Blueberry Crumble Cheesecake Pie Recipe – Easy Homemade Dessert

Introduction

If you’re on the hunt for the ultimate treat, let me introduce you to my favorite Blueberry Crumble Cheesecake Pie. Imagine this: a buttery graham cracker crust, velvety cheesecake filling, juicy blueberries, and a golden, crumbly topping. Every bite is a little celebration! I still remember the first time I tasted a slice of this dreamy dessert at a family picnic—birds chirping, laughter in the air, and that first forkful that made me pause, close my eyes, and savor the moment. This pie isn’t just a dessert, it’s an experience.

What makes this blueberry crumble cheesecake pie so irresistible? It’s the way those sweet blueberries pop against the creamy cheesecake, all wrapped up under a crunchy, buttery crumble. And let’s face it, who doesn’t love a dessert that combines cheesecake and pie in one? This recipe is perfect for summer get-togethers, holiday tables, or just because you want to treat yourself to something special. Plus, it comes together easier than you might think—honestly, even my not-so-baking-savvy friends have pulled it off with a grin.

Did you know blueberries were once called “star berries” by Native Americans because of the five-pointed star at the blossom end? That little bit of history makes each slice feel just a bit more magical. So, let’s get ready to roll up our sleeves and create a pie that will wow your taste buds and impress anyone lucky enough to snag a slice!

Why You Will Love This Recipe

This blueberry crumble cheesecake pie blends the best of several dessert worlds: the creamy richness of cheesecake, the homey comfort of pie, and the irresistible crunch of a crumble topping. It’s a combination that speaks to my heart—and my stomach! Growing up in New England, blueberry season was always a highlight. My grandmother used to take me berry picking, and we’d come home with purple-stained fingers and baskets overflowing with wild blueberries. Sometimes, we’d eat them by the handful, but most often, they became the star of our summer desserts.

Blueberry desserts have deep roots in American culinary traditions. Pies and crumbles were mainstays at family gatherings, especially during summer when berries were at their peak. Over the years, I started experimenting—first with classic blueberry pies, then cheesecakes, and eventually combining the two. The idea of topping a cheesecake pie with a crunchy crumble just felt right, and honestly, it’s become a sort of signature at our gatherings.

This pie isn’t just about nostalgia, though. It’s a celebration of seasonal abundance! When blueberries are bursting from the farmers’ market stalls, this is the recipe I turn to. But don’t worry if it’s not blueberry season—frozen berries work beautifully too. Whether you’re using fresh-picked summer berries or stashing this away for a winter gathering, this recipe brings a taste of sunshine to your table.

What I love most is how this pie brings people together. It’s perfect for birthdays, potlucks, or even a random Tuesday when you need a pick-me-up. There’s something about the creamy, tangy filling and the sweet, jammy fruit that feels like a hug in dessert form. Plus, it’s always a conversation starter—people can’t resist asking for the recipe!

Ingredient Discussion

Let’s break down what makes this blueberry crumble cheesecake pie so spectacular. Each layer brings its own flavor and texture, and choosing the right ingredients can really make your pie shine. Here’s what you’ll need, along with some tips and tricks I’ve picked up over the years.

• Graham Cracker Crust: I always reach for honey graham crackers—they give the crust a slightly sweet, toasty flavor. For a gluten-free version, there are plenty of great GF graham crackers out there. You’ll want to crush them finely for the best texture (I use a food processor, but a zip-top bag and a rolling pin work in a pinch). If you’re feeling adventurous, swap in vanilla wafers or digestive biscuits for a twist.
• Butter: Good quality unsalted butter is best here. Melted butter binds the crust and the crumble topping. If you’re dairy-free, try using coconut oil (refined, if you don’t want too much coconut flavor) or a plant-based butter.
• Cream Cheese: Full-fat cream cheese makes for the richest, creamiest filling. I’m partial to Philadelphia brand, but I’ve used store brands in a pinch. Make sure it’s at room temperature—this helps prevent lumps. For a lighter option, you can use Neufchâtel cheese, but the texture will be a bit softer.
• Sour Cream: Adds tang and smoothness to the cheesecake layer. Greek yogurt (plain, full-fat) works as a substitute, adding a slightly different tangy note. Just don’t skip it—it makes a difference!
• Sugar: Granulated sugar sweetens both the cheesecake and crumble. I sometimes swap in coconut sugar for a deeper, caramel-like sweetness in the crumble topping.
• Eggs: Large eggs help set the cheesecake. Let them come to room temperature for easier mixing and a smoother filling. If you’re avoiding eggs, a commercial egg replacer (like Bob’s Red Mill) can work, but the texture may be a tad different.
• Vanilla Extract: Real vanilla makes a difference here! The aroma and flavor elevate the whole pie. If you haven’t tried vanilla bean paste, it’s a fun upgrade.
• Blueberries: Fresh, plump blueberries are ideal, but frozen berries work great too—no need to thaw, just toss them in. Wild blueberries have a stronger flavor, while cultivated ones are a bit milder and juicier. If using frozen, add a tablespoon of flour or cornstarch to soak up extra juices.
• Lemon Zest and Juice: Lemon brightens the filling and brings out the blueberry flavor. Always use fresh lemons if possible. A microplane grater is the best tool for zesting—just the yellow part, not the bitter white pith.
• All-Purpose Flour: Used in the crumble topping and to help thicken the blueberry layer. For a gluten-free option, use a 1:1 GF flour blend.
• Rolled Oats: Old-fashioned oats add texture to the crumble. Quick oats can work, but steel-cut oats aren’t the right fit—they stay too tough.
• Brown Sugar: For the crumble, brown sugar adds a lovely molasses note. Light or dark both work—dark has a stronger flavor.
• Cinnamon: Just a touch in the crumble warms up the whole dessert. Nutmeg or cardamom are nice swaps if you want a twist.

I try to buy organic berries and lemons when I can, especially during summer. Store extra blueberries in the fridge (they last about a week) or freeze them for later. The other ingredients are pantry staples, so you’re likely already set up for success! And hey, don’t stress if you need to swap something—this pie is as forgiving as it is delicious.

Equipment Needed

• 9-inch Pie Pan: Glass or ceramic both work, but glass lets you see how the crust is browning. If you only have an 8-inch, just watch the bake time—it might take a bit longer for the center to set.
• Mixing Bowls: You’ll need at least two—one for the crust/crumble, one for the cheesecake filling. Stainless steel bowls are my go-to since they’re easy to clean (and don’t hang onto odors).
• Electric Mixer: Stand or hand mixer both work. I’ve done it by hand in a pinch, but your arm will get a workout!
• Measuring Cups and Spoons: Accurate measurements make a big difference, especially for baking.
• Rubber Spatula: For scraping bowls clean and folding in ingredients.
• Food Processor (Optional): Makes quick work of crushing graham crackers, but a rolling pin and zip-top bag do the job too.
• Microplane Grater: For zesting lemons—trust me, a sharp zester makes all the difference.
• Cooling Rack: Helps the pie cool evenly after baking.

I’ve used both expensive and dollar-store pie pans, and honestly, both get the job done if you keep an eye on your bake times. Keep your electric mixer clean—cheesecake filling loves to stick to beaters. And if you’re new to baking, don’t worry! These tools are all pretty straightforward. Just remember to let your mixer do the heavy lifting, and don’t skip the spatula for getting every bit of creamy filling into your crust.

Preparation Method

1. Prepare the Crust:
   Crush 1 1/2 cups (150g) graham crackers into fine crumbs. Combine with 1/3 cup (75g) melted unsalted butter and 2 tablespoons (25g) granulated sugar. Mix until the texture resembles damp sand.
   Press the mixture firmly into the bottom and up the sides of a 9-inch (23cm) pie pan.
   Bake at 350°F (175°C) for 10 minutes. Set aside to cool. (Tip: Use a measuring cup to press the crumbs evenly—makes a big difference!)
2. Make the Cheesecake Filling:
   In a large bowl, beat 16 oz (450g) cream cheese (room temperature) until smooth—about 2 minutes.
   Add 1/2 cup (120g) sour cream, 2/3 cup (135g) granulated sugar, 2 large eggs (room temp), 1 teaspoon (5ml) vanilla extract, and zest of 1 lemon. Mix until just combined—don’t overbeat.
   Pour the filling into the cooled crust and smooth the top. (The mixture should be creamy with no lumps; a few small ones are okay.)
3. Prepare the Blueberry Layer:
   In a medium bowl, toss 2 cups (300g) fresh or frozen blueberries with 1 tablespoon (8g) all-purpose flour and 1 tablespoon (15ml) fresh lemon juice. (If using frozen berries, don’t thaw—just toss and go!)
   Sprinkle the blueberries evenly over the cheesecake layer.
4. Make the Crumble Topping:
   In another bowl, combine 1/2 cup (60g) all-purpose flour, 1/2 cup (50g) old-fashioned rolled oats, 1/3 cup (65g) brown sugar, 1/2 teaspoon (2g) ground cinnamon, and 1/4 cup (55g) melted butter. Mix with a fork until large, crumbly clusters form.
   Scatter the crumble evenly over the blueberries. (It’s okay if some blueberries peek through—adds to the rustic charm!)
5. Bake the Pie:
   Bake at 350°F (175°C) for 40–45 minutes, or until the edges are set and the center jiggles slightly.
   If the crumble starts browning too quickly, cover loosely with foil for the last 10 minutes.
   (The aroma is your best clue—when it smells buttery and sweet, it’s close!)
6. Cool and Chill:
   Cool the pie completely on a rack, then refrigerate for at least 4 hours (overnight is best).
   This helps the cheesecake set and makes slicing a breeze. (It’s hard to wait, but totally worth it.)
   Run a knife around the edge before slicing to get perfect wedges.

If your cheesecake filling cracks a little—don’t worry. The crumble covers it up! And if your crust looks a bit uneven, just call it “rustic.” Honestly, the flavors are what matter most.

Cooking Tips & Techniques

Baking this blueberry crumble cheesecake pie is rewarding, but a few smart moves help everything come together smoothly. First, always bring your cream cheese, eggs, and sour cream to room temperature. Cold ingredients can make the filling lumpy, and beating them too much to smooth it out can add air, which sometimes causes cracks.

When making the crust, don’t skimp on pressing it firmly into the pan—this prevents it from crumbling when you slice. If you’re like me and love a thick crust, you can double the crust ingredients (just watch the pan size!). For the crumble, don’t overmix—those buttery clumps are pure gold.

Keep an eye on your bake time. Ovens run hot or cold (I learned that the hard way with a burnt pie at my friend’s house). If the crumble is browning before the middle sets, loosely tent with foil. The pie is ready when the edges are set but the center still has a slight wobble. Trust me, it will firm up as it chills.

Patience is key! Letting the pie cool completely and then chill in the fridge makes all the difference. I once cut into a pie too soon and ended up with a delicious mess. Still tasty, but not exactly photo-worthy.

And here’s my favorite hack: If you’re short on time, make the crust and crumble topping a day ahead. Store them separately, then assemble and bake when you’re ready. Multitasking in the kitchen is a lifesaver, especially if you’re prepping for a party. Don’t forget to

Blueberry Crumble Cheesecake Pie

---

• Author: Sarah
• Total Time: 5 hours 20 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

This Blueberry Crumble Cheesecake Pie features a buttery graham cracker crust, creamy cheesecake filling, juicy blueberries, and a golden, crumbly topping. It’s an easy homemade dessert perfect for gatherings or a special treat any time of year.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 oz cream cheese, room temperature
• 1/2 cup sour cream
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

---

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare the crust: Crush graham crackers into fine crumbs. Combine with melted butter and granulated sugar. Mix until the texture resembles damp sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then set aside to cool.
4. Make the cheesecake filling: In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sour cream, granulated sugar, eggs, vanilla extract, and lemon zest. Mix until just combined.
5. Pour the filling into the cooled crust and smooth the top.
6. Prepare the blueberry layer: In a medium bowl, toss blueberries with flour and lemon juice. Sprinkle evenly over the cheesecake layer.
7. Make the crumble topping: In another bowl, combine flour, oats, brown sugar, cinnamon, and melted butter. Mix with a fork until large, crumbly clusters form.
8. Scatter the crumble evenly over the blueberries.
9. Bake at 350°F (175°C) for 40–45 minutes, or until the edges are set and the center jiggles slightly. If the crumble browns too quickly, cover loosely with foil for the last 10 minutes.
10. Cool the pie completely on a rack, then refrigerate for at least 4 hours (overnight is best) before slicing and serving.

Notes

Bring cream cheese, eggs, and sour cream to room temperature for a smooth filling. Press the crust firmly for best results. If using frozen blueberries, do not thaw. If the crumble browns too quickly, tent with foil. Chill thoroughly before slicing for clean cuts. Crust and crumble can be made ahead and stored separately.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/8 of pie)
• Calories: 420
• Sugar: 27
• Sodium: 270
• Fat: 25
• Saturated Fat: 14
• Carbohydrates: 45
• Fiber: 2
• Protein: 6

Keywords: blueberry cheesecake pie, blueberry crumble, cheesecake pie, summer dessert, easy pie recipe, homemade dessert, blueberry dessert, crumble topping, picnic dessert