Can I use frozen blueberries for Blueberry Crumble Cheesecake?

Yes, frozen blueberries work very well in Blueberry Crumble Cheesecake. There is no need to thaw them first. Simply cook them slightly longer when preparing the blueberry layer to allow excess moisture to evaporate and the mixture to thicken properly.

How do I know when Blueberry Crumble Cheesecake is fully baked?

Blueberry Crumble Cheesecake is done when the edges are set and the center still has a slight jiggle. The cheesecake will continue to firm up as it cools. Overbaking can lead to a dry texture, so it is best to remove it from the oven while the center is still soft.

Can Blueberry Crumble Cheesecake be made ahead of time?

Blueberry Crumble Cheesecake is an excellent make-ahead dessert. It actually tastes better after chilling overnight, as the flavors have time to develop. You can prepare it one to two days in advance and store it covered in the refrigerator until ready to serve.

Blueberry Crumble Cheesecake – Easy, Creamy Bakery-Style Dessert

Description

Blueberry Crumble Cheesecake is a rich and creamy dessert made with a buttery graham cracker crust, smooth cheesecake filling, a juicy blueberry layer, and a golden oat crumble topping. It is a bakery-style cheesecake that is perfect for celebrations, holidays, or make-ahead entertaining.

Ingredients

Graham cracker crumbs – 2 cups
Unsalted butter, melted – 1/2 cup
Cream cheese, softened – 24 oz
Granulated sugar – 1 cup
Eggs – 3 large
Vanilla extract – 2 teaspoons
Sour cream – 3/4 cup
Fresh or frozen blueberries – 2 cups
All-purpose flour – 3 tablespoons
Brown sugar – 1/2 cup
Rolled oats – 1/2 cup
Cold butter, cubed – 1/3 cup

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Instructions

Preheat the oven to 325°F (165°C). Mix graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan.
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
Beat the cream cheese until smooth, then add sugar and mix until creamy. Add eggs one at a time, followed by vanilla extract and sour cream.
Pour the cheesecake filling over the cooled crust and smooth the top evenly.
In a saucepan, cook blueberries with flour and a small amount of sugar until thickened. Spoon the blueberry mixture evenly over the cheesecake filling.
In a bowl, combine flour, oats, brown sugar, and cold butter until a crumbly texture forms. Sprinkle the crumble evenly over the blueberries.
Bake for 55–65 minutes, until the edges are set and the center slightly jiggles.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Use room-temperature cream cheese for a smooth filling.
Do not overbake to avoid a dry cheesecake texture.
The cheesecake tastes best after chilling overnight.
Frozen blueberries can be used without thawing.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 28 g
Sodium: 320 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 120 mg