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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