Blueberry Crumble Cheesecake — Easy No-Bake Dessert Idea

Blueberry Crumble Cheesecake is the dream dessert that combines three of the best things in baking: creamy cheesecake, juicy blueberries, and a buttery crumble topping. It’s rich yet balanced, with the tangy sweetness of fresh blueberries cutting through the smooth, vanilla-laced filling, all finished with a golden, crispy crumble that adds the perfect texture contrast.

This recipe brings the charm of a fruit crumble and the indulgence of classic cheesecake into one show-stopping dessert. Whether you’re serving it for a holiday, special occasion, or just because you love cheesecake, this dessert delivers that bakery-style flavor — right from your home kitchen.

Ingredients Overview

This recipe has three layers: the graham cracker crust, the creamy cheesecake filling, and the blueberry crumble topping. Here’s how each one works and what you can swap if needed.

Crust Ingredients

• Graham Crackers (or Digestive Biscuits): The foundation. Use finely crushed crumbs for a smooth base.

• Butter: Binds the crumbs and adds rich flavor. Melted, unsalted butter is ideal.

• Sugar: Adds sweetness and helps the crust firm up.

Alternative: Use vanilla wafers or gingersnaps for a twist.

Cheesecake Filling

• Cream Cheese: Full-fat blocks are best — they give structure and creaminess.

• Sugar: Granulated sugar sweetens the filling.

• Eggs: Bind the filling and create a silky texture.

• Vanilla Extract: Adds depth and warmth.

• Sour Cream or Greek Yogurt: Gives tang and a smooth finish.

Blueberry Layer

• Fresh or Frozen Blueberries: Both work well. If frozen, do not thaw before using.

• Sugar & Lemon Juice: Brightens and sweetens the berries.

• Cornstarch: Thickens the berry mixture slightly during baking.

Crumble Topping

• All-Purpose Flour: Base of the crumble.

• Brown Sugar: For a hint of caramel-like sweetness.

• Butter: Cold butter creates a crumbly texture.

• Rolled Oats (Optional): Adds texture and a rustic look.

Tip: Keep the butter cold and cut it in for the best crumb texture.

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

2. Make the Crust

In a bowl, combine:

• 1½ cups graham cracker crumbs

• ¼ cup sugar

• 6 tbsp melted butter

Press the mixture into the bottom of the prepared pan. Use the bottom of a glass to compact it evenly.

Bake for 10 minutes, then remove and set aside to cool while you prepare the filling.

3. Prepare the Blueberry Layer

In a small saucepan, combine:

• 2 cups blueberries

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornstarch

Cook over medium heat for 5–7 minutes until the mixture is thickened and the berries have softened slightly. Let cool to room temperature.

4. Make the Cheesecake Filling

In a large mixing bowl, beat:

• 3 (8 oz) blocks cream cheese, softened

• 1 cup sugar

Mix until smooth and fluffy. Add:

• 3 large eggs, one at a time

• 1 tsp vanilla extract

• ½ cup sour cream or Greek yogurt

Beat until just combined. Don’t overmix — that can lead to cracking.

Pour the filling over the cooled crust.

5. Swirl in the Blueberries

Drop spoonfuls of the cooled blueberry mixture over the cheesecake filling. Use a knife or skewer to gently swirl it through the top — don’t overmix.

6. Make the Crumble Topping

In a medium bowl, combine:

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• ¼ cup cold butter, cubed

• (Optional) ¼ cup rolled oats or chopped nuts

Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

Sprinkle evenly over the cheesecake.

7. Bake the Cheesecake

Place the cheesecake on a baking sheet. Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center is slightly jiggly.

Tip: Don’t overbake. The center will firm up as it cools.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

8. Chill Completely

Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Tips, Variations & Substitutions

• Make Ahead: This cheesecake tastes better the next day. Chill overnight for best texture and flavor.

• Fruit Variations: Swap blueberries for raspberries, strawberries, or blackberries.

• No Springform Pan? Use a deep 9-inch cake pan lined with parchment for easy lifting.

• Gluten-Free: Use GF graham crackers and substitute oat or almond flour in the crumble.

• Extra Lush: Drizzle with a vanilla glaze or serve with whipped cream or ice cream.

Serving Ideas & Occasions

This cheesecake is perfect for:

• Holiday dinners

• Birthday desserts

• Summer gatherings with fresh berries

• Weekend baking projects

• Brunch spreads

Serve chilled with a fresh mint sprig or extra blueberry compote on the side.

Pair it with:

• Coffee or espresso

• Sparkling lemonade

• Light dessert wine

Each bite is rich, tangy, fruity, and just sweet enough — satisfying without being heavy.

Nutritional & Health Notes

Blueberry Crumble Cheesecake is an indulgent dessert, but it also includes:

• Antioxidants from blueberries

• Protein from cream cheese and eggs

• Complex carbs from oats (if used)

To lighten it up:

• Use reduced-fat cream cheese

• Sub in Greek yogurt for some of the sour cream

• Reduce sugar slightly without sacrificing taste

• Use a thinner crust or half the crumble topping

Cheesecake freezes well too — wrap slices individually for a ready-to-go treat when cravings hit.

FAQs

Q1: Can I use frozen blueberries?
A1: Yes! No need to thaw. Just cook them slightly longer in the saucepan to reduce extra moisture.

Q2: How do I prevent the cheesecake from cracking?
A2: Avoid overmixing the batter and don’t overbake. Letting the cheesecake cool slowly in the oven also helps reduce cracking.

Q3: Can I make this ahead of time?
A3: Absolutely. In fact, it’s better after chilling overnight. You can make it up to 2 days in advance.

Q4: Can I freeze this cheesecake?
A4: Yes. Once chilled, wrap slices tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Q5: How do I know when it’s done baking?
A5: The center should still have a slight wobble when you gently shake the pan. Don’t wait for it to be fully firm — it will set as it cools.

Q6: Can I make this without the crumble topping?
A6: Yes. The cheesecake still tastes amazing with just the blueberry swirl. The crumble adds texture, but it’s optional.

Q7: What’s the best way to slice cheesecake cleanly?
A7: Use a sharp knife dipped in hot water and wiped clean between each slice.

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