Thank you so much for being here today! You guys know I have a thing for dreamy desserts, and this Blueberry Crumble Cheesecake just might be one of the best yet. It’s creamy, fruity, and crowned with the most buttery, golden crumble topping. Seriously—the texture combo is out of this world.

Whether you’re baking for a brunch, a holiday gathering, or just because your sweet tooth said so, this is one of those bakes that looks impressive but is secretly simple. And if you love layered desserts with texture and soul, don’t forget to subscribe so you never miss a new recipe!

What Is Blueberry Crumble Cheesecake?

This beauty is part cheesecake, part pie, part crisp—and 100% divine. We start with a classic graham cracker crust, add a luscious vanilla cheesecake layer, swirl in juicy blueberry compote, and top it all with a sweet, buttery oat crumble that gets golden and crisp in the oven. Oh, and once it’s chilled? The layers settle into this creamy, fruity, slightly crunchy masterpiece.

Why You’ll Love This Recipe

Combines cheesecake AND crumble (aka the best of both worlds)
Juicy blueberry flavor with a hint of lemon zest
That crunchy topping over the creamy center? Absolute heaven
Perfect for make-ahead gatherings or potlucks
Freezes beautifully and slices like a dream

What Does It Taste Like?

It’s rich and creamy from the cheesecake layer, but not too heavy thanks to the bright blueberry swirl. The crumble topping adds a toasty, buttery contrast with just a little crunch. Every bite is sweet, tangy, smooth, and textured—aka the perfect balance of flavors.

Benefits of This Recipe

Can be made ahead of time—actually better if you do!
Easy to customize with other fruit (think raspberry or cherry)
Bake once, and you’ve got dessert for a crowd
A great way to use fresh or frozen blueberries

Ingredients

For the Graham Crust:

1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter

The Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
Zest of 1 lemon (optional but so good!)

The Blueberry Swirl:

1 ½ cups fresh or frozen blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tsp water (slurry)

The Crumble Topping:

1/2 cup all-purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/4 tsp cinnamon
4 tbsp cold butter, cubed

Tools You’ll Need

9-inch springform pan
Hand mixer or stand mixer
Mixing bowls
Saucepan (for blueberry compote)
Whisk or spatula
Cooling rack and fridge space

Ingredient Swaps & Additions

Swap graham crackers for digestive biscuits or crushed vanilla wafers
Use raspberries or cherries instead of blueberries
Add chopped nuts to the crumble for extra texture
Top with whipped cream or a drizzle of lemon glaze for serving!

How to Make Blueberry Crumble Cheesecake

Make the crust: Combine graham crumbs, sugar, and melted butter. Press into a greased springform pan. Bake at 350°F for 10 minutes. Cool slightly.
Make the compote: In a small saucepan, simmer blueberries, sugar, and lemon juice until juicy. Add cornstarch slurry and stir until thickened. Let cool.
Mix the cheesecake: Beat cream cheese and sugar until smooth. Add eggs, one at a time. Stir in sour cream, vanilla, and lemon zest.
Pour filling into crust. Swirl in cooled blueberry compote with a knife or toothpick.
Make the crumble: Mix flour, oats, brown sugar, cinnamon, and cubed butter. Rub together until clumps form. Sprinkle over the top.
Bake at 325°F for 50–60 minutes or until center is mostly set. It’ll jiggle slightly—that’s good!
Cool completely, then chill in the fridge for at least 4 hours (overnight is best).
Slice, serve, and enjoy that magical layered bite!

What to Serve With It

Fresh blueberries or lemon slices
A light dusting of powdered sugar
Whipped cream or a scoop of vanilla bean ice cream
Hot coffee or chilled dessert wine to round it out

Tips for the Best Cheesecake

Room temp cream cheese makes mixing smooth and creamy
Don’t overmix once eggs go in—that can cause cracks
Let it cool slowly, then chill fully for clean slices
Want extra crumble? Double the topping (no one will complain!)

Storage & Freezing

Fridge: Store covered for up to 5 days
Freezer: Freeze whole or individual slices tightly wrapped, up to 2 months
Thaw: Overnight in fridge or 30 mins on the counter before serving

Frequently Asked Questions

Can I use frozen blueberries?
Yes! Just thaw and drain them first so your compote isn’t watery.

Do I need a water bath?
Not for this recipe! The crumble topping protects the top from cracking.

Can I make it gluten-free?
Absolutely—use gluten-free graham crackers and a 1:1 GF flour blend for the topping.

How long does it need to chill?
At least 4 hours, but overnight is best for perfect texture and clean slices.

More Berry-Licious Desserts You’ll Love

Strawberry Cheesecake Cinnamon Rolls – dreamy, fruity, and extra swirly
Collagen Brownie Bites – no-bake, chocolatey, and packed with goodness
Homemade Vanilla French Beignets – light, golden, and dusted with love

Let’s Bake & Pin Together!

Tried this blueberry beauty? I need to see your slice!
📸 Tag me over on Pinterest @TheKitchenJoyy and save this recipe to your Dessert Goals, Brunch Bakes, or Cheesecake Heaven boards!

Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake is a dreamy spring dessert with a graham cracker crust, silky cheesecake filling, sweet blueberry swirl, and golden oat crumble topping. It’s bright, creamy, and has just the right crunch—perfect for Mother’s Day, brunches, or any time you want to impress with minimal fuss!

Total Time: 5 hours 25 minutes
Yield: 12 slices 1x

Ingredients

Scale

For the Graham Crust:

1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted unsalted butter

For the Cheesecake Filling:

16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
Zest of 1 lemon (optional but highly recommended!)

For the Blueberry Swirl:

1 ½ cups fresh or frozen blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tsp water (slurry)

For the Crumble Topping:

1/2 cup all-purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/4 tsp ground cinnamon
4 tbsp cold butter, cubed

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
Make the crust: Mix graham crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool slightly.
Prepare the blueberry swirl: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook until juicy, then stir in cornstarch slurry. Simmer until thickened. Cool completely.
Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and lemon zest.
Pour cheesecake filling into cooled crust. Spoon blueberry mixture on top and gently swirl with a knife or toothpick.
Make the crumble topping: Combine flour, oats, brown sugar, and cinnamon. Cut in butter with a fork or your fingers until crumbly. Sprinkle over cheesecake.
Reduce oven to 325°F (160°C). Bake for 50–60 minutes, until edges are set and center jiggles slightly.
Turn off oven, crack the door, and let cheesecake cool for 30 minutes. Chill in the fridge for at least 4 hours, or overnight.

Slice, serve, and enjoy that gorgeous layered bite!

Notes

Use room temperature cream cheese for the smoothest filling.
The lemon zest brightens everything—don’t skip it if you can help it!
You can make the blueberry swirl a day in advance and refrigerate it.
Want extra crumble? Double the topping—it’s that good.

For perfectly clean slices, dip your knife in hot water between cuts.

Author: Lily
Prep Time: 25 minutes
Chill Time: 4 hours
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Keywords: Mothers Day Cheesecake Ideas