Blueberry Cream Cheese Crisp

blueberry cream cheese crisp


I developed this Blueberry Cream Cheese Crisp recipe as part of my friendship with Philadelphia Cream Cheese, and let me tell you, it’s outrageous. Underneath the crumbly, cinnamon-scented streusel is a layer of hot, bubbling summer blueberries. Below that? Cheesecake. Silky smooth cheesecake made with Philadelphia cream cheese. Heaven help all of us. It’s truly the best of all worlds, right?

Blueberry Cream Cheese Crisp Recipe! A blueberry crisp with a satiny, rich cheesecake layer! This recipe couldn't be easier and is a sure crowd-pleaser!

There’s no need to add a scoop ice cream, since the cheesecake adds more than enough creaminess, but I just couldn’t help myself. But have you met me? Over the top is my standard operating procedure.

This blueberry number is going to become your new go-to summertime dessert, friends. Make it soon, make it often, and let me know what you think!

Blueberry Cream Cheese Crisp

Underneath the crumbly, cinnamon-scented streusel is a layer of hot, bubbling summer blueberries. Below that? Cheesecake. Silky smooth cheesecake!

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry cheesecake, blueberry cream cheese crisp, blueberry crumble, blueberry recipe
Servings: 6 servings
Calories: 467kcal


  • 8 ounces Philadelphia cream cheese 1 package
  • 1/2 cup sugar divided
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cups fresh blueberries
  • 1 tablespoon fresh lemon juice
  • ½ cup all-purpose flour
  • ½ cup light brown sugar packed
  • ½ teaspoon ground cinnamon
  • 4 tablespoons butter at room temperature
  • 1/4 cup sliced almonds


  • Preheat the oven to 325 degrees F. Spray a 9-inch pie plate with nonstick cooking spray. In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, 1/4 cup of the sugar, and 2 tablespoons of flour until smooth. Add the egg and vanilla and continue beating until blended, 30 seconds to 1 minute. Spread the cream cheese mixture into the bottom of the prepared pie plate and smooth the top. Bake just until set, about 15 minutes. Remove the plate from the oven and raise the oven temperature to 375 degrees F.
  • In a medium bowl, toss the blueberries with the remaining 1/4 cup of sugar and the lemon juice. Set aside while you make the crisp topping.
  • In another medium bowl, combine the remaining 1/2 cup of flour, brown sugar, and cinnamon. Using a fork or a pastry blender, work the butter into the flour mixture until a crumbly dough is formed.
  • Pour the blueberries along with any juices that may have accumulated in the bowl on top of the baked cream cheese layer. Scatter the crisp topping evenly over the top of the blueberries and sprinkle with the sliced almonds. Bake until the topping is golden brown and the blueberries are bubbling around the sides of the pie plate, 22 to 25 minutes. Serve warm.


Calories: 467kcal | Carbohydrates: 59g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 205mg | Potassium: 197mg | Fiber: 3g | Sugar: 43g | Vitamin A: 820IU | Vitamin C: 8.2mg | Calcium: 79mg | Iron: 1.4mg

Full disclosure: I was compensated by Philadelphia to develop this recipe for their brand. 



25 thoughts on “Blueberry Cream Cheese Crisp

  1. Diane @ Vintage Zest

    My friend and I (who were both followers of yours before we ever met) are getting together next week to try out a few new “Andie recipes” as we call them that we haven’t made before. I am sooo going to nominate this one! Blueberry cheesecake was my favorite ice cream flavor, so this is the real thing come to life!

  2. Cathy

    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! I would be honored if you join us! Have a wonderful week!
    Hugs, Cathy

  3. Lora

    My favourite summer desert is cookies with oats and chocolate chips add frozen icecream and pour over some hot jam :3

  4. Katie

    I love your website because you showcase great, nutritionally dense food with not alot of calories. Any chance you can provide the nutritional information for this recipe?

  5. Jennielynn

    As it so happens, I have a mess of blueberries and a block of cream cheese languishing in my fridge.

    Coincidence? Kismet? Who knows? All I know is the Goddess of Dessert has smiled upon me.

    1. Jennielynn

      This was such a hit. My seven-in-a-week son has asked me to make it for his birthday cake. My mom and I are planning on using some of my nearly ripe peaches for a melba spin on this. My teenage daughter is making another crumble right this very minute to take to a girl’s movie night.

      Once again, you knock it out of the park.

  6. Farah

    Hi Andie,

    Stumbled upon your blog about a month ago, and now I am officially a fan <3
    Tried this recipe just now and it was a hit!!! I don't usually like cheesecakes, but this one I LOVE.

    Your fan from Jakarta, Indonesia,


  7. Marie

    I made this last night and everyone loved it! My nephew said it was his favorite dessert of all time! Thanks so much for sharing!

  8. Pingback: End of Summer Special | Sugar Dish Me

  9. Rachel

    The link to the recipe no longer works. Can you either send the recipe or a working link?


    1. Stephanie

      I tried this yesterday with frozen blueberries because I had them in the freezer. Unfortunately, it makes the cobbler too watery. I even rinsed and dried the frozen berries (per King Arthur Flour) before adding them. It would probably work if you gently simmered the berries on med low heat and added some cornstarch to thicken before adding to the cream cheese. It’s a delicious recipe – I’m going to try it again with fresh berries.

  10. Jamie

    Just made this recipe. It looked so delicious! It was a bit sweet for me and my family’s tastes. I’ll leave out 1/4 cup of sugar next time. And I’ve never made cheesecake before so I overcooked the cream cheese layer just a bit. But other than that, it was awesome! Thank you for this. :)

  11. Cami N.

    I first discovered this recipe last year and it has become my go to dessert when I don’t have a lot of time but want to impress. The cream cheese bottom elevates the simple fruit crisp to a new level of yum. I love that you can substitute many different fruits. I’m trying to limit my sugar intake so I did reduce the amount of white and brown sugar to 1/4 cup each and you really don’t miss it. Last night I made a combo of blueberries and mango and it was a hit. I’ve made this so many times and when I went to look for it again for my party, I couldn’t find it. Panic!!! Now I’ve booked marked it and printed it for safe keeping!!


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