Blueberry Crumble Cheesecake

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This blueberry crumble cheesecake is a creamy, crustless cheesecake made with fresh or frozen blueberries and topped with a buttery crumble topping.

A slice of blueberry crumble cheesecake on a plate with a fork showing the layer of blueberries inside.

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Why you'll love this recipe
Tools
Ingredients
How to make blueberry crumble cheesecake
Storage
Tips for success
Frequently asked questions
More cheesecake recipes to try
Recipe

This blueberry crumble cheesecake is perfect to make during blueberry season or even in the off-season with frozen blueberries. It's a tasty way to combine a rich blueberry cheesecake with a warm and cozy blueberry crumble.

I opted to make this a crustless cheesecake just to try it out since there's a crumble topping. I think I might still prefer it with a crust just for extra crunch. It's delicious both ways so it's up to you!

Why you'll love this recipe

This blueberry crumble cheesecake is rich, creamy, and delicious!
You can make this cheesecake all year round if you use frozen blueberries.
The crumble topping adds a nice crunchy texture.
No water bath needed!
You can easily add a graham cracker crust to this cheesecake if you prefer!

Tools

9" springform pan - This recipe is scaled for a 9" pan. You'll need a springform pan with a removable bottom to be able to easily release your cheesecake after baking.

A blueberry crumble cheesecake on a wooden platter.

Ingredients

Unsalted butter - Melt your butter in the microwave or stovetop before using it.
All-purpose flour
Brown sugar - This gives the crumble a warm, caramelized flavour.
Cream cheese - You'll need about 3 bricks of cream cheese. Take them out of the fridge several hours ahead of time. They need to be softened to room temperature otherwise you'll get lumps of cold cream cheese in your batter.
Granulated sugar
Greek yogurt - This thins out the batter a little bit so that your cheesecake is soft and creamy.
Lemon - You'll need the juice of half a lemon. This helps cut through the richness of the cheesecake.
Vanilla extract
Eggs - Mix in eggs one at a time to prevent the batter from curdling.
Blueberries - You can use fresh or frozen blueberries. If you're using frozen blueberries, thaw them at room temperature for 30-60 minutes before using them. Discard any excess liquid that forms after thawing.
Sliced almonds - This adds a bit of texture and looks nice on top of the cheesecake.

How to make blueberry crumble cheesecake

Prep - Preheat oven to 325°F. Line a 9" springform pan with parchment paper on the bottom of the pan or leave it unlined if you're serving the cheesecake directly on the pan base.

Make the crumble - In a small bowl, stir flour and brown sugar together. Pour in melted butter and stir until the flour is all saturated. Set aside to cool and firm up.

Left to right: pouring melted butter into bowl of flour and sugar, mixed crumble topping in a bowl.

Make cheesecake batter - In a large mixing bowl, use a whisk or spatula to cream the softened cream cheese until it's smooth. Add sugar, greek yogurt, lemon juice, and vanilla extract. Whisk until smooth and creamy.

Left to right: whisk in a bowl of ingredients, whisking cream cheese batter in a bowl.

Add eggs - Add the eggs one at a time, whisking in between each addition.

Left to right: adding an egg into bowl of batter, whisking cheesecake batter in a bowl.

Fill pan - Pour the cheesecake batter into your springform pan. Sprinkle the blueberries across the top of the batter.

Left to right: pouring cheesecake batter into lined pan, layer of blueberries on top of cheesecake batter in pan.

Add toppings - Use your hands to break up the crumble topping into smaller pieces. Sprinkle it on top of the blueberries. Finally, sprinkle sliced almonds on top.

Left to right: sprinkling crumble topping on top of cheesecake, sprinkling sliced almonds on top of crumble topping.

Bake - Bake the cheesecake for 60-70 minutes or until the outer edge of the cake is set but the middle is still jiggly.

Chill overnight - Let the cheesecake cool completely at room temperature before chilling it in the fridge overnight.

A slice of cheesecake lifted from the rest of the cheesecake.

Storage

This blueberry crumble cheesecake can be stored in an airtight container or wrapped in plastic wrap in the fridge for up to 5 days.

Cheesecake leftovers can be frozen by storing them in an airtight container or wrapped well in plastic wrap and/or aluminum foil in the freezer for up to 1 month.

Thaw in the fridge overnight or at room temperature for a few hours before serving.

You can also try partially thawing frozen cheesecake for about 30-60 minutes at room temperature and eating it partially frozen. This is my husband's favourite way of eating cheesecake. It tastes like a rich ice cream cake!

Tips for success

Use very softened cream cheese. The cream cheese should be very soft otherwise it will be hard to mix it and you might end up with small lumps of cold cream cheese in the batter. Take the cream cheese out of the fridge several hours before using it or warm it up in a double boiler.
Prevent the springform pan from leaking. Wrap the bottom of the springform pan with foil or place an empty baking sheet at the bottom of the oven in case the pan leaks.
Bake until the cheesecake is still jiggly. The cheesecake will continue to set as it cools and as it chills overnight. If your cheesecake does not jiggle, it has overbaked. It will still taste pretty good if it's overbaked but it just won't be smooth and creamy.
Chill the cheesecake overnight. This cheesecake really needs time to firm up and become

Slices of cheesecake with crumble topping on plates and the whole cheesecake on a wooden platter.

Frequently asked questions

How do I make this recipe in a smaller pan?

To make this cheesecake in a 6" pan, halve the recipe (divide all ingredients by 2).

How to tell if cheesecake is done baking?

Cheesecake is ready to be taken out of the oven when the outer 1-2" edge is set but the middle is still jiggly. Grab both sides of the pan (with oven mitts!) and gently shake it back and forth to check the jigglyness.