Name: Blueberry Crumble Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 cups fresh blueberries; 16 oz (about 450 g) full‑fat cream cheese, softened to room temperature; 1 cup granulated sugar; ½ cup sour cream; 3 large eggs, room temperature; 2 teaspoons vanilla extract; 2 tablespoons all‑purpose flour; 1 teaspoon cinnamon (optional)

A luscious dessert that perfectly balances rich creaminess with bursts of juicy blueberries and a buttery graham cracker crust. This Blueberry Crumble Cheesecake is a show-stopping treat that’s as cozy as it is elegant—ideal for holidays, family gatherings, or whenever I want to indulge in something extra special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups fresh blueberries

16 oz (about 450 g) full‑fat cream cheese, softened to room temperature

1 cup granulated sugar

½ cup sour cream

3 large eggs, room temperature

2 teaspoons vanilla extract

2 tablespoons all‑purpose flour

1 teaspoon cinnamon (optional)

Directions

I start by preheating the oven to 350°F (175°C).

In a bowl, I mix together the graham cracker crumbs and melted butter until the mixture is evenly crumbly.

I press this into the bottom of a greased springform pan to form the crust, then bake it for 10 minutes until lightly golden. I set it aside to cool slightly.

For the filling, I beat the softened cream cheese in a large bowl until smooth. I slowly mix in the sugar, sour cream, eggs, flour, and vanilla extract until everything is well incorporated and creamy. If I want a touch of spice, I stir in the cinnamon at this stage.

I carefully fold in the blueberries, making sure not to crush them.

I pour the filling over the crust and bake the cheesecake for 45–50 minutes, until the edges are set and the center has a gentle jiggle.

When it’s done, I turn off the oven and let the cheesecake rest inside with the door slightly ajar for 1 hour to help prevent cracks.

I let it cool at room temperature before refrigerating it for at least 4 hours, or overnight.

Before serving, I sometimes add more fresh blueberries or a dollop of whipped cream for an extra touch.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes (plus chilling time)

Servings: Approximately 8 slices

Calories: Around 350 kcal per slice

Variations

I occasionally swap the blueberries for raspberries or blackberries depending on what’s in season.

For a crunchier texture, I sometimes add a crumble topping made from oats, brown sugar, and butter.

A lemon zest addition to the batter brings a fresh, citrusy note that pairs beautifully with the blueberries.

If I want a gluten-free version, I use gluten-free graham crackers and all-purpose flour alternatives.

I’ve even tried swirling blueberry jam through the batter for a marbled effect—it turns out gorgeous.

Storage/Reheating

I store the cheesecake in the refrigerator, covered tightly, for up to 5 days. For longer storage, I freeze individual slices by wrapping them in plastic wrap and then foil, storing them in a freezer-safe bag. When I want a slice, I just thaw it overnight in the fridge. I don’t reheat this dessert since it’s meant to be enjoyed chilled or at room temperature.

FAQs

How do I prevent my cheesecake from cracking?

I always cool it gradually—first in the oven with the door ajar, then at room temperature. Skipping sudden temperature changes helps keep the top smooth and crack-free.

Can I use frozen blueberries instead of fresh?

Yes, I can use frozen blueberries, but I don’t thaw them first to prevent them from bleeding into the batter too much.

Do I need a water bath for this cheesecake?

Not for this recipe. The cooling method helps prevent cracks, so I don’t need a water bath, though I could use one for extra caution.

How do I know when the cheesecake is done?

I look for set edges with a slightly jiggly center. It will continue to firm up as it cools and chills in the fridge.

Can I make this cheesecake ahead of time?

Absolutely. I usually make it the day before and chill it overnight for the best texture and flavor.

Conclusion

This Blueberry Crumble Cheesecake brings together everything I love in a dessert: richness, texture, and natural sweetness. Whether I’m making it for a family celebration or just to satisfy my sweet tooth, it never disappoints. It’s easy enough for a casual baker but delivers the wow factor of a professional dessert.

Recipe: