Easy Blueberry Cheesecake with Crunch

Introduction

Looking for a show-stopping dessert that’s both fuss-free and irresistibly delicious? This Easy Blueberry Cheesecake with Crunch delivers luscious layers of creamy cheesecake, bursts of juicy blueberry, and a satisfyingly crisp crumb topping—all with effortless assembly. Whether for a special celebration or a weeknight treat, it’s guaranteed to earn rave reviews thanks to its bold flavors and perfect textural contrast.

Why This Blueberry Cheesecake is Unforgettable

What sets this dessert apart is the satisfying CRUNCH: layers of buttery biscuit topped with the velvety tang of cheesecake and a vibrant, quick-cooked blueberry sauce. The crackly, toasty topping offers a delightful crunch with every forkful, accentuating the smooth, slightly tart filling beneath. Every element can be made in advance or prepped quickly, keeping things easy but impressive.

Simple Steps for a Creamy Cheesecake Base

The base is a silky smooth, no-bake cheesecake that comes together in minutes. A stand mixer or a Ninja BL610 Professional 72 Oz Countertop Blender, Black works wonders for whipping the cream cheese until perfectly airy, ensuring a lump-free, light-as-clouds cheesecake mixture. Let your cream cheese soften to room temperature before blending for the best result.

Fresh Blueberry Topping—Fast and Fabulous

Making your blueberry topping couldn’t be simpler. Fresh or frozen blueberries are heated with a touch of sugar and lemon juice to create a thick, glossy sauce that sings with fruity flavor. Use a Bamboo Cutting Boards for Kitchen, Set of 3 to halve your lemon and prep blueberries efficiently. Allow the sauce to cool before layering to keep it distinct and jewel-like atop the cheesecake.

Creating the Perfect Crunchy Crumb

What makes this cheesecake exceptionally memorable is the crunchy layer—made with crushed biscuits mixed with butter and toasted briefly for extra crispness. To evenly crush your biscuits, try pulsing them in your Ninja BL610 Professional 72 Oz Countertop Blender, Black until they resemble coarse sand, or simply seal biscuits in a resealable bag and bash them with a rolling pin on your Bamboo Cutting Boards for Kitchen, Set of 3.

Before baking the crumb, always line your pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy removal and zero mess.

Serving Tips for Maximum Enjoyment

For pristine, clean slices, run a sharp knife under hot water and wipe dry between each cut. Serve chilled, topped with extra blueberries or a dusting of powdered sugar for an elegant finish. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep everything fresh and mess-free.

Nutritional Information & Serving Size

This cheesecake yields 8-10 generous slices. Each serving contains approximately 400-450 calories, depending on your choice of topping and the biscuit base. It’s a satisfying dessert, perfect for sharing at your next get-together.

Easy Blueberry Cheesecake with Crunch (Recap)

Silky cheesecake, vibrant blueberry sauce, and a crunchy biscuit base—this is an easy, crowd-pleasing dessert that delivers on all fronts: flavor, texture, and simplicity. With quick assembly and plenty of make-ahead potential, it’s destined to become a favorite.

Instructions

1. Line an 8- or 9-inch springform pan with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet and set aside.
2. In a medium bowl, combine the biscuit crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared pan. Toast the crust in a 350°F oven for 8 minutes, or until fragrant. Cool completely.
3. Using a Ninja BL610 Professional 72 Oz Countertop Blender, Black or hand mixer, beat softened cream cheese with powdered sugar and vanilla until smooth. Whip cold heavy cream to stiff peaks, and gently fold into cream cheese mixture until well-combined and airy.
4. Spoon cheesecake filling over cooled crust and smooth the top with a spatula. Chill for at least 4 hours, or until set.
5. Meanwhile, make the blueberry topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Heat gently until berries release their juices. Stir in the cornstarch-water mixture and cook until the sauce thickens (about 1-2 minutes), then cool completely.
6. Once the cheesecake is set, spoon blueberry topping over the cheesecake. Chill for another hour if possible.
7. For extra crunch, scatter reserved biscuit crumbs over the top just before serving and slice with a hot knife for clean edges. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) in the refrigerator.

Cook and Prep Times

Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4-5 hours
Total Time: 4 hours 35 minutes

This effortless blueberry cheesecake is packed with flavor, texture, ease, and wow-factor—everything you want in a dessert for minimal effort!