Blueberry Cheesecake Crumb Cake with Almond Crumble Tips, FAQ & printable recipe

Tips for success

To achieve perfectly clean slices, chill the cake in the refrigerator for at least two hours before cutting. Use a sharp, thin-bladed knife and dip it in hot water, wiping it clean with a paper towel between every single cut.

This prevents the creamy cheesecake layer from smearing onto the beautiful golden crumble topping, keeping your presentation looking professional and sharp.

When preparing or sourcing your crumble topping, ensure the butter is well-incorporated but still allows for distinct clumps. If the crumble is too fine, it will sink into the cheesecake layer rather than sitting beautifully on top. Toss the mixture gently with a fork to maintain those rustic, crunchy pockets of almond goodness.

Variations

• Lemon Blueberry Cheesecake Cake: Add fresh lemon zest to the cheesecake layer before assembling for a bright, citrusy twist.
• Pecan Almond Crumble Cake: Substitute half of the almond crumble with finely chopped pecans for extra crunch and a deeper nutty flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days.

Freezer

Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months; thaw overnight in the fridge.

Reheat

Serve cold, or warm individual slices in the oven at 300°F (150°C) for 8 to 10 minutes until just warmed through.

Keep any leftover cake stored in an airtight container in the refrigerator. Because of the dairy and egg content in the cheesecake layer, this cake cannot be left out at room temperature for more than two hours.

It will remain fresh, moist, and delicious in the fridge for up to five days, though the crumble topping may soften slightly over time as it absorbs moisture.

This dessert is an excellent candidate for making ahead of time. You can assemble and bake the cake a day in advance, let it cool completely, wrap it tightly in plastic wrap, and store it in the refrigerator overnight.

Hold off on drizzling the glaze until the day you plan to serve it, which keeps the glaze looking fresh, glossy, and perfectly white.

Serving ideas

Serve slices of this stunning crumb cake slightly chilled or at room temperature alongside a selection of hot beverages like freshly brewed coffee, espresso, or a robust black tea.

The rich, creamy texture of the cheesecake and the sweet-tart burst of blueberries pair beautifully with the bitter notes of a warm drink, making it a sophisticated afternoon treat.

For an extra touch of elegance, serve each slice on a solid-colored plate, such as a soft sage green, to make the vibrant blue of the berries and the golden crumble stand out. You can also place a small bowl of extra fresh blueberries on the side for guests to enjoy, adding a fresh, raw contrast to the rich, baked flavors of the cake.

Frequently asked questions

Recipe card

Blueberry Cheesecake Crumb Cake with Almond Crumble

Prep 10 minCook 35 minRest 2 hTotal 2 h 45 minServes 12

Ingredients

• 1 golden baked cake, store-bought or made ahead
• 1 dense creamy cheesecake, store-bought or made ahead
• 1 1/2 cups fresh blueberries
• 1 cup buttery almond crumble topping, store-bought or made ahead
• 1/2 cup glossy white glaze, store-bought or made ahead

Instructions

1. Place the pre-baked golden baked cake into the bottom of a greased and parchment-lined 9-inch springform pan. Spoon the dense creamy cheesecake layer over the cake base, spreading it gently and evenly with a rubber spatula to create a smooth, flat surface.
2. Scatter the fresh blueberries evenly over the cheesecake layer. Gently press them slightly into the cream cheese. Evenly distribute the buttery almond crumble topping over the blueberries, ensuring a rustic, clumpy texture across the entire surface.
3. Bake the assembled cake in a preheated oven at 350°F (175°C) for 30 to 35 minutes. The crumble should be golden brown and the cheesecake mostly set. To cook the eggs completely through, ensure the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Transfer the pan to a wire rack to cool completely.
4. Drizzle the glossy white glaze over the completely cooled cake in a decorative zigzag pattern. Slice the cake into tall wedges and serve immediately, or chill in the refrigerator for cleaner slices.

Contains: gluten, eggs, milk, tree nuts

Food safety: The creamy cheesecake center contains eggs that may not be fully cooked; use pasteurized eggs for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

340

Protein

5 g

Carbohydrates

42 g

Fat

17 g

Fiber

1.8 g

Sugar

28 g

Sodium

180 mg

Automatic estimate from the ingredient list, not laboratory-verified.