Irresistible Blueberry Crumble Cheesecake Recipe Easy Summer Dessert Idea

Posted on January 18, 2026

blueberry crumble cheesecake - featured image

One humid July evening, I found myself craving something cool, sweet, and just a little bit fancy. I had a pint of fresh blueberries sitting on the counter and a block of cream cheese begging to be used. That’s when I threw together this Irresistible Blueberry Crumble Cheesecake, and honestly, it’s been my go-to summer dessert ever since.

I’ve made this cheesecake probably a dozen times now—sometimes for casual backyard barbecues, sometimes just to treat myself after a long day. The combination of creamy cheesecake, juicy blueberries, and that crunchy crumble topping? It’s like a party in your mouth every single time.

If you love desserts that hit all the right notes—sweet, tangy, smooth, and crunchy—you’re going to want to keep reading. This recipe is easy enough for weeknight baking but special enough to impress your summer guests, too.

Why You’ll Love This Blueberry Crumble Cheesecake Recipe

Okay, I have to admit—this recipe has completely spoiled me for any other cheesecake. Here’s why it keeps me coming back:

✅ Fresh blueberry burst: Using fresh blueberries means every bite has that juicy pop of summer. I like to toss some berries in the batter and pile more on top for extra color and flavor.
✅ Crunchy crumble topping: This isn’t just any cheesecake—it’s got a buttery, cinnamon-spiced crumble that adds a texture twist. I’ve made it without the topping, and trust me, it’s just not the same.
✅ No fancy equipment needed: I’ve made this with my trusty hand mixer and a basic springform pan. If I can do it after babysitting my niece, you can too.
✅ Perfect balance of creamy and tart: The cream cheese and lemon zest play off the sweetness of the blueberries beautifully, making it feel fresh, not overly sweet.

This cheesecake isn’t just a dessert; it’s the kind of recipe that makes you feel like you’re treating yourself right. It’s my summer comfort food and the star of every potluck I bring it to.

What Ingredients You’ll Need for the Blueberry Crumble Cheesecake

Here’s the thing about this ingredient list: most of it’s probably already in your pantry or fridge. I like to break it down so you know why each part is there—makes the baking process less mysterious.

For the Crust:

1 ½ cups graham cracker crumbs (about 150g) — I prefer honey-flavored for that subtle sweetness, but regular works fine.
5 tbsp unsalted butter (70g), melted — Butter is non-negotiable here. Margarine just doesn’t give that rich flavor.
2 tbsp granulated sugar — Just enough to sweeten the crust without overpowering.

For the Cheesecake Filling:

3 (8 oz) packages cream cheese (680g), softened — Full-fat for the creamiest texture. I learned the hard way that cold cream cheese leads to lumps.
1 cup granulated sugar (200g) — Balances the tartness of the berries.
3 large eggs — Room temperature eggs mix better, so I usually leave them out for half an hour before baking.
1 tsp vanilla extract — I swear by Nielsen-Massey; it’s worth the splurge.
1 tbsp lemon zest — Adds that little zing that brightens up the whole cheesecake.
2 cups fresh blueberries (300g) — Pick the plumpest ones you can find. Frozen can work, but they might bleed and turn the batter purple.

For the Crumble Topping:

¾ cup all-purpose flour (90g)
½ cup light brown sugar (100g), packed — Gives a lovely caramel note.
6 tbsp unsalted butter (85g), cold and cubed — This creates that perfect clumpy texture.
½ tsp ground cinnamon — Totally optional, but I love the warmth it adds.

Quick tip: If you want to save time, you can make the crumble topping ahead and keep it in the fridge for a day or two.

Equipment Needed

You don’t need a fancy kitchen setup for this blueberry crumble cheesecake. Here’s what I use:

9-inch springform pan — This is a must for cheesecakes. I have one that’s a decade old and still going strong.
Mixing bowls — I usually grab two: one for the crust and crumble, one for the filling.
Hand mixer or stand mixer — I’m a hand mixer fan because it’s easier to clean, but a stand mixer works too.
Measuring cups and spoons — I’m a stickler for measuring in baking; it’s science, after all.
Rubber spatula — Essential for scraping down the bowl and folding in those blueberries gently.
Food processor (optional) — Helps make quick work of the crumb topping and graham cracker crust, but you can also do it by hand.

Oh, and a trusty oven thermometer is a game changer if you want to avoid overbaking. My oven runs a little hot, so this helps me keep the cheesecake perfectly creamy.

How to Make Irresistible Blueberry Crumble Cheesecake: Step-by-Step

Preheat and Prep (10 minutes): Preheat your oven to 325°F (160°C). Grease the bottom and sides of your 9-inch springform pan with butter, then line the bottom with parchment paper. This makes removing the cheesecake a breeze.
Make the Crust (5 minutes): In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the texture resembles wet sand. Press this mixture firmly into the bottom of your pan. Use the back of a spoon or a flat glass to get it even. Pop it in the fridge while you prep the filling.
Prepare the Crumble Topping (5 minutes): In another bowl, combine flour, brown sugar, cinnamon, and cold butter cubes. Use your fingers or a pastry cutter to blend until you have pea-sized clumps. Refrigerate until needed.
Mix the Cheesecake Filling (10 minutes): Using your hand mixer on medium speed, beat the softened cream cheese until smooth and creamy (about 2 minutes). Gradually add sugar and continue beating until fluffy. Add eggs one at a time, mixing gently after each. Stir in vanilla extract and lemon zest. Fold in the fresh blueberries carefully with a spatula to avoid crushing them.
Assemble and Bake (60-70 minutes): Pour the cheesecake filling over the chilled crust, smoothing the top with your spatula. Sprinkle the crumble topping evenly over the filling—don’t be shy; the more crumble, the better! Place your pan on a baking sheet to catch drips and bake for 60-70 minutes. The center will still jiggle slightly—that’s perfect.
Cool and Chill (4 hours+): Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This prevents cracking. Remove from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Release and Serve: Run a knife around the edge of the pan before unlocking the springform. Slice with a hot, dry knife for clean cuts. Serve plain or with a dollop of whipped cream and extra blueberries.

Pro tip: If you notice the crumble topping browning too quickly, loosely tent it with foil halfway through baking.

My Best Tips & Techniques for Perfect Blueberry Crumble Cheesecake

Alright, here’s the stuff I wish someone told me when I first made this cheesecake:

Room temperature cream cheese is everything. Cold cream cheese leads to lumpy batter. I set mine out at least 30 minutes before starting.
Don’t overmix the filling once the eggs go in. Mix just until combined. Overmixing traps air, which can cause cracks.
Use fresh blueberries for the best texture. Frozen berries can turn the batter purple and watery. If you have to use frozen, toss them in a bit of flour first to reduce bleeding.
Let the cheesecake cool slowly. Sudden temperature changes cause cracks. That’s why I leave it in the oven with the door cracked after baking.
Use a springform pan. Trust me, removing a cheesecake from a regular pan is a nightmare.
Brush the top with a little melted butter after baking. Sounds weird, but it gives the crumble topping a beautiful shine and extra flavor.

I still remember the first time I ignored some of these tips and ended up with a cracked, sad-looking cheesecake. Now, it’s all about patience and those little details.

Ways to Mix It Up: Variations on the Blueberry Crumble Cheesecake

Once you nail this recipe, it’s fun to play around. Here are some of my favorite twists (all tested and loved):

Mixed Berry Medley: Swap half the blueberries for raspberries and blackberries. It adds a tart complexity and makes the colors pop.
Lemon Blueberry Blast: Add 2 tbsp fresh lemon juice to the filling for extra zing. I sometimes sprinkle a little lemon zest on top before adding the crumble.
Almond Crumble: Mix ¼ cup sliced almonds into the crumble topping for a nutty crunch.
Gluten-Free Version: Use gluten-free graham cracker crumbs or almond flour for the crust, and a gluten-free flour blend for the crumble. I’ve done this with great results, just keep an eye on baking time.
Vegan Adaptation: Substitute cream cheese with vegan cream cheese and use a flax egg (1 tbsp ground flax + 3 tbsp water) for each egg. Coconut oil replaces butter. It’s a bit softer but still delicious.

Feel free to experiment! I’ve even tossed in a handful of white chocolate chips before and it was dangerously good.

Serving Ideas & Storage for Your Blueberry Crumble Cheesecake

This cheesecake is a treat any way you slice it, but here’s how I like to enjoy and store it:

Serving: I love it chilled, sliced thick, with just a little whipped cream and a few fresh blueberries on top. For brunch, it pairs amazingly with fresh fruit salad and a strong cup of coffee.
Make it a dessert: Warm a slice in the microwave for 10 seconds and add a scoop of vanilla ice cream. Summer magic.
Storage: Keep leftover cheesecake covered tightly with plastic wrap in the fridge for up to 5 days. The flavors actually deepen after a day.
Freeze for later: Slice the cheesecake, wrap individual slices in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge.

Pro tip: If your cheesecake dries out a bit in the fridge, a quick brush of honey or warm berry sauce before serving brings it right back to life.

Nutritional Info & Health Benefits

I’m no dietitian, but here’s what I know about this dessert:

Nutrient	Per Slice (1/12th)
Calories	320
Protein	7g
Carbohydrates	35g
Fat	18g
Fiber	2g

Why I feel good about this: The cream cheese adds a solid protein boost compared to other desserts, and the fresh blueberries bring antioxidants and fiber. It’s definitely a treat (hello, sugar and butter!), but one with some redeeming qualities.

I like that it’s homemade, so I know exactly what’s in it—no mystery additives or preservatives.

Final Thoughts on This Irresistible Blueberry Crumble Cheesecake

So, that’s my Irresistible Blueberry Crumble Cheesecake recipe in all its glory. I know I’ve gushed, but this dessert really is one of my favorites to make and share. It’s creamy, fruity, and just the right amount of crunchy—all things I look for in a summer dessert.

This cheesecake has become my go-to for everything from casual family dinners to impressing guests without breaking a sweat. I hope it becomes a staple in your kitchen too.

Don’t be afraid to make it your own with those variations I mentioned, or add your special twist. Baking is as much about creativity as it is about following a recipe.

If you make this, please drop a comment and tell me how it turns out! Or better yet, tag me on Instagram @YourHandle—I love seeing your baking wins (and fails!). Happy baking and enjoy every luscious bite.

FAQs About Blueberry Crumble Cheesecake

Q: Can I use frozen blueberries instead of fresh?

A: Yes, but with a couple of caveats. Frozen berries tend to release more juice, which can turn your batter purple and watery. To minimize this, toss frozen blueberries in a tablespoon of flour before folding them in. Also, don’t thaw them first.

Q: My cheesecake cracked on top—how do I avoid that?

A: Cracks usually come from overbaking or mixing too much air into the batter. Mix just until combined, and bake at a lower temperature (325°F/160°C). Also, cooling the cheesecake gradually in the oven with the door slightly open helps prevent cracks.

Q: How do I know when the cheesecake is done?

A: The edges should look set and slightly puffed, but the center should still jiggle a bit when you gently shake the pan. A toothpick inserted near the center might come out with a few moist crumbs but no raw batter.

Q: Can I make this cheesecake ahead of time?

A: Absolutely! In fact, it tastes better after chilling overnight. Just cover it tightly and keep it refrigerated. You can also freeze it for longer storage (see storage tips above).

Q: What can I substitute for graham cracker crumbs if I can’t find them?

A: Digestive biscuits, vanilla wafers, or even crushed shortbread cookies work well. Just make sure to adjust the sugar if your substitute is sweeter or less sweet than graham crackers.

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