Name: Blueberry Crumble Cheesecake Delight Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 250 g digestive or graham crackers; 2 tbsp granulated sugar; 75 g butter, melted; 300 g fresh blueberries; 1 tbsp granulated sugar; 1 tbsp all-purpose flour (for blueberries); 2 tsp lemon juice; 110 g all-purpose flour (for crumble); 80 g dark brown sugar; 70 g butter, melted (for crumble); 800 g full fat cream cheese, room temperature; 260 g granulated sugar; 200 g sour cream (18%), room temperature; 1 1/2 tbsp cornstarch; 2 1/2 tsp vanilla extract; 4 large eggs

I absolutely love sharing this Blueberry Crumble Cheesecake Delight Recipe with my friends because it perfectly balances creamy cheesecake with the brightness of fresh blueberries and a satisfyingly crunchy crumble topping. From the moment I take the first bite, I’m enchanted by the way the buttery cookie crust supports the luscious, velvety filling, crowned with juicy blueberries and a sweet crumble that adds the ultimate texture contrast. It’s a dessert that never fails to impress and feels like a comforting celebration in every slice.

Why You'll Love This Blueberry Crumble Cheesecake Delight Recipe

Whenever I make this cheesecake, I’m amazed at how the flavors come together so beautifully. The richness of the full-fat cream cheese blends effortlessly with the hint of tang from sour cream and the subtle citrus notes from the lemon juice touched on the blueberries. Each bite gives the perfect harmony of sweet and tart, creamy and crumbly, which keeps me reaching for just one more slice.

One of the best parts about this Blueberry Crumble Cheesecake Delight Recipe is how approachable it is. Even though it looks like something you’d find at a fancy bakery, the ingredients are straightforward and the steps are totally manageable. I love DIYing this dessert because it feels so rewarding to pull a golden crust cheesecake out of the oven, knowing I made every component from scratch.

Whenever I’m deciding what to bring to a dinner party or a holiday gathering, this dessert is always my go-to. It feels special enough to serve for celebrations but is equally perfect for a cozy weekend treat with family or friends. The layers of blueberry toppings and crumble give it that wow factor that guests always compliment — it’s simply a showstopper every time.

Ingredients You'll Need

A clear glass bowl filled with dark blue blueberries that are lightly coated with a white powdery substance, set on a white marbled surface. The blueberries show a mix of deep blue and purple tones, with the powder unevenly spread, adding a rough texture to the fruit. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this cheesecake are delightfully simple but essential to its success. Each one plays an important role in creating those layers of taste and texture, from the crunchy base to the creamy filling to the luscious toppings. Here’s everything you’ll need to whip up this dessert that looks like it took ages but comes together mostly with pantry staples and fresh blueberries.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Digestive or graham crackers: This gives the crust a buttery crunch that’s also slightly sweet, forming the perfect base.
Granulated sugar: Needed both in the crust and filling to give balanced sweetness throughout.
Butter: Melted butter binds the crust and crumble topping nicely, adding richness and golden color.
Fresh blueberries: The star fruits that add juiciness and a fresh burst of flavor, perfectly complemented by lemon juice.
All-purpose flour: Helps to thicken the blueberry topping and creates the crumble texture on top.
Dark brown sugar: Adds deep, molasses notes to the crumble topping that make it extra delicious.
Full fat cream cheese: The creamy heart of the cheesecake; keeping this at room temperature is key for smooth blending.
Sour cream: Brings a gentle tang and silkiness to the filling, balancing the richness.
Cornstarch: Used to stabilize the cheesecake filling, keeping it luscious but firm.
Vanilla extract: A splash of aromatic warmth to elevate the overall flavor.
Large eggs: These bind the filling ingredients, creating a smooth, custard-like texture after baking.

Directions

Step 1: Begin by preheating your oven to 160ºC (325ºF) using the conventional setting. Prepare a 23 cm (9-inch) springform pan by lining the bottom with parchment paper so your cheesecake won’t stick.

Step 2: In a food processor, pulse the crackers and granulated sugar until you get fine crumbs resembling sand. Melt the butter and add it to the processor, blending everything together until the crumbs are evenly coated and clump when pressed.

Step 3: Press these cookie crumbs firmly into the bottom and just up the sides of your lined springform pan using the base of a glass. Make sure it’s well packed and flattened. Bake this crust for 10 minutes, then let it cool until it’s just cool to the touch. Keep your oven on.

Step 4: While the crust bakes, prepare the blueberry topping. In a small bowl, combine the fresh blueberries, granulated sugar, and all-purpose flour. Stir in the lemon juice until the mixture is evenly coated and no dry flour remains. Set aside.

Step 5: Next, make the crumble topping by mixing the all-purpose flour and dark brown sugar in a separate bowl. Melt the butter and pour it over the flour mixture. Use a fork to combine everything until the mixture turns into small crumbly clusters with no dry flour left. Set aside this crumble as well.

Step 6: For the cheesecake filling, beat the full-fat cream cheese on low speed for 1 minute until smooth. Add the granulated sugar and continue to mix for another minute. Scrape down the sides, and mix again for 30 seconds to ensure it’s creamy and lump-free.

Step 7: In a small bowl, whisk together the sour cream and cornstarch until completely smooth. Add this mixture to the cream cheese along with the vanilla extract and mix on low speed until just combined.

Step 8: Add the eggs two at a time, mixing gently after each addition on low speed. Scrape down the bowl sides one final time, and mix just enough to incorporate all ingredients evenly.

Step 9: Pour the cheesecake batter into your prepared springform pan with the baked crust. Evenly distribute the blueberry mixture across the top, followed by sprinkling the crumble topping over everything carefully.

Step 10: To prevent cracking and create a creamy texture, prepare a water bath: place your springform inside a 30 cm (12 inch) cake pan, then put that pan inside a larger roasting pan. Pour hot boiled water into the roasting pan around the cake pan, being careful not to get water into the crust. Alternatively, wrap the springform pan with three layers of aluminum foil tightly to seal it before placing in the water bath.

Step 11: Bake the cheesecake for 1 hour and 20 to 30 minutes. It’s done when the edges are set but the center is still slightly wobbly if you gently shake the pan.

Step 12: Turn off the oven, crack the oven door slightly open, and let the cheesecake cool in the oven for 1 hour. Then remove it carefully from the water bath and place on a cooling rack. Let it cool completely at room temperature, about 1 hour.

Step 13: Finally, refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set and develop its flavors before serving.

Servings and Timing

This Blueberry Crumble Cheesecake Delight Recipe yields about 12 generous servings — perfect for sharing with family or friends. The prep time for this recipe is roughly 30 minutes, which includes making the crust, blueberry topping, crumble, and batter. The baking time is approximately 1 hour and 25 minutes, and then you need to factor in an hour of cooling in the oven and 1 hour at room temperature. The most important part is allowing the cheesecake to chill for at least 6 hours, or ideally overnight, so you’ll want to plan ahead for that. Overall, expect around 2 hours and 10 minutes of active and passive time combined.

How to Serve This Blueberry Crumble Cheesecake Delight Recipe

A slice of cheesecake sits in the middle of a white plate with a slightly wavy edge. The cheesecake has three layers: the thick creamy white cheese layer in the middle, a light brown crumbly crust forming the base and edges, and a top layer dotted with dark purple blueberries and some crumbly pieces. To the right side of the cheesecake on the plate, there is a silver fork resting. The plate is placed on a white marbled surface with some scattered crumbs and a few fresh blueberries nearby. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this cheesecake, I love keeping it simple to let all those rich layers shine. I usually cut the cheesecake into medium-sized wedges to make sure everyone gets a balanced portion of crust, filling, blueberries, and crumble in each bite. To make it extra special, I sometimes add a few fresh blueberries or a light dusting of powdered sugar on top right before serving for a pretty finish.

This dessert pairs beautifully with a dollop of lightly whipped cream or even a scoop of vanilla bean ice cream for added creaminess. For something fresh, I enjoy serving it alongside a small mixed berry salad to amplify those fruity flavors and add a refreshing contrast. If I’m feeling indulgent, a drizzle of warm lemon glaze or a bit of citrus curd on the side adds a bright, zesty note that makes the cheesecake pop.

For beverage pairings, this cheesecake goes wonderfully with a glass of chilled Moscato or a light, fruity rosé which complement the blueberry and vanilla flavors nicely. If you prefer non-alcoholic drinks, I like to offer iced green tea with a splash of lemon or a sparkling berry-infused water; both are excellent palate cleansers. I find this dessert perfect for special occasions like birthdays, family dinners, or seasonal holidays, and it’s just as delightful when enjoyed at room temperature as when chilled straight from the fridge.

Variations

I often love playing around with this Blueberry Crumble Cheesecake Delight Recipe to keep it fresh and exciting. For instance, swapping blueberries for other fruits like raspberries, blackberries, or even spiced apples creates lovely new flavor twists without much extra effort. If you want a tropical vibe, swapping in mango chunks or passion fruit topping can be amazing too.

If you need to accommodate dietary preferences, I’ve had success adapting this recipe to gluten-free by substituting gluten-free cookies for the crust and using gluten-free flour in the crumble. For a vegan version, you can experiment with vegan cream cheese and butter substitutes, though the texture will be a bit different but still delicious in its own right. Another fun variation is to add a layer of lemon curd between the crust and cheesecake filling for an extra zingy surprise when slicing.

For different cooking methods, some friends have tried this recipe in a water bath inside a slow cooker or Instant Pot, which works well to achieve that creamy, crack-free texture. Baking it in a convection oven instead of conventional can reduce some baking time slightly but watch carefully to avoid over-browning.

Storage and Reheating

Storing Leftovers

After enjoying your cheesecake, store any leftovers tightly covered in plastic wrap or an airtight container in the refrigerator. I find wrapping the entire springform pan with plastic wrap or using a cake dome works well to prevent flavors from mingling in the fridge. Leftover cheesecake will keep beautifully for up to 4-5 days, maintaining its creamy texture and fresh flavor.

Freezing

You can freeze this cheesecake delight to enjoy later! For best results, chill the cheesecake completely first, then wrap it tightly with plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Place it in a freezer-safe container if possible. It will keep well for up to 2 months frozen. When ready to enjoy, thaw it overnight in the refrigerator before serving to maintain texture and flavor.

Reheating

Since this is a cheesecake, it’s best served chilled or at room temperature, so reheating is usually unnecessary. If you want to soften it slightly, I recommend letting it sit at room temperature for 20-30 minutes before slicing. Avoid microwaving as that can ruin the texture, causing the cheesecake to become grainy or rubbery.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but I recommend thawing and draining them well to avoid excess moisture that could weaken the crust and filling. Tossing the thawed berries with a bit of flour helps absorb juices and maintain the right consistency.

What is the purpose of the water bath in this cheesecake?

The water bath gently steams the cheesecake as it bakes, preventing it from drying out and cracking. It creates a more even baking environment for a silky, smooth texture that’s the hallmark of a great cheesecake.

Can I make this cheesecake ahead of time?

Absolutely! I love preparing this cheesecake a day or two in advance. It actually tastes better after resting in the fridge overnight because the flavors have time to meld and the texture firms up beautifully.

What do I do if my cheesecake cracks?

Cracks can happen if the oven temperature is too high or the cheesecake cools too quickly. The water bath helps prevent this, and cooling the cheesecake slowly with the oven door slightly ajar can also reduce cracking. If cracks occur, you can cover them with extra crumble topping or fresh berries to hide imperfections.

Can I substitute the digestive biscuits with graham crackers?

Yes, graham crackers are a perfect substitute and will give you a similar sweet, buttery crust. Just make sure to adjust the sugar slightly if your crackers are already sweetened, so the crust isn’t overly sugary.

Conclusion

I truly hope you’ll give this Blueberry Crumble Cheesecake Delight Recipe a try because it has become one of my personal favorite desserts to create and share. It brings together simple ingredients in a way that feels indulgent, fresh, and comforting all at once. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake promises to brighten the moment with every creamy, fruity, crumbly bite.