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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake
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Blueberry Crumble Cheesecake is a luscious dessert combining a creamy, full-fat cream cheese filling with fresh, juicy blueberries and a golden, buttery crumble topping. This easy-to-make cheesecake balances tart sweetness with a satisfyingly crunchy texture, making it an elegant yet comforting treat perfect for any occasion.

Ingredients

Scale

Crust

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter (cold before mixing)

Cheesecake Filling

  • 24 oz (3 packages) full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon juice

Blueberries

  • 1 1/2 cups fresh blueberries

Crumble Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter, diced

Instructions

  1. Prepare the crust: Combine 1 cup flour, 1/4 cup granulated sugar, and 1/2 cup melted cold butter. Press this mixture evenly into the bottom of a springform pan to form a sturdy base. Chill briefly to set before adding the filling.
  2. Make the cheesecake filling: Beat softened cream cheese with 3/4 cup granulated sugar and 1 teaspoon vanilla extract until silky smooth. Add eggs one at a time, mixing well after each addition. Fold in 2 tablespoons fresh lemon juice to balance the sweetness.
  3. Assemble the filling and blueberries: Spread half of the cheesecake filling over the chilled crust. Evenly scatter 1 1/2 cups fresh blueberries over the filling. Layer the remaining cheesecake filling on top, creating a creamy blueberry-filled center.
  4. Prepare the crumble topping: Mix 3/4 cup flour and 1/2 cup brown sugar, then cut in 1/2 cup cold diced butter until coarse crumbs form. Generously sprinkle the crumble topping over the entire cheesecake surface.
  5. Bake to perfection: Preheat the oven to 325°F (163°C). Bake the cheesecake in a springform pan placed in a water bath until the edges are set but the center jiggles slightly, approximately 55-65 minutes. Let cool completely in the oven with the door slightly open, then refrigerate for at least 4 hours or overnight before serving.

Notes

  • Use room temperature ingredients (cream cheese and eggs) to ensure a smooth, lump-free filling.
  • Do not overmix the filling to maintain a tender, airy texture and prevent cracks.
  • Fresh blueberries are preferred for best flavor and texture; if using frozen, thaw and drain well to avoid excess moisture.
  • Baking the cheesecake in a water bath helps prevent cracking on the surface.
  • Cool the cheesecake gradually by leaving the oven door slightly open after baking to avoid sudden temperature changes.

Nutrition

Keywords: blueberry cheesecake, crumble topping, dessert, creamy cheesecake, blueberry dessert

Find it online: https://marybaking.com/blueberry-crumble-cheesecake/