Blueberry Raspberry Cheesecake with Crust & Crumble

If you’re craving a dessert that looks stunning and tastes even better, this Blueberry Raspberry Cheesecake with Crust & Crumble is for you.

Inspired by the rustic burnt cheesecakes of San Sebastián but adapted to match a more classic American look, this version includes a buttery cookie crust, a cloud-like cream cheese filling, a sweet crumble topping, and fresh berries with a drizzle of syrup for the ultimate finish.

This is not just a cheesecake. It’s a dessert centerpiece.

Why You’ll Love This Dish

• Has a Crust: Crunchy, buttery base for perfect texture balance.
• Creamy, Not Dense: Soft, smooth interior that slices like butter.
• Beautiful Presentation: Garnished with whole berries and syrup.
• Berry Crumble on Top: Golden, sweet, and textural.
• Easy to Make Ahead: Chill it overnight for best slicing and flavor.
• Naturally Colorful: No artificial coloring just vibrant fruit.

Blueberry Raspberry Cheesecake with Crust & Crumble

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Creamy blueberry raspberry cheesecake with buttery crust, golden crumble topping, and fresh berry drizzle. A decadent twist on classic cheesecake.

• Author: Ashly Martin
• Prep Time: 20 mins
• Cook Time: 65 mins
• Total Time: 7 hrs
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baked
• Cuisine: American, European

Ingredients

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CRUST:

1½ cups (150g) graham cracker crumbs

5 tbsp (70g) unsalted butter, melted

2 tbsp (25g) light brown sugar

Pinch of salt

FILLING:

32 oz (900g) full-fat cream cheese, room temp

½ cup (100g) granulated sugar

6 large eggs

14 oz (400g) heavy cream

2 tsp vanilla extract

1 tbsp orange zest

½ tsp fine salt

⅓ cup (40g) cake flour

5 oz (140g) fresh blueberries & raspberries

CRUMBLE:

½ cup (60g) all-purpose flour

¼ cup (55g) brown sugar

3 tbsp (45g) unsalted butter, cold and cubed

Pinch of cinnamon (optional)

FOR SERVING:

Extra fresh berries

Berry syrup or compote

Fresh mint (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line and grease a 9” springform pan.

2. Mix crust ingredients and press into bottom of pan. Bake for 8 minutes. Let cool.

3. Raise oven temp to 390°F (200°C).

4. Beat cream cheese and sugar until smooth. Add eggs one at a time.

5. Add cream, vanilla, orange zest, and salt. Mix well.

6. Sift in cake flour and fold gently. Rest batter for 5 minutes.

7. Fold in fresh berries. Pour into crust and tap to settle.

8. Prepare crumble topping: mix flour, sugar, and rub in cold butter until crumbly.

9. Sprinkle crumble evenly over batter.

10. Bake 60–65 minutes until edges are golden and center slightly wobbles.

11. Cool in pan 1 hour, then refrigerate at least 6 hours or overnight before serving.

12. Serve with extra berries, syrup, and mint if desired.

Notes

Let batter rest before baking to reduce air bubbles.

Use a warm, clean knife for perfect slices.

Crumble must be added cold to remain crisp during baking.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 28
• Sodium: 210
• Fat: 32
• Saturated Fat: 18
• Unsaturated Fat: 12
• Trans Fat: 0.3
• Carbohydrates: 45
• Fiber: 1
• Protein: 6
• Cholesterol: 125

My Story with This Cheesecake

The first time I made this version of cheesecake, I was prepping for a family Sunday brunch. I had leftover raspberries, some crushed cookies, and no time to do anything fancy so I layered what I had and went for it. When I served it, it disappeared in five minutes.

At Deliceoso, I reworked that improvisation into a refined recipe with professional technique and rustic charm and it remains one of my most requested desserts.

Ingredients Blueberry Raspberry Cheesecake with Crust

🧀 For the Crust:

• 1½ cups (150g) graham cracker crumbs (or digestive biscuits)
• 5 tbsp (70g) unsalted butter, melted
• 2 tbsp (25g) light brown sugar
• Pinch of salt

🫐 For the Cheesecake Filling:

• 32 oz (900g) full-fat cream cheese, room temperature
• ½ cup (100g) granulated sugar
• 6 large eggs, room temperature
• 14 oz (400g) heavy cream, room temperature
• 2 tsp pure vanilla extract
• 1 tbsp orange zest (from 1 organic orange)
• ½ tsp fine salt
• ⅓ cup (40g) cake flour, sifted
• 5 oz (140g) fresh raspberries & blueberries, mixed

🍪 For the Crumble Topping:

• ½ cup (60g) all-purpose flour
• ¼ cup (55g) brown sugar
• 3 tbsp (45g) unsalted butter, cold and cubed
• Pinch of cinnamon (optional)

🍓 For Serving:

• Extra fresh raspberries & blueberries
• Berry syrup or fruit compote drizzle
• Fresh mint leaves (optional)

Equipment

• 9” springform pan
• Parchment paper
• Stand mixer or hand mixer
• Mixing bowls
• Zester
• Rubber spatula
• Baking sheet

Tip: Always bake this cheesecake on a baking sheet to catch any butter or topping overflow.

Instructions – Step-by-Step

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Mix graham crumbs, brown sugar, melted butter, and salt until sandy.
3. Press into bottom of springform pan lined with parchment. Flatten evenly.
4. Bake for 8 minutes. Let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Raise oven temp to 390°F (200°C).
2. In a large bowl, beat cream cheese and sugar until silky.
3. Add eggs, one at a time, mixing fully after each.
4. Add cream, vanilla, zest, and salt. Mix until smooth.
5. Sift in flour and fold gently.
6. Let batter rest 5 minutes to eliminate air bubbles.
7. Fold in the berries.

Step 3: Pour and Prepare for Baking

1. Pour batter into the cooled crust.
2. Tap gently to remove air pockets.

Step 4: Add Crumble Topping

1. In a bowl, mix flour and brown sugar.
2. Add cold butter and pinch into coarse crumbs with your fingers.
3. Sprinkle over top of cheesecake evenly.

Tip: Keep crumble light and airy don’t press it down.

Step 5: Bake

1. Place pan on baking sheet and bake for 60–65 minutes.
2. The edges should be set and golden, center should still wobble slightly.
3. If the top is browning too fast, loosely tent with foil after 40 min.

Step 6: Cool and Chill

1. Cool in pan on counter for 1 hour.
2. Chill in refrigerator for at least 6 hours or overnight.

Serve and Enjoy

• Unmold carefully by loosening the sides with a warm knife.
• Garnish with fresh berries, a drizzle of berry syrup, and mint if desired.
• Slice cleanly with a hot knife and serve chilled.

Perfect for brunch, birthdays, or elegant dinners.

Storage & Freezing

• Fridge: Store covered up to 5 days.
• Freezer: Wrap slices tightly and freeze up to 2 months.
• Thaw: Refrigerate overnight before serving.

Expert Tips

• Room Temp Ingredients = Ultra smooth filling
• Don’t Overmix = Avoid cracks and dense texture
• Use Cake Flour = Lighter consistency
• Rest Batter = Reduces bubbles and promotes smooth top
• Cold Butter in Crumble = Keeps it crisp

Variations & Substitutions

1. Chocolate Crust Use Oreo crumbs instead of graham crackers.
2. Lemon Raspberry Swap orange zest for lemon zest.
3. Almond Crumble Add crushed almonds to your crumble mix.
4. Gluten-Free Use almond flour in crust and cornstarch instead of flour.
5. Mini Cheesecakes Bake in muffin tins for party-sized treats.

Troubleshooting

Budget & Meal Prep Tips

• Bulk Bake & Freeze slices for up to 2 months
• Buy Berries in Season and freeze extras
• Use Leftover Crumble as topping for yogurt, oatmeal, or muffins

Perfect Pairings

• Iced coffee with vanilla cold foam
• Lemon balm herbal tea
• Fresh fruit salad
• Almond biscotti on the side

What Makes This Recipe Different

At Deliceoso, this isn’t just another cheesecake. Ashly Martin’s background in scratch baking and professional kitchens means every element here from the flaky crumble to the stabilized cream is designed for success, no matter your skill level.

We blend rustic soul with elegant execution, so you never have to choose between taste and beauty.

Why You’ll Love This Dish

You’ll love how approachable it is. You’ll love how dramatic it looks. But most of all, you’ll love how it tastes bold, creamy, textural, and rich, with sweet bursts of berry in every bite.

FAQs

Does this cheesecake have a crust?

Yes, a buttery graham cracker crust baked before filling.

Can I use frozen berries?

Yes, use them frozen to avoid excess moisture.

Why add a crumble topping?

It adds crunch, contrast, and visual appeal.

How can I avoid cracks?

Don’t overbake, and let the cake cool gradually.

Is this the same as a burnt Basque cheesecake?

It’s inspired by Basque style, but has a crust, crumble, and topping for a modern twist.

Can I freeze this cheesecake?

Yes, freeze slices tightly wrapped for up to 2 months.

What’s the best way to cut clean slices?

Use a warm, clean knife for each slice.

What syrup is best for drizzling?

Berry compote, blueberry syrup, or even honey.

Can I skip the orange zest?

Yes, or replace it with lemon zest for a different flavor profile.

How many servings does this yield?

12 standard slices.