I love how this cheesecake strikes a perfect balance—rich and creamy but with a pop of fruity brightness and the crunch of crumble on top. It looks elegant and bakery-worthy, but each step is straightforward. Baking it in a water bath gives that smooth, crack-free finish. Plus, I can make it ahead, which is great for gatherings or just to have a slice waiting for me in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cookie Crust 250 g digestive or graham crackers 2 tbsp granulated sugar 75 g butter
Blueberry Topping 300 g fresh blueberries 1 tbsp granulated sugar 1 tbsp all-purpose flour 2 tsp lemon juice
Crumble Topping 110 g all-purpose flour 80 g dark brown sugar 70 g butter
Cheesecake Filling 800 g full fat cream cheese (room temperature) 260 g granulated sugar 200 g sour cream (18%, room temperature) 1 1/2 tbsp cornstarch 2 1/2 tsp vanilla extract 4 large eggs
Directions
Make the crust I start by preheating the oven to 160ºC (325ºF) and lining the base of a 23 cm (9-inch) springform pan with parchment. In a food processor, I blend the cookies and sugar until fine, then mix in the melted butter until it resembles wet sand. I press this mixture firmly into the pan, covering the bottom and a bit of the sides, then bake it for 10 minutes. Once baked, I let it cool while prepping the filling and toppings.
Prepare the blueberry topping and crumble While the crust bakes, I toss the blueberries with sugar, flour, and lemon juice until well coated. For the crumble, I mix flour and brown sugar, pour in melted butter, and stir with a fork until crumbly.
Make the cheesecake filling Using a hand or stand mixer on low speed, I cream the cream cheese for 1 minute. I add the sugar and mix for another minute, then scrape the bowl and mix 30 seconds more. In a separate bowl, I whisk the sour cream and cornstarch until smooth, then add it to the cream cheese with vanilla and mix again on low. I add the eggs two at a time, mixing gently after each addition, scraping the bowl to ensure everything is fully blended.
Assemble and bake I pour the filling into the crust, then evenly scatter the blueberries over the top, followed by the crumble. I place the pan inside a larger 30 cm (12-inch) cake pan, then set both into a deep roasting pan filled with boiling water. This protects the crust from getting soggy while providing the gentle heat needed for a perfect bake. Alternatively, I wrap the springform in a triple layer of foil if I don’t have a second cake pan.
I bake the cheesecake for 1 hour and 20–30 minutes. When done, it should still jiggle slightly in the center. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then I remove it from the water bath and cool it completely on a rack before refrigerating it for at least 6 hours, preferably overnight.
Servings and timing
This recipe makes 12 servings. Prep time: 30 minutes Bake time: 1 hour 30 minutes Cooling & chilling time: 6–8 hours Total time: About 8–10 hours (including chill time)
Variations
I swap blueberries for raspberries or cherries for a fun twist.
For a spiced note, I add a pinch of cinnamon or nutmeg to the crumble.
When I want a richer base, I use chocolate graham crackers or Biscoff cookies.
To cut back on sugar, I sometimes replace part of it with a sugar substitute like erythritol.
Storage/Reheating
I store leftovers covered in the fridge for up to 5 days. This cheesecake holds up beautifully and actually tastes even better after the first day. I don’t reheat it—it’s best served chilled or at room temperature. If I want to freeze it, I wrap individual slices in parchment and foil, then store them in a freezer bag for up to 2 months. I thaw overnight in the fridge before enjoying.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, I can use frozen blueberries, but I make sure to thaw and drain them first. They tend to release more liquid, so I might increase the flour slightly in the topping to compensate.
Why do I need a water bath for this cheesecake?
The water bath helps the cheesecake bake evenly and gently, preventing cracks and keeping the texture ultra-smooth. It’s worth the extra step for a flawless finish.
How do I know when the cheesecake is done?
I gently shake the pan—if the edges are set but the center still jiggles slightly, it’s done. It will continue to set as it cools.
Can I make this cheesecake ahead of time?
Absolutely. I like to make it a day in advance so it has plenty of time to chill and firm up. It’s even better the next day.
What’s the best way to slice this cheesecake cleanly?
I use a sharp knife dipped in hot water and wipe it clean between each slice. That gives smooth, neat cuts without dragging the toppings.
Conclusion
This blueberry crumble cheesecake is my go-to when I want a dessert that’s comforting, fruity, and decadent all at once. It’s got layers of texture and flavor—from the crisp crust to the creamy middle and crunchy topping—and it’s always a hit. Whether I serve it at a dinner party or keep it in the fridge for a personal treat, it never lasts long.
Blueberry Crumble Cheesecake with a buttery cookie crust, creamy baked cheesecake, juicy blueberries, and a golden crumble topping. A rich, bakery-style dessert perfect for special occasions.
Author:Ella
Prep Time:40 minutes
Cook Time:1 hour 30 minutes
Total Time:~8 hours 10 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American / European-Inspired
Diet:Vegetarian
Ingredients
Cookie Crust
250 g digestive biscuits or graham crackers
2 tbsp granulated sugar
75 g butter, melted
Blueberry Layer
300 g fresh blueberries
1 tbsp granulated sugar
1 tbsp all-purpose flour
2 tsp lemon juice
Crumble Topping
110 g all-purpose flour
80 g dark brown sugar
70 g butter, melted
Cheesecake Filling
800 g full-fat cream cheese, room temperature
260 g granulated sugar
200 g sour cream (18%), room temperature
1½ tbsp cornstarch
2½ tsp vanilla extract
4 large eggs, room temperature
Instructions
1. Cookie Crust
Preheat oven to 160°C / 325°F (conventional). Line the bottom of a 23 cm / 9-inch springform pan with parchment paper.
Pulse cookies and sugar in a food processor until fine crumbs form.
Add melted butter and blend until evenly combined.
Press crumbs firmly into the base and slightly up the sides of the pan.
Bake for 10 minutes, then cool completely. Keep oven on.
2. Blueberries & Crumble
In a bowl, mix blueberries, sugar, and flour. Add lemon juice and stir until evenly coated. Set aside.
In another bowl, mix flour and brown sugar. Pour over melted butter and mix with a fork until crumbly. Set aside.
3. Cheesecake Filling
Beat cream cheese on low speed for 1 minute until smooth.
Add sugar and mix on low for 1 minute, scraping the bowl as needed.
In a small bowl, mix sour cream and cornstarch until smooth. Add to the batter along with vanilla and mix until combined.
Add eggs two at a time, mixing on low speed just until incorporated. Scrape down the bowl and give a final gentle mix.
4. Assemble & Bake
Pour cheesecake batter into the cooled crust.
Evenly spoon blueberries over the batter, then sprinkle with crumble topping.
Place springform pan into a larger cake pan, then place that into a roasting pan. Carefully fill the roasting pan with hot water (water bath).
Alternatively: Wrap the springform pan tightly with triple-layer foil and place directly into the water bath.
Bake for 1 hour 20–30 minutes, until edges are set and the center has a slight wobble.
5. Cooling & Setting
Turn off oven, crack the door slightly, and let cheesecake cool inside the oven for 1 hour.
Remove from water bath and cool at room temperature for another 1 hour.
Refrigerate for at least 6 hours, preferably overnight, before slicing.
