If you’re dreaming of a dessert that’s creamy, fruity, and topped with a buttery crunch, this Blueberry Crumb Cheesecake is about to steal your heart. It’s the perfect blend of rich cheesecake, juicy blueberries, and a golden crumb topping that adds texture and flavor in every bite. Whether you’re baking for a holiday, a family gathering, or just a cozy weekend treat, this recipe is guaranteed to impress.
Why is this cheesecake so popular? Because it’s easy, quick, and homemade—no water bath, no fuss, just pure indulgence. The layers are visually stunning and the taste is unforgettable. You’ll fall in love with this after the first bite!
Ingredients
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the cheesecake filling:
2 (8 oz) blocks cream cheese, softened
½ cup sour cream
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
1 cup fresh or frozen blueberries
For the crumb topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
¼ tsp cinnamon
¼ cup unsalted butter, cold and cubed
Step-by-Step Instructions
Make the crust
Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool while you prepare the filling.
Prepare the cheesecake layer
In a large bowl, beat cream cheese until smooth. Add sour cream, sugar, eggs, vanilla, and lemon juice. Mix until creamy and lump-free. Don’t skip step #2—it’s the secret for perfect taste!
Add the blueberries
Gently fold in the blueberries with a spatula. Pour the mixture over the cooled crust and smooth the top. Scroll slowly, this part is important 👇
Make the crumb topping
In a separate bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture forms coarse crumbs.
Top and bake
Sprinkle the crumb topping evenly over the cheesecake layer. Bake for 45–50 minutes, or until the center is just set and the topping is golden. Let cool completely, then refrigerate for at least 4 hours or overnight.
Slice and serve
Remove the cheesecake from the pan and slice with a warm knife for clean edges. Serve chilled and garnish with extra blueberries or a dusting of powdered sugar if desired.
Tips for Perfect Taste
Use room-temperature cream cheese for a smoother filling.
Don’t overmix the batter—this helps prevent cracks.
Chill overnight for the best texture and flavor.
Use fresh blueberries if possible for brighter flavor.
A warm knife makes slicing easier and cleaner.
Variations You Can Try
Swap blueberries for raspberries, blackberries, or chopped strawberries.
Add lemon zest to the filling for a citrusy kick.
Use crushed digestive biscuits or vanilla wafers for the crust.
Add chopped pecans or walnuts to the crumb topping for extra crunch.
Drizzle with blueberry sauce or lemon glaze before serving.
Storage & Reheating Tips
Store cheesecake in the fridge, covered, for up to 5 days.
Freeze individual slices wrapped in plastic and foil for up to 2 months.
Thaw overnight in the fridge before serving.
Cheesecake is best served cold—no reheating needed!
Nutrition Info (approximate per slice)
Calories: 380
Carbs: 32g
Fat: 24g
Protein: 6g
