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Crispy Blueberry Crumble Cheesecake Pie

blueberry crumble cheesecake pie - featured image
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This easy homemade dessert features a creamy cheesecake layer, juicy blueberries, and a crispy oat crumble topping. It’s a nostalgic comfort food with a modern twist, perfect for gatherings or a cozy treat at home.

Ingredients

Scale
  • 1 1/4 cups graham cracker crumbs (or digestive biscuits)
  • 1/4 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • Pinch of salt
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen blueberries
  • 2 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • Zest of 1 lemon (optional)
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup all-purpose flour (or almond flour for gluten-free)
  • 1/3 cup brown sugar, packed
  • 1/4 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and place rack in the center.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Press evenly into a 9-inch pie dish.
  3. Bake crust for 8-10 minutes until lightly golden. Let cool slightly.
  4. In a mixing bowl, beat cream cheese until smooth (about 2 minutes). Add sour cream, sugar, egg, and vanilla; beat until creamy and just combined.
  5. Spread cheesecake mixture evenly over cooled crust.
  6. Toss blueberries with cornstarch, sugar, lemon juice, and lemon zest. Gently spoon over cheesecake layer.
  7. In another bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Add melted butter and mix until clumps form.
  8. Sprinkle oat crumble evenly over blueberry layer.
  9. Bake in center of oven for 35-40 minutes, until topping is golden and blueberries are bubbling at the edges. Cover loosely with foil if topping browns too quickly.
  10. Let pie cool at room temperature for at least 1 hour, then chill in fridge for 2-3 hours to set.
  11. Slice with a sharp knife, wiping blade between cuts for clean slices. Serve chilled or at room temperature.

Notes

For gluten-free, use gluten-free graham crackers and almond flour. For vegan, substitute dairy-free cream cheese, coconut yogurt, and vegan butter. Let pie cool uncovered for the first hour to keep topping crispy. Add chopped nuts to the crumble for extra crunch. Pie tastes best chilled and can be made ahead; flavors deepen overnight.

Nutrition

Keywords: blueberry cheesecake pie, oat crumble, easy dessert, homemade pie, comfort food, fruit pie, summer dessert, potluck recipe, cheesecake, blueberry crumble

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