If you love the taste of blueberries, don’t miss out on this simple cheesecake dish. One of the best desserts that you’ll make using blueberries just so happens to be this Blueberry Crumble Cheesecake recipe. It’s light, it’s airy, and the best part? They’re hand-held and easy to grab and nosh on while you’re walking around the house.
I also love the fact that my kids can’t fight over who gets the biggest “piece” either since they’re all individuals and all on their own. The delicious crust and the crumble topping give this an awesome texture, too.
You might just have to grab one for each hand. (no judgment, I’m right there with ya!)
If you love this cheesecake recipe, make certain to check out our Mini Strawberry Cheesecake recipe, too. Another awesome fruit flavor with a creamy texture!
Ingredients to make this Blueberry Crumble Cheesecake
Graham Cracker Crust
- ¾ C graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ C unsalted butter, melted
Cheesecake Filling
- 2 – 8oz cream cheese, softened
- ½ C sugar
- ½ C sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 1 C fresh Blueberries
Crumble Topping Ingredients
- ½ C light brown sugar
- ¼ C sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ C unsalted butter, melted
- 1 ¼ C flour
- ½ C fresh blueberries for topping
How to make this Blueberry Cheesecake Crumble
For the crust:
Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
Using a medium bowl, combine all ingredients and mix until combined.
Using a tablespoon, scoop the crust into the cupcake liners.
Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.
For the cheesecake filling:
Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
Beat in the sour cream, vanilla, and salt until combined.
Beat in 1 egg at a time until combined. Mix in the fresh blueberries.
Scoop 2 ½ tbsp of the cheesecake mixture into the crust.
Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
Allow the cheesecakes to cool for a few hours in the fridge.
For the crumble topping:
Combine all ingredients into a medium bowl.
Using your fingers, mix ingredients together until combined and crumble like.
Top the cheesecake with the crumble.
Place some fresh blueberries on top.
This blueberry crumble cheesecake is tasty, simple, and so delicious! For the crust:Blueberry Crumble Cheesecake
Ingredients
Graham Cracker Crust
Cheesecake Filling
Crumble Topping Ingredients
Instructions
Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
Using a medium bowl, combine all ingredients and mix until combined.
Using a tablespoon, scoop the crust into the cupcake liners.
Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.
For the cheesecake filling:
Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
Beat in the sour cream, vanilla, and salt until combined.
Beat in 1 egg at a time until combined. Mix in the fresh blueberries.
Scoop 2 ½ tbsp of the cheesecake mixture into the crust.
Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
Allow the cheesecakes to cool for a few hours in the fridge.
For the crumble topping:
Combine all ingredients into a medium bowl.
Using your fingers, mix ingredients together until combined and crumble like.
Top the cheesecake with the crumble.
Place some fresh blueberries on top.
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