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Lemon Blueberry Crumble Cheesecake Recipe

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4.4 from 68 reviews

This Lemon Blueberry Crumble Cheesecake is a delightful dessert featuring a creamy lemon-infused cheesecake layered on a crunchy Nilla Wafer crust, topped with homemade blueberry jam and a buttery crumble. Finished with a swirl of whipped cream and fresh fruit, it beautifully balances sweet, tart, and rich flavors—perfect for any special occasion or a decadent treat.

  • Total Time: 7 hours 50 minutes
  • Yield: 12 servings

Ingredients

Blueberry Jam

  • 16 oz (340 g) fresh blueberries
  • 3/4 cup (150 g) granulated white sugar
  • 2 tbsp (30 ml) lemon juice
  • 1 1/2 tsp vanilla extract
  • 2 tsp (5 g) cornstarch

Crumble

  • 1/2 cup + 2 tbsp (125 g) granulated white sugar
  • 1/2 tbsp (5 g) lemon zest
  • 1/2 cup (112 g) unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
  • 1/4 tsp salt

Crust

  • 4 heaping cups (240 g) Nilla Wafers, about 68 cookies
  • 1/2 cup (112 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated white sugar

Lemon Cheesecake

  • 32 oz (907 g) cream cheese, softened at room temperature
  • 1 1/4 cups (250 g) granulated white sugar
  • 2 tbsp (16 g) cornstarch
  • 1/3 cup (82 g) sour cream, at room temperature
  • 3 tbsp (30 g) lemon zest
  • 1 tbsp (15 ml) vanilla extract
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature

Whipped Cream

  • 3/4 cup (180 ml) heavy cream
  • 1/4 cup (34 g) powdered sugar
  • fresh blueberries and lemon slices, for topping

Instructions

  1. Prepare the Blueberry Jam: In a medium saucepan, combine the fresh blueberries, granulated sugar, lemon juice, and vanilla extract. Mix the cornstarch with a tablespoon of water to create a slurry, then add it to the saucepan. Cook over medium heat, stirring frequently, until the mixture thickens into a jam, about 8-10 minutes. Remove from heat and let cool completely.
  2. Make the Crumble: In a mixing bowl, beat the softened unsalted butter with the granulated sugar and lemon zest until creamy. Add vanilla extract. Gradually mix in the flour and salt until the mixture forms coarse crumbs. Set aside.
  3. Prepare the Crust: Crush the Nilla Wafers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, combine the crushed cookies with melted butter and granulated sugar. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing cheesecake filling.
  4. Make the Lemon Cheesecake Filling: In a large bowl, beat cream cheese until smooth and fluffy. Gradually add sugar and cornstarch, mixing until fully incorporated. Add sour cream, lemon zest, and vanilla extract, mixing well. Beat in the eggs and egg yolks one at a time, ensuring each is fully blended before adding the next. Avoid overmixing to prevent cracking.
  5. Assemble and Bake: Pour half of the cheesecake batter over the chilled crust. Spread half of the cooled blueberry jam gently on top. Add the remaining cheesecake batter, then dollop and gently swirl the remaining blueberry jam. Sprinkle the prepared crumble evenly over the surface. Bake in a preheated oven at 325°F (163°C) for about 60-70 minutes, or until the edges are set but the center slightly jiggles when nudged. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  6. Chill the Cheesecake: Remove the cheesecake from the oven and chill in the refrigerator for at least 6 hours or overnight to fully set and develop flavors.
  7. Prepare Whipped Cream and Serve: Just before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the top of the chilled cheesecake. Garnish with fresh blueberries and lemon slices. Slice carefully and serve chilled.

Notes

  • Use room temperature ingredients for the cheesecake filling to ensure a smooth batter.
  • To prevent cracks on the cheesecake surface, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven after baking.
  • You can substitute fresh lemons for lemon zest if unavailable, but the zest provides a brighter lemon flavor.
  • For a firmer crumble topping, chill it before sprinkling over the cheesecake.
  • This cheesecake tastes best after chilling overnight, allowing all flavors to meld.
  • Use a water bath during baking if desired to reduce the risk of cracking, by placing the springform pan in a larger pan filled with hot water.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-blueberry-crumble-cheesecake-recipe/