Blueberry Crumble Cheesecake

5 from 2 votes

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By: Jill Mills Posted: Jun 28, 2024

Blueberry Crumble Cheesecake combines two favorite desserts, crumble cake and blueberry cheesecake. Rich and creamy vanilla cheesecake loaded with fresh blueberries and then topped with a buttery brown sugar crumble – it’s heavenly!

Blueberry Crumble Cheesecake

This blueberry cheesecake is so good and loved by anyone that tries it. I love our blueberry crumble cake and blueberry cheesecake, so it makes perfect sense to layer them together in one amazing dessert. The flavors blend so well together. The buttery sweet crumble has a bit of a crunch and matches perfectly with the creaminess of the cheesecake. The added fresh blueberries just burst in your mouth and sets this dessert over the top!

Ingredients Needed

• Dry ingredients – flour, baking powder and salt.
• Butter- Use unsalted butter to control the amount of salt in the recipe.
• Lemon – zested.
• Sugars – granulated sugar and brown sugar.
• Eggs – room-temperature.
• Vanilla- pure vanilla for the best flavoring.
• Cream Cheese- use softened or room temperature cream cheese.
• Cornstarch – this will be used as a thickening agent.
• Blueberries – use fresh blueberries for this recipe.
• Glaze – powdered sugar and milk.

How To Make Blueberry Crumble Cheesecake

• Preheat the oven to 350 degrees.
• Combine the crumble mixture. Press 2/3 of the dough on the bottom of the springform pan and 2 inches on the sides. Place the remaining dough in the fridge.
• Prepare the cheesecake mixture and pour half the batter over the crust. Top with blueberries and then add the remaining batter. Top with another handful of blueberries.

• Take the crumble mixture out of the fridge and crumble it in a bowl into pea-sized chunks. Sprinkle over the blueberries and place the pan in the preheated oven.
• Bake for 20 minutes and then place aluminum foil on top. Continue baking for another 40-45 minutes until a toothpick comes out clean in the middle. Transfer to a wire rack to cool thoroughly.
• Once cooled, make the glaze. Drizzle on top of the cheesecake. Slice into 2-inch pieces and serve!

Storage

A freshly untouched cheesecake that’s placed in an airtight container will last about 6 days in the fridge. You can place it in the freezer for a longer shelf life if you plan to eat it later.

More Blueberry Desserts:

• Blueberry Cream Pie
• Blueberry Lemon Donuts
• Best Blueberry Pie
• Blueberry Coffee Cake
• Lemon Blueberry Trifle
• Blueberry Poke Cake

5 from 2 votes

Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake combines two favorite desserts, crumble cake and blueberry cheesecake. Rich and creamy vanilla cheesecake loaded with fresh blueberries and then topped with a buttery brown sugar crumble – it's heavenly!

Servings: 8 slices

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

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Ingredients

  

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Crumble

• ▢ 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 of cream cheese
• ▢ 3/4 cup granulated sugar
• ▢ 2 Tablespoons corn starch
• ▢ 2 Eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups fresh blueberries rinsed and drained

Glaze

• ▢ 1 cup powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 Tablespoons milk

Instructions

• Line the bottom of a 9-inch Spring-form pan with Parchment paper.  Spray the bottom and sides of the pan with cooking spray, and set aside.
• Preheat the oven to 350 degrees.
• Rinse the Blueberries in a colander under cold water, and lay them on paper towels to drain.

Crumble

• In the mixing bowl of a stand mixer, mix together the Flour, Sugar, Brown Sugar, Baking Powder, Salt, and Lemon Zest.
• Add the cubed Butter to the Flour mixture, and mix at low speed until the flour mixture forms pea-size crumbs. Add the Eggs and Vanilla and mix well.
• Remove the mixing bowl, and press the Crumb Cake dough together with your hands, making sure it sticks together and forms a ball.
• Press about 2/3 of the dough in the bottom of the Spring-form pan, and a couple of inches up the sides.  Place the remaining dough/crumbs in the refrigerator.

Filling

• Mix the Cream Cheese, Vanilla, Sugar, and Corn Starch, and mix to combine.
• Add the eggs, and mix until smooth and creamy, scraping down the sides of the bowl, and mixing again.

Assembly

• Pour half of the cheesecake mixture into the pan, and top with a generous amount of Blueberries.
• Pour the remaining Cheesecake on top of the Blueberries, and top with a handful of Blueberries.
• Remove the cake mixture from the refrigerator, and crumble it in the bowl, until it resembles pea-size pieces of dough.
• Scatter the dough crumbs on top of the Blueberries, and place the Sprig-form pan in the oven.

Bake

• Bake for 20 minutes, and check the Cheesecake; if it’s browned on top, place a loose piece of foil over the top to finish baking.
• Place back in the oven for an additional 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cheesecake from the oven to a wire rack, and cool completely.
• When the Cheesecake is cool, stir together the Powdered Sugar, Vanilla, and milk, and mix until smooth.
• Drizzle the Glaze over the top of the Cheesecake.  Remove the Springform from the pan, cut into 2-inch pieces, serve, and Enjoy!

Last Step:

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Notes

NOTE:  When making the glaze, add a little more powdered sugar if the glaze appears too thin.  You want it thin enough to drizzle, but not as thick as frosting.

Nutrition

Serving: 8g | Calories: 582kcal | Carbohydrates: 102g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 234mg | Potassium: 262mg | Fiber: 3g | Sugar: 55g | Vitamin A: 624IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 3mg

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