Blueberry Cream Cheese Crisp

Breaking news, friends. I am now officially out of blueberries. In a summer that has seen a seemingly endless stream of beautiful berries, I wasn’t sure this day would ever come. But, after making plenty of bars and bread and cheesecake and cake and even a couple of batches of jam, I’ve exhausted the last of my blueberries with this crisp.

And, what a way to go!

Blueberry crisp on its own is a perfectly delicious dessert. But, underneath that traditional crisp is a sweet cream cheese layer that really makes it something special. Blueberries and cream cheese go together so very well, don’t they?

Blueberries and cream cheese are perfect companions in this Blueberry Cream Cheese Crisp.

And that topping! I’m such a sucker for crumb toppings. This is a good one, with plenty of brown sugar and just enough cinnamon. I opted to add some chopped pecans, and I really like the crunch it adds.

There’s a rustic feel to most any crisp or cobbler. This one is no exception, and it definitely tastes better than it looks. This may not be the prettiest dessert you’ll ever make, but it will be among the tastiest.

Find more blueberry recipes in the Recipe Index.

Yield: 8 to 10 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Blueberries and cream cheese are perfect companions in this Blueberry Cream Cheese Crisp.

For the cream cheese layer:

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract

For the topping:

  • 1 pint blueberries (2 & 1/2 to 3 cups)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into 1/2-inch pieces
  • 1/3 to 1/2 cup chopped pecans

Directions:

To make the cream cheese layer:

  1. Preheat oven to 325°F. Grease an 11″ x 7″, 8″ x 8″, or a 9″ round pan.
  2. Using an electric mixer on medium speed, beat the cream cheese, sugar, and flour until well-blended and smooth. Add the egg and vanilla, and mix until combined.
  3. Spread the mixture evenly into the bottom of prepared pan. Bake 15 minutes, or just until set. Set the pan aside while you prepare the topping.

To make the topping:

  1. Increase the oven temperature to 375°F.
  2. Place the blueberries in a medium bowl. Add the granulated sugar and lemon juice, and toss to coat. Set aside.
  3. In a separate bowl, mix the flour, brown sugar, and cinnamon. Add the butter and mix with a pastry blender or a fork until combined. The dough will be crumbly. Add the pecans, and toss to mix.
  4. Pour the blueberry mixture over the cream cheese layer.
  5. Sprinkle the crumb mixture evenly over the blueberries.
  6. Bake 22 to 25 minutes, or until the top is lightly browned and the blueberries are bubbly.

Recipe adapted from Philadelphia Cream Cheese.

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    28 Comments on “Blueberry Cream Cheese Crisp”

  1. You may be out of blueberries, but you went out with a bang! Cream cheese in a crisp sounds delicious!

  2. I know what you mean about being a sucker for crumb topping, If I could put crumb topping on everything I would,,,:)

  3. I’m SO GLAD that I’m not out of blueberries! Goodness, I would love to eat all four of the corners of that dish!

  4. Dang, what a way to end your blueberry streak! This crisp makes my mouth water 🙂

    I have a huge bag of frozen blueberries, do you think it’d be okay to use those instead of fresh?

  5. This sounds perfect! What a fun recipe!

  6. Oh for thee love of Pete does that look divine!! I wish I had this recipe just two days ago. I made a peach and blueberry crisp – delicious, but something tells me this would have been sooo much better! 🙂

  7. I’ve done blueberry cream cheese pie before but I think a crisp would be even better. Love that topping!

  8. LOL!
    Do you know I eat 2 cups of blueberries mon-fri?
    I do.
    They are so good for you.
    I wish I could have it in crisp form.

  9. Jen – that looks absolutely lovely – I love cream cheese danishes too. Without sounding boring, could you use light cream cheese or would it just not work? Thanks for all the lovely posts. Janet London UK

  10. Wow, how delicious! I bet this tastes like a cross between pie and cheesecake. We just got a pint of blueberries from our CSA. I imagine it will be our last batch of blueberries for the season. I’m thinking this recipe would be the perfect way to “go out with a bang” as you say. Thanks for the inspiration!

  11. Love blueberries and cheesecake! This sounds divine!

  12. Just made this and can’t wait to try it. Looks yummy.

  13. Making it now! Looking forward to it! Super excited about a crumble topping that is majority pecan pieces!

  14. Use corn starch instead of flour in  the cream cheese, use oats instead of flour in  the topping.  Just as good.  I also made it with blackberries  and not blue berry.  Still just as  good.  My daughter can’t have flour.  Taste Great!

  15. Can it be re-heated after frozen.?

    • Hi, Ron. I’ve never tried freezing this, but I’d assume you’d need to reheat it in the oven. If you’ve frozen an individual serving or two, then the microwave would probably work.

  16. This was an amazing dish to impress! Although I did add lime zest and lime juice to the cream cheese mixture and used the lime juice instead of lemon because its what I had on hand. Definitely a keeper@! Thank you

  17. In the oven now! Smells amazing!!

  18. This will be my first time making a cheesecake recipe, so this recipe sounds easy and tasty, I’m anxious to see how it turns out. I really love blueberry desserts

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