Name: Lemon Blueberry Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup granulated sugar; ½ cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; ¼ cup sour cream; ¼ cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 1 ½ cups fresh blueberries; ½ cup all-purpose flour; ⅓ cup light brown sugar; ¼ cup unsalted butter, cold and cubed

Lemon Blueberry Crumble Cheesecake is a delightful dessert that brings together the tangy brightness of lemon, the juicy sweetness of blueberries, and the creamy decadence of cheesecake under a buttery, crumbly topping.

This harmonious blend of flavors and textures makes it a standout choice for any occasion, whether you're hosting a celebration or simply craving a rich, refreshing treat. Cheesecakes hold a dear place in the hearts of dessert lovers and have evolved over time to include countless regional interpretations.

The addition of seasonal berries like blueberries elevates the classic cheesecake, merging American nostalgia with a fresh, modern twist. The crumble topping, originating from traditional British desserts, adds a satisfying crunch and rustic flair.

Lemon Blueberry Crumble Cheesecake not only dazzles the eyes with its vibrant colors but also delivers a powerful punch of flavors.

In this recipe guide, you'll explore the essential ingredients, precise steps, nutrition facts, expert tips, suggested beverage pairings, and the many reasons why this dessert deserves a spot on your table.

Whether you are a cheesecake enthusiast or someone looking for a showstopping dessert, you'll find that Lemon Blueberry Crumble Cheesecake offers just the right balance of creamy, fruity, and tangy notes to please any palate.

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup unsalted butter, melted
3 8-ounce packages cream cheese, softened

1 cup granulated sugar
¼ cup sour cream
3 large eggs
2 teaspoons vanilla extract

1 tablespoon lemon zest
3 tablespoons lemon juice (freshly squeezed)
1 cup fresh blueberries
1 teaspoon cornstarch

2 tablespoons water
¼ cup granulated sugar (for blueberry sauce)
½ cup all-purpose flour (for crumble)
¼ cup rolled oats

⅓ cup light brown sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, cold and cubed

Instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then cool slightly.
Prepare the blueberry sauce: In a small saucepan, combine blueberries, cornstarch, water, and ¼ cup sugar. Cook over medium heat until thickened and bubbly, about 5 minutes, then set aside to cool.
In a large mixing bowl, beat softened cream cheese until smooth. Add 1 cup sugar and beat until fluffy. Beat in sour cream, eggs (one at a time), vanilla extract, lemon zest, and lemon juice, mixing just until combined.

Pour half of the cream cheese filling over the prepared crust. Gently dollop and swirl half of the blueberry sauce into the filling, then add the remaining filling and swirl in the rest of the sauce.
Make the crumble: In a separate bowl, mix flour, oats, brown sugar, cinnamon, and cold cubed butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Sprinkle evenly over the cheesecake.
Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour.
Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before removing from the pan and slicing.

Garnish with fresh blueberries and lemon zest prior to serving.

Nutritional Information

A standard slice of Lemon Blueberry Crumble Cheesecake offers a rich source of indulgent satisfaction while also packing in essential nutrients from its wholesome ingredients. On average, one slice (based on twelve servings per cheesecake) contains approximately 390-410 calories, shaped primarily by the cream cheese, eggs, and buttery crust.

Each slice provides about 27 grams of fat, with 15 grams being saturated fat, mainly from the cream cheese and butter.

While cheesecake is known for its higher fat content, it also contains a moderate amount of protein - roughly 6 grams per serving - thanks to the eggs and dairy elements.

The carbohydrate count averages at 39 grams per slice, including natural sugars from the blueberries and added sugars in the crust and filling. Blueberries contribute vitamin C, antioxidants, and fiber, while lemons add even more vitamin C and potassium.

Although this dessert is decadent, enjoying it in moderation as part of a balanced diet can provide both pleasure and some nutritional benefits. For those mindful of sodium, this cheesecake contains roughly 220 mg per serving, primarily from dairy components.

It is best enjoyed occasionally and paired with lighter meals to balance the overall daily nutrient intake. For reduced calorie and fat content, substitutions like low-fat cream cheese and moderate sugar alternatives may be considered.

The inclusion of oats in the crumble even brings additional fiber to the dessert, setting it apart from more traditional cheesecakes.

Wine and Beverage Pairings

A classic beverage pairing for Lemon Blueberry Crumble Cheesecake is a lightly chilled glass of Moscato d'Asti, whose sweet, slightly effervescent profile complements the tangy lemon and juicy blueberries. If you enjoy drier wines, a Late Harvest Riesling or a Pinot Gris with citrus notes provides an elegant balance.

For non-alcoholic options, try a pot of Earl Grey tea with lemon, sparkling water with a twist of citrus, or a homemade blueberry lemonade. Freshly brewed herbal teas like chamomile or mint also enhance the dessert's bright flavors while cleansing the palate between bites.

Cooking Tips and Variations

For the best Lemon Blueberry Crumble Cheesecake, always use room temperature ingredients, especially the cream cheese and eggs, to ensure a smooth, lump-free batter.

When preparing the blueberry sauce, fresh blueberries are ideal for optimal flavor, but frozen blueberries work just as well; just ensure they are thawed and drained to prevent excess liquid.

The crumble topping can be enhanced with a handful of chopped nuts such as pecans or almonds for extra texture and flavor.

To prevent cracks in your cheesecake, avoid over-mixing the filling after adding the eggs, and let the cheesecake cool gradually in the oven before transferring it to the refrigerator. For a gluten-free version, substitute the graham crackers and flour with certified gluten-free options.

Personalize your cheesecake by swapping half the blueberries for raspberries or blackberries, or add a swirl of lemon curd for extra zest. If you prefer a lighter version, try substituting full-fat cream cheese with Neufchâtel or low-fat cream cheese and replacing some sugar with stevia or erythritol.

Always chill your cheesecake for a minimum of four hours or overnight; this ensures clean slices and a perfect creamy texture. Store leftovers tightly covered in the refrigerator for up to five days, or freeze individual slices for up to a month.

Serving Suggestions

Serve Lemon Blueberry Crumble Cheesecake slightly chilled, straight from the refrigerator, to maintain its silky smooth texture and distinct layered flavors. When ready to serve, slice the cheesecake with a warm, wet knife for clean, beautiful pieces.

Place each slice on a dessert plate and garnish with additional fresh blueberries, a sprinkle of lemon zest, or a delicate dusting of powdered sugar. For a special presentation, consider drizzling with a little extra homemade blueberry sauce or a swirl of whipped cream.

This cheesecake is ideal for impressive dinner parties, weekend brunches, or festive holidays as it holds its shape well and offers a stunning visual centerpiece. Pair it with fresh berries or citrus segments on the side for a burst of color and freshness.

To serve a crowd, create mini cheesecakes using muffin tins and cupcake liners for individual portions, perfect for buffets or outdoor gatherings. When bringing to potlucks or family celebrations, transport the cheesecake in its springform base to prevent any damage.

Room temperature is ideal for about 20 minutes to enhance the creaminess, but avoid leaving it out longer than two hours for food safety.

Health Benefits

Lemon Blueberry Crumble Cheesecake combines several healthful ingredients that offer more than just indulgent flavor. Blueberries are well known for their antioxidant properties, especially their rich content of vitamin C and potent phytonutrients known as anthocyanins, which may help reduce cell damage and inflammation.

Lemons also add a generous dose of vitamin C, which supports immune health and skin vitality. The oats in the crumble introduce soluble fiber, which aids digestion and satiety, making the dessert more filling than traditional cheesecakes.

While the cream cheese and butter contribute dietary fat, consuming the cheesecake in reasonable portions offers a satisfying dessert without excessive calorie intake. For those with specific dietary needs, the recipe can be adapted by choosing lighter dairy products or using plant-based alternatives.

Additionally, the natural fruit content means less reliance on artificial flavors or excessive processed sugars. By serving moderate portions and savoring the combination of real fruit and whole grains, Lemon Blueberry Crumble Cheesecake can fit into a balanced diet as an occasional treat.

Pairing it with tea or fruit rather than high-calorie beverages also enhances its healthful appeal.

Frequently Asked Questions

Can I make Lemon Blueberry Crumble Cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. It needs at least 4 hours to chill and can be made up to two days in advance for best texture and flavor.

Can I use frozen blueberries instead of fresh?

Absolutely. Frozen blueberries work well for the sauce. Thaw and drain them first to avoid excess liquid in the filling.

How do I prevent cracks in my cheesecake?

Bring all ingredients to room temperature, avoid over-mixing after adding eggs, and cool the cheesecake gradually in the oven before refrigerating.

Is it possible to make this recipe gluten-free?

Yes, simply use gluten-free graham crackers for the crust and gluten-free flour for the crumble topping. Check labels to ensure cross-contamination is avoided.

How should I store leftover Lemon Blueberry Crumble Cheesecake?

Store leftovers tightly covered in the refrigerator for up to five days. For longer storage, freeze individual slices for up to a month.

Lemon Blueberry Crumble Cheesecake is a show-stopping dessert that merges zesty lemon, burst-in-your-mouth blueberries, and creamy cheesecake beneath a golden, buttery crumble. Ideal for festive gatherings or as a special homemade treat, this recipe combines traditional baking techniques with vibrant, fresh flavors. Its ability to be prepared ahead, paired with a variety of beverages, and adapted for dietary preferences ensures that it will become a staple in your dessert rotation. Savor each bite and share the joy of Lemon Blueberry Crumble Cheesecake with family and friends for a truly memorable, indulgent experience.