Lemon Blueberry Cheesecake with Crumble Recipe

If you’re someone who loves a dessert that’s bursting with bright flavors and a perfect balance of creamy and crunchy, you’re going to *absolutely* fall in love with this Lemon Blueberry Cheesecake with Crumble Recipe. It’s my go-to when I want to impress guests or just treat myself with something special. The fresh blueberry jam swirled into silky lemon cheesecake, topped with a buttery crumble, is just heavenly—and don’t even get me started on the buttery cookie crust! Stick with me, and I’ll walk you through everything you need to know to nail this dreamy dessert.

Ingredients You’ll Need

This Lemon Blueberry Cheesecake with Crumble Recipe uses simple, fresh ingredients that combine beautifully—the key is to use high-quality cream cheese and fresh blueberries whenever possible. If you’re new to baking cheesecakes, buying room temperature ingredients really helps everything blend smoothly.

• Fresh Blueberries: Go for ripe, plump berries—they make the jam naturally sweet and vibrant.
• Granulated Sugar: Sweetens the jam, crumble, crust, and cheesecake perfectly without overpowering.
• Lemon Juice and Zest: Fresh lemon juice adds tang, while zest brings brightness in every bite.
• Vanilla Extract: Adds warm depth and enhances all other flavors.
• Cornstarch: Helps thicken the blueberry jam and cheesecake for that perfect set.
• Unsalted Butter: Use softened butter for the crumble and melted for the crust, helping everything bind.
• Nilla Wafers: The buttery vanilla flavor from these cookies makes a fantastic crunchy base.
• Cream Cheese: The star of the show! Make sure it’s softened to room temperature for a lump-free batter.
• Sour Cream: Adds tangy creaminess to balance the lemon and blueberries.
• Eggs and Egg Yolks: These provide structure and richness.
• Heavy Cream & Powdered Sugar: For the luscious whipped cream topping.
• Fresh Blueberries and Lemon Slices: For that beautiful finishing touch.

Variations

I love switching up this Lemon Blueberry Cheesecake with Crumble Recipe depending on the season or who I’m serving it to. Whether you’re looking to lighten it up or boost flavor, there’s something here for everyone to customize.

• Gluten-Free Variation: I swap the Nilla Wafers for gluten-free vanilla cookies, and the crust still turns out perfectly buttery and crisp.
• Vegan Version: I’ve experimented with vegan cream cheese and coconut-based sour cream; just keep in mind the texture will be different but still tasty.
• Mixed Berry Jam: Replace half the blueberries with raspberries or blackberries for a more complex berry flavor.
• Extra Zesty: Add a little lemon extract to the cheesecake batter for an extra citrus punch—your guests will notice the difference!

How to Make Lemon Blueberry Cheesecake with Crumble Recipe

Step 1: Making the Blueberry Jam

Start by cooking the fresh blueberries with sugar, lemon juice, vanilla, and cornstarch over medium heat. I like to gently smash some berries halfway through cooking—that’s a trick I discovered to get that nice jammy texture with a few whole berries left for that farmhouse charm. Let the jam cool completely; it should be thick and spoonable, about 1 3/4 cups. This jam is the soul of the cheesecake, so don’t rush it.

Step 2: Preparing the Crumble Topping

While the jam is cooling, blend sugar with fresh lemon zest by rubbing them together between your fingers—this extracts so much lemony aroma, a little kitchen magic right there. Then, cream softened butter and vanilla until fluffy and add flour and salt to form coarse crumbs. Pop this crumble into the fridge to chill—it’ll be easier to sprinkle later.

Step 3: Crafting the Cookie Crust

This crust using Nilla Wafers is one of my favorite parts—there’s a nostalgic vanilla crunch that pairs so well with lemon and blueberry. Pulse cookies with melted butter and sugar until combined, then press the mixture firmly into a 9-inch springform pan. Baking it for 10 minutes sets a sturdy base that won’t crumble when slicing. Tip: using a ¼ cup measuring cup to press the crust makes it so much easier and more even.

Step 4: Mixing the Lemon Cheesecake Batter

Beat cream cheese, sugar, and cornstarch until silky-smooth—no lumps here! Then mix in sour cream, lemon zest, and vanilla. This stage smells like lemon heaven! When adding eggs and yolks, add them one at a time on low speed to avoid air bubbles, which can cause cracks. Scrape down the bowl regularly for even mixing.

Step 5: Layering and Baking the Cheesecake

Pour half the batter onto the crust, gently dollop half the blueberry jam, and swirl with a butter knife—not blending, just swirling to create beautiful marbling. Repeat with remaining batter and jam. Lastly, sprinkle chilled crumble on top. Now, here’s a little baking hack I learned: bake your cheesecake in a water bath to keep it moist and crack-free. Wrapping your pan with multiple tinfoil layers or using the ‘cake-in-a-cake’ method with a bigger pan avoids water leaks. Bake at 350°F for about 1 hour 15 minutes, then turn the oven off but leave the cheesecake inside with the door cracked for another hour. This slow cooling is what gives that creamy texture.

Step 6: Whipped Cream and Final Touches

Whip heavy cream and powdered sugar to soft peaks and pipe around the cooled cheesecake’s edges. Then top it off with fresh blueberries and thin lemon slices for that extra pop of freshness and color. I love this finishing touch—it makes the cheesecake look like a work of art and adds a refreshing zing.

How to Serve Lemon Blueberry Cheesecake with Crumble Recipe

Garnishes

I always garnish with extra fresh blueberries and thin lemon slices—they add a fresh burst and make the dessert look stunning. For an extra touch, sometimes I sprinkle a tiny bit of finely chopped mint or a light dusting of powdered sugar.

Side Dishes

This cheesecake pairs beautifully with a light cup of green tea or a citrusy cocktail. For a brunch or dessert buffet, I like serving fresh fruit salad alongside to keep the flavors bright and fresh.

Creative Ways to Present

For special occasions, I love serving this cheesecake in individual jars or glasses layered with extra blueberry jam and crumble on top for a fun twist. Another beautiful idea I tried was drizzling some lemon glaze over each slice for added shine and zing.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake tightly covered with plastic wrap and foil in the fridge where it stays fresh and moist for up to 5 days. This way, the crumble topping remains crisp, while the filling keeps its creamy texture.

Freezing

Freezing works wonderfully if you want to prepare in advance. I wrap the whole cheesecake tightly with plastic wrap and then foil before popping it in the freezer. When ready to eat, thaw overnight in the fridge for the best texture.

Reheating

Since cheesecake is best served chilled, I don’t actually recommend reheating. If you want to soften the whipped cream topping slightly, just let slices sit at room temperature for 15-20 minutes before enjoying.

FAQs

Final Thoughts

This Lemon Blueberry Cheesecake with Crumble Recipe holds a special place in my dessert rotation because it’s an uplifting, feel-good kind of treat. It’s reliable every time, yet feels fancy enough to serve when you want to spoil someone (or yourself!). I hope you give it a try because trust me, once you taste that first bite of creamy, tangy, fruity goodness with that sweet crunch, you’ll want to make it again and again. Happy baking!

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