Blueberry Crumble Cheesecake: Creamy & Loaded with Berries

There’s something about cheesecake that feels like a warm hug wrapped in elegance. It’s creamy, indulgent, and often the centerpiece of any dessert table. But when you combine that classic, velvety richness with bursts of juicy blueberries and a buttery crumble topping, you elevate it to something truly extraordinary. That’s what this Blueberry Crumble Cheesecake delivers—comfort food with a hint of sophistication.

This recipe has been a staple in my kitchen for years, especially during the warmer months when fresh blueberries are in abundance. I remember the first time I made it for a family brunch. I nervously watched as everyone took their first bite—and then, total silence. Not a word, just the sound of forks hitting plates and the occasional “mmm” escaping from around the table. That’s when I knew this recipe was a winner.

What makes it even more special is how beautifully it balances contrasting textures and flavors. The crust is buttery and crisp, giving way to a smooth and creamy cheesecake filling that’s just the right amount of sweet. On top, the blueberry layer adds a bright, tangy punch, while the crumble brings it all home with a golden, crunchy finish.

And even though it looks fancy, it’s surprisingly easy to make. You don’t need any special skills or complicated equipment—just a springform pan, a little patience, and a love for all things delicious. Whether you’re celebrating a birthday, hosting brunch, or just craving something sweet on a quiet weekend, this Blueberry Crumble Cheesecake is here to make your dessert dreams come true.

By the time you finish reading this, you’ll not only be ready to make this recipe—you’ll be excited to share it, serve it, and savor every single bite.

Why You’ll Love This Recipe

One of the biggest reasons to fall in love with this recipe is how beautifully it combines flavor and texture. From the buttery base to the creamy filling and that irresistible crumble topping, every bite is layered with goodness. But that’s just the beginning. Let’s break down all the reasons this Blueberry Crumble Cheesecake deserves a spot in your regular dessert rotation.

First of all, it’s incredibly easy to make. Despite its layered look and bakery-style presentation, the steps are simple and beginner-friendly. Even if you’ve never baked a cheesecake before, you’ll find that the process is straightforward. With clear instructions and basic ingredients, there’s no need to feel intimidated.

Secondly, the ingredients themselves are easy to find. Most are pantry or fridge staples like cream cheese, eggs, butter, and sugar. Blueberries, especially when they’re in season, are widely available and affordable. And even if they’re not in season, you can use frozen blueberries and still get that beautiful, juicy topping.

Another reason to love this cheesecake is its crowd-pleasing nature. It’s rich enough to satisfy die-hard dessert lovers, yet the blueberry and crumble topping adds enough lightness and texture that it doesn’t feel overly heavy. Kids love it. Adults love it. And it looks impressive on any table, which makes it perfect for holidays, gatherings, or just a special night in.

Also, let’s talk about versatility. You can easily customize this recipe to suit your tastes or dietary needs. Want to swap in strawberries or raspberries? Go for it. Prefer a gluten-free crust? That’s totally doable. Looking to cut down on sugar? I’ve got tips for that, too.

In short, this dessert hits all the right notes: it’s creamy, crunchy, fruity, buttery, and blissfully sweet. But beyond the flavors, it brings people together. It’s the kind of dish you’ll be proud to serve and happy to share—and once your friends and family try it, they’ll be asking for the recipe, guaranteed.

Health Benefits

While cheesecake isn’t often thought of as a health food, this particular recipe has a few redeeming qualities that make it a better choice than many traditional desserts. When eaten in moderation, it can be a perfectly enjoyable treat that fits into a balanced lifestyle. Let’s take a look at what this cheesecake has to offer from a nutritional perspective.

First, blueberries are the real star here when it comes to health benefits. They’re loaded with antioxidants, particularly anthocyanins, which give them their deep blue color and help fight oxidative stress in the body. These antioxidants are linked to improved brain function, reduced inflammation, and even heart health. Blueberries are also a good source of fiber, which aids digestion and helps keep you feeling fuller longer.

Then there’s the cream cheese. Full-fat dairy products, when consumed in moderation, can be part of a healthy diet. Cream cheese provides calcium for strong bones and teeth, and it’s a source of vitamin A, which supports immune function, skin health, and vision. Plus, the sour cream used in this recipe adds probiotics, which can support gut health.

The crust and crumble do contain butter and sugar, but you can easily tweak the recipe to reduce those amounts or use alternatives. For example, using whole grain or oat-based crackers for the crust can add more fiber. Swapping out some of the sugar for natural sweeteners like honey or coconut sugar can help lower the glycemic load.

Another underrated benefit is the satisfaction factor. This dessert is rich and satisfying, which means you’re less likely to overeat. A small slice goes a long way, making portion control easier. It’s a mindful indulgence that doesn’t leave you feeling deprived or overly stuffed.

Of course, it’s still dessert—but it’s one made with real ingredients, fresh fruit, and a whole lot of love. And that counts for something. When enjoyed occasionally and as part of an overall healthy diet, this Blueberry Crumble Cheesecake can absolutely be a part of your feel-good food lineup.

Preparation Time, Servings, and Nutritional Information

Before diving into the ingredients and the step-by-step instructions, let’s talk about the time commitment and what you can expect in terms of servings and nutritional content. This will help you plan your baking session more effectively and give you a clear idea of what you’re working with.

The total time required to make this cheesecake is approximately 8 to 10 hours, including chilling time. Don’t worry though—most of that is hands-off, and the actual active preparation time is quite manageable.

Preparation Time:

• Crust and toppings: 15 minutes
• Cheesecake batter: 15 minutes
• Assembly: 5–10 minutes
• Baking: 1 hour 20–30 minutes
• Cooling and chilling: Minimum 6 hours (best overnight)

Servings:
This cheesecake serves 10 to 12 generous slices. You can stretch it to 14 smaller slices if you’re serving a crowd or offering multiple dessert options.

Nutritional Information (Per Serving, Based on 12 Slices):

• Calories: Approximately 480–520 kcal
• Protein: 7g
• Carbohydrates: 35g
• Sugar: 26g
• Fat: 35g
• Saturated Fat: 20g
• Fiber: 2g
• Calcium: 8% DV
• Iron: 6% DV

Keep in mind these values are estimates and can vary depending on the exact brands and measurements you use. However, this gives you a good baseline to understand what’s going into each delicious slice.

Ingredients List

This Blueberry Crumble Cheesecake comes together with four main components: the crust, the cheesecake filling, the blueberry topping, and the crumble topping. Each layer is essential and contributes its own unique flavor and texture. Let’s go through each group of ingredients and why they matter.

Crust:

• 250 g digestive or graham crackers – These form the base of the cheesecake. Their slight sweetness and crumbly texture pair perfectly with the creamy filling.
• 2 tbsp granulated sugar – A touch of sugar enhances the flavor of the crust and balances the tanginess of the cheesecake.
• 75 g butter, melted – This binds the crumbs together and gives the crust that rich, toasty flavor.

Blueberry Topping:

• 300 g fresh blueberries – Juicy and vibrant, these are the heart of your topping. You can also use frozen blueberries if fresh aren’t available.
• 1 tbsp granulated sugar – Just enough to bring out the berries’ natural sweetness.
• 1 tbsp all-purpose flour – Helps to thicken the topping so it doesn’t get too runny.
• 2 tsp lemon juice – Adds a bright, tangy note that balances the sweetness and enhances the flavor of the blueberries.

Crumble Topping:

• 110 g all-purpose flour – This is the base of the crumble, giving it structure and texture.
• 80 g dark brown sugar – Adds depth and a hint of molasses, making the topping more flavorful.
• 70 g butter, melted – Helps the topping become golden and crunchy as it bakes.

Cheesecake Filling:

• 800 g full-fat cream cheese (room temp) – The star of the show. Make sure it’s at room temperature for smooth blending.
• 260 g granulated sugar – Sweetens the filling while maintaining that signature cheesecake tang.
• 200 g sour cream (room temp) – Adds creaminess and a slight tartness.
• 1½ tbsp cornstarch – Helps set the cheesecake without making it dense.
• 2½ tsp vanilla extract – Enhances all the flavors with warm, aromatic notes.
• 4 large eggs (room temp) – These bind the mixture and give the cheesecake its rich, custardy texture.

With everything prepped and measured, you’re ready to start building layers of flavor. Now, let’s dive into the method and get this masterpiece in the oven.

Step-By-Step Cooking Instructions

Now that we’ve laid out the ingredients and what each component brings to the table, let’s walk through the cooking process. You’ll find this recipe broken down into manageable, clearly explained steps, so whether this is your first cheesecake or your fiftieth, you’ll feel completely confident along the way.

Step 1: Prepare the crust

Preheat your oven to 160ºC (325ºF). This moderate temperature ensures the crust sets without over-baking.

Line a 23 cm (9-inch) springform pan with parchment paper. Be sure to line both the bottom and the sides, as this helps prevent sticking and ensures easy removal later on.

Using a food processor or blender, pulse the digestive or graham crackers along with the granulated sugar until you get a sandy, crumbly texture. You want the crumbs to be fine but not powdery.

Add the melted butter and pulse or mix until the mixture resembles wet sand. It should hold together when you press it between your fingers.

Pour the crumb mixture into the springform pan. Using the bottom of a measuring cup or a flat glass, press the crumbs firmly into the bottom and slightly up the sides of the pan. This gives the cheesecake extra structure and a nice visual border when sliced.

Bake the crust for 10 minutes. It should be just lightly golden and fragrant. Once done, remove it from the oven and let it cool while you prepare the other components. Keep the oven on.

Step 2: Make the blueberry topping

In a medium bowl, combine the fresh blueberries, granulated sugar, all-purpose flour, and lemon juice. Gently stir the mixture until all the blueberries are evenly coated, and there are no visible pockets of dry flour. The flour will help the juices thicken slightly as the cheesecake bakes, preventing a runny top.

Set the blueberry mixture aside. Letting it sit for a few minutes allows the flavors to meld and the sugar to begin drawing out the berries’ natural juices.

Step 3: Prepare the crumble topping

In another bowl, mix together the all-purpose flour and dark brown sugar. Make sure there are no clumps in the sugar before adding the butter.

Pour in the melted butter and stir with a fork until the mixture begins to clump together into coarse crumbs. You want a mixture that holds together slightly but still crumbles easily between your fingers.

Set the crumble aside for now. It’ll go on top of the cheesecake after you’ve added the blueberry layer.

Step 4: Make the cheesecake filling

Place the room-temperature cream cheese in a large mixing bowl. Using an electric mixer on low speed, beat the cream cheese for about 1 minute until smooth and creamy. Don’t rush this step; starting with soft, smooth cream cheese ensures the rest of your filling won’t be lumpy.

Add the granulated sugar and continue to mix on low for another minute. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.

In a separate small bowl, mix the sour cream with the cornstarch. This step helps prevent lumps and ensures the cornstarch blends smoothly into the filling.

Add the sour cream and cornstarch mixture to the cream cheese, along with the vanilla extract. Beat again on low speed until the filling is completely smooth.

Now it’s time to add the eggs. Add them two at a time, mixing on low speed and scraping down the bowl after each addition. It’s important not to overbeat at this stage—overmixing can incorporate too much air and lead to cracks in your cheesecake. Gently fold everything together to ensure a uniform texture.

Step 5: Assemble the cheesecake

Pour the cheesecake batter into the cooled crust. Use a spatula to smooth out the top if needed.

Evenly distribute the prepared blueberry mixture over the top of the cheesecake filling. Try to get an even layer of blueberries across the surface so every slice has some fruity goodness.

Sprinkle the crumble topping evenly over the blueberry layer. You can press it lightly into place, but don’t pack it down—just let it rest naturally over the berries.

Step 6: Prepare the water bath and bake

To prevent cracking and ensure even baking, we’re going to use a water bath. This technique helps maintain a gentle, moist heat throughout the baking process.

If you have a large roasting pan, place the springform pan inside it. Wrap the springform pan tightly in aluminum foil to prevent water from leaking in. Then pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.

Alternatively, if you prefer not to use a water bath, place a separate pan of hot water on the rack below the cheesecake to create steam in the oven. This is slightly less effective but still helps prevent dryness and cracking.

Carefully transfer the pan to the oven and bake for 1 hour 20 to 30 minutes. The edges should look set, but the center should still have a slight wobble when gently shaken.

Step 7: Cooling process

Once the cheesecake is done baking, turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling process helps prevent the top from cracking due to sudden temperature changes.

After an hour, remove the cheesecake from the oven and from the water bath, and let it cool completely at room temperature. This will take another hour or so.

Once it has cooled to room temperature, cover the cheesecake and refrigerate it for at least 6 hours, but preferably overnight. This chilling step allows the filling to fully set and develop its flavor.

Step 8: Slice and serve

When you’re ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform sides and transfer the cheesecake to a serving platter.

Use a sharp knife dipped in warm water to slice the cheesecake cleanly. Wipe the knife between each slice for the prettiest presentation.

At this point, your masterpiece is ready to wow your family, guests, or honestly—just yourself. You deserve it.

How to Serve this blueberry crumble cheesecake

Serving your Blueberry Crumble Cheesecake is where the fun really begins. This dessert is already gorgeous on its own, thanks to the golden crumble and vibrant blueberry topping, but a few extra touches can make it even more special.

For a simple, elegant presentation, serve each slice as is. The layers of crust, creamy filling, juicy blueberries, and crunchy crumble make for a visually stunning and deliciously satisfying bite.

If you’d like to elevate the experience, consider serving each slice with a dollop of lightly sweetened whipped cream. A spoonful of vanilla Greek yogurt can also be a lovely, tangy alternative that balances the richness of the cheesecake.

Another great option is to add a drizzle of blueberry sauce or even lemon glaze for extra brightness. You can make a quick sauce by simmering blueberries, sugar, and lemon juice until thickened. Just let it cool before drizzling over the slices.

This cheesecake also pairs beautifully with fresh berries on the side—raspberries and blackberries in particular complement the blueberry flavor while adding a pop of color.

To create a more indulgent dessert plate, you could serve each slice with a scoop of vanilla bean or lemon sorbet. The cold, refreshing contrast makes each bite even more delightful.

If you’re serving this for a special event or dinner party, try placing each slice on a plate with a dusting of powdered sugar and a mint leaf for that extra flair. Presentation matters, especially when the flavor is already a showstopper.

Pairing Suggestions

A dessert as rich and balanced as this one deserves thoughtful pairings that complement its flavors and textures. Whether you’re planning an entire menu or just want the perfect beverage alongside your slice, here are some ideas to enhance your cheesecake experience.

With beverages:

• For a cozy evening treat, pair your cheesecake with a warm cup of chamomile or Earl Grey tea. The subtle floral notes contrast nicely with the sweetness of the dessert.
• A cold glass of milk is a classic option, especially if serving kids or anyone who loves traditional pairings.
• If you’re looking for something a little more festive, try serving it with a non-alcoholic sparkling apple cider or a blueberry lemonade for a refreshing twist.
• Coffee, particularly a dark roast or espresso, pairs beautifully with the creamy, rich texture of cheesecake. Add a splash of vanilla syrup to your coffee for a sweet harmony.

With meals:

• This cheesecake makes an excellent finish to a light meal, such as a grilled chicken salad or vegetable pasta. Since it’s rich, you’ll want to follow a dish that doesn’t leave you too full.
• It’s also wonderful after brunch. Serve it as a centerpiece alongside quiches, fruit salads, and muffins.

With other desserts or fruits:

• You can create a dessert buffet with complementary treats like lemon bars, berry tarts, or mini pavlovas.
• Fresh fruit platters featuring strawberries, kiwi, melon, or grapes can round out the sweetness of the cheesecake and offer a lighter bite in between.

No matter how you serve it, this Blueberry Crumble Cheesecake is always the star—but a good pairing can take it to the next level.

Storage, Freezing & Reheating Instructions

One of the best things about cheesecake is how well it keeps. In fact, this Blueberry Crumble Cheesecake tastes even better the next day after the flavors have had time to settle and mingle. That said, knowing how to properly store, freeze, and reheat your cheesecake (if needed) will help you make the most of every slice—whether you’re planning ahead or saving leftovers.

Storing in the refrigerator:
Once the cheesecake has fully cooled and chilled for at least six hours, you can store it in the fridge for up to 5 days. Be sure to cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from absorbing any odors from other foods in the fridge. If you’re leaving it in the springform pan, just wrap the top and sides thoroughly.

Freezing the whole cheesecake:
This cheesecake freezes beautifully, so feel free to make it ahead of time. After the cheesecake has completely chilled in the fridge, wrap it in a layer of plastic wrap followed by a layer of aluminum foil. You can also place it in a freezer-safe cake box or container if you prefer. For best texture, freeze it without any whipped cream or extra sauces. It will keep well for up to 2 months.

Freezing individual slices:
If you’d rather freeze slices for single-serving treats, cut the chilled cheesecake into slices and place them on a baking sheet. Freeze the slices until solid (about 1–2 hours), then wrap each one in plastic wrap and store them in a freezer-safe bag or container. This way, you can pull out exactly as many slices as you need.

Thawing:
To thaw the whole cheesecake, transfer it from the freezer to the fridge and let it thaw overnight. For individual slices, just place them on a plate and let them thaw in the fridge for 4–6 hours. If you’re short on time, letting a slice sit at room temperature for 30 minutes to an hour works too.

Reheating (if desired):
While cheesecake is typically served chilled or at room temperature, some people enjoy it slightly warmed. If that’s your preference, heat an individual slice in the microwave for about 10–15 seconds—just enough to take the chill off and soften the texture slightly. Be cautious not to overheat, or the filling can separate.

By following these storage tips, you can enjoy your Blueberry Crumble Cheesecake over several days without losing any of its delightful texture or flavor. It also makes this dessert a fantastic make-ahead option for events and gatherings.

Common Mistakes to Avoid

Even though this cheesecake recipe is beginner-friendly, there are a few common mistakes that can sneak up on even seasoned bakers. Let’s go over the most frequent pitfalls and how to avoid them, so you can bake with total confidence.

1. Not using room temperature ingredients:
One of the biggest culprits of lumpy batter is cold ingredients. If your cream cheese, eggs, or sour cream are too cold, they won’t blend smoothly, leading to a filling that’s uneven or grainy. Always give your ingredients time to reach room temperature before mixing.

2. Overmixing the batter:
Once you start adding the eggs, mix gently and only until just combined. Overmixing can incorporate too much air into the batter, which causes the cheesecake to puff up in the oven and then crack as it cools. Keep the mixer on low speed and don’t rush this step.

3. Skipping the water bath (or not sealing it properly):
A water bath helps create a gentle, even baking environment and prevents cracks. If water seeps into your cheesecake through the springform pan, it can ruin the crust. Be sure to wrap the outside of the pan with several layers of foil to create a leak-proof barrier.

4. Opening the oven door too often:
It’s tempting to peek, but every time you open the oven, the temperature drops, which can affect how evenly the cheesecake bakes. Try to keep the door closed for at least the first hour of baking and rely on the oven light if you want to check progress.

5. Not allowing enough cooling and chilling time:
Rushing the cooling process is another major mistake. Cheesecake needs time to settle, firm up, and develop its full flavor. Let it cool gradually in the oven first, then on the counter, and finally in the fridge. Skipping these steps can result in a soft, runny, or cracked cheesecake.

By avoiding these five common mistakes, you’re already on the path to cheesecake success. And even if your cheesecake isn’t perfect the first time, it will still taste amazing—because anything made with love, blueberries, and butter is worth savoring.

Pro Tips of this blueberry crumble cheesecake

Now that you know what to avoid, let’s talk about some expert tips that’ll help take your Blueberry Crumble Cheesecake from really good to absolutely unforgettable. These are the tricks I’ve learned after baking this recipe countless times—and trust me, they make a difference.

1. Drain excess juice from the blueberries if needed:
If your blueberries are extra juicy, especially if using frozen ones, they might release too much liquid while baking. After mixing the blueberries with sugar and lemon juice, let them sit for a few minutes and drain any excess liquid before layering them on the cheesecake.

2. Toast your crumble topping slightly before baking:
If you like an extra crunchy crumble, consider partially toasting the topping in the oven for about 5 minutes before adding it to the cheesecake. This helps it stay crisp and golden during baking.

3. Add a touch of cinnamon to the crumble:
For a subtle depth of flavor, mix ¼ teaspoon of ground cinnamon into the crumble topping. It complements the blueberries beautifully and adds a warm, cozy note without overpowering the dessert.

4. Use a water bath alternative if necessary:
If dealing with foil and roasting pans isn’t your thing, try placing a separate pan of hot water on the lower oven rack instead of wrapping your cheesecake. This steams the oven and helps maintain that moist, gentle heat without the fuss.

5. Use a long, sharp knife for slicing:
For picture-perfect slices, dip your knife in warm water before cutting, and wipe it clean between each cut. This little trick keeps the layers clean and tidy, so every slice looks as good as it tastes.

6. Let the cheesecake sit at room temperature before serving:
Take the cheesecake out of the fridge about 30 minutes before serving. This brings out the flavors and gives it that perfect, melt-in-your-mouth texture.

7. Store in an airtight cake carrier:
If you’re transporting your cheesecake or storing it in the fridge for a few days, a cake carrier is a great investment. It protects the top and sides, keeps it fresh, and makes serving easier.

Incorporating even a few of these tips will take your baking to the next level. They’re the little details that make a big impact, especially when you’re looking to impress or treat yourself to the very best.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries instead of fresh?
Yes, absolutely. Frozen blueberries work just as well as fresh ones in this recipe. Just make sure to thaw them slightly and drain off any excess liquid before mixing them with the sugar and lemon juice. This helps prevent the topping from becoming too watery.

Can I make this cheesecake ahead of time?
Definitely. In fact, this dessert is perfect for making ahead. You can prepare it a day or even two in advance. Just be sure to let it chill in the fridge for at least six hours, ideally overnight, to allow the flavors to set.

What if I don’t have a springform pan?
While a springform pan is ideal for cheesecakes because it allows for easy removal, you can still use a regular cake pan if that’s what you have. Just line the pan really well with parchment, and know that you may have to serve the cheesecake directly from the pan.

Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar in both the filling and the toppings without affecting the texture too much. Just keep in mind that sugar also affects structure and browning, so don’t cut more than about 20% overall.

How do I know when the cheesecake is done baking?
The outer edges should be set, but the center should still jiggle slightly when you gently shake the pan. If the entire cheesecake is firm, it’s likely overbaked and might end up dry. Trust the jiggle—it’ll firm up as it cools.

Why did my cheesecake crack on top?
Cracking can happen for several reasons: overmixing the batter, sudden temperature changes, or overbaking. A water bath and gradual cooling process help prevent this. Even if it cracks, the blueberry and crumble topping will hide any imperfections.

Can I make this gluten-free?
Yes. Use gluten-free graham crackers or digestive biscuits for the crust and substitute a 1:1 gluten-free flour blend in both the crumble and blueberry topping. Everything else remains the same.

How long can leftovers last in the fridge?
Stored properly in an airtight container, your cheesecake will stay fresh in the fridge for up to 5 days. The crumble may soften a bit over time, but the flavor remains amazing.

Can I add other fruits to this recipe?
Absolutely. This recipe works beautifully with raspberries, blackberries, or even a mix of berries. Just keep the overall quantity to about 300 grams so you don’t overload the topping.

Is it okay to skip the crumble topping?
You can, but I highly recommend keeping it. The crumble adds texture and a buttery contrast that really elevates the entire cheesecake. If you’re short on time, though, the cheesecake will still taste amazing with just the blueberry topping.

Conclusion & Call to Action

There’s something magical about a dessert that manages to feel both indulgent and comforting, luxurious yet simple. This Blueberry Crumble Cheesecake checks all those boxes—and then some. From its buttery crust to the velvety cheesecake filling, the juicy blueberries, and that golden, irresistible crumble, every bite tells a story of care, flavor, and homemade joy.

Whether you’re baking it for a special celebration, bringing it to a family gathering, or simply treating yourself to a weekend indulgence, this recipe delivers every single time. It’s reliable, versatile, and just plain delicious.

And the best part? You made it from scratch. You assembled those layers, blended that batter, sprinkled that crumble—and now you get to savor the rewards. There’s a deep satisfaction in creating something beautiful and delicious, especially when it’s shared with the people you care about.

If you try this recipe, I’d absolutely love to hear how it turned out for you. Did you make any fun additions? Serve it with something special? Share your baking stories, your favorite tips, and of course, your photos. Post them on social media and tag me—I can’t wait to see your blueberry cheesecake creations.

Now go ahead, gather your ingredients, and preheat that oven. This Blueberry Crumble Cheesecake is calling your name—and you deserve every luscious bite.

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