Berry Crumble Cheesecake
This Berry Crumble Cheesecake is the ultimate combination of creamy and crunchy. It has a buttery graham cracker crust, a smooth vanilla cheesecake filling, and a swirl of mixed berry compote that brings just the right balance of tart and sweet. The crumble topping adds a delicious cinnamon crunch, making it a standout dessert for spring and summer.
Making this Berry Crumble Cheesecake is surprisingly easy, even if you’re not a seasoned baker. With simple ingredients and a few easy steps, you’ll have a dessert that looks like it’s straight out of a bakery. The crumble topping adds a wonderful texture you don’t typically get in a cheesecake, giving it an extra crunch, while the fresh berries bring that perfect seasonal touch.
If you love cheesecake, be sure to check out some of my other cheesecake recipes Strawberry and White Chocolate Cheesecake, Apple Crumble Cheesecake, and Chocolate Ganache Cheesecake.
Why You’ll Love This Berry Cheesecake
- Graham cracker crust- Buttery, crisp, and just sweet enough. It’s the perfect base for everything on top.
- Creamy cheesecake filling- Velvety smooth, and rich without being overly sweet. It’s creamy and luscious, balancing the tart berries and buttery crumble.
- Mixed berry compote- The homemade berry compote adds bursts of sweet-tart flavor in every bite. It’s thick, jammy and swirled right into the cheesecake for the best little pockets of berry goodness.
- Crumble topping- That buttery crumble on top adds just the right amount of crunch. It’s golden, crisp, and makes this cheesecake feel extra special.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Graham crackers- These give you that classic crunch and wonderful cinnamon flavor. You can use vanilla wafers or digestive biscuits as a substitute.
- Butter- Melted butter is what holds the crust together. I use unsalted butter.
- Cream cheese- Full-fat cream cheese is best for a rich and creamy texture. Skip the whipped or spreadable versions, they do not set well.
- Sugar- White granulated sugar is used to sweeten the cheesecake filling.
- Brown sugar- I use brown sugar in the crumble topping and crust. Light or dark brown sugar will work.
- Eggs- This helps the cheesecake set and adds richness. Let them come to room temperature before using.
- Sour cream- Makes the filling nice and smooth with a bit of tang. Make sure the sour cream is at room temperature before mixing. Greek yogurt is a good swap if you’re out of sour cream.
- Vanilla- Pure vanilla extract gives you the best flavor.
- Berries- Use a mixture of fresh berries for the best jammy texture. But frozen, works too, just cook them a bit longer to get rid of extra liquid before adding the cornstarch slurry.
- Lemons- Fresh lemon juice and lemon zest add a bright flavor to the compote.
- Cornstarch- This helps thicken the compote. You can use arrowroot powder instead of cornstarch if you like.
- Flour- Regular all-purpose flour gives the crumble a nice light texture.
Homemade Berry Compote
STEP 1: Combine berries with sugar. In a medium saucepan, add 1 1/2 cups of berries, sugar, lemon zest and lemon juice. Stir them together gently.
STEP 2: Cook the berries. Over medium heat, cook the berries, stirring occasionally. As they heat up, the berries will release their juices and the sugar will dissolve. Let them simmer for 5-6 minutes.
STEP 3: Thicken the compote. Mix the cornstarch with 1 1/2 tablespoons of water to create a slurry. Then, stir in the cornstarch mixture. Let it simmer for an additional 2-3 minutes until the compote thickens to your desired consistency.
STEP 4: Fold in remaining berries. Once the compote has thickened, remove it from the heat and gently fold in the remaining berries. Let the compote cool completely before adding it to the cheesecake.
Step By Step Instructions
STEP 1: Prepare the crust. Preheat oven to 350℉. Spray a 9-inch springform pan with non-stick baking spray. Then, line with parchment paper circle. In a bowl, combine graham cracker crumbs, cinnamon, sugar, and melted butter. Stir until the mixture resembles wet sand. Then, press the mixture firmly into the bottom of prepared springform pan. Bake for 10-12 minutes, then set aside to cool.
STEP 2: Make the crumble topping. In a small bowl, combine flour, brown sugar, cinnamon, salt, and melted butter. Use a fork to mix everything together until it becomes crumbly.
STEP 3: Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the softened cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy. Then, add the sour cream and vanilla. Mix until fully incorporated. Next, add the eggs one at a time, mixing on low speed just until incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
STEP 4: Assemble the cheesecake. Spoon half of the cheesecake batter over the cooled crust. Dollop half of the berry compote over the batter. Repeat with the remaining cheesecake batter and finish with the rest of the berry compote. Sprinkle crumble evenly over the top of the cheesecake.
STEP 5: Bake the cheesecake. Lower the oven to 325℉. For the water bath, place the cheesecake into a 10″ round cake pan. Place the cake pan into a 12″ round cake pan or large roasting pan and add hot water, enough to come half way up the sides of the cake pan. Then, bake for 70-80 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
STEP 6: Cool. Once the cheesecake has cooled completely at room temperature, place inside the refrigerator to chill for 8 hours or overnight.
Expert Baking Tips
Use room temperature ingredients. Bringing your cream cheese, eggs, and sour cream to room temperature before mixing is key. Cold ingredients wont blend smoothly, which can leave you with a lumpy batter. Room temperature ingredients create a silky-smooth texture that’s easier to work with.
Scrape the bowl often. While mixing the cheesecake batter, pause frequently to scrape down the sides and bottom of the bowl. This step ensures no pockets of unmixed cream cheese are hiding in the batter, giving you a smooth and even consistency.
Don’t over mix after adding the eggs. When adding the eggs, mix on low speed and stop as soon as they’re incorporated. Over mixing at this stage can whip too much air into the batter, which may cause the cheesecake to puff up and then crack as it cools.
Don’t skip the cooling process. Once your cheesecake is finished baking, turn off the oven, crack the door slightly, and let it cool inside the oven for about an hour. This slow cooling process minimizes temperature shock, reducing the risk of cracks. Refrigerate the cheesecake for at least 8 hours or overnight.
Clean slices every time. For neat, picture-perfect slices, use a sharp knife and wipe it clean with a damp cloth between cuts. This simple trick keeps the edges clean and prevents the berry compote from smearing.
Frequently Asked Questions
Your cheesecake is ready when the edges are set, and the center has a slightly jiggle. It will firm up as it cools, so don’t wait for it to be completely solid in the oven.
A few key steps help prevent cracks; use room temperature ingredients, avoid over mixing after adding the eggs, bake in a water bath, and let the cheesecake cool gradually in the oven with the door slightly open.
Yes, but the crumble adds a delicious texture and buttery flavor that pairs beautifully with the sweet berries and creamy cheesecake. If you skip it, consider adding fresh berries on top before serving for an extra touch.
While a water bath helps ensure a creamy texture and reduces the risk of cracks, you can skip it if needed. Just place a pan of hot water on the lower oven rack to create steam, which helps achieve similar results.
Absolutely! For something different, try strawberries, cherries, apples, or pears. If using fruits with high water content, like strawberries or peaches, cook the compote a little longer to thicken it properly.
Storing and Freezing
After baking and cooling, store this Berry Crumble Cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you’re storing it in the pan, make sure to cover it tightly with plastic wrap to prevent it from drying out.
Freezing
To freeze the entire cheesecake, allow it to cool completely and chill in the refrigerator for several hours or overnight. Once fully set, wrap the cheesecake tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to serve, move the cheesecake to the fridge to thaw overnight.
For easy portion control, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer bag or airtight container. Frozen slices will last up to 2 months. When you’re ready to eat, simply thaw them in the refrigerator overnight or at room temperature for a few hours.
More Delicious Berry Recipes
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Berry Crumble Cheesecake
Ingredients
Berry Compote
- 2 cups mixed berries , strawberries, raspberries, blackberries, or blueberries, divided
- 2 strips lemon zest
- 1 tbsp fresh lemon juice
- 1/3 cup white granulated sugar
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp water
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 tsp cinnamon
- 2 tbsp brown sugar
- 6 tbsp melted butter
Cheesecake Filling
- 24 oz full-fat cream cheese, softened
- 1 cup white granulated sugar
- 2/3 cup full-fat sour cream, room temperature
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Crumble Topping
- 1 cup all-purpose flour , spooned and leveled
- 1 tsp ground cinnamon
- 2/3 cup brown sugar
- 8-10 tbsp melted butter
Instructions
Berry Compote
- In a medium saucepan, add 1 1/2 cups of berries, sugar, lemon zest and lemon juice. Stir them together gently.
- Over medium heat, cook the berries, stirring occasionally. As they heat up, the berries will release their juices and the sugar will dissolve. Let them simmer for 5-6 minutes.
- Mix the cornstarch with 1 1/2 tablespoons of water to create a slurry. Then, stir in the cornstarch mixture. Let it simmer for an additional 2-3 minutes until the compote thickens to your desired consistency.
- Once the compote has thickened, remove it from the heat and gently fold in the remaining berries. Let the compote cool completely before adding it to the cheesecake.
Cheesecake and Crumble
- Preheat oven to 350℉. Spray a 9-inch springform pan with non-stick baking spray. Then, line with parchment paper circle. In a bowl, combine graham cracker crumbs, cinnamon, sugar, and melted butter. Stir until the mixture resembles wet sand. Then, press the mixture firmly into the bottom of prepared springform pan. Bake for 10-12 minutes, then set aside to cool.
- For the crumble, combine flour, brown sugar, cinnamon, salt, and melted butter in a small bowl. Use a fork to mix everything together until it becomes crumbly.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the softened cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy. Then, add the sour cream and vanilla. Mix until fully incorporated. Next, add the eggs one at a time, mixing on low speed just until incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Spoon half of the cheesecake batter over the cooled crust. Dollop half of the berry compote over the batter. Repeat with the remaining cheesecake batter and finish with the rest of the berry compote. Sprinkle crumble evenly over the top of the cheesecake.
- Lower the oven to 325℉. For the water bath, place the cheesecake into a 10" round cake pan. Place the cake pan into a 12" round cake pan or large roasting pan and add hot water, enough to come half way up the sides of the cake pan. Then, bake for 70-80 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
- Once the cheesecake has cooled completely at room temperature, place inside the refrigerator to chill for 8 hours or overnight.