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Creamy Blueberry Crumble Cheesecake – Perfect Mother’s Day Dessert

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Blueberry Crumble Cheesecake combines creamy cheesecake, juicy blueberries, and a buttery streusel topping for the ultimate layered dessert that’s perfect for holidays, birthdays, or brunch.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 6 tbsp melted unsalted butter

For the Filling:

  • 24 oz cream cheese, softened

  • 3/4 cup granulated sugar

  • 1/2 cup sour cream or Greek yogurt

  • 1 tsp vanilla extract

  • 2 tsp flour or 1 tsp cornstarch

  • 3 large eggs

For the Blueberry Topping:

  • 1 1/2 cups fresh blueberries (or 2 cups thawed frozen)

  • 1 tbsp sugar

  • 1 tsp cornstarch

  • 1/2 tsp lemon zest

For the Crumble:

  • 1/2 cup all-purpose flour

  • 1/3 cup brown sugar

  • 1/4 cup cold unsalted butter, cubed

Instructions

  • Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment.

  • Mix crust ingredients and press into pan. Bake 10 minutes, then cool.

  • Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, flour, and eggs one at a time.

  • Pour batter over crust. Toss blueberries with sugar, cornstarch, and lemon zest. Spoon over filling.

  • Make crumble by mixing flour, brown sugar, and butter until crumbly. Sprinkle over blueberries.

  • Bake 55–65 minutes, until edges are set and center jiggles slightly. Cool in oven 1 hour, then chill overnight.

  • Remove from pan and slice. Garnish with whipped cream or extra berries if desired.

Notes

  • Use full-fat cream cheese for best texture.

  • Substitute strawberries, raspberries, or blackberries.

  • To freeze, wrap tightly and store for up to 1 month.

Find it online: https://thefoodaunt.com/creamy-blueberry-crumble-cheesecake-perfect-mothers-day-dessert/