Home » All Recipes » Dessert » Blueberry Crumble Cheesecake
Jump to Recipe
This post may contain affiliate links. Please read my disclosure policy for details.
With a buttery crust, creamy cheesecake filling, and a layer of blueberry and crunchy crumble on top, this Blueberry Crumble Cheesecake is a perfect decadent make-ahead dessert for summer.
Have you ever found yourself in a situation where you could not decide between making a cheesecake or a blueberry crumble? This Blueberry Crumble Cheesecake is the perfect answer to this problem! With this simple and easy dessert recipe, you will get two cakes packed in one amazing treat. This is a true crowd-pleaser dessert and great for prepping ahead.
Components
- Digestive biscuit crust. Buttery and crunchy crust made from a mixture of digestive biscuit crumbs and melted butter.
- Cheesecake. Thick, smooth, and creamy cheesecake made with full-fat cream cheese and a little bit of sour cream and lemon juice to lighten it up.
- Blueberries. Fresh or frozen is fine here. If using frozen, do not thaw them or they will bleed everywhere.
- Crumble. Sweet, crunchy, and nutty crumble made from butter, sugar, cake flour, and almond flour.
Baking Tips
- Use room temperature ingredients for cheesecake. Make sure your cream cheese is at room temperature before mixing it. If it is still cold, you will likely have little lumps of cream cheese throughout your cheesecake filling and will incorporate too much air trying to beat it.
- Do not overmix.Overmixing incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapse as it cools. As the cheesecake cools, it contracts, and if the edges remain stuck to the pan, cracks form. Therefore, make sure to keep it low and slow when mixing the batter.
- Chill the cheesecake. It is important to let the cheesecake cool to room temperature slowly and completely. It also needs to chill in the fridge and finish setting up for at least four hours or overnight. This helps the cheesecake set well and the flavor to blend together. If you cut into the cheesecake before chilling, it will have a firm custardy texture. But after chilling, it will transform into that velvety, creamy cheesecake that we all know.
More Cheesecake Recipes
- Strawberry Cheesecake Brownies
- No-Bake Oreo Cheesecake
- Basque Burnt Cheesecake
- Strawberry Cheesecake Ice Cream Cake
- New York Cheesecake
- No-Bake Matcha White Chocolate Cheesecake
Blueberry Crumble Cheesecake
With a buttery crust, creamy cheesecake filling, and a layer of blueberry and crunchy crumble on top, this Blueberry Crumble Cheesecake is a perfect decadent make-ahead dessert for summer.
Print Pin Rate
Author: Jaja Bakes
Course: Dessert
Cuisine: American
Servings: 1 6-inch/15 cm cake
Tap or hover to scale!
Prep Time50 minutes minutes
Cook Time45 minutes minutes
Total Time1 hour hour 35 minutes minutes
Ingredients
Crust
- 2/3 cup digestive biscuit/graham cracker crumbs
- 2 tbsp unsalted butter, melted
Cheesecake
- 8 oz cream cheese, room temperature
- 1/3 cup castor sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 tbsp cake flour
- 2 tsp lemon juice
Crumble
- 2 tbsp unsalted butter, cold
- 2 tbsp castor sugar
- 1/4 cup cake flour
- 1/3 cup almond flour
- A pinch of salt
- 2/3 cup fresh or frozen blueberries
Instructions
Crust
Line the bottom of a6-inch/15 cm springform panwith parchment paper.
In a medium bowl, stir together digestive biscuit crumbs with melted butter until well combined.
Pour the crumbs into the pan. Use a flat-bottom glass to press the crust onto the bottom.
Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.
Crumble
In a medium, add cold butter, castor sugar, cake flour, almond flour, and salt. Using a fork, cut the butter into the flour until fine crumbs form. Don't overmix or the crumble will be clumpy. Refrigerate until using the crumble.
Cheesecake
Preheat oven to 350F/180°C.
In a large bowl, whisk cream cheese and castor sugar until smooth with no lump. Add eggs, vanilla extract, and sour cream and whisk until well combined. Add heavy cream and whisk until well combined.
Sift cake flour into the mixture. Whisk to combine. Add lemon juice and whisk until well combined.
Pour the cheesecake batter into the chilled crust. Flatten the top with a spatula.
Bake for 10 minutes and remove the cheesecake from the oven. Spread 2/3 blueberries on top of the cheesecake. Distribute the crumble on top of the blueberries evenly and top it off with the remaining 1/3 blueberries.
Bake for 30-35 minutes or until the top is golden brown.
Cool the cheesecake completely. Cover the top with a cling wrap. Chill cheesecake in the refrigerator for at least 4 hours or overnight.
Remove the cheesecake from the pan. The cake can be served chilled or at room temperature.
Video
Nutrition
Serving: 1whole cake | Calories: 3022kcal | Carbohydrates: 212g | Protein: 51g | Fat: 226g | Saturated Fat: 120g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 54g | Trans Fat: 2g | Cholesterol: 928mg | Sodium: 1579mg | Potassium: 946mg | Fiber: 9g | Sugar: 135g | Vitamin A: 7563IU | Vitamin C: 15mg | Calcium: 625mg | Iron: 7mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.
Don’t Miss These Recipes!
Lemon Poppy Seed Madeleines
Putu Ayu (Steamed Pandan Coconut Cake)
Basque Burnt Cheesecake
Ruby Chocolate Shortbread Cookies
Stay Updated & Never Miss A Recipe!
Subscribe
Login
4 Comments
Newest
Oldest
Inline Feedbacks
View all comments
