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Spelt Blueberry Cheesecake Crumble

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
Prep Time 20 mins
Cook Time 35 mins
Rest Time 15 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 6
Estimated Cost: 1.80
Calories: 390
Best Season: Spring, Summer
Dietary: Contains dairy and eggs, Contains gluten, High Fiber, 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.

Ingredients
    Blueberry Base
  • 300 g blueberries, fresh or frozen (do not thaw if frozen)
  • 2 tbsp light brown sugar
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (helps thicken the berry juices)
    • Cheesecake Layer
  • 250 g full-fat block cream cheese (at room temperature)
  • 50 g caster sugar
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
    • Spelt Crumble Topping
  • 150 g wholegrain spelt flour
  • 60 g light brown sugar
  • 80 g unsalted butter, cold (cut into 1 cm cubes)
  • 30 g rolled oats (optional, for extra texture)
  • 1 pinch pinch of fine sea salt
Instructions
    Prepare
  1. 1
    Heat the oven to 180 C / 350 F. Lightly butter a 20 cm / 8-inch square baking dish.
  2. 2
    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.
    3. Make the Cheesecake Layer
  3. 3
    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.
  4. 4
    Add the egg, vanilla extract, and lemon zest. Beat on low speed until just combined, about 30 seconds. Do not overmix.
  5. 5
    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.
    6. Make the Spelt Crumble
  6. 6
    Combine the wholegrain spelt flour, brown sugar, rolled oats if using, and salt in a bowl.
  7. 7
    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.
  8. 8
    Scatter the crumble topping evenly over the cheesecake layer. Do not press it down.
    9. Bake and Rest
  9. 9
    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.
  10. 10
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-blueberry-cheesecake-crumble/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!