This Blueberry Crumble Cheesecake is a dreamy dessert that brings together three irresistible layers: a buttery graham cracker crust, rich and creamy cheesecake filling, and a sweet-tart blueberry topping finished with a golden crumble. Every bite is a perfect balance of smooth, fruity, and crunchy textures, and it’s one of those recipes I love pulling out when I want to impress without stressing.

Why You’ll Love This Recipe

I love how this cheesecake feels indulgent but still light thanks to the bright burst of blueberries. The crumble topping adds a homemade, rustic touch that makes it feel extra cozy. Whether I’m making it for a celebration or a casual family dessert, this cheesecake always earns compliments. And since it can be made ahead of time, it’s a go-to when I want a make-ahead dessert that looks beautiful and tastes even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted

For the cheesecake filling:

Cream cheese, softened
Granulated sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt

For the blueberry topping:

Fresh or frozen blueberries
Granulated sugar
Lemon juice
Cornstarch (to thicken)

For the crumble topping:

All-purpose flour
Brown sugar
Unsalted butter, cold and cubed
Rolled oats
A pinch of salt

Directions

I preheat the oven to 325°F (160°C) and grease a springform pan.
To make the crust, I mix graham cracker crumbs with sugar and melted butter, then press it firmly into the bottom of the pan. I bake it for 8–10 minutes and let it cool.
For the filling, I beat the softened cream cheese until smooth, then add sugar, eggs (one at a time), vanilla, and sour cream. I pour this over the cooled crust.
I prepare the blueberry topping by cooking blueberries with sugar and lemon juice in a saucepan. Once the berries burst, I stir in cornstarch to thicken the mixture, then let it cool slightly.
I gently spoon the blueberry mixture over the cheesecake filling.
For the crumble, I mix flour, oats, brown sugar, salt, and cold butter until it forms coarse crumbs. I sprinkle this over the blueberry layer.
I bake the cheesecake for about 50–60 minutes, until the edges are set but the center still has a slight jiggle.
I let it cool completely at room temperature, then chill it in the fridge for at least 4 hours (or overnight) before slicing and serving.

Servings and timing

This cheesecake serves 10–12 slices.
Total time: About 6–8 hours (including chilling time)

Prep time: 25 minutes
Cook time: 55–60 minutes
Chill time: 4+ hours

Variations

I sometimes swap blueberries for other berries like raspberries or blackberries. For extra richness, I mix white chocolate chips into the cheesecake batter. If I want a nutty crumble, I toss in some chopped almonds or pecans. I’ve also used crushed digestive biscuits or vanilla wafers for the crust when I’m out of graham crackers.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. It tastes even better the next day as the flavors meld together. I don’t usually reheat it, but if I want the crumble slightly warm, I microwave an individual slice for about 10 seconds. For longer storage, I freeze slices individually and thaw them in the fridge overnight before serving.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries all the time. I don’t even need to thaw them—just cook them a little longer when making the topping to ensure the sauce thickens properly.

Do I need a water bath for this cheesecake?

It’s optional. I usually bake it without a water bath, and it turns out great. If I want a super-smooth top with no cracks, I wrap the pan in foil and place it in a water bath during baking.

Can I make this ahead of time?

Absolutely. I often make it a day or two in advance and keep it chilled until serving. The texture improves as it sits, so it’s perfect for preparing ahead.

What kind of pan should I use?

I use a springform pan to make removal easy and to get those clean edges when slicing. If I don’t have one, I line a deep dish pan with parchment so I can lift it out more easily.

How do I know when the cheesecake is done?

I look for set edges and a center that still jiggles slightly. It will continue to set as it cools. Overbaking can cause cracking, so I watch it closely around the 50-minute mark.

Conclusion

This Blueberry Crumble Cheesecake is everything I want in a dessert: creamy, fruity, and beautifully balanced. It’s just the right mix of elegance and comfort, and it always leaves people asking for another slice. Whether it’s for a special event or a cozy weekend treat, I know it’ll be a hit every time I make it.