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–+ servings
A slice of blueberry crumble cheesecake on a plate with a fork showing the layer of blueberries inside.

Blueberry Crumble Cheesecake

Author: Gail Ng
This blueberry crumble cheesecake is a creamy, crustless cheesecake made with fresh or frozen blueberries and topped with a buttery crumble topping.
5 from 4 votes
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Yield 1 9" cheesecake
Category Dessert
Cuisine American

Equipment

Ingredients
  

  • 55 g unsalted butter, melted
  • 60 g all-purpose flour
  • 50 g brown sugar
  • 690 g cream cheese (3 bricks), softened to room temperature
  • 150 g granulated sugar
  • 250 g greek yogurt
  • ½ a lemon, juiced
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 300 g blueberries, fresh or frozen (thaw before using)
  • sliced almonds

Instructions
 

  • Prep: Preheat oven to 325°F. Line a 9" springform pan with parchment paper on the bottom of the pan or leave it unlined if you're serving the cheesecake directly on the pan base.
  • Make the crumble: In a small bowl, stir flour and brown sugar together. Pour in melted butter and stir until the flour is all saturated. Set aside to cool and firm up.
  • Make cheesecake batter: In a large mixing bowl, use a whisk or spatula to cream the softened cream cheese until it's smooth. Add sugar, greek yogurt, lemon juice, and vanilla extract. Whisk until smooth and creamy.
  • Add eggs: Add the eggs one at a time, whisking in between each addition.
  • Fill pan: Pour the cheesecake batter into your springform pan. Sprinkle the blueberries across the top of the batter.
  • Add toppings: Use your hands to break up the crumble topping into smaller pieces. Sprinkle it on top of the blueberries. Finally, sprinkle sliced almonds on top.
  • Bake: Bake the cheesecake for 60-70 minutes or until the outer edge of the cake is set but the middle is still jiggly.
  • Chill overnight: Let the cheesecake cool completely at room temperature before chilling it in the fridge for at least 6 hours or overnight.

Notes

Note 1: Lumpy cream cheese: If your cheesecake mixture has lumps of cream cheese before you've added the eggs, you can gently heat the mixture over a double boiler or in the microwave for 10 seconds at a time and whisk until they melt.

Nutrition

Calories: 4424kcal | Carbohydrates: 343g | Protein: 100g | Fat: 302g | Saturated Fat: 174g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 80g | Trans Fat: 2g | Cholesterol: 1482mg | Sodium: 2535mg | Potassium: 1978mg | Fiber: 10g | Sugar: 266g | Vitamin A: 11775IU | Vitamin C: 58mg | Calcium: 1144mg | Iron: 8mg
Keywords blueberry cheesecake, blueberry crumble cheesecake, blueberry streusel cheesecake, crustless blueberry cheesecake
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