What ingredients are needed for blueberry crumble cheesecake?

You need graham cracker crumbs, butter, sugar, cream cheese, eggs, vanilla extract, blueberries, flour, brown sugar, cinnamon, and salt.

How do you make blueberry crumble cheesecake from scratch?

First, make the crust with graham cracker crumbs and butter. Then, mix the cheesecake filling, add blueberries, and top with a crumble before baking.

Can I use frozen blueberries for blueberry crumble cheesecake?

Yes, frozen blueberries work fine! Just make sure to thaw and drain them before adding to the cheesecake mixture.

What is the difference between blueberry cheesecake and blueberry crumble cheesecake?

The main difference is the crumble topping. Blueberry crumble cheesecake has a crunchy topping that adds texture, while traditional blueberry cheesecake is smooth and creamy.

How long does blueberry crumble cheesecake need to chill before serving?

It’s best to chill the cheesecake for at least 4 hours, but overnight is even better for the flavors to meld.

Can blueberry crumble cheesecake be made ahead of time?

Yes, you can make it ahead and store it in the refrigerator for up to five days or freeze it for up to three months.

What are some serving suggestions for blueberry crumble cheesecake?

Serve it with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce. Fresh mint can add a nice touch too.

Is blueberry crumble cheesecake gluten-free?

No, this cheesecake is not gluten-free due to the graham cracker crust, but you can use gluten-free crackers as a substitute.

Blueberry Crumble Cheesecake - Easy Dessert Recipe

Name: Blueberry Crumble Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter melted; 1 cup sugar, divided; 2 cups cream cheese softened; 2 large eggs; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 1 cup all-purpose flour; ½ cup brown sugar; ½ teaspoon cinnamon; ¼ teaspoon salt

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter melted
1 cup sugar, divided
2 cups cream cheese softened
2 large eggs
1 teaspoon vanilla extract
1 cup fresh blueberries
1 cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt

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Instructions

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the springform pan to form the crust.
In a large bowl, beat the cream cheese and ¾ cup of sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Gently fold in the blueberries and pour the cheesecake mixture over the crust.
In another bowl, mix flour, brown sugar, cinnamon, and salt. Add remaining butter and mix until crumbly. Sprinkle over the cheesecake layer.
Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool gradually for an hour.
Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Prep Time: 20
Cook Time: 60