How to Make Blueberry Crumble Cheesecake in 4 Easy Steps
A delicious dessert combining the creamy texture of cheesecake with the sweet-tart flavor of blueberries and a crunchy crumble topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 5 minutes (including chilling)
- 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 eggs
- 1 tsp vanilla extract
- 200g fresh blueberries
- 100g plain flour
- 50g brown sugar
- 50g rolled oats
- 50g cold butter (diced)
Instructions
- Preheat your oven to 160°C (140°C fan). Grease a 20cm springform tin.
- Mix crushed biscuits with melted butter and press firmly into the base of the tin. Chill for 10 minutes.
- 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 on top.
- For the crumble, rub flour, brown sugar, oats, and cold butter together until it resembles breadcrumbs. Sprinkle over the blueberries.
- Bake for 40-45 minutes until set but slightly wobbly in the center. Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use room-temperature cream cheese for a smoother batter.
- If fresh blueberries aren’t available, frozen ones work too—just thaw and drain them first.
- Chilling the cheesecake ensures a firmer texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg