This blueberry crumble cheesecake (or blueberry muffin cheesecake) is a creamy baked vanilla cheesecake with a graham cracker crust and buttery streusel topping. It's bursting with juicy blueberries and is the perfect dessert for Spring.
If you're looking for a crowd-pleasing dessert for Easter or Mother's Day, you have to give this blueberry crumble cheesecake a try! It's a baked cheesecake with a buttery graham cracker crust, creamy classic cheesecake filling, fresh blueberries, and a crisp topping. It's absolutely delicious and a show-stopper!
This cheesecake has the same crumble topping as these blueberry streusel muffins and blueberry muffin cake that is delightfully buttery and crunchy. That's why you could call it a blueberry muffin cheesecake!
If you love cheesecake recipes, try apple pie cheesecake, chocolate ganache cheesecake, or scoopable berry cheesecake next.
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Ingredient Notes
Ingredients for the crust.
Ingredients for the filling.
For the blueberries and crumble.
- Graham crackers- You need about 2 sleeves of graham crackers. Pulse in a food processor or crush in a plastic bag with a rolling pin.
- Brown sugar- There's brown sugar in the crust and crumble. Light or dark brown sugar work. Make sure it's moist, not dried out.
- Unsalted butter- You need melted unsalted butter for the crust and crumble topping. Make sure to use unsalted butter so they don't turn out too salty.
- Cream cheese- Use full-fat cream cheese for the creamiest texture. Buy bricks of cream cheese, nothing in a tub (it's too runny). Make sure it's softened to avoid lumps.
- Sour cream- This ingredient helps cut through the rich, thick cream cheese.
- Cornstarch- Helps the cheesecake batter set up in the oven and prevents it from cracking.
- Eggs- Large eggs help bind the ingredients together and add a rich flavor.
- Fresh blueberries- Use fresh blueberries for this recipe instead of frozen blueberries. Frozen blueberries will release too much juice. Regular or wild blueberries work!
- Flour- Coating the blueberries in all purpose flour prevents them from sinking into the cheesecake. Flour is also used to make up the structure of the crumble topping.
Step by Step Instructions
Step 1: Stir the graham cracker crumbs, brown sugar, and salt together in a large mixing bowl. Stir in the melted butter.
Step 2: Press the graham cracker mixture into the bottom and up the sides of your springform pan. Bake for 10 minutes.
Remove from the oven and lower the heat to 325°F. Place a casserole dish or oven-safe skillet on the bottom oven rack and fill with hot water.
Step 3: For the cheesecake filling, beat the cream cheese and sugar together in the bowl of a stand mixer or hand mixer on medium speed until smooth.
Step 4: Next, beat in the sour cream, vanilla, cornstarch, and salt on low until creamy and smooth.
Step 5: Next, beat in the eggs one at a time on low, stopping to scrape the sides of the bowl. Mix the batter by hand with a rubber spatula to pop any air bubbles.
Step 6: Pour the filling over the crust. Smooth out the top and set it aside.
Step 7: In a small bowl mix together the blueberries, granulated sugar and all purpose flour. Set aside.
Step 8: For the crumble, add flour, sugar, and brown sugar to another bowl and mix together. Melt the butter and pour it over the mixture. Whisk together with a fork until crumbly.
Step 9: Sprinkle the blueberries evenly on top of the cheesecake batter and then add the crumble. Bake until the cheesecake jiggles a bit in the center with a gentle shake.
Step 10: Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and let cool on top of it for another hour.
Once room temperature, cover the cheesecake in plastic wrap and place in the fridge to set for at least 6 hours or overnight. Once it's set, slice and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Your cream cheese needs to be very soft or it might be difficult to mix and leave lumps in the batter. Take the cream cheese, sour cream, and eggs out of the refrigerator 1-2 hours before you start baking.
- Don't skip the water bath. The humidity from the water bath prevents cracks and makes the cheesecake smooth instead of dry and rubbery.
- Gradually cool the cheesecake. Like I mentioned about opening the oven, sudden temperature changes can cause cheesecake to crack. Let the cheesecake cool in the turned off oven and then on top of the oven (because that's the warmest spot in the kitchen) before chilling in the fridge.
- Loosen the sides. Cheesecakes shrink as they cool, so consider loosening the sides before placing your cheesecake in the fridge. Run a butter knife gently between the sides of the cheesecake and the pan to help release them and reduce stress that can cause cracks.
More Cheesecake Recipes to Try
📖 Recipe
Blueberry Crumble Cheesecake (Blueberry Muffin Cheesecake)
Equipment
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Ingredients
Graham Cracker Crust
- 160 grams graham crackers
- 75 grams brown sugar light or dark
- ¼ teaspoon salt
- 113 grams unsalted butter melted
Cheesecake
- 680 grams full fat cream cheese room temperature
- 140 grams granulated sugar
- 150 grams sour cream room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 3 large eggs room temperature
Blueberries
- 250 grams blueberries
- 2 teaspoon granulated sugar
- 2 teaspoon all purpose flour
Crumble
- 90 grams all purpose flour
- 85 grams granulated sugar
- 65 grams brown sugar light or dark
- 70 grams unsalted butter melted
Instructions
- Preheat the oven to 350°F/180°C, spray a springform pan with baking spray, and line with parchment paper. Set aside.
Graham Cracker Crust
- Pulse the graham crackers to a fine crumb in a food processor or crush by hand. Then stir the graham cracker crumbs, brown sugar, and salt together in a large mixing bowl. Mix in the melted butter.160 grams graham crackers, 75 grams brown sugar, ¼ teaspoon salt, 113 grams unsalted butter
- Press the graham cracker mixture into the bottom and up the sides of the prepared springform pan. Bake for 10 minutes.
- Remove the pan from the oven and lower the heat to 325°F/165°C. Place a casserole dish or oven-safe skillet on the bottom rack and fill with hot water. This is the "water bath" that creates steam to prevent cracks.
Cheesecake
- Beat the softened cream cheese and sugar together in a large mixing bowl with a hand mixer or stand mixer until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula.680 grams full fat cream cheese, 140 grams granulated sugar
- Beat in the sour cream, vanilla extract, cornstarch, and salt on low speed.150 grams sour cream, 2 teaspoon vanilla extract, 1 tablespoon cornstarch, ¼ teaspoon salt
- Mix in the eggs one at a time on low, scraping the sides of the bowl after eggs 2 and 3. Fold with a rubber spatula a few times to pop air bubbles.3 large eggs
- Pour the filling over the crust and smooth out the top. Set aside as you prepare the blueberries and crumble topping.
Blueberries and Crumble
- In a small bowl, mix the blueberries, granulated sugar, and all-purpose flour together. Set aside.250 grams blueberries, 2 teaspoon granulated sugar, 2 teaspoon all purpose flour
- For the crumble, combine the flour, sugar, and brown sugar in a separate medium bowl. Then whisk in the melted butter with a fork until crumbly with no dry patches remaining.90 grams all purpose flour, 85 grams granulated sugar, 65 grams brown sugar, 70 grams unsalted butter
- Gently spoon the blueberries on top of the cheesecake batter. Then evenly sprinkle the crumble on top of the blueberries.
- Bake the cheesecake for 75-90 minutes or until the cheesecake jiggles a bit in the center with a gentle shake.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool on top of it for 1 more hour before covering in plastic wrap and chilling in the refrigerator for 6 hours or overnight.
- Once the cheesecake is completely cool and set, release the springform pan, slice, and enjoy!
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