This Blueberry Crumble Cheesecake Pie is a celebration of textures and flavors that will have you swooning with every forkful. Velvety cream cheese meets sweet, juicy blueberries, all blanketed by a buttery, golden crumble that delivers the perfect crunch. I still remember the first time I whipped this up for a summer brunch—my kitchen table was overflowing with laughter, sunshine streaming in, and the sweet scent of berries mingling with cinnamon wafting through the air. Every bite felt like a little piece of sunshine, and my friends couldn’t stop raving about how the tangy cheesecake layer paired with bursts of blueberry goodness created an unforgettable dessert experience.
This scrumptious fusion of creamy cheesecake, sweet blueberries, and a golden crumble topping will leave your taste buds dancing! With just 20 minutes of prep, 45 minutes in the oven, and 2 hours of chilling time, this Intermediate-level dessert is totally achievable for home bakers seeking a showstopper. Clocking in at around 350 calories per slice (based on 8 slices), it’s perfect for sharing at potlucks, summer gatherings, or cozy family dinners. The crisp graham cracker crust provides a sturdy foundation, while the luscious filling and crumb topping add layers of flavor that everyone will adore. Get ready to delight your guests (and yourself!) with this dreamy, indulgent pie that’s destined to become a seasonal favorite.
KEY INGREDIENTS IN BLUEBERRY CRUMBLE CHEESECAKE PIE
Every ingredient in this pie plays a starring role, from the crunchy crust to the fruity filling and crumble topping. Let’s dive into what makes each component so special and why it’s essential for creating that irresistible trifecta of flavors and textures.
- Graham cracker pie crust
Provides a buttery, crisp base that supports the creamy cheesecake layer and adds a hint of honey-like sweetness. It keeps the pie structurally sound and complements the soft filling.
- Cream cheese
The heart of the cheesecake layer, offering a smooth, tangy richness. When beaten until velvety, it forms the luscious, custard-like base that contrasts beautifully with the crunch of the crumble.
- Granulated sugar
Sweetens the cream cheese mixture without altering its texture. It dissolves evenly when you beat it in, ensuring a consistent level of sweetness throughout.
- Eggs
Act as a natural binder, providing structure and stability to the cheesecake so that it sets perfectly while retaining a slight creaminess in the center.
- Vanilla extract
Enhances the overall flavor with warm, fragrant notes. A touch of vanilla brings out the cream cheese’s subtle tang and complements the blueberries.
- Blueberries
Juicy bursts of fruity freshness that balance the richness of the cheesecake. You can use them fresh or straight from frozen—they’ll release their juices and create delightful pockets of flavor.
- All-purpose flour
Forms the backbone of the crumble topping. When combined with other dry ingredients, it helps create those irresistible coarse crumbs.
- Brown sugar
Brings a deeper, caramel-like sweetness to the crumble. Its moisture content helps the topping clump into lovely clusters as it bakes.
- Cold butter
Cut into the dry crumble ingredients to create a flaky, textured topping. Keeping it cold ensures you get those distinct crumbly pieces rather than a paste.
- Ground cinnamon
Adds warmth and depth to the crumble. A hint of spice elevates the sweetness of the blueberries and ties all the flavors together.
- Chopped nuts (optional)
Offers an extra layer of crunch and a nutty dimension. Pecans or walnuts work beautifully to enhance the crumble topping.
HOW TO MAKE BLUEBERRY CRUMBLE CHEESECAKE PIE
Let’s get down to business and turn these ingredients into a showstopping dessert. This recipe comes together in a few easy stages: preparing the cheesecake filling, layering the fruit, creating the crumble, and baking everything until golden perfection. Follow these steps closely, and you’ll be rewarded with a pie that looks as stunning as it tastes.
1. Preheat your oven to 350°F (175°C), ensuring it reaches the ideal temperature before the pie goes in.
2. In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, stopping to scrape down the sides for an evenly mixed base.
3. Gradually add the granulated sugar and continue to beat until the mixture is well combined and silky, ensuring there are no lumps.
4. Add the eggs, one at a time, mixing well after each addition to maintain a smooth texture; then stir in the vanilla extract until fully incorporated.
5. Pour the cream cheese mixture into the prepared graham cracker pie crust, using a spatula to spread evenly and achieve a level surface.
6. Evenly distribute the blueberries over the top of the cheesecake mixture, gently pressing them in so they stay in place.
7. In a separate bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
8. If using, stir in the chopped nuts to the crumble mixture for extra crunch.
9. Sprinkle the crumble topping evenly over the blueberries, ensuring full coverage for that golden crust.
10. Place the pie on a baking sheet to catch any drips, then bake for 40–45 minutes, or until the crumble topping is golden brown and the cheesecake is just set in the center.
11. Allow the cheesecake pie to cool completely at room temperature to prevent cracking, then refrigerate for at least 2 hours before serving.
12. Slice and serve chilled, enjoying each delicious layer of creamy, fruity, and crunchy goodness.
SERVING SUGGESTIONS FOR BLUEBERRY CRUMBLE CHEESECAKE PIE
Once your pie is perfectly chilled and ready to shine, it’s time to think about how to present it in the most delightful way possible. Whether you’re hosting a weekend brunch, a birthday party, or just craving a slice for yourself, these serving ideas will take your Blueberry Crumble Cheesecake Pie to the next level and wow anyone lucky enough to indulge.
- Serve each slice with a generous dollop of fresh whipped cream to add lightness and an airy contrast to the dense cheesecake layer. A quick whisk of heavy cream with a touch of sugar and vanilla transforms it into pure magic.
- Place a scoop of vanilla ice cream alongside the pie slice on the plate for an indulgent, meltingly delicious pairing. The cold ice cream against the slightly firmer cheesecake creates an irresistible temperature dance.
- Dust the top of each slice with a fine sprinkling of powdered sugar just before serving. This simple touch adds a bit of elegance and balances the fruit’s sweetness with a whisper of extra sugar.
- Garnish plates with a few fresh mint leaves or a twist of lemon zest for color contrast and a hint of refreshing brightness. These small accents show attention to detail and complement the pie’s flavors beautifully.
HOW TO STORE BLUEBERRY CRUMBLE CHEESECAKE PIE
Keeping your cheesecake pie fresh and flavorful is essential, especially if you plan to serve leftovers or prepare it in advance. Storing it properly ensures that the crust stays crisp, the filling remains creamy, and the crumble topping holds its texture. Here’s how to maintain that just-baked quality for days to come without sacrificing taste or consistency.
For short-term storage, cover the pie loosely with plastic wrap or transfer it to an airtight container before placing it in the refrigerator. This prevents the pie from absorbing odors from other items while maintaining moisture in the cream cheese layer. Consume within 3–4 days for best flavor.
To freeze the pie, first chill it completely in the fridge. Then wrap the entire pie or individual slices tightly in plastic wrap followed by a layer of aluminum foil. Label with the date and freeze for up to one month. Thaw overnight in the refrigerator before serving.
If you prefer to keep the crumble extra crisp, store it in a separate airtight container at room temperature. Reheat gently in a 300°F oven for 5–10 minutes to re-crisp just before sprinkling over the reheated or cold pie slice.
Always let leftovers sit at room temperature for about 10 minutes before serving to allow flavors to bloom and textures to soften slightly for the best tasting experience.
CONCLUSION
This Blueberry Crumble Cheesecake Pie has everything you crave in a homemade dessert: a buttery graham cracker base, a luxuriously creamy cheesecake layer, juicy pockets of blueberry sweetness, and a golden, crispy crumble on top. From the first beat of the cream cheese to the final sprinkle of cinnamon-laced crumbs, each step brings you closer to a masterpiece that’s both visually stunning and irresistibly tasty. With an Intermediate difficulty level, 20 minutes of prep time, and straightforward techniques, even home bakers looking to stretch their skills will find success. Once baked and chilled, this pie transforms into a show-stopping centerpiece perfect for family gatherings, summer potlucks, or quiet weekend treats. Remember, you can print this article and save it in your recipe binder for easy reference, or bookmark it on your device for those spontaneous baking moments.
Below, you’ll find a helpful FAQ section that addresses common questions about substitutions, troubleshooting, and storage tips—everything you need to master this delightful dessert. I’d love to hear from you: if you try this recipe, please share your experience in the comments. Did you add a twist with lemon zest or nuts? Have any questions about baking times or ingredient swaps? Your feedback helps me refine and share even more recipes you’ll adore. Don’t hesitate to reach out if you need guidance or simply want to chat about your cheesecake adventures—I’m here cheering you on every delicious step of the way!
Blueberry Crumble Cheesecake Pie
Description
This Blueberry Crumble Cheesecake Pie blends velvety cream cheese with juicy blueberries, all topped with a crunchy crumble. Perfect for any dessert lover craving a delightful treat!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
-
Gradually add the granulated sugar and continue to beat until the mixture is well combined and smooth.
-
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
-
Pour the cream cheese mixture into the prepared graham cracker pie crust, spreading evenly.
-
Evenly distribute the blueberries over the top of the cheesecake mixture.
-
In a separate bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
-
If using, stir in the chopped nuts.
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Sprinkle the crumble mixture evenly over the blueberries.
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Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crumble topping is golden brown and the cheesecake is set in the center.
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Allow the cheesecake pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
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Slice and serve chilled, enjoying each delicious layer.
Note
- Fresh blueberries can be substituted with frozen ones; no need to thaw them completely.
- Feel free to swap the graham cracker crust with a homemade biscuit or shortbread crust for a twist.
- Adding a pinch of lemon zest to the cream cheese mixture can enhance the flavor profile.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
