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A slice of blueberry crumble cheesecake with creamy filling, purple swirls, and a crunchy oat topping on a white plate.
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Blueberry Crumble Cheesecake

This stunning Blueberry Crumble Cheesecake is a no-bake wonder! It features a creamy filling swirled with homemade blueberry sauce and is topped with a buttery, crisp oat crumble for the ultimate easy dessert.
Prep Time40 minutes
Cook Time15 minutes
Total Time7 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry cheesecake recipe, blueberry crumble cheesecake, crumble topping cheesecake, easy dessert recipe, no bake cheesecake
Servings: 12 servings
Calories: 580kcal
Author: Angela

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Small Saucepan For blueberry sauce.
  • Baking Sheet For crumble topping.

Ingredients

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 24 oz (three 8-oz blocks) full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 tbsp pure vanilla extract
  • 1.5 cups heavy whipping cream, cold
  • 1 packet (2 1/4 tsp) unflavored gelatin
  • 2 cups fresh or frozen blueberries
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 cup old-fashioned rolled oats
  • 0.33 cup light brown sugar, packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.33 cup unsalted butter, melted

Instructions

  • Mix graham cracker crumbs, 1/2 cup melted butter, and 2 tbsp sugar. Press firmly into a 9-inch springform pan. Chill.
  • Cook blueberries, 1/4 cup sugar, and lemon juice until berries burst. Add cornstarch slurry, cook until thick. Cool completely.
  • Bloom gelatin in water, then melt. Whip heavy cream to stiff peaks. Beat cream cheese, powdered sugar, and vanilla until smooth. Mix in gelatin, then fold in whipped cream.
  • Pour most of the filling over the crust. Dollop with some blueberry sauce, add remaining filling, then more sauce. Use a knife to swirl.
  • Mix flour, oats, brown sugar, cinnamon, and salt with 1/3 cup melted butter. Bake on a sheet at 350°F for 10-12 mins until golden. Cool completely.
  • Refrigerate cheesecake for at least 6 hours, ideally overnight, to set. Before serving, sprinkle with cooled crumble topping, slice, and enjoy.

Notes

Pro Tips: For a perfectly smooth filling, ensure your cream cheese is fully softened to room temperature before mixing. Both the blueberry sauce and the baked crumble topping must be cooled completely before using; adding them warm will melt the filling or make it soggy. The long chill time (overnight is best) is essential for the cheesecake to set firmly. For a vegetarian version that sets without gelatin, blend 1/2 cup of the thickened blueberry sauce until smooth and whisk it into the cream cheese base before folding in the whipped cream. Add the crisp crumble topping just before serving to maintain its wonderful texture.