Blueberry Streusel Cheesecake Recipe | Creamy, Fruity, and Buttery

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while cottage cheese is more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine is often cheaper.

Preheat the oven to 325°F (160°C). Line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper.

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, until the berries burst and the mixture thickens slightly. Set aside to cool.

In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.

Bake the crust for 8–10 minutes. Let it cool while you prepare the filling.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the eggs one at a time, mixing on low speed just until incorporated.

Add the sour cream and mix until the filling is smooth and well combined.

In a small bowl, combine the flour and sugar for the streusel topping.

Grate in the cold butter and rub it in with your fingers until the mixture resembles coarse crumbs.

Pour the cheesecake filling over the cooled crust.

Spoon the cooked blueberry mixture in small dollops over the top and lightly swirl or spread.

Sprinkle the streusel topping evenly over the surface.

Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is just slightly jiggly.

Let the cheesecake cool completely in the pan. Then refrigerate for at least 4 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens