Blueberry Crumble Cheesecake (with crunchy oats and brown sugar topping)

I make this Blueberry Crumble Cheesecake when I want a dessert that’s both rich and cozy. It has a smooth, creamy cheesecake base, a sweet blueberry layer, and a golden brown oat crumble topping that gives it the perfect contrast in texture.

Why I’ll love this recipe

I love this because it brings together all my favorite dessert elements—tart fruit, buttery crunch, and silky cheesecake. It looks impressive, but it’s actually pretty easy to pull off. That crumble topping seals the deal every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Here’s what I use:

For the crust and topping:

• all-purpose flour

• brown sugar

• oats (quick or rolled)

• cinnamon and a pinch of salt

• melted butter

For the cheesecake filling:

• cream cheese

• granulated sugar

• eggs

• sour cream or Greek yogurt

• vanilla extract

• lemon juice

• all-purpose flour

For the blueberry layer:

• blueberries (fresh or frozen)

• granulated sugar

• lemon juice

• flour or cornstarch (to thicken)

Directions

1. I make the crumble by mixing flour, oats, brown sugar, cinnamon, and melted butter. I press some of it into a springform pan for the crust and save the rest for the topping.

2. I bake the crust for about 10 minutes while I prep the filling.

3. I beat the cream cheese until smooth, then add sugar, eggs, sour cream, vanilla, lemon juice, and flour.

4. I pour the filling over the crust.

5. I toss blueberries with sugar and a little flour or cornstarch, then sprinkle them over the filling.

6. I top everything with the reserved crumble.

7. I bake the cheesecake at 325°F for about 50–60 minutes, then cool it completely and chill for at least 4 hours.

Servings and timing

This makes 8 to 10 slices. It takes about 20 minutes to prep, an hour to bake, and at least 4 hours to chill—so I usually make it the day before serving.

Variations

Here’s how I switch it up:

• Use raspberries or blackberries instead of blueberries

• Add nuts to the crumble for extra crunch

• Skip the crust and use only crumble on top for a rustic version

• Add a swirl of blueberry sauce into the filling for a marble effect

• Use flavored yogurt instead of sour cream for a different taste

storage/reheating

I keep leftovers in the fridge for up to 5 days, tightly covered. This cheesecake also freezes well—just slice it first and wrap the pieces individually. I let them thaw in the fridge overnight.

FAQs

Can I use frozen blueberries?

Yes—I use them straight from the freezer but sometimes add a minute or two to the baking time.

Do I need a water bath?

Not for this one. The crumble topping protects the surface, and I haven’t had issues with cracks.

How do I know when it’s done?

The edges should be set but the center still jiggles slightly. It firms up as it cools.

Can I make this without oats?

Yes—just add extra flour to the crumble to keep it crumbly and buttery.

Can I use a store-bought crust?

You can, but I love how the homemade crust and topping tie everything together in this one.

Conclusion

This Blueberry Crumble Cheesecake is creamy, fruity, and topped with the best oat crunch. It’s the kind of dessert I pull out for gatherings, holidays, or just when I want something beautiful and indulgent. Every bite hits that perfect balance of sweet, tart, and buttery.

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