Blueberry Crumble Cheesecake — Creamy, Fruity & Decadently Delicious

If you’re a fan of cheesecake with a fruity twist, this Blueberry Crumble Cheesecake is a must-try dessert. It combines a rich, creamy vanilla cheesecake base with a buttery graham cracker crust and a sweet, crumbly blueberry topping. Perfect for special occasions or anytime you want to impress guests with a beautiful homemade treat.

Why You’ll Love This Recipe:

• Bursting with fresh blueberry flavor balanced by creamy smoothness.
• Crunchy crumble topping adds texture contrast to the soft cheesecake.
• Simple to make at home with easy-to-find ingredients.
• Perfect for summer gatherings, birthdays, or festive desserts.

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Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 16 oz (450g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the blueberry crumble topping:

• 1 cup fresh or frozen blueberries
• ¼ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup cold unsalted butter, cubed

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Instructions:

1. Prepare the crust:
   Preheat oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove from oven.
2. Make the cheesecake filling:
   In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. Assemble the cheesecake:
   Pour the cheesecake batter over the pre-baked crust, smoothing the surface.
4. Prepare the crumble topping:
   In a separate bowl, toss blueberries with sugar. In another bowl, combine flour and cold butter with your fingertips until the mixture resembles coarse crumbs. Gently fold in the blueberries.
5. Add crumble topping:
   Sprinkle the blueberry crumble evenly over the cheesecake batter.
6. Bake:
   Bake for 40–45 minutes until the cheesecake is set around the edges but slightly jiggly in the center.
7. Cool and chill:
   Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

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Tips & Variations:

• Use fresh blueberries if possible for the best flavor and texture.
• For a more intense blueberry taste, add a blueberry sauce drizzle on top before serving.
• Substitute graham cracker crust with digestive biscuit crumbs for a different flavor.
• This cheesecake can be made gluten-free by using gluten-free flour and crust crumbs.