blueberry crumble cheesecake 1

Blueberry Crumble Cheesecake Recipe

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This Blueberry Crumble Cheesecake combines a buttery biscuit base, creamy cheesecake filling, and crunchy crumble topping into one delightful dessert. It’s simple yet impressive—perfect for sharing with family and friends!

The Perfect Dessert for Every Occasion

I believe blueberries are wonderful for children, packed with nutrients and a delicious natural sweetness.

Over time, I’ve shared several family-favorite blueberry recipes, like Blueberry Pound Cake, Homemade Blueberry Muffins, Blueberry Jam (Without Pectin), and even Chocolate-Covered Blueberries. Blueberries have such a versatile flavor, making them a joy to incorporate into all kinds of recipes.blueberry crumble cheesecake 1

Since cheesecake has always been a favorite of mine, I decided to create this Blueberry Cheesecake recipe.

It’s loaded with fresh blueberries, both inside the filling and scattered on top. The vibrant bursts of juicy blueberries pair perfectly with the rich, creamy cheesecake base, making this dessert absolutely irresistible.

What I love about this cheesecake is that it looks impressive and intricate, but it’s actually surprisingly easy to make—and it’s almost impossible to mess up!

Whether you’re an experienced baker or just starting out, this recipe will guide you to success.

While this cheesecake is delightful fresh out of the oven, I recommend chilling it overnight for the best texture and flavor. The cheesecake becomes wonderfully creamy, and the flavors of the blueberries truly shine.

Trust me, though—it’s so tempting that it might not make it to the next day!blueberry crumble cheesecake 3blueberry crumble cheesecake 2

Why You‘ll Love This Recipe

  • Perfectly balanced textures: Buttery base, creamy filling, and crunchy topping make every bite a treat.
  • Simple ingredients: Made with pantry staples and fresh blueberries.
  • Customizable: You can adjust the blueberry amount to suit your taste.
  • Make-ahead dessert: Tastes even better after chilling overnight!

Ingredients

Crumble Topping

  • 30g low-gluten flour
  • 30g almond flour
  • 20g icing sugar
  • 30g butter

Biscuit Base

  • 70g digestive biscuits
  • 30g butter

Cheesecake Filling

  • 250g cream cheese, softened
  • 50g granulated sugar
  • 100g yogurt
  • 2 eggs
  • 100g heavy cream
  • 15g cornstarch
  • 100-150g blueberries (adjust to taste)

Instructions

1. Make the Crumble Topping

  1. In a bowl, mix 30g low-gluten flour, 30g almond flour, and 20g icing sugar until combined.
  2. Cut 30g butter into small pieces and rub it into the dry ingredients using your fingers until crumbly. Set aside.add butter into crumble toppingrub the butter into the dry ingredients

2. Prepare the Biscuit Base

  1. Crush 70g digestive biscuits into fine crumbs using a rolling pin or food processor.
  2. Melt 30g butter over a double boiler and mix with the crushed biscuits until evenly coated.
  3. Press the biscuit mixture firmly into a 6-inch cake pan lined with parchment paper. Chill in the refrigerator.prepare the biscuit base

3. Make the Cheesecake Batter

  1. Soften 250g cream cheese at room temperature and mix with 50g granulated sugar until smooth.
  2. Add 100g yogurt and mix until fully combined.
  3. Beat in 2 eggs, one at a time, ensuring the mixture is smooth and lump-free.
  4. Mix in 100g heavy cream.
  5. Gently fold in 15g cornstarch using a cutting-and-folding motion until the batter is smooth.make the cheesecake battermix in 100g heavy cream

4. Assemble the Cheesecake

  1. Pour half of the cheesecake batter over the chilled biscuit base and smooth the surface with a spatula.
  2. Sprinkle blueberries evenly over the batter. Adjust the amount based on personal preference.
  3. Pour the remaining cheesecake batter over the blueberries and smooth the surface.
  4. Sprinkle the crumble topping evenly over the surface, followed by a layer of blueberries.assemble the cheesecake

5. Bake the Cheesecake

  1. Preheat the oven to 170°C (340°F).
  2. Bake the assembled cake on the middle rack for 50 minutes. Cover with foil if the top browns too quickly.
  3. Check doneness by inserting a toothpick into the center. If it comes out clean, the cheesecake is done.

6. Cool and Chill

  1. Cool the cake on a wire rack for 5-10 minutes before removing it from the pan. Let it cool completely on the rack.
  2. Wrap the cooled cake in plastic wrap and refrigerate overnight for the best flavor and texture.blueberry crumble cheesecake 4blueberry crumble cheesecake

Frequently Asked Questions

  1. Can I use frozen blueberries?
    Yes, you can! Thaw and pat them dry before using to prevent excess moisture in the batter.
  2. Can I use a different type of biscuit for the base?
    Absolutely! Graham crackers or any plain, crumbly biscuits work well.
  3. How long can I store the cheesecake?
    The cheesecake can be stored in the refrigerator for up to 3 days in an airtight container.
    blueberry crumble cheesecake 3
    Print Recipe

    Fresh Blueberry Cheesecake with a Crispy Crumble Top

    This Blueberry Crumble Cheesecake combines a buttery biscuit base, creamy cheesecake filling, and crunchy crumble topping into one delightful dessert. It's simple yet impressive—perfect for sharing with family and friends!
    Prep Time30 mins
    Cook Time50 mins
    Course: Dessert
    Cuisine: American
    Servings: 4

    Ingredients

    Crumble Topping

    • 30 g low-gluten flour
    • 30 g almond flour
    • 20 g icing sugar
    • 30 g butter

    Biscuit Base

    • 70 g digestive biscuits
    • 30 g butter

    Cheesecake Filling

    • 250 g cream cheese softened
    • 50 g granulated sugar
    • 100 g yogurt
    • 2 eggs
    • 100 g heavy cream
    • 15 g cornstarch
    • 100-150 g blueberries adjust to taste

    Instructions

    Make the Crumble Topping

    • In a bowl, mix 30g low-gluten flour, 30g almond flour, and 20g icing sugar until combined.
    • Cut 30g butter into small pieces and rub it into the dry ingredients using your fingers until crumbly. Set aside.

    Prepare the Biscuit Base

    • Crush 70g digestive biscuits into fine crumbs using a rolling pin or food processor.
    • Melt 30g butter over a double boiler and mix with the crushed biscuits until evenly coated.
    • Press the biscuit mixture firmly into a 6-inch cake pan lined with parchment paper. Chill in the refrigerator.

    Make the Cheesecake Batter

    • Soften 250g cream cheese at room temperature and mix with 50g granulated sugar until smooth.
    • Add 100g yogurt and mix until fully combined.
    • Beat in 2 eggs, one at a time, ensuring the mixture is smooth and lump-free.
    • Mix in 100g heavy cream.
    • Gently fold in 15g cornstarch using a cutting-and-folding motion until the batter is smooth.

    Assemble the Cheesecake

    • Pour half of the cheesecake batter over the chilled biscuit base and smooth the surface with a spatula.
    • Sprinkle blueberries evenly over the batter. Adjust the amount based on personal preference.
    • Pour the remaining cheesecake batter over the blueberries and smooth the surface.
    • Sprinkle the crumble topping evenly over the surface, followed by a layer of blueberries.

    Bake the Cheesecake

    • Preheat the oven to 170°C (340°F).
    • Bake the assembled cake on the middle rack for 50 minutes. Cover with foil if the top browns too quickly.
    • Check doneness by inserting a toothpick into the center. If it comes out clean, the cheesecake is done.

    Cool and Chill

    • Cool the cake on a wire rack for 5-10 minutes before removing it from the pan. Let it cool completely on the rack.
    • Wrap the cooled cake in plastic wrap and refrigerate overnight for the best flavor and texture.

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