Print

Blueberry Crumble Cheesecake — Easy No-Bake Dessert Idea

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A decadent, creamy blueberry swirl cheesecake topped with a buttery crumble. Perfectly sweet, tangy, and textured — ideal for any special occasion.

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup sugar

  • 6 tbsp melted butter

Filling:

  • 3 (8 oz) blocks cream cheese, softened

  • 1 cup sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • ½ cup sour cream or Greek yogurt

Blueberry Swirl:

  • 2 cups blueberries (fresh or frozen)

  • 2 tbsp sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch

Crumble Topping:

  • ½ cup flour

  • ⅓ cup brown sugar

  • ¼ cup cold butter, cubed

  • (Optional) ¼ cup oats or chopped nuts

Instructions

  • Preheat oven to 325°F (160°C). Prepare a greased and parchment-lined 9-inch springform pan.

  • Mix crust ingredients. Press into pan. Bake for 10 minutes. Let cool.

  • Simmer blueberries, sugar, lemon juice, and cornstarch for 5–7 minutes. Cool.

  • Beat cream cheese and sugar until fluffy. Add eggs one at a time, then vanilla and sour cream.

  • Pour filling over crust. Swirl in blueberry mixture.

  • Combine crumble ingredients and sprinkle on top.

  • Bake 55–65 minutes. Cool 1 hour in oven, then chill at least 4 hours.

  • Serve chilled with optional extra toppings.

Notes

Make ahead up to 2 days. Freeze slices individually. Substitute fruit as desired.

Find it online: https://thefoodaunt.com/blueberry-crumble-cheesecake-easy-no-bake-dessert-idea/