Irresistible Blueberry Crumble Cheesecake
A delightful fusion of smooth cheesecake, vibrant blueberries, and a crumbly topping that makes every bite irresistible.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 1/3 cup 1/3 cup sugar
- 1/3 cup 1/3 cup unsalted butter, melted
For the cheesecake filling
- 16 oz 16 oz cream cheese, softened Allow to come to room temperature for a smoother batter.
- 2/3 cup 2/3 cup sugar
- 3 pieces 3 eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon lemon juice
- 1.5 cups 1 ½ cups fresh blueberries Frozen blueberries can be used, but thaw and drain them first.
For the crumble topping
- 1 cup 1 cup oats
- 1/2 cup ½ cup all-purpose flour
- 1/2 cup ½ cup brown sugar
- 1/3 cup 1/3 cup melted butter
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a springform pan to form an even crust.
Make the Cheesecake Filling
- In a large mixing bowl, blend softened cream cheese until smooth.
- Add in sugar, eggs, vanilla extract, and lemon juice. Beat until fully combined and creamy.
- Gently fold in fresh blueberries to the filling mixture.
Assemble and Bake
- Pour the cheesecake filling over the graham cracker crust.
- Bake in the preheated oven for about 50–60 minutes or until the center is set but slightly jiggly.
Prepare the Crumble Topping
- In a bowl, mix oats, flour, brown sugar, and melted butter.
- Once the cheesecake is done baking, remove it from the oven, and sprinkle the crumble topping over the top.
Final Bake
- Return the cheesecake to the oven and bake for an additional 10–15 minutes or until the topping is golden brown.
- Allow it to cool completely before refrigerating for a minimum of 4 hours or overnight for the best flavor.
Serve
- Once chilled, slice the cheesecake, serve, and enjoy!
Notes
For best results, store the cheesecake covered in the refrigerator for up to five days or freeze individual slices for up to a month. Allow to thaw overnight in the refrigerator before serving.