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Blueberry Crumble Cheesecake

Decadent Blueberry Crumble Cheesecake for Sweet Moments

Indulge in the Blueberry Crumble Cheesecake, a perfect fusion of creamy cheesecake and buttery crumble for an irresistible dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumble Topping
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for a dairy-free version.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Brown Sugar Can replace with coconut sugar for a lighter option.
  • 1/2 cup Sliced Almonds Can be replaced with walnuts or omitted for nut-free.
For the Cheesecake Batter
  • 16 oz Cream Cheese Use a vegan cream cheese for a dairy-free option.
  • 3/4 cup Granulated Sugar Can reduce amount for less sweetness or use a sugar alternative.
  • 1 cup Greek Yogurt Substitute with sour cream if unavailable.
  • 2 tbsp Lemon Juice Use lime juice as an alternative.
  • 1 tsp Vanilla Extract Opt for fresh vanilla bean for a more intense taste.
  • 3 large Eggs Use flax eggs for a vegan substitute (1 egg = 1 tablespoon flaxseed meal + 2.5 tablespoons water).
  • 2 cups Blueberries Fresh or frozen; thaw frozen berries before use.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it with butter or cooking spray. Line the bottom with parchment paper.
  2. In a small bowl, mix all-purpose flour and brown sugar. Add melted unsalted butter and stir until it resembles coarse crumbs. Let sit.
  3. In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, Greek yogurt, lemon juice, and vanilla extract until fully combined.
  4. Add eggs one at a time, mixing gently after each addition to maintain a smooth consistency.
  5. Pour the cheesecake batter into the prepared pan, fold in blueberries, then sprinkle the crumble topping on top.
  6. Bake in the preheated oven for 60-70 minutes, until edges are set but center is slightly jiggly.
  7. Cool in the oven for 1 hour, then refrigerate for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Avoid overbaking to prevent cracks.

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