This blueberry crumble cheesecake is one of those desserts that looks impressive but is secretly incredibly easy to make. There’s no complicated technique involved — just mix, layer, and bake. The result is a cheesecake with distinct layers and textures: a buttery, crunchy crumble, a smooth and creamy cheesecake center, and bursts of juicy, tangy blueberries in every bite.
It’s the kind of dessert I love making for afternoon tea or casual gatherings because it feels special without being stressful. Sweet, slightly tangy, rich but not heavy — this cheesecake truly checks all the boxes.
Why You’ll Love This Recipe
- This recipe is beginner-friendly and requires no special skills — just mixing and baking.
- The contrast between crispy crumble, creamy cheesecake, and juicy blueberries makes every bite interesting.
- It’s sweet but not cloying, with the blueberries balancing the richness of the cheese.
- Perfect for afternoon tea, dessert spreads, or sharing with friends — beautiful and delicious at the same time.
- The texture improves after chilling, making it a great make-ahead dessert.
Ingredients and Substitutions
- Cold Butter – For the crumble, it’s crucial that the butter is used straight from the fridge. Cold, solid butter creates those perfect, discrete crumbs that stay crisp during baking. If it softens, the crumble can turn into a paste. In a pinch, a plant-based butter can be used, though the flavor will differ.
- Low-Gluten Flour (Cake Flour) – This fine, soft flour is used in the crumble to ensure a tender, melt-in-your-mouth texture that isn’t tough. Do not substitute it with all-purpose or bread flour, as they have more gluten and will make the crumble dense.
- Almond Flour – This is my secret for an extra-nutty, fragrant, and incredibly crisp crumb topping. It adds a wonderful depth of flavor. If you don’t have it, you can use an equal amount of additional low-gluten flour, but the nutty aroma and specific texture will be missed.
- Cream Cheese – This is the non-negotiable star of the filling, providing the classic rich, tangy cheesecake flavor. It must be softened to room temperature until it’s very pliable; otherwise, you’ll end up with a lumpy batter no matter how long you mix.
- Unsweetened Yogurt – I recommend using a thick, Greek-style yogurt here. It adds a lovely tang that brightens the rich cheesecake and contributes to the beautifully dense, creamy texture without adding extra moisture. If using regular yogurt, strain it to remove excess whey.
- Cornstarch – Don’t be tempted to skip this! It acts as a gentle stabilizer in the filling, helping it set firmly without cracking and giving the baked cheesecake its perfect, sliceable consistency.
- Fresh Blueberries – They are used in two layers for maximum flavor and visual appeal. Their natural acidity cuts through the richness, and they provide those wonderful juicy bursts. Choose berries that are firm and plump.
- Powdered Sugar (Icing Sugar) – This is a purely optional but beautiful finishing touch. A light dusting over the chilled cake right before serving adds a professional bakery look and a final hint of sweetness.
How to Make Blueberry Crumble Cheesecake
1. Make the Crumble
In a medium bowl, whisk together the low-gluten flour, almond flour, and granulated sugar. Add the cold, cubed butter.
Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized lumps.
Do not overwork it or let the butter melt. Place the bowl in the refrigerator to chill while you make the filling.
2. Make the Cheesecake Filling
In a large bowl, combine the softened cream cheese and sugar. Using a silicone spatula or a hand mixer on low speed, mix until completely smooth, creamy, and no lumps remain.
Add the unsweetened yogurt and mix until fully incorporated.
Add the eggs one at a time, mixing thoroughly after each addition until the batter is homogeneous before adding the next egg. This prevents curdling.
Sift the cornstarch over the batter and pour in the whipping cream. Mix gently until everything is just combined and the batter is smooth.
For an ultra-silky texture, pass the entire cheesecake batter through a fine-mesh sieve into a clean bowl, pressing it through with the spatula.
3. Assemble the Cake
Preheat your oven to 170°C (340°F). Line the bottom of a 7-inch or 8-inch springform pan with parchment paper.
Take the chilled crumble mixture out of the fridge. Pour about half of it into the prepared pan. Press it down firmly and evenly over the bottom to create a solid crust layer.
Pour the sieved cheesecake batter over the crumb base. Tap the pan gently on the counter to release any air bubbles.
Scatter about half of your fresh blueberries evenly over the surface of the batter.
Sprinkle the remaining crumble mixture evenly over the top, letting it fall in clumps. Do not press it down. Top with the remaining fresh blueberries.
4. Bake the Cheesecake
Place the pan on the middle rack of the preheated oven. Bake at 170°C (340°F) for 40 minutes. Then, without opening the door, increase the oven temperature to 185°C (365°F) and bake for an additional 12-15 minutes.
The cake is done when the crumble topping is a deep golden brown and the cheesecake filling is set around the edges but may still have a very slight, gentle jiggle in the very center.
5. Cool and Chill
Temove the cake and let it cool completely on a wire rack at room temperature.
Once completely cool, cover the pan tightly with plastic wrap and refrigerate for at least 3 hours, but ideally overnight, to allow the cheesecake to set fully and the flavors to develop.
6. Serve
Just before serving, dust the top lightly with powdered sugar for a beautiful finishing touch. Slice, serve cold, and enjoy!
Tips & Tricks
- Keep Everything Cold for the Crumble: The key to a perfect, crispy crumble is cold butter and cold hands. Work quickly to prevent the butter from warming. Chilling the mixed crumble before using it is a non-negotiable step for texture.
- Room Temperature is Key for the Filling: Ensure your cream cheese, eggs, and whipping cream are all at room temperature. This is the secret to a smooth, lump-free, homogeneous batter that bakes evenly.
- The Sieving Step is a Game-Changer: Pressing the cheesecake batter through a sieve might seem extra, but it is the ultimate trick for achieving a flawlessly 绵密 (velvety and dense) texture, removing any tiny lumps of cream cheese or cornstarch.
- Don’t Skip the Chill: This cheesecake must chill for several hours. This resting time allows it to firm up properly for clean slices and allows the tangy, creamy flavors to fully meld and intensify. Patience is rewarded here.
- Adjust Baking for Your Oven: All ovens vary. If the crumble topping is browning too quickly during the initial bake, you can tent the top loosely with aluminum foil. The final high-temperature blast is primarily for color and finishing the set of the filling.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but do not thaw them first. Use them directly from the freezer to prevent them from bleeding too much juice into the batter, which can make the cheesecake layer soggy. You may need to add 2-3 minutes to the baking time.
Why did my crumble topping sink into the cheesecake?
This usually happens if the butter in the crumble was too soft or melted, or if the crumble wasn’t chilled before assembly. A proper cold crumble will hold its shape on top of the thicker batter during baking.
My cream cheese filling is lumpy. What can I do?
If your cream cheese wasn’t fully softened, lumps are hard to avoid. The best fix is to pass the finished batter through a fine-mesh sieve, as directed in the recipe. This will catch any stubborn lumps and give you a perfectly smooth texture.
How do I know when the cheesecake is done baking?
The edges should be set and slightly puffed, and the top crumble will be golden. The center should still have a slight, gentle jiggle (like Jell-o) when you tap the pan—it will firm up completely during chilling. Overbaking will cause dryness and cracking.
How long does this keep, and can I freeze it?
Store the cheesecake, covered, in the refrigerator for up to 4 days. You can also freeze the fully chilled and set cheesecake (whole or in slices) for up to 1 month. Thaw overnight in the refrigerator before serving.
Easy Blueberry Crumble Cheesecake
Ingredients
Crumble Topping & Base
- 70 g cold unsalted butter cubed
- 100 g low-gluten flour cake flour
- 45 g almond flour
- 30 g granulated sugar
Cheesecake Filling
- 250 g full-fat cream cheese softened to room temperature
- 45 g granulated sugar
- 80 g unsweetened thick yogurt e.g., Greek-style
- 2 large eggs room temperature
- 12 g cornstarch
- 120 g whipping cream heavy cream, room temperature
For Assembly
- 120 - 150 g fresh blueberries divided
Instructions
Make the Crumble
- In a medium bowl, whisk together the low-gluten flour, almond flour, and granulated sugar. Add the cold, cubed butter.
- Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized lumps.
- Do not overwork it or let the butter melt. Place the bowl in the refrigerator to chill while you make the filling.
Make the Cheesecake Filling
- In a large bowl, combine the softened cream cheese and sugar. Using a silicone spatula or a hand mixer on low speed, mix until completely smooth, creamy, and no lumps remain.
- Add the unsweetened yogurt and mix until fully incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition until the batter is homogeneous before adding the next egg. This prevents curdling.
- Sift the cornstarch over the batter and pour in the whipping cream. Mix gently until everything is just combined and the batter is smooth.
- For an ultra-silky texture, pass the entire cheesecake batter through a fine-mesh sieve into a clean bowl, pressing it through with the spatula.
Assemble the Cake
- Preheat your oven to 170°C (340°F). Line the bottom of a 7-inch or 8-inch springform pan with parchment paper.
- Take the chilled crumble mixture out of the fridge. Pour about half of it into the prepared pan. Press it down firmly and evenly over the bottom to create a solid crust layer.
- Pour the sieved cheesecake batter over the crumb base. Tap the pan gently on the counter to release any air bubbles.
- Scatter about half of your fresh blueberries evenly over the surface of the batter.
- Sprinkle the remaining crumble mixture evenly over the top, letting it fall in clumps. Do not press it down. Top with the remaining fresh blueberries.
Bake the Cheesecake
- Place the pan on the middle rack of the preheated oven. Bake at 170°C (340°F) for 40 minutes. Then, without opening the door, increase the oven temperature to 185°C (365°F) and bake for an additional 12-15 minutes. The cake is done when the crumble topping is a deep golden brown and the cheesecake filling is set around the edges but may still have a very slight, gentle jiggle in the very center.
Cool and Chill
- Remove the cake and let it cool completely on a wire rack at room temperature.
- Once completely cool, cover the pan tightly with plastic wrap and refrigerate for at least 3 hours, but ideally overnight, to allow the cheesecake to set fully and the flavors to develop.
Serve
- Just before serving, dust the top lightly with powdered sugar for a beautiful finishing touch. Slice, serve cold, and enjoy!
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