Go Back
–+ servings
Blueberry Crumble Cheesecake

Decadent Blueberry Crumble Cheesecake for Ultimate Indulgence

This Blueberry Crumble Cheesecake is a creamy, decadent dessert with a buttery crumble topping, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumble
  • 55 g Unsalted Butter Adds moisture and richness to the crumble topping; substitute with margarine if needed.
  • 60 g All-purpose Flour Provides structure to the crumble; can swap with a gluten-free flour blend for a gluten-free option.
  • 50 g Brown Sugar Sweetens the crumble while adding depth of flavor; white sugar can be used as a substitute.
For the Cheesecake Filling
  • 690 g Cream Cheese The main ingredient for a creamy texture; use full-fat for best results.
  • 150 g Granulated Sugar Sweetens the cheesecake; can reduce for a less sweet version.
  • 250 g Greek Yogurt Adds tang and creaminess; substitute with sour cream for a similar taste.
  • ½ lemon Lemon Juice Enhances flavor and balances the sweetness; fresh is best, but bottled juice is acceptable.
  • 1 tablespoon Vanilla Extract An aromatic flavoring that elevates the cheesecake’s taste; can use vanilla bean for a stronger flavor.
  • 4 large Eggs Binds the cheesecake and provides structure; no substitute recommended for vegan diets.
  • 300 g Blueberries Provides the delightful main flavor and color; fresh or frozen (thawed) can be used interchangeably.
For Topping
  • Sliced Almonds Adds extra crunch on top; optional for those with nut allergies.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer
  • Fork

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a 9" springform pan with parchment paper, or leave it unlined for a crustless version.
  2. In a mixing bowl, combine 60 g of all-purpose flour with 50 g of brown sugar. Melt 55 g of unsalted butter and mix until crumbly.
  3. In a large bowl, cream together 690 g of softened cream cheese until smooth. Gradually add 150 g of granulated sugar, 250 g of Greek yogurt, juice of half a lemon, and 1 tablespoon of vanilla extract.
  4. Add 4 large eggs one at a time to the mixture, whisking thoroughly after each addition.
  5. Pour the cheesecake batter into the lined springform pan, spread evenly, and sprinkle 300 g of blueberries on top.
  6. Sprinkle the crumble mixture over the blueberries and add sliced almonds if desired.
  7. Bake for 60-70 minutes until the edges are set but the center remains slightly jiggly.
  8. Cool the cheesecake at room temperature and refrigerate for at least 6 hours, ideally overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

Ensure your cream cheese is at room temperature to avoid lumps. Allow cheesecake to cool completely before refrigerating to prevent cracks.

Tried this recipe?

Let us know how it was!