Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake is a delicious dessert combo of crumble crusty and blueberry cheesecake. Combining the richness of creamy cheesecake, the burst of juicy blueberries, and the delightful crunch of a buttery crumble from a digestive biscuit, this dessert is a heavenly treat for any occasion. It is rich, smooth, crunchy sweet, and refreshing at the same time. 

Take your cheesecake to the next level with this cheesecake blueberry crumble cheesecake variation. Follow this step-by-step guide to create your masterpiece and delight your friends and family with a dessert that is sure to leave them asking for more.

Why You’ll Love This Blueberry Crumble Cheesecake Recipe

I know there are a lot of blueberry recipes out there, and I made them too in my recipes from beverages, cake, a pastries such as Blueberry Soda, gluten-free and Eggless blueberry cookies, Milky Blueberry, and even Ice cream. But! You still need to make this recipe, must! It’s easy to make and has an extraordinary bursting flavor. Here’s more detailed why you will love them

This blueberry crumble cheesecake recipe offers a delightful combination of flavors and textures that will surely leave you craving for more. Here’s why you’ll love it:

1. The first reason is Rich, Creamy, and Delicious: The cheesecake itself is incredibly rich, creamy, and decadent, providing a luxurious treat for your taste buds.
2. Secondly, Crunchy Crumble Topping: The crumble topping adds a satisfying crunch to each bite, complementing the smoothness of the cheesecake filling.
3. The last one is No Water Bath Required: Unlike some cheesecake recipes, this one doesn’t require a water bath during the baking process, making it easier and more convenient to prepare.

Component of blueberry crumble cheesecake

In addition to these enticing features, let’s take a closer look at the components of this recipe:

• Digestive Biscuit Crust: The crust is made from a mixture of digestive biscuit crumbs and melted butter, resulting in a buttery and crunchy base.
• Cheesecake Filling: The cheesecake filling is thick, smooth, and creamy.
• Blueberries: Whether you choose fresh or frozen blueberries, they add a burst of sweet and tangy flavor to the cheesecake.
• Crumble Topping: The crumble topping is sweet, crunchy, and nutty.

Now, this time is your turn! With its irresistible taste and the perfect balance of flavors, this blueberry crumble cheesecake is sure to become a favorite dessert for any occasion.

Ingredients of Blueberry Crumble Cheesecake

Crust

• Digestive Biscuit; A digestive biscuit, sometimes described as a sweet-meal biscuit,. I use Marie cookies. Marie cookies are simple wheat flour biscuits made with sugar, though they’re not overwhelmingly sweet. They can be eaten as is or used whole, crumbled, or crushed in recipes. You can use graham crackers too.
• Butter melted; The butter helps bind the crumbs together and adds a rich, buttery taste to the base of the cheesecake. I always make sure to use unsalted butter when baking. if you add salt to a recipe and then use salted butter you could end up with a very salty end product.

Cheesecake Filling

• Cream Cheese room temperature; The cream cheese needs to be at room temperature to prevent lumps in your cheesecake. Cream cheese is the star ingredient of the cheesecake filling. Its creamy and velvety texture adds richness and a delightful tang to the dessert.
• Granulated Sugar; I use a small amount of sugar to sweeten up the graham cracker pie crust.
• Sour Cream; This will cut through the sweetness of the filling and blend well with the sweet and tart blueberries. Some use whipping cream, but I don’t know if it will work or not
• Vanilla Extract; Add some vanilla extract for a warm, subtle sweetness.
• Egg; Eggs will help to bind and bake the cheesecake filling.
• All-Purpose Flour; All-purpose flour can be added in small amounts to the cheesecake filling to enhance its structure. It helps prevent cracks and lends a slightly denser texture to the cheesecake. If possible, weigh the flour with a food scale. Otherwise, spoon the flour into the measuring cup and level it off with a flat edge.
• Frozen Blueberry thawed; You can use fresh or frozen blueberries. I used fresh. – You can use fresh berries or frozen ones for this recipe, so it’s great for any time of year! See notes for using frozen berries. You can use fresh or frozen blueberries. If you’re using frozen blueberries, thaw them at room temperature for 30-60 minutes before using them. Discard any excess liquid that forms after thawing.

Crumble

• All-Purpose Flour; make sure that the flour is sifted so that no clumps remain, and it presses into the crust more easily.
• Cold Butter diced; keep the butter cold to make the crust. This way it turns into a crumble mixture and not quite a smooth, wet one.
• Vanilla Extract; Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
• Sea Salt; Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
• Light Brown Sugar; This will add sweetness to the crumble topping, make sure to use the light version so that the flavor of molasses isn’t as potent. This keeps the blueberry crumble cheesecake sweet and light. Light brown sugar sweetens the crumble topping and, when combined with the other ingredients, forms delicious, caramelized pockets of sweetness as it bakes.

How to Make Blueberry Crumble Cheesecake

Cheesecake Crust

Begin by lining the bottom of an 8-inch or 20-cm springform pan with parchment paper for easy removal later.

Crush digestive biscuits either with a rolling pin or using a food processor. Combine the resulting crumbs with melted butter until well-mixed.

Pour the crust mixture into the prepared springform pan. Press it down firmly onto the bottom of the pan using your hand, and then use the bottom of a glass to flatten it further. Chill the crust in the refrigerator while you move on to preparing the cheesecake filling.

Crumbs

Now, for making the crumbs you put on the top, for the crumble topping, use a food processor to combine flour, cold butter, light brown sugar, vanilla extract, and sea salt. Pulse the ingredients several times to achieve a well-mixed texture. Avoid overmixing, as it may lead to clumpy crumbs. Chill the crumble mixture in the fridge until ready to use.

Cheesecake Filling

Preheat oven to 325ºF or 160°C.

In a big bowl, beat cream cheese and sugar using a hand mixer or stand mixer on a medium-low speed until smooth, soft, and creamy, about 2 minutes.

Add sour cream and beat on medium speed until combined.

Add the eggs one at a time at a low speed, beating after each addition until well combined. Once the eggs have been added, scrape the side and the bottom of the bowl with a spatula.

Add flour and vanilla, and beat until just combined. Scrape the side and the bottom of the bowl with a spatula again and make sure all the ingredients are well combined.

Pour the cheesecake batter into the prepared crust then sprinkle the blueberries on top of the cheesecake batter and sprinkle crumbs evenly on top of the blueberries.

Bake the cheesecake for 45 minutes. When baking, do not open the door of the oven. The cheesecake is done when a small area in the center should be slightly jiggly and the edges should be puffed and light golden brown.

After 45 minutes, turn off the oven and let the cheesecake completely cool at room temperature. Cover the cheesecake with plastic wrap then chill in the fridge for at least 6 hours or overnight.

Enjoy your favorite dessert Blueberry Crumble Cheesecake!

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