There’s a dessert that feels like a warm hug and a fancy dinner party all at once: Blueberry Crumble Cheesecake. Every time I serve this to friends, someone asks, “Is this from a bakery?” before they even take a bite. The creamy cheesecake wobbles under a buttery crumble topping, and the blueberries keep bursting with juicy sweetness that cuts through the richness.
If you’re looking for a Most Delicious Dessert that still feels relaxing to make, this is your recipe. It’s also a perfect Easy Party Dessert Recipes choice for summer barbecues, September dessert parties, or any time you want to impress without sweating over the oven.
Yummy Easy Cake with a Blueberry Twist
This Blueberry Crumble Cheesecake walks the line between casual and elegant. The base is a simple graham‑cracker style crust, which is forgiving if you don’t have a scale or pastry board. The filling is smooth, not too heavy, and the crumble layer on top adds that rustic, home‑baked charm you see in Dishes With Blueberries like crisps and cobblers, but with a cheesecake’s elegance. The great thing about this dessert is that it looks like a lot of work, but in reality, most of the effort is hands‑off while it bakes and cools. You can even prep it a day ahead, which makes it an ideal dessert idea for a dinner party where you want to spend time with guests instead of in the kitchen.
Because the cheesecake is cooled and chilled, it’s stable enough to travel if you’re bringing something to a gathering. Think of it as your go‑to Most Delicious Dessert when you need a showstopper that doesn’t require a water bath or fancy techniques. The recipe is designed to be beginner‑friendly, so even if you’ve never baked a cheesecake before, you’ll feel confident following the steps.
Dessert Ideas Dinners Parties and Summer Gatherings
Blueberry Crumble Cheesecake fits right into a lineup of dessert ideas for dinner parties because it’s rich without being overwhelming. The fruit adds a fresh note that helps balance a heavier meal, so it works especially well after dishes like roasted chicken or grilled salmon. At summer barbecues, the blueberries echo the season’s brightness and make the dessert feel lighter than a chocolate cake, even though it’s still indulgent. If you’re scanning through Seasonal Dessert Recipes, you’ll notice that blueberries star in a lot of summer‑only treats, and this cheesecake is a fun way to twist that tradition.
As an Easy Party Dessert Recipes option, this cheesecake is easy to portion and plate. You can slice it into thinner wedges and serve with a spoonful of whipped cream or a scoop of vanilla ice cream to keep everyone happy. It’s also a great fit for September dessert recipes, when blueberries are still plentiful in some regions and the weather starts to cool off ever so slightly. The crumble topping gives it a cozy, late‑summer feel, while the creamy filling keeps it feeling light enough for a warm evening.
One of the reasons this dessert shines in a dinner‑party lineup is the aroma. As it bakes, the blueberries and buttery crumble scent the whole kitchen, and by the time it’s chilled, it has that subtle, bakery‑like sweetness that makes people lean toward the dessert table. The cheesecake is also a great “make‑ahead” dessert, which means you can relax more on the day of the event instead of juggling last‑minute baking and plating.
Ingredients for the Perfect Blueberry Crumble Cheesecake
Everything here is pantry‑friendly and easy to find. The ingredients are listed in a clear, numbered order so you can check them off as you go. This makes it simple to follow the recipe even if you’re cooking in a busy kitchen or multitasking with a big dinner prep.
- 2 cups graham cracker crumbs (about 12–14 full‑sized crackers, crushed)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
- 24 ounces cream cheese, full‑fat, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons all‑purpose flour
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch or all‑purpose flour
- 1 tablespoon lemon juice
- 1/2 cup light brown sugar
- 1/2 cup all‑purpose flour
- 1/2 cup old‑fashioned rolled oats
- 4 tablespoons unsalted butter, melted
How to Make This Blueberry Crumble Cheesecake
Preheat your oven to 325°F (165°C) and grease the sides of a 9‑inch springform pan. Line the bottom with a circle of parchment paper if you like, so slices slide off easily. Grease the parchment too so it’s foolproof.
- In a medium bowl, mix the graham cracker crumbs, 2 tablespoons granulated sugar, and a pinch of salt. Pour in the melted butter and stir until the mixture looks like wet sand. Press it firmly into the bottom of the pan, about 1/2 inch up the sides if you like a thicker crust. Bake for 10 minutes, then set aside to cool while you prepare the filling.
- To make the blueberry layer, combine the blueberries, 2 tablespoons sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in a small bowl. Stir gently until the berries are evenly coated and no dry floury spots remain. Set aside.
- For the crumble topping, mix the brown sugar, flour, and oats in a bowl. Drizzle in the melted butter and stir with a fork until the mixture forms small, buttery clumps. Set this aside too.
- In a large mixing bowl, beat the cream cheese until it’s completely smooth and fluffy. Add the 1 cup sugar gradually, mixing on low so you don’t whip in too much air. Stir in the 1 teaspoon vanilla extract, then add the flour and mix just until combined. Scrape down the bowl.
- Beat in the sour cream until the mixture is silky, then add the eggs one at a time, mixing on low and only until each egg is incorporated. Over‑mixing can cause cracks later, so don’t let the batter get too fluffy. If you like a lighter texture, you can fold in a few extra blueberries gently at this point.
- Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula. Scatter the blueberry mixture evenly over the batter, then sprinkle the crumble topping so it covers the surface in a thin, even layer. Don’t pile it too high; you want the crumble to bake evenly instead of burning.
- Place the springform pan on a baking sheet and bake for 60–70 minutes, or until the edges look set and the center is only slightly jiggly. The exact time depends on your oven, so keep an eye on it after 55 minutes. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for about an hour. Then refrigerate it for at least 6 hours, preferably overnight, before slicing.
Pro Tips for the Best Results
- Leave the cream cheese, sour cream, and eggs at room temperature for at least an hour before you start. This helps them blend smoothly and reduces the chance of lumps.
- If you’re worried about the crumble topping browning too quickly, tent the pan loosely with foil after about 40 minutes of baking.
- Use a thin knife dipped in warm water to slice the cheesecake. Wipe it clean between cuts for perfect slices.
- For a more vibrant blueberry flavor, you can reserve a small spoonful of the blueberry mixture and drizzle it over the top just before serving.
Variations to Try
- Make a lemon‑infused version by adding the zest of one lemon to the cheesecake batter and a bit more lemon juice to the blueberry layer.
- Swap the graham cracker crust for a shortbread or digestive biscuit crust if you prefer a less “cinnamon‑like” flavor.
- Use other berries like raspberries or blackberries for a mixed‑berry crumble cheesecake, adjusting the sugar slightly if the berries are very tart.
- For a gluten‑free version, use gluten‑free graham cracker crumbs for the crust and a gluten‑free flour blend for the crumble and filling.
Troubleshooting Tips
If your cheesecake cracks on top, don’t worry; it’s usually just a cosmetic issue. Cracks mostly happen from over‑mixing, over‑baking, or cooling too quickly. If you see small cracks, you can cover them with an extra drizzle of blueberry mixture or a spoonful of whipped cream. If the center is too soft after baking, it’s probably underbaked; let it chill fully in the fridge, as it can firm up a bit while cold. If the crust is too hard, it can mean the butter was too hot or the crumbs were pressed too firmly; next time, press gently and bake just until fragrant.
Ingredient Substitutions
If you don’t have graham cracker crumbs, you can crush plain digestive biscuits or vanilla wafers in a food processor. For a slightly different flavor, add a pinch of cinnamon or nutmeg to the crust. If you don’t have sour cream, plain full‑fat Greek yogurt works well and adds a tangy note. For a richer filling, you can add a small block of mascarpone cheese to the cream cheese mixture. To make the crumble a bit nuttier, stir in a handful of chopped almonds or pecans. If you want to lighten the dessert slightly, reduce the sugar in the blueberry layer by 1 tablespoon and add a little extra lemon juice for brightness.
Storage and Serving Suggestions
Once fully chilled, this Blueberry Crumble Cheesecake can be stored, covered, in the refrigerator for up to 4 days. For longer storage, slice it, wrap the pieces tightly in plastic wrap, and freeze for up to 2 months; thaw slices in the fridge for a few hours before serving. Leftovers reheat gently in the microwave in short bursts if you like it slightly warm, although it’s usually best served cold with a cool contrast of texture. Pair it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm blueberry compote for an extra‑desserty touch. It also works beautifully as a seasonal dessert for a backyard barbecue or a cozy September dinner party.
Frequently Asked Questions
Can I use frozen blueberries in this Blueberry Crumble Cheesecake? Yes, you can use frozen blueberries without thawing. Just toss them with the sugar, cornstarch, and lemon juice and use them as directed. They may bleed a bit more color, but that adds to the rustic look.
Why did my cheesecake crack? Small cracks are normal and often happen from over‑mixing, over‑baking, or cooling too quickly. The cheesecake is still absolutely fine to eat and looks great with a blueberry topping.
Can I make this cheesecake ahead of time? Absolutely. This dessert actually benefits from being chilled overnight, so it’s perfect for meal‑prepping or making a day before your party.
Is this cheesecake good for a dinner party? It’s a great choice for dessert ideas dinner party menus. The portion is rich enough to feel special, but the blueberries keep it from feeling too heavy after a big meal.
Can I make this Blueberry Crumble Cheesecake gluten‑free? Yes, use gluten‑free graham cracker crumbs for the crust and a gluten‑free flour blend for the crumble and in the filling.
How should I slice the cheesecake neatly? Use a sharp, thin knife dipped in warm water and wipe it clean between slices. This gives you clean, smooth edges every time.
Can I add other fruits to this dessert? You can swap in other berries or mix them in for a mixed‑berry crumble cheesecake. Adjust the sugar slightly if the berries are particularly tart.
Blueberry Crumble Cheesecake
Equipment
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Baking sheet
- Spatula
- Knife
Ingredients
- 2 cups graham cracker crumbs about 12–14 full‑size crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
- 24 ounces cream cheese, full‑fat, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons all‑purpose flour
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 cups fresh or frozen blueberries if frozen, do not thaw
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch or all‑purpose flour
- 1 tablespoon lemon juice
- 1/2 cup light brown sugar
- 1/2 cup all‑purpose flour
- 1/2 cup old‑fashioned rolled oats
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 325°F (165°C). Grease the sides of a 9‑inch springform pan and line the bottom with parchment paper if desired.
- In a medium bowl, mix the graham cracker crumbs, 2 tablespoons granulated sugar, and a pinch of salt. Stir in 6 tablespoons melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan and about 1/2 inch up the sides. Bake for 10 minutes, then set aside to cool.
- In a small bowl, gently toss the blueberries with 2 tablespoons granulated sugar, 1 tablespoon cornstarch (or flour), and 1 tablespoon lemon juice. Set aside.
- In another bowl, mix the light brown sugar, 1/2 cup all‑purpose flour, and oats. Drizzle in 4 tablespoons melted unsalted butter and stir until small clumps form. Set aside.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add 1 cup granulated sugar, mixing on low. Add 1 teaspoon vanilla extract, then the 2 tablespoons all‑purpose flour, mixing just until combined.
- Beat in the sour cream until the mixture is silky. Add the eggs one at a time, mixing on low and only until each is incorporated. Do not over‑mix.
- Pour the batter over the cooled crust and smooth the top with a spatula. Scatter the blueberry mixture evenly over the batter, then sprinkle the crumble topping in a thin, even layer.
- Place the pan on a baking sheet and bake for 60–70 minutes, until the edges are set and the center is only slightly jiggly. Turn off the oven, crack the door with a wooden spoon, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours, preferably overnight, before slicing.
Notes
- Room‑temperature cream cheese, sour cream, and eggs blend more smoothly and reduce the risk of lumps.
- If the crumble starts to brown too quickly, loosely tent the pan with foil after about 40 minutes of baking.
- Use a thin knife dipped in warm water and wipe it clean between slices for clean portions.
