Blueberry Cheesecake Crumble

Blogtober20 Day 24 Back To Black

Well not technically Black as they are blueberries, but they are dark enough, and you definitely need to try these out, so good

Blueberry Crumble Cheesecake

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! 

Blueberry Cheesecake Crumble

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.

Blueberry Cheesecake Crumble

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.

Blueberry Cheesecake Crumble

 

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.

 

Blueberry Crumble Cheesecake

This blueberry crumble cheesecake is tasty, simple, and so delicious!

Ingredients

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

Instructions

    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.

Blueberry Cheesecake Crumble

Like this simple dessert recipe? Check out these! 

Easy Dessert Recipes

 
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Comments (6)

  • Jo

    October 24, 2020 at 10:59 am

    These look really good.

  • Anne Sweet

    October 24, 2020 at 2:05 pm

    oooh I’m a big fan of blueberries and cheesecake so this is a double win for me.

  • Natalie

    October 24, 2020 at 9:28 pm

    This looks delicious! However, I am lactose intolerant so I will not be saving this recipe.

    1. Natalie

      October 24, 2020 at 9:28 pm

      But I will share it with my boyfriend’s mom who loves cheesecake!

  • Kim Carberry

    October 25, 2020 at 5:59 pm

    I am not a big blueberry fan but my girls do love them. These do look so good though x

  • Jupiter Hadley

    October 29, 2020 at 9:40 pm

    Oh wow these look so yummy!

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