This Blueberry Crumble Cheesecake is a stunning dessert that combines the creamy richness of classic cheesecake with a vibrant burst of blueberries and a sweet, buttery oat crumble. With a crisp graham cracker crust, silky smooth filling, and a golden-brown topping, it’s an impressive treat that’s perfect for any occasion—from dinner parties to weekend indulgence.

Blueberry Crumble Cheesecake

Why You’ll Love This Recipe

If you love cheesecake, berries, and a touch of crunch, this dessert checks every box. The balance of sweet and tart from the blueberries and lemon, combined with a creamy filling and the warm crunch of the oat crumble, makes it irresistible.

Beautiful contrast of textures: creamy, crunchy, and juicy
Bursting with real blueberries and lemon flavor
Easy-to-make graham cracker crust
Crumble topping adds a rustic, bakery-style finish
Perfect make-ahead dessert for entertaining or celebrations

Ingredients

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

Graham Cracker Crust

2 cups graham cracker crumbs
2 tablespoons granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling

24 oz cream cheese, softened to room temperature
1¼ cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
½ cup heavy whipping cream

Blueberry Layer

2 cups fresh blueberries
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoons lemon juice

Crumble Topping

½ cup light brown sugar
½ cup all-purpose flour
½ cup rolled oats
4 tablespoons unsalted butter, melted

Directions

Preheat Oven: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with cooking spray.
Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Let cool.
Prepare the Cheesecake Filling: In a large bowl, beat cream cheese, vanilla, and sugar until smooth and fluffy. Add eggs two at a time, mixing until just combined. With the mixer on low, add heavy cream and mix until smooth.
Assemble the Cheesecake: Wrap the outside of the springform pan in a double layer of aluminum foil to prevent water from seeping in during the water bath. Pour cheesecake batter over the crust and smooth the top.
Add the Blueberries: In a bowl, toss blueberries with sugar, flour, and lemon juice. Scatter evenly over the top of the cheesecake batter.
Make the Crumble Topping: Mix brown sugar, flour, and oats. Stir in melted butter until clumps form. Sprinkle evenly over the blueberries.
Bake: Place the springform pan into a large roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan. Bake for 1 hour to 1 hour 25 minutes, until the topping is golden and the center slightly jiggles.
Cool and Chill: Cool the cheesecake at room temperature for 1 hour. Then transfer to the refrigerator and chill for at least 6 hours or overnight before slicing and serving.

Servings and timing

Servings: 8 slices
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Chill time: 6 hours
Total time: 7 hours 40 minutes

Variations

Berry swap: Try raspberries, blackberries, or a mixed berry combo instead of blueberries.
Gluten-free option: Use gluten-free graham crackers and flour for the crust and topping.
Add nuts: Mix chopped pecans or almonds into the crumble for extra texture.
Citrus twist: Add lemon zest to the cheesecake batter for an extra citrusy punch.
Mini cheesecakes: Make individual portions using a muffin tin and reduce bake time accordingly.

Storage/Reheating

Refrigerator: Store tightly covered in the fridge for up to 5 days.
Freezer: Freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
Reheating: Not recommended; serve chilled or at room temperature.

FAQs

Do I need to use a water bath for this cheesecake?

Yes, a water bath helps the cheesecake bake evenly and prevents cracking. Make sure to wrap your pan tightly in foil to avoid leaks.

Can I use frozen blueberries?

Yes, but thaw and drain them well to avoid excess moisture in the cheesecake.

How do I know when the cheesecake is done?

It’s ready when the edges are set and the center slightly jiggles when gently shaken. The crumble topping should also be golden.

Can I make this cheesecake ahead of time?

Absolutely. This is a great make-ahead dessert and actually tastes better after chilling overnight.

How do I prevent cracks in my cheesecake?

Use a water bath, don’t overmix the batter, and avoid opening the oven door while baking.

Can I use store-bought crust?

Yes, but make sure it fits a 9-inch springform pan and bake it for 5 minutes before adding the filling.

Do I need to soften the cream cheese first?

Yes, softened cream cheese blends more smoothly, resulting in a creamier texture.

Can I leave out the crumble topping?

You can, but the crumble adds great texture and flavor. If preferred, substitute with streusel or skip entirely.

Is this cheesecake overly sweet?

No, the tangy cream cheese and tart blueberries balance the sweetness perfectly.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.

Conclusion

Blueberry Crumble Cheesecake is everything you want in a dessert—creamy, tangy, sweet, and a little crunchy. With its bold berry flavor, fresh lemon notes, and golden oat topping, it’s the kind of treat that looks impressive but is surprisingly easy to make. Whether you’re serving guests or simply treating yourself, this cheesecake is sure to impress every time.