments

    44.1K shares
    Jump to Recipe

    This post may contain affiliate links.

    Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible Blueberry Crumble Cheesecake recipe. It has a luscious cookie crust, velvety smooth cheesecake filling, and a generous topping of juicy blueberries and crumble. This dessert is a delicious symphony of textures and tastes.

    The amazing blend of blueberry crumble and cheesecake in this delicious Blueberry Crumble Cheesecake recipe is a must try. It has a delicious cookie crust, creamy cheesecake filling, and is topped with blueberries and crumble. 

    For more cheesecake recipes, try Apple Crumble Cheesecake, No-Bake Oreo Cheesecake and Tiramisu Cheesecake.

    Jump to:
    • WHY THIS RECIPE WORKS
    • INGREDIENT NOTES
    • STEP BY STEP INSTRUCTIONS - CRUST
    • STEP BY STEP INSTRUCTIONS - BLUEBERRY AND CRUMBLE
    • STEP BY STEP INSTRUCTIONS - CHEESECAKE
    • EXPERT BAKING TIPS
    • FAQ
    • WHY BAKE THE CHEESECAKE IN A WATER BATH
    • STORAGE
    • Blueberry Crumble Cheesecake

    WHY THIS RECIPE WORKS

    • Blueberries: This cheesecake is topped with lots of delicious blueberries.
    • Crunchy crumble: The crumble topping is the cherry on top of this cheesecake, giving crunch and delicious flavor.
    • Creamy cheesecake filling: The creamy and smooth cheesecake filling ties together this delicious cheesecake.

    INGREDIENT NOTES

    These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

    • Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham crackers then you can definitely use those instead if you want to make graham cracker crust.
    • Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
    • Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
    • Eggs: Take the eggs out of the fridge 1-2 hours before baking.
    • Blueberries: For this recipe I recommend using fresh blueberries for this recipe, instead of frozen, as they have less liquid in them since they haven't been frozen.

    STEP BY STEP INSTRUCTIONS - CRUST

    Here is how to make and bake this Blueberry Crumble Cheesecake. This recipe needs a stand mixer or an electric hand mixer, and a 23 cm/9 in spring pan lined with baking paper.

    The full recipe is down below in the recipe card.

    Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.

    STEP 1: In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

    STEP 2: In a 23 cm/ 9-inch spring cake pan add parchment paper to the bottom. Add the cookie crumbs and press the cookie crumbs down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out. Bake it for 10 minutes. Then let it cool down so that it’s cool to touch.

    STEP BY STEP INSTRUCTIONS - BLUEBERRY AND CRUMBLE

    STEP 1: While the crust bakes, prepare the blueberries and the crumble. In a small bowl mix together the blueberries, granulated sugar and all-purpose flour. Then add the lemon juice and mix it all together until there is no dry flour left. Set it aside.

    STEP 2: For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.

    STEP BY STEP INSTRUCTIONS - CHEESECAKE

    STEP 1: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 minute on low speed.

    STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

    STEP 3: Pour the cheesecake batter into the spring pan. Gently divide the blueberries first on top of cheesecake, followed by the crumble. Bake for 1 hour and 20-30 minutes.

    STEP 4: Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

    EXPERT BAKING TIPS

    • Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
    • Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
    • Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

    FAQ

    How do I know when it's done?

    Give the cheesecake pan a small shake, it's only slightly jiggling in the center of the cheesecake then it's done.

    Is there a replacement for sour cream?

    Yes, you can replace it 1:1 for full-fat greek yogurt.

    Can I use another fruit than blueberries?

    Yes, you can switch out the blueberries for peaches or pear!

    WHY BAKE THE CHEESECAKE IN A WATER BATH

    Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and cream

    STORAGE

    Store the blueberry crumble cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 5 days.

    Other Cheesecake Recipes To Try

    • 25 Best Summer Dessert Ideas
    • 20 Best Easter Dessert Ideas
    • Cheesecake Chocolate Brownie
    • Creamy Pistachio Cheesecake

    Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

    Blueberry Crumble Cheesecake

    Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible Blueberry Crumble Cheesecake recipe. It has a luscious cookie crust, velvety smooth cheesecake filling, and a generous topping of juicy blueberries and crumble. This dessert is a delicious symphony of textures and tastes.
    5 fra 40 stemmer
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 1 hour hr 25 minutes mins
    Total Time 2 hours hrs 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 639 kcal

    Equipment

    • 23 cm / 9-inch spring pan
    • 30 cm /12 inch cake pan optional for the water bath

    Ingredients
     
     

    COOKIE CRUST

    • 250 g digestive or graham crackers
    • 2 tablespoon granulated sugar
    • 75 g butter

    BLUEBERRIES

    • 300 g fresh blueberries
    • 1 tablespoon granulated sugar
    • 1 tablespoon all-purpose flour
    • 2 teaspoon lemon juice

    CRUMBLE

    • 110 g all-purpose flour
    • 80 g dark brown sugar
    • 70 g butter

    CHEESECAKE

    • 800 g full fat cream cheese room temperature
    • 260 g granulated sugar
    • 200 g sour cream 18% room temperature
    • 1 ½ tablespoon cornstarch
    • 2 ½ teaspoon vanilla extract
    • 4 large eggs

    The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    COOKIE CRUST

    • Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform tin lined with parchment paper in the bottom.
    • In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
      250 g digestive or graham crackers, 2 tablespoon granulated sugar, 75 g butter
    • Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
    • Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.

    BLUEBERRIES AND CRUMBLE

    • While the crust bakes, prepare the blueberries and the crumble.
    • In a small bowl, mix together the blueberries, granulated sugar and all-purpose flour. Then add the lemon juice and mix it all together until there is no dry flour left. Set it aside.
      300 g fresh blueberries, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoon lemon juice
    • For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.
      110 g all-purpose flour, 80 g dark brown sugar, 70 g butter

    CHEESECAKE

    • With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and let it mix for 1 minute on low speed. Scrape down the side of bowl mix it together for another 30 seconds.
      800 g full fat cream cheese, 260 g granulated sugar
    • In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.
      200 g sour cream, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
    • Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
      4 large eggs
    • Pour the cheesecake batter into the spring pan. Gently divide the blueberries first on top of the cheesecake, followed by the crumble.
    • Boil up water in a kettle. Place the springform pan in a 30 cm/12 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water. This method will prevent water from getting into the crust.
    • Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
    • Bake for 1 hour and 20-30 minutes.
    • Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
    • Then take it out of the oven and remove it from the water bath and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
    • Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.

    Nutrition

    Calories: 639kcalCarbohydrates: 64gProtein: 9gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 158mgSodium: 453mgPotassium: 210mgFiber: 2gSugar: 42gVitamin A: 1394IUVitamin C: 3mgCalcium: 118mgIron: 2mg
    Keyword blueberry, cheesecake, crumble
    Tried this recipe?Let us know how it was!

    More Cheesecake Recipes

    • Thanksgiving Dessert Recipes
    • Creamy Caramel Cheesecake
    • Chai Spice Cheesecake
    • Coffee Cake Cheesecake

    Filed Under: All Recipes, Cheesecake Recipes, Fruity Desserts, Spring and Summer Recipes Tagged With: blueberry, cheesecake, crumble

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

      5 from 40 votes (28 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Opskrift Vurdering




    1. Dominic

      April 21, 2025 at 8:02 am

      5 stars
      This recipe is foolproof. I've made it well over six or seven times by now and each time has been great. It works amazing in a springform pan or even a 8x8 or 9x9 pan. The biggest thing is to keep an eye on it while it bakes and pull it out when there's a slight juggle. You'll end up with a super creamy cheesecake. The blueberry version is great and I've even swapped the same amount for chopped ripe mango and that's excellent as well. Nearly every recipe by Julie I've tried has been amazing.

      Reply
    2. Grace

      April 19, 2025 at 8:44 pm

      5 stars
      I don’t usually like cheesecake but I made this for a friend’s birthday and it was absolutely DELICIOUS. 100/10 would recommend.

      Reply
    3. mj

      February 10, 2025 at 7:30 am

      5 stars
      first time making a cheesecake , so so good!!! I used frozen blueberries and they got mixed into the batter after baking , i also used greek yogurt instead of sour cream but it was still delicious 🙂

      Reply
    4. Lizzie

      December 25, 2024 at 7:47 am

      5 stars
      Amazing! This recipe was so perfect, this was my first attempt at a baked cheesecake for Christmas Day pudding and it was loved by everyone! The perfect crust, the smooth filling and the crumble on top! I also loved that you’ve added the measure of each ingredient to the method section, that made the whole process so smooth to follow along. I can’t wait to try more of your recipes! Thank you from New Zealand ☺️

      Reply
    5. Gaia

      July 11, 2024 at 12:37 pm

      5 stars
      Thank you so much for this recipe!!
      It came out amazing and wasn’t so difficult🙏🏼🌸🌸

      Reply
      • Shana

        September 22, 2024 at 3:54 am

        5 stars
        Made it tonight. So freaking good 👍. Will keep this recipe and change out fruit for variation. Thanks so much

        Reply
    6. Kim

      June 22, 2024 at 6:03 pm

      This was my first attempt at cheesecake and it turned out so well. A great recipe that I will definitely be repeating!

      Reply
    7. Neet

      May 11, 2024 at 7:51 pm

      Could you add oats to the topping ?

      Reply
      • Julie Marie

        May 13, 2024 at 6:52 am

        I unfortunately haven't tested it but I would assume that it's not a problem replacing half of the flour with oats 🙂

        Reply
    8. Nour

      April 26, 2024 at 7:36 pm

      5 stars
      Making it for the second time ! A crowd pleaser everybody loved it ! Thank you 🙏

      Reply
    9. Nour

      April 20, 2024 at 1:21 pm

      Hi !
      I’m making the recipe and wanted to ask, do you bake at 160c ? Or 180c ?

      Reply
      • Julie Marie

        April 22, 2024 at 8:06 am

        It 160ºC 🙂

        Reply
    10. Patti Hinton

      April 03, 2024 at 10:14 pm

      5 stars
      I made this as one of the desserts for our Easter weekend -- following the recipe exactly -- and it was absolutely delicious. Our entire family loved it -- especially my husband. 🙂 Thanks for sharing your recipe!

      Reply
    11. Patti Hinton

      April 03, 2024 at 10:12 pm

      5 stars
      I made this as one of the desserts for our Easter weekend -- following the recipe exactly -- and it was absolutely delicious. Our entire family loved it -- especially my husband. 🙂 Thanks for sharing!

      Reply
    12. Daria

      March 31, 2024 at 10:15 pm

      5 stars
      Delicious. Made it for my family during Easter and everyone loved it.

      Reply
    13. Alyssa

      March 29, 2024 at 12:23 am

      5 stars
      This was one of the most delicious and perfect textured cheesecakes I have ever made, though it took much longer than an hour and a half to bake. Mine stayed at 325 for about 2 h 15 m then cooled for an hour in the oven and 2 hours on the counter.

      Reply
    14. Emily

      March 15, 2024 at 1:05 am

      5 stars
      This came out amazing! The perfect mix of a cheesecake and a blueberry pie. It makes a TON of cake so be ready to share 🙂

      Reply
      • Julie Marie

        March 22, 2024 at 9:06 am

        Thank you for your kind words! I'm so happy you enjoyed it and you're so right it's definitely a perfect cake to share 🙂

        Reply
    15. Joann

      March 11, 2024 at 8:53 pm

      Hello, I just wanted to make sure that the recipe calls for 28 ounces of cream cheese, I wasn't sure if I was reading it incorrectly.

      Thank you in advance

      Reply
      • Julie Marie

        March 22, 2024 at 9:25 am

        Yes that is correct 🙂

        Reply

    Primary Sidebar

    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

    More about me →

    NEWEST RECIPES

    • Banoffee Cake
    • Lemon Raspberry Cake
    • Carrot Cake Cookies
    • Classic Carrot Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Copyright © 2025 Julie Marie Eats

    Disclaimer: Nutritional information is an estimate and may vary. Please check ingredient labels for allergens and make substitutions if needed. Use of all recipes is at your own discretion. View full disclaimer here.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.