Blueberry Crumble Cheesecake

This better-than-the-bakery blueberry crumble cheesecake is bursting with juicy blueberries and lemon zest! It's light yet rich and creamy with a balanced berry flavor. Crunchy oats and brown sugar topping is the perfect finishing touch. It's fresh, robust, brightly flavored, and the perfect balance of sweet and tart.

Make sure to try Creamy Blueberry Cheesecake next.

If you love blueberry desserts as much as I do, you might also like Old Fashioned Blueberry Cobbler and Blueberry Scones.

Being a tasty yummy cheesecake is hard, but this recipe is so easy and so creamy. Blueberry Crumble Cheesecake is bursting with fresh blueberries and hints of lemon and vanilla all wrapped inside the creamy cheesecake filling with the yummy brown sugar oat crumble on top.

Why make Blueberry Crumble cheesecake

This dessert masterfully combines three components: a crunchy cookie crust, smooth and creamy cheesecake filling, and a sweet-tart blueberry crumble topping made with oats and brown sugar. These layers of flavor and texture come together to make an impressive cheesecake.

Key Ingredients

This blueberry crumble cheesecake recipe is really so easy-nothing but basic ingredients coming together to produce something extraordinary. Here's an overview of the ingredients. For the full list please scroll down to the recipe card.

1. Cream cheese: I recommend using full-fat, brick-style cream cheese for this recipe. Low-fat cream cheese could negatively affect the texture of the blueberry crumble cheesecake.
2. Blueberries: I prefer to use fresh blueberries for this recipe-as frozen berries would negatively affect the appearance as well as texture of this cheesecake. Frozen blueberries while convenient, will release too much moisture when baking leading to the less vibrant appearance.
3. Oats: Using rolled oats is ideal as they retain their shape and texture better than quick oats, which can become too soft. Unlike flour or breadcrumbs, oats soak up moisture but maintain their structure and crispness when baked. The butter and sugar combined with oats caramelize during baking, contributing to a rich, golden, and crisp finish.
4. Eggs: This is an essential cheesecake ingredient. I recommend that your eggs are at room temperature before adding them. And once you do add them, be gentle: add them last and only incorporate slightly, using the lowest setting on an electric mixer.
5. Sugar: I stick with around 1 ¼ cup of sugar for the cheesecake filling. Feel free to slightly decrease, but keep in mind that the cheesecake flavor and texture will slightly change.
6. Heavy Cream: For the best-tasting cheesecake, use a thick liquid such as heavy cream. Even buttermilk buttermilk is far too liquid in comparison; your cheesecake will not be able to properly set up.

Here's how to make Blueberry Crumble Cheesecake

Crust first (it's a quick 10 minutes), then make cream cheese batter, toss the blueberries, then make the batter last.

1. Crust Preparation

1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper. Lightly coat the sides with cooking spray.
2. Mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles damp sand.

Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes and then set aside to cool.

2. Cheesecake Filling

In a large mixing bowl, beat cream cheese, vanilla extract, and granulated sugar until smooth and fluffy.

• Beat in eggs two at a time, mixing just until combined after each addition.
• Slowly pour in heavy cream while mixing on low speed until the batter is smooth.

• Wrap the outside of the springform pan in double layers of aluminum foil to protect it during the water bath.
• Pour the cheesecake batter over the crust and smooth the top with a spatula.

3. Blueberry Layer

1. Combine fresh blueberries, granulated sugar, flour, and lemon juice in a small bowl.
2. Gently stir until berries are evenly coated and no dry flour remains.
3. Scatter this blueberry mixture evenly over the cheesecake batter.

4. Crumble Topping

1. Mix together light brown sugar, flour, and rolled oats in a medium bowl.
2. Add melted butter and stir until crumbly with clumps.
3. Evenly sprinkle the crumble topping over the blueberry layer.

Baking

1. Place the springform pan into a large shallow roasting pan.
2. Fill the outer pan with hot water to come about halfway up the sides of the springform pan for a water bath.
3. Bake at 350°F for 1 hour to 1 hour 25 minutes or until the crumble topping is golden and the cheesecake's center jiggles slightly when shaken.
4. Cool the cheesecake at room temperature for 1 hour.
5. Chill in the refrigerator for at least 5 hours or overnight before slicing and serving.

Expert Tips

• Softened Ingredients Matter: Using cold cream cheese or eggs may cause lumps. Let your ingredients come to room temperature before mixing.
• Avoid Overmixing: Beat just until combined to keep your cheesecake light, not dense.
• Water Bath: This moist heat method prevents cracks and uneven cooking. Wrap the pan base in foil to prevent leaks.
• The secret is in the eggs: Firstly, only use room-temp eggs (all ingredients should be room-temp). Secondly, do NOT overmix the eggs. Add them last and only incorporate slightly. Use the lowest setting on an electric mixer. Thirdly, try to add more eggs or egg yolks. You can change the texture and richness of a cheesecake by subtracting or adding eggs.
• Rest period is important: If you let your cheesecake rest in the fridge anywhere from 12 to 16 hours - the texture becomes more dense and richer in flavor.
• Make it ahead: This blueberry crumble cheesecake recipe was 200% better the next day. WOW 16 hours in the fridge makes a huge difference in texture! I found this out by mistake one holiday season and now I make all of cheesecakes at least a couple of days prior to serving.
• Use sharp knife: When slicing chilled or frozen cheesecake, run a sharp knife under hot water, wipe it dry, and then slice cleanly to get smooth edges.

Pro Tip: One of the reasons restaurant cheesecake and professional cheesecakes develop that deeper, richer texture and flavor is the rest period. Whenever I make cheesecake I make sure it's made at least 36 hours before it needs to be served. I've let them rest overnight and it was good, but the extra time really allows it to develop the richness most people want.

Troubleshooting

• Blueberries Sinking? Toss them lightly in flour before layering.
• Crust Soggy? Bake the crust slightly before adding filling or brush with a light coating of melted butter.
• Cracks on Top? I would like to address cracks that can happen during the baking process-cracking is a temperature issue. Make sure your ingredients are at room temp before getting started, and avoid opening the oven door during baking. If the ingredients are cold, and the cheesecake is put into a hot oven - the mixture contracts and cracks.

Recipe Variations and Substitutions

• If you want a lighter/richer cheesecake: Simply use 1-2 fewer eggs leads to a lighter cheesecake and 1-2 more eggs (you can just add egg yolks) for a richer texture and taste.
• Add more "heavy" ingredients: Also, try using creme fraiche, Mascarpone or sour cream. Each will result in a slightly different texture.
• Berries: Swap blueberries for raspberries, blackberries, or mixed berries.
• GF: Use gluten-free cookies and flour for a gluten-free dessert.

Storage and Leftovers

• Refrigerate: Cover the cheesecake tightly with plastic wrap or place it in an airtight container to prevent it from drying out and absorbing other fridge odors. Store the cheesecake in the refrigerator for 4 to 5 days.
• Before serving, allow the cheesecake to sit at room temperature for about 20-30 minutes so the flavors and textures mellow and soften slightly.
• To freeze, first chill the cheesecake thoroughly in the fridge overnight. Wrap the cheesecake tightly with plastic wrap, ensuring no part is exposed to air. Then wrap it again with aluminum foil or place it in a freezer-safe airtight container or resealable freezer bag for added protection against freezer burn. Freeze up to 1 month.
• For portioned freezing, cut the cheesecake into slices and individually wrap each slice in plastic wrap and then foil before freezing.
• Thaw frozen cheesecake slices or whole cheesecake overnight in the refrigerator to ensure gentle, even thawing. Once completely thawed, bring the cheesecake to room temperature for 20-30 minutes before serving to restore its creamy texture and full flavor.
• Avoid thawing at room temperature directly from frozen, as this can cause condensation and make the crust soggy. If the crumb topping softens too much during storage or thawing, a quick 5-minute warm oven blast (around 300°F) can help crisp it back up-watch carefully to avoid burning.

More Delicious Cheesecake Recipes

• Blueberry Cheesecake
• Peach Cobbler Cheesecake
• S'mores Cheesecake
• Pistachio Cheesecake (No Bake)
• Instant Pot Oreo Cheesecake