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Blueberry Crumble Cheesecake

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With a buttery crust, creamy cheesecake filling, and a layer of blueberry and crunchy crumble on top, this Blueberry Crumble Cheesecake is a perfect decadent make-ahead dessert for summer.

blueberry crumble cheesecake

Have you ever found yourself in a situation where you could not decide between making a cheesecake or a blueberry crumble? This Blueberry Crumble Cheesecake is the perfect answer to this problem! With this simple and easy dessert recipe, you will get two cakes packed in one amazing treat. This is a true crowd-pleaser dessert and great for prepping ahead.

blueberry crumble cheesecake


  • Digestive biscuit crust. Buttery and crunchy crust made from a mixture of digestive biscuit crumbs and melted butter.
  • Cheesecake. Thick, smooth, and creamy cheesecake made with full-fat cream cheese and a little bit of sour cream and lemon juice to lighten it up.
  • Blueberries. Fresh or frozen is fine here. If using frozen, do not thaw them or they will bleed everywhere.
  • Crumble. Sweet, crunchy, and nutty crumble made from butter, sugar, cake flour, and almond flour.
blueberry crumble cheesecake

Baking Tips

  • Use room temperature ingredients for cheesecake. Make sure your cream cheese is at room temperature before mixing it. If it is still cold, you will likely have little lumps of cream cheese throughout your cheesecake filling and will incorporate too much air trying to beat it. 
  • Do not overmix. Overmixing incorporates too much air, which makes the cheesecake rise during baking (the way a souffle does), then collapse as it cools. As the cheesecake cools, it contracts, and if the edges remain stuck to the pan, cracks form. Therefore, make sure to keep it low and slow when mixing the batter. 
  • Chill the cheesecake. It is important to let the cheesecake cool to room temperature slowly and completely. It also needs to chill in the fridge and finish setting up for at least four hours or overnight. This helps the cheesecake set well and the flavor to blend together. If you cut into the cheesecake before chilling, it will have a firm custardy texture. But after chilling, it will transform into that velvety, creamy cheesecake that we all know.
blueberry crumble cheesecake

More Cheesecake Recipes

blueberry crumble cheesecake
4.8 from 6 votes

Blueberry Crumble Cheesecake

With a buttery crust, creamy cheesecake filling, and a layer of blueberry and crunchy crumble on top, this Blueberry Crumble Cheesecake is a perfect decadent make-ahead dessert for summer.
Author: Jaja Bakes
Course: Dessert
Cuisine: American
Servings: 1 6-inch/15 cm cake
Tap or hover to scale!
Prep Time50 minutes
Cook Time45 minutes
Total Time1 hour 35 minutes



  • 2/3 cup (80 gr) digestive biscuit/graham cracker crumbs
  • 2 tbsp (30 gr) unsalted butter, melted


  • 8 oz (225 gr) cream cheese, room temperature
  • 1/3 cup (75 gr) castor sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120 gr) sour cream
  • 1/2 cup (120 ml) heavy cream
  • 1 1/2 tbsp (12 gr) cake flour
  • 2 tsp lemon juice


  • 2 tbsp (30 gr) unsalted butter, cold
  • 2 tbsp (30 gr) castor sugar
  • 1/4 cup (30 gr) cake flour
  • 1/3 cup (30 gr) almond flour
  • A pinch of salt
  • 2/3 cup (120 gr) fresh or frozen blueberries



  • Line the bottom of a 6-inch/15 cm springform pan with parchment paper.
  • In a medium bowl, stir together digestive biscuit crumbs with melted butter until well combined.
  • Pour the crumbs into the pan. Use a flat-bottom glass to press the crust onto the bottom.
  • Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.


  • In a medium, add cold butter, castor sugar, cake flour, almond flour, and salt. Using a fork, cut the butter into the flour until fine crumbs form. Don't overmix or the crumble will be clumpy. Refrigerate until using the crumble.


  • Preheat oven to 350F/180°C.
  • In a large bowl, whisk cream cheese and castor sugar until smooth with no lump. Add eggs, vanilla extract, and sour cream and whisk until well combined. Add heavy cream and whisk until well combined.
  • Sift cake flour into the mixture. Whisk to combine. Add lemon juice and whisk until well combined.
  • Pour the cheesecake batter into the chilled crust. Flatten the top with a spatula.
  • Bake for 10 minutes and remove the cheesecake from the oven. Spread 2/3 blueberries on top of the cheesecake. Distribute the crumble on top of the blueberries evenly and top it off with the remaining 1/3 blueberries.
  • Bake for 30-35 minutes or until the top is golden brown.
  • Cool the cheesecake completely. Cover the top with a cling wrap. Chill cheesecake in the refrigerator for at least 4 hours or overnight.
  • Remove the cheesecake from the pan. The cake can be served chilled or at room temperature.



Serving: 1whole cake | Calories: 3022kcal | Carbohydrates: 212g | Protein: 51g | Fat: 226g | Saturated Fat: 120g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 54g | Trans Fat: 2g | Cholesterol: 928mg | Sodium: 1579mg | Potassium: 946mg | Fiber: 9g | Sugar: 135g | Vitamin A: 7563IU | Vitamin C: 15mg | Calcium: 625mg | Iron: 7mg
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    1. Hi Don, you can simply double the recipe to make it fit an 8 or 9-inch round pan. The 8-inch pan will work the best. A 9-inch pan also works, but the cheesecake will be shorter. Bake the cheesecake at 350F/180°C for 10-15 minutes, add blueberries and crumble, and then bake again for 40-45 minutes.