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.

Blueberry Cream Cheese Crisp

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 8 to 10 servings

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


To make the cream cheese layer:

Preheat oven to 325°. Grease an 11" x 7", 8" x 8", or 9" round pan.

Using an electric mixer on medium speed, beat cream cheese, sugar, and flour until well-blended and smooth. Add egg and vanilla, and mix until combined.

Spread mixture evenly into the bottom of prepared pan. Bake 15 minutes, or just until set. Set pan aside while you prepare the topping.

To make the topping:

Increase the oven temperature to 375°.

Place blueberries in a medium bowl. Add granulated sugar and lemon juice, and toss to coat. Set aside.

In a separate bowl, mix flour, brown sugar, and cinnamon. Add butter and mix with a pastry blender or fork until combined. Dough will be crumbly. Add pecans and toss to mix.

Pour blueberry mixture over cream cheese layer.

Sprinkle crumb mixture evenly over blueberries.

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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  1. Marcie August 7, 2013 Reply

    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. Tahnycooks August 7, 2013 Reply

    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?

    • Author
      jennifer August 7, 2013 Reply

      Thanks, Jess! I think frozen would work fine. Usually, I would suggest using them straight from the freezer, but I might recommend that you thaw them first so they’ll work a bit better with the sugar and lemon toss.

  5. This sounds perfect! What a fun recipe!

  6. Colleen August 7, 2013 Reply

    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. Joanne August 7, 2013 Reply

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

  8. vanillasugarblog August 7, 2013 Reply

    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. Janet Highland August 8, 2013 Reply

    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

    • Author
      jennifer August 9, 2013 Reply

      Hi, Janet! I don’t do much baking with light cream cheese, but I think it would work for this. If you try it, please let me know how it works!

      • rebekah July 12, 2015 Reply

        Just made it with lactose free cream cheese – also delicious!

  10. MMM, great use of those blueberries!

  11. Jamie@Milk 'N Cookies August 10, 2013 Reply

    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!

  12. Kathy August 13, 2013 Reply

    Love blueberries and cheesecake! This sounds divine!

  13. Betty August 4, 2014 Reply

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

  14. Amanda July 15, 2015 Reply

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

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