Print

Blueberry Crumble Cheesecake – Easy Creamy Dessert Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A luscious, triple-layer blueberry crumble cheesecake with a buttery base, creamy vanilla filling, juicy berry topping, and a golden oat crumble.

Ingredients

Scale

Crust:

  • 200g digestive biscuits

  • 100g unsalted butter, melted

  • 1 tbsp brown sugar (optional)

Filling:

  • 600g cream cheese

  • 150g sour cream or Greek yogurt

  • 150g granulated sugar

  • 3 eggs

  • 1 tsp vanilla extract

  • 2 tbsp cornstarch

Blueberry Topping:

  • 2 cups blueberries (fresh or frozen)

  • 2 tbsp sugar

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • 1 tbsp cornstarch + 1 tbsp water

Crumble:

  • 1/2 cup flour

  • 1/4 cup brown sugar

  • 1/4 cup cold butter, cubed

  • 1/4 cup oats (optional)

  • 1/2 tsp cinnamon (optional)

Instructions

  • Preheat oven to 160°C (320°F). Line and prep springform pan.

  • Make and bake crust for 8–10 minutes.

  • Cook blueberry topping until thickened. Let cool slightly.

  • Beat cream cheese, yogurt, sugar, vanilla, and cornstarch. Add eggs one at a time.

  • Pour filling over crust. Top with blueberry mixture.

  • Make crumble and sprinkle over blueberries.

  • Bake for 55–65 minutes. Cool in oven, then chill overnight.

  • Slice and serve chilled.

Notes

  • Use water bath for best texture.

  • Store in fridge for up to 5 days.

  • Freeze individual slices for up to 1 month.

Find it online: https://foodemily.com/blueberry-crumble-cheesecake-easy-creamy-dessert-recipe/