Blueberry Cheesecake
Blueberry cheesecake, every way — blueberry cheesecake crumb, crescent rolls, cookies, lemon blueberry cheesecake, muffins — for weeknights and potlucks.
★ dessert
dessertBlueberry cheesecake crumb
Delicious summer treat
Lakin SandersIngredients
- 3/4 cup Butter softenrd
- 2/3 cup Sugar
- 2/3 cup Brown sugar
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 1/3 cup All purpose flour
- 1 1/3 cup Quick oaks uncooked
- 1 block 8 oz Cream cheese
- 1 can 14 oz Sweetened condensed milk
- 1 teaspoon or cap full Vanilla extract
- 1 Egg yolk only
- 1 cup Blueberries
Instructions
- 1Preheat oven to 350°F and prepare a 9×13 pan by lining with parchment paper or coating with cooking spray.
- 2In a large bowl, mix the butter, sugar and brown sugar. Then stir in the baking soda, salt, flour and oatmeal until combined. Press half of the mixture into the bottom of the pan and bake for 13 minutes.
- 3While the bottom layer is baking, make the filling. Place the cream cheese in a large bowl and stir until smooth. Slowly add the sweetened condensed milk with a whisk to make sure it's mixed well. Then add the vanilla and egg yolk.
- 4Once the bottom layer is done baking, pour the cream cheese mixture over it and carefully spread it out. Add the berries on top of the cream cheese layer. Sprinkle the remaining oatmeal crumble on top and press it down lightly
- 5Bake for an additional 20-25 minutes or until the edges are golden brown. Let cool completely before cutting; store in the refrigerator.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dessert
dessert
dessert
dessert
dessert
dessert
dessert
breakfast
breakfast
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Blueberry And Cream Cheese Belong Together
Cream cheese and blueberries do something good together — tangy, sweet, a little jammy. You don't need a special occasion to make it, and you don't need a springform pan either.
Cooks on Pepper reach for these when they want cheesecake flavor without babying a whole cheesecake in a water bath, or when the church potluck is Sunday and they want something people will ask about.
Every recipe here leans on that same pairing: Blueberry cheesecake crumb, Blueberry Cheesecake Crescent Rolls for a fast morning, Blueberry Cheesecake Cookies, Lemon Blueberry Cheesecake for company, and a Blueberry Cheesecake Oatmeal Bake you can slice for breakfast all week.
Quick Tips
- 1
Soften the cream cheese
Let two 8-ounce blocks sit out 45 minutes before mixing. Cold cream cheese leaves lumps you can't beat out later.
- 2
Toss berries in flour
Coat 1 to 2 cups of blueberries in a tablespoon of flour before folding them in so they don't sink to the bottom.
- 3
Don't overbeat the filling
Mix just until smooth, about 2 minutes on medium. Too much air makes a cheesecake puff up and crack as it cools.
- 4
Chill before slicing
Give a full cheesecake at least 4 hours in the fridge, overnight if you can, and wipe the knife between cuts.
Browse More Recipes
Never lose a recipe again
Save everything. Stay organized. Share with friends.
