Go Back

Blueberry Crumble Cheesecake

A creamy, rich cheesecake topped with juicy blueberries and a buttery, crunchy crumble. The combination of the smooth cheesecake filling, slightly tangy blueberries, and golden muscovado crumble makes this one of those desserts that tastes even better the next day.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 8 hours
Course: Dessert
Cuisine: international
Ingredients Method Video Notes

Ingredients
  

For the Crust
  • 250 g McVitie’s Digestives Original
  • 75 g unsalted butter melted
  • 2 tbsp granulated sugar
For the Blueberry Layer
  • 300 g fresh or frozen blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 2 tsp fresh lemon juice
For the Cheesecake Filling
  • 800 g full-fat cream cheese
  • 260 g granulated sugar
  • 200 g soft fresh cheese
  • 1½ tbsp cornstarch
  • 2½ tsp vanilla extract
  • 4 large eggs at room temperature
For the Crumble
  • 110 g all-purpose flour
  • 80 g dark muscovado sugar
  • 65 g unsalted butter melted

Method
 

Prepare the crust
  1. Crush the Digestive biscuits into fine crumbs. Add the sugar and melted butter and mix until evenly combined.
  2. Press the mixture firmly into the bottom of a 22 cm springform pan lined with baking paper.
  3. Bake at 160°C (320°F), without the fan, for 10 minutes. Remove from the oven and allow the crust to cool slightly.
Prepare the crumble
  1. In a bowl, combine the flour and dark muscovado sugar.
  2. Gradually add the melted butter, mixing with your fingers until a crumbly mixture forms. Set aside while you prepare the filling.
Prepare the cheesecake filling
  1. Beat the cream cheese briefly on low speed until smooth. Add the sugar and mix just until combined.
  2. Blend the soft fresh cheese until completely smooth. Mix in the cornstarch and vanilla, then add this mixture to the cream cheese and combine briefly.
  3. Add the eggs one at a time, mixing on low speed just until each egg is incorporated.
  4. Do not overmix the batter, as incorporating too much air can cause the cheesecake to puff up and crack during baking.
Assemble the cheesecake
  1. Pour the cheesecake filling over the slightly cooled crust and smooth the surface.
  2. If using fresh blueberries, simply toss them with the sugar, lemon juice, and flour.
  3. Arrange the blueberries evenly over the cheesecake filling.
  4. Finish by sprinkling the crumble evenly over the top.
Bake
  1. Bake at 160°C (320°F), without the fan, for approximately 1 hour 20–30 minutes.
  2. The cheesecake is ready when the edges are set but the center still has a slight jiggle when you gently shake the pan.
  3. Turn off the oven, leave the oven door slightly open, and allow the cheesecake to cool inside for 1 hour.
  4. Remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight, before slicing.
    5. If using frozen blueberries, combine them with the sugar and lemon juice, then gently toss them with the flour. Keep them frozen — there is no need to thaw them.
    If using fresh blueberries: Use them directly without freezing or thawing.
Storage
  1. Store the cheesecake covered in the refrigerator for up to 4 days.
  2. For the cleanest slices, use a sharp knife and wipe it clean between cuts.
  3. Tip: This cheesecake is even better after resting overnight. The filling becomes firmer and creamier, while the blueberry and crumble flavors have more time to come together.

Video

Notes