Spelt Blueberry Cheesecake Crumble Recipe

Name: Spelt Blueberry Cheesecake Crumble
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 300 g blueberries, fresh or frozen; 2 tbsp light brown sugar; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp cornstarch; 250 g full-fat block cream cheese; 50 g caster sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp lemon zest; 150 g wholegrain spelt flour; 60 g light brown sugar; 80 g unsalted butter, cold; 30 g rolled oats; 1 pinch pinch of fine sea salt

Wholegrain spelt crumble with creamy cheesecake and blueberries

Spelt blueberry cheesecake crumble in a white ceramic dish with golden crumble top and bubbling blueberry edges

This dessert works because each layer stays distinct during baking. The spelt crumble on top turns golden and slightly crisp. The cheesecake layer stays soft and just set. The blueberries at the base turn jammy without going watery.

Spelt flour is the right choice here. Its slightly nutty flavour balances the sweetness of the blueberries, and its coarser texture gives the crumble more bite than plain flour would.

You can assemble the whole thing a few hours ahead and bake when needed. It serves well warm or at room temperature, so timing is flexible for gatherings.

Fresh or frozen blueberries both work. Frozen berries release more juice, which actually helps the base stay moist and saucy.

Why You’ll Love This Recipe

Spelt crumble stays crisp without tasting heavy
Cheesecake layer needs no water bath or springform pan
Assemble ahead and bake straight from the fridge
Works with fresh or frozen blueberries year-round

Hands scattering wholegrain spelt crumble topping over a cream cheese layer and blueberries in a baking dish

Ingredient Notes

Wholegrain spelt flour: Wholegrain spelt gives the crumble more texture and flavour than white spelt. If you only have white spelt flour, it still works but the crumble will be lighter and less nutty.
Full-fat cream cheese: Use full-fat block-style cream cheese, not the spreadable kind in tubs. Spreadable cream cheese has more water content and the cheesecake layer may not set cleanly.
Blueberries: Fresh or frozen blueberries both work here. If using frozen, do not thaw first – add them straight from the freezer so they release juice gradually during baking.
Unsalted butter: Cold butter cut into small cubes is key for a crumble that bakes into distinct clumps rather than a solid layer. Do not melt it.
Lemon zest: Lemon zest goes into both the cheesecake layer and the blueberry base. It keeps the flavours clean and lifts the richness of the cream cheese.
Light brown sugar: Light brown sugar in the crumble adds a mild caramel note that pairs well with the spelt. Caster sugar or coconut sugar can be substituted in equal quantity.

Single portion of spelt blueberry cheesecake crumble on a plate with a dollop of creme fraiche

Print Recipe

Comfort Food

Spelt Blueberry Cheesecake Crumble

Difficulty: Easy Prep Time 20 mins Cook Time 35 mins Rest Time 15 mins Total Time 1 hr 10 mins

Cooking Temp: 180 C Servings: 6 Estimated Cost: £ 1.80 Calories: 390

Best Season: Spring, Summer

Dietary:

C Contains dairy and eggs C Contains gluten H High Fiber V Vegetarian

Description

Spelt flour gives the crumble a nutty, slightly coarse texture that holds up against the soft cheesecake layer and burst blueberries underneath. The three layers bake together in one dish, making this a straightforward dessert with a satisfying contrast of crisp, creamy, and fruity.

Instructions

Prepare

Heat the oven to 180 C / 350 F. Lightly butter a 20 cm / 8-inch square baking dish.
Toss the blueberries with the brown sugar, lemon zest, lemon juice, and cornstarch in a bowl until evenly coated. Spread in an even layer over the base of the prepared dish.

Make the Cheesecake Layer

Beat the cream cheese and caster sugar together with an electric mixer on medium speed for about 1 minute, until smooth and no lumps remain.
Add the egg, vanilla extract, and lemon zest. Beat on low speed until just combined, about 30 seconds. Do not overmix.
Spoon the cheesecake mixture over the blueberries in the dish. Use an offset spatula to spread it gently into an even layer, being careful not to disturb the blueberries underneath.

Make the Spelt Crumble

Combine the wholegrain spelt flour, brown sugar, rolled oats if using, and salt in a bowl.
Add the cold butter cubes. Using your fingertips, rub the butter into the flour mixture until it resembles rough, uneven clumps. Some pea-sized pieces of butter should remain visible.
Scatter the crumble topping evenly over the cheesecake layer. Do not press it down.

Bake and Rest

Bake on the middle rack for 30 to 35 minutes, until the crumble topping is golden brown and the cheesecake layer has only a slight wobble at the centre.
Remove from the oven and rest at room temperature for at least 15 minutes before serving. The cheesecake layer will firm as it cools.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 390kcal

% Daily Value *
Total Fat 21g33%
Saturated Fat 12g60%
Cholesterol 85mg29%
Sodium 160mg7%
Potassium 180mg6%
Total Carbohydrate 44g15%
Dietary Fiber 4g16%
Sugars 22g
Protein 7g15%

Vitamin A 720 IU
Vitamin C 8 mg
Calcium 75 mg
Iron 2 mg
Vitamin D 28 IU
Vitamin E 1.5 mg
Vitamin K 12 mcg
Thiamin 0.15 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 22 mcg
Vitamin B12 0.3 mcg
Phosphorus 140 mg
Magnesium 28 mg
Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Cold butter is non-negotiable for a crumble topping with good texture.
Do not overmix the cheesecake layer - beat just until smooth to avoid cracks.
Add lemon zest to both the cheesecake and blueberry layers for a balanced flavour.
Rest the baked crumble for 15 minutes before cutting to let the cheesecake layer firm.
Frozen blueberries bake from frozen - no need to thaw before assembling.

Keywords: spelt blueberry cheesecake crumble, spelt crumble recipe, blueberry cheesecake crumble, wholegrain spelt dessert, baked cheesecake crumble

Equipment

20 cm / 8-inch square baking dish
stand mixer or hand electric mixer
mixing bowls
offset spatula
fine grater or zester
pastry cutter or fingertips for crumble mixing

Tips

Keep butter cold and cube it small so the crumble forms rough, uneven clumps during baking.
Spread the cheesecake layer gently over the blueberries using an offset spatula to avoid mixing the two layers.
Bake on the middle rack so the crumble top cooks without the blueberry base overboiling.
Check doneness at 30 minutes - the crumble should be golden and the cheesecake layer should have only a slight wobble at the centre.
Rest the dish for at least 15 minutes before serving so the cheesecake layer firms up and slices cleanly.

Variations

Swap blueberries for blackberries and add half a teaspoon of ground cinnamon to the crumble mix.
Use ricotta instead of cream cheese for a lighter, grainier cheesecake layer with less richness.
Add 30 g of rolled oats to the spelt crumble mix for extra texture and a chewier top layer.

Storage and Reheating

Store leftovers covered in the baking dish or in an airtight container in the fridge for up to 3 days. The crumble softens slightly on day 2 but the flavour stays good.

To reheat individual portions, warm in the oven at 170 C / 340 F for 10 minutes or until the top crisps up again. A microwave works for speed but the crumble will lose its texture.

This dish can also be frozen after baking. Cool completely, wrap the dish tightly, and freeze for up to 6 weeks. Thaw overnight in the fridge, then reheat in the oven at 170 C / 340 F for 15 minutes.

Serving Suggestions

Serve warm with a spoonful of creme fraiche or a scoop of vanilla ice cream. The cold, creamy contrast against the warm crumble works well, and the tartness of creme fraiche cuts through the cheesecake layer.

At room temperature, the layers are more defined and easier to plate as neat portions. A drizzle of honey over each serving adds gloss and a little extra sweetness without overwhelming the blueberry flavour.

For a more casual spread, bring the whole baking dish to the table with a large spoon and let people help themselves. It holds its shape well enough to serve directly from the dish.

File under baked cheesecake crumble blueberry cheesecake crumble spelt blueberry cheesecake crumble spelt crumble recipe wholegrain spelt dessert

Frequently Asked Questions

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Why is my spelt crumble topping soggy after baking?

Soggy crumble usually means the butter was too warm when you mixed it in. Cold, cubed butter creates steam pockets during baking, which is what makes the crumble crisp. Also check that your baking dish isn't too deep, which traps steam from the blueberry layer.

Can I use white spelt flour instead of wholegrain spelt for the crumble?

Yes, white spelt flour works but the crumble will be finer and less textured. The nutty flavour that balances the blueberries is stronger with wholegrain spelt, so it's worth using if you have it.

Can I freeze this blueberry cheesecake crumble before baking?

You can assemble and freeze it unbaked, but the cheesecake layer may release some water as it thaws, which can make the base wet. Baking first and then freezing gives a better result.

What's the difference between this spelt crumble and a classic fruit crumble?

A classic crumble has just fruit and topping. This one adds a cream cheese layer between the blueberries and the crumble, which sets during baking and adds a rich, tangy contrast. The spelt flour also gives the topping a nuttier flavour than a plain flour crumble.

How do I know when the cheesecake layer is properly set in this crumble?

Give the dish a gentle shake at the 30-minute mark. The edges should be firm and the centre should have only a slight wobble, similar to a baked cheesecake. It will firm up further as it cools, so don't overbake.

Is this spelt blueberry cheesecake crumble suitable for a vegetarian diet?

Yes, the recipe is vegetarian as written. It contains dairy and eggs, so it's not suitable for vegans without modification. Using a dairy-free cream cheese and a flax egg can make it work for a plant-based diet, though the cheesecake layer will be softer.

Spelt Blueberry Cheesecake Crumble

Why You’ll Love This Recipe

Ingredient Notes

Spelt Blueberry Cheesecake Crumble

Description

Ingredients

Blueberry Base

Cheesecake Layer

Spelt Crumble Topping