Ingredients
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 cups fresh blueberries
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¾ cup brown sugar
- 1 cup oats
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press into the bottom of a springform pan to form a crust.
- Beat the cream cheese until smooth, then mix in the sweetened condensed milk until creamy. Add some vanilla extract.
- Gently fold in fresh blueberries.
- Pour the filling over the crust and tap to release air bubbles. Bake for 30-35 minutes until slightly jiggly.
- For the crumble, mix oats, brown sugar, and cinnamon. Drizzle with melted butter, toss to combine, and sprinkle over the cheesecake.
- Return to oven for an additional 10-15 minutes until topping is golden brown.
- Allow to cool completely and chill in the fridge for at least two hours before serving.
- Garnish with additional blueberries and a dusting of powdered sugar before serving.
Notes
Allow the cheesecake to cool slowly to prevent cracks. Serve chilled, preferably with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian