Description
A rich blueberry cheesecake crunch cake layered with moist cake, creamy cheesecake filling, juicy blueberries, and a buttery crunchy topping—perfect for celebrations and dessert lovers.
Ingredients
- 1 vanilla cake mix (plus ingredients listed on the box)
- 250g cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 1 cup crushed vanilla cookies or graham crackers
- 1/4 cup melted butter
- 1/2 teaspoon cinnamon (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease a baking pan.
- Prepare vanilla cake batter according to package instructions and pour half into the pan.
- In a bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
- Spoon cheesecake mixture evenly over the cake batter.
- Scatter blueberries over the cheesecake layer.
- Pour remaining cake batter carefully on top.
- Mix crushed cookies, melted butter, and cinnamon in a small bowl.
- Sprinkle the crunch topping evenly over the cake.
- Bake for 45-50 minutes until golden and set.
- Cool completely before slicing.
- Serve with whipped cream if desired.
Notes
- Fresh blueberries give the best texture, but frozen work well too.
- Do not overmix the cheesecake layer.
- Allow cake to cool fully before cutting for cleaner slices.
- Add lemon zest for extra brightness.
- Store refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American