Blueberry Crumble Cheesecake Pie served with a scoop of vanilla ice cream is the ultimate summer dessert. Graham cracker crust, smooth cheesecake filling, juicy blueberries, and crunchy topping is the perfect combination of flavors and texture.
Blueberry Crumble Cheesecake Pie
If you like a cheesecake and blueberry crumble or blueberry pie, you’ll love this awesome combo.
This Blueberry Crumble Cheesecake Pie is based on my Apple Crisp Cheesecake Pie. I love this berry version. It’s the perfect dessert for summer when berries are in a full season. Serve the pie with some ice cream and you’ve got an awesome summer treat!
This pie is so simple to make. I used fresh blueberries, not blueberry pie filling. That means less work and less chilling time. When you make blueberry pie filling, you must plan ahead. Cooked filling needs a few hours to chill completely. With this simple recipe just toss fresh blueberries with sugar, corn starch and flour, and some fresh lemon juice just to help to stick the flour to the blueberries.
How to make Blueberry Crumble Cheesecake Pie
This recipe starts with a simple graham cracker crust. You can use a store-bought crust or make homemade. Just stir the crumbs with some sugar, cinnamon, and melted butter. Press the mixture in the bottom and sides of a 9-inches pie plate. Prebake the crust for 8 minutes at 350 F, then set aside to cool.
To make the cheesecake filling, beat softened cream cheese, vanilla, sugar, flour, and an egg. Spread the mixture in the crust.
Toss fresh blueberries with lemon juice, then sprinkle with the mixture of flour and corn starch. Scatter the blueberries over the cream cheese layer.
Finally, sprinkle the mixture of melted butter, flour, brown sugar, and quick-cooking oats on top and you are ready to bake it. Bake 35-40 minutes, cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled. Serve with vanilla ice cream, if desired. However, I suggest not to skip the ice cream, you’ve got the perfect summer treat.
A combination of a crumble, a cheesecake, and a pie is everything you could hope for in a dessert… after all, it’s a way to have all your favorite desserts in one portion!
Blueberry Crumble Cheesecake Pie served with a scoop of vanilla ice cream is the ultimate summer dessert.
Graham Cracker Crust:
- 2 ½ cups graham cracker crumbs
- ¼ cup light brown sugar
- 1–2 teaspoons cinnamon (to taste)
- 6 Tablespoons unsalted butter-melted and slightly cooled
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ½ cup quick-cooking oats
- 1 teaspoon cinnamon
- ¼ cup unsalted butter- melted
- 12 oz. cream cheese
- ½ cup of sugar
- 1 ½ teaspoons vanilla
- 2 Tablespoons flour
- 1 large egg
- 2 ¾ cups fresh blueberries
- ¼ cup granulated sugar
- 3 Tablespoons all-purpose flour
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- whipped cream, or vanilla ice cream
Graham Cracker Crust:
- Preheat the oven to 350 F.
- In a bowl stir together graham cracker crumbs, cinnamon, and brown sugar. Add melted butter and stir until everything is evenly moistened. Press the mixture in the bottom and up the sides of a 9-inch pie dish. Bake 8 minutes, then set aside to cool.
- Stir together flour, oats, brown sugar, and cinnamon. Add melted butter and whisk with a fork to make the crumbs, set aside.
- Beat softened cream cheese with sugar, vanilla, and flour. Add slightly beaten egg and mix just to combine. Spread the mixture in prebaked crust.
- Toss blueberries with lemon juice. Sprinkle with the mixture of flour, corn starch, and sugar. Scatter blueberries over cheesecake layer
- Sprinkle with the crumb topping and bake for 35-40 minutes. If it starts browning too much tent the top with aluminum foil.
- Cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled. Serve with vanilla ice cream, if desired. Store leftovers in the fridge.