Blueberry Cream Cheese Crisp

blueberry cream cheese crisp


I developed this Blueberry Cream Cheese Crisp recipe as part of my working relationship with Philadelphia Cream Cheese, and let me tell you, it is outrageous. Underneath the crumbly, cinnamon-scented streusel is a layer of hot, bubbling summer blueberries. And below that? Cheesecake. Silky smooth cheesecake made with Philadelphia cream cheese. Heaven help us all.

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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.

If you’re anything like me, this blueberry number is sure to become your new go-to summertime dessert. Make it and let me know what you think!

Blueberry Cream Cheese Crisp


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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


  1. says

    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 says

    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 says

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

  4. Katie says

    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. says

    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.

    • says

      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 says

    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 says

    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. Rachel says

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


  9. Jamie says

    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. :)


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