Blueberry crumb bars stacked on a plate with a bottle of milk.

Polish-Style Blueberry Crumble Cheesecake

07/29/2025 | Bonia Bakery |

I grew up eating my grandma’s blueberry crumble cake and her cheesecake—two desserts that instantly take me back to her cozy kitchen. What I loved most was how different her baked goods tasted from the sweets I’d find anywhere else. They had this uniquely Polish flavor: rich, rustic, and deeply comforting. Her cheesecake, especially, always stood out because it’s made with farmer’s cheese instead of cream cheese. It’s lighter, less sweet, and so distinctively delicious.

This Blueberry Crumble Cheesecake is my way of bringing those two family favorites together. It’s the best of both worlds—her iconic crumble cake, her classic cheesecake, and my twist of layering them into one dreamy dessert. Because why choose when you can have both?

Bursting with juicy blueberries and topped with a perfectly golden crumble, this cheesecake feels like a slice of spring in every bite. It’s extra special because it’s made with love, family tradition, and a little bit of baking magic.

Blueberry crumb bars stacked on a plate with a bottle of milk.

Ingredients

Cheesecake

  • 7 eggs
  • 1 package vanilla pudding mix
  • 1 cup granulated sugar
  • 3 tablespoons vanilla extract
  • ½ stick butter
  • 35 oz full-fat farmer’s cheese
  • 2 tablespoons semolina (optional, also known as kasza manna in Polish)
  • 1 package fresh blueberries

Bottom Crust

  • 1 package crushed vanilla wafers

Crumble Topping

  • 5–6 tablespoons butter
  • 6 tablespoons sugar
  • 5–6 tablespoons flour

Method

  1. Preheat oven to 360°F.
  2. In a stand mixer, beat egg yolks for 2–3 minutes, then add in the egg whites and mix for another 2–3 minutes until fluffy.
  3. Add sugar and vanilla extract, mixing until well incorporated.
  4. Gradually add in butter and farmer’s cheese, mixing until the batter is smooth.
  5. Crush vanilla wafers and press them firmly into the bottom of your baking dish.
  6. Pour the cheesecake mixture over the crushed cookies, then evenly scatter the blueberries on top.
  7. For the crumble topping, combine butter, sugar, and flour in a bowl until the mixture is crumbly. Sprinkle evenly over the cheesecake.
  8. Bake for 60–70 minutes, then let cool for at least 1 hour before slicing.
  9. Optional: Add fresh lemon zest for brightness and a dusting of powdered sugar before serving.

Because the best desserts are made with love—and just the right amount of crumble.