Effortless Blueberry Crumble Cheesecake in Just 5 Easy Steps
A simple and delicious blueberry crumble cheesecake that combines creamy cheesecake with a sweet blueberry topping and a buttery crumble crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g fresh blueberries
- 50g plain flour
- 30g rolled oats
- 50g brown sugar
- 30g cold butter, cubed
Instructions
- Preheat your oven to 160°C (140°C fan).
- Mix crushed biscuits with melted butter and press into the base of a 20cm springform tin.
- Beat cream cheese and caster sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Pour the cheesecake mixture over the biscuit base.
- Scatter blueberries evenly over the cheesecake.
- Combine flour, oats, brown sugar, and cold butter to make the crumble. Sprinkle over the blueberries.
- Bake for 40-45 minutes until set. Cool completely before serving.
Notes
- Chill the cheesecake for at least 4 hours before serving.
- Use frozen blueberries if fresh ones are not available.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg