Print

Blueberry Crumble Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful combination of creamy cheesecake, fresh blueberries, and a crunchy crumble topping that’s perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 cups fresh blueberries
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 3 large eggs (room temperature)
  • 1 cup rolled oats
  • ½ tsp cinnamon
  • ¼ cup granulated sugar (for crumble)
  • 1 cup fresh blueberries (reserved)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter and press into the bottom of a 9-inch springform pan.
  3. Place 2 cups of fresh blueberries in a saucepan over medium heat and cook until juices are released, about 5 minutes. Remove from heat.
  4. Beat 16 oz of softened cream cheese until smooth, gradually adding ¾ cup granulated sugar.
  5. Stir in ½ cup sour cream and 2 tsp vanilla extract until smooth.
  6. Incorporate 3 large eggs one at a time, mixing just until combined.
  7. Fold half of the cooked blueberries into the cheesecake batter, then pour this mixture over the crust.
  8. Mix together 1 cup rolled oats, 1 ½ cups graham cracker crumbs, ½ tsp cinnamon, and ¼ cup granulated sugar. Stir in ½ cup melted butter until crumbly.
  9. Sprinkle crumble topping evenly over the cheesecake batter and scatter remaining blueberries on top.
  10. Bake for 50 to 60 minutes until edges are set and center is slightly jiggly.
  11. Cool to room temperature, then refrigerate for at least 4 hours before serving.

Notes

Serve with whipped cream, vanilla ice cream, or berry sauce for an extra indulgent treat. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/blueberry-crumble-cheesecake-easy-recipe/

Scroll to Top