This Lemon Blueberry Crumble Cheesecake is a sweet and tangy treat! It’s made with creamy cheesecake, fresh blueberries, and a crunchy crumble topping that makes every bite delicious.
Honestly, who can resist that juicy blueberry and zesty lemon combo? I love serving it chilled on warm days—it’s like a sunny hug on a plate! ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake. If you can’t find graham crackers, crushed digestive biscuits or even vanilla wafer cookies can work as substitutes.
Cream Cheese: Full-fat cream cheese is ideal for that rich flavor and texture. Neufchâtel cheese is a lower-fat option that also works well, just be prepared for a slightly different texture.
Eggs: Eggs provide structure to the cheesecake. If you’re looking for an egg-free option, you can use 1/4 cup of unsweetened applesauce for each egg, though the texture will change slightly.
Sour Cream: It adds creaminess and a slight tang. Greek yogurt can be a healthier alternative, giving a similar texture with fewer calories.
Blueberries: While fresh blueberries are best, frozen ones can work in a pinch. Just be sure to thaw and drain them well before using.
How Do You Get the Perfect Cheesecake Filling?
Getting the cheesecake filling just right is crucial for texture and flavor. Here’s how to do it:
- Ensure your cream cheese is softened to room temperature for easy mixing. This avoids lumps.
- Beat the cream cheese and granulated sugar until smooth and fluffy. This should take about 2-3 minutes.
- Incorporate the eggs one at a time. Mix on low speed after each addition to avoid over-beating, which can introduce too much air.
- Mix in other ingredients gently, just until combined. Overmixing can cause cracks in the cheesecake as it bakes.
Following these tips helps create a silky cheesecake that tastes amazing!
How to Make Lemon Blueberry Crumble Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
For The Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For The Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp cinnamon
For The Lemon Drizzle:
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
How Much Time Will You Need?
This delightful cheesecake will take about 20 minutes of active preparation time, plus an additional 50-60 minutes of baking time. After baking, it needs to cool for about an hour and then chill in the refrigerator for at least 4 hours, but overnight is best. So, plan for around 5 to 6 hours total, including chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan so the cheesecake can be easily removed later. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until it’s all combined. Press this mixture firmly into the bottom of the springform pan to create a nice crust. Bake it in the oven for 10 minutes, and then set it aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s smooth and creamy. This is important for a silky texture! Next, add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, heavy cream, flour, lemon zest, lemon juice, and vanilla extract until everything is fully combined.
3. Add the Blueberry Topping:
In a small saucepan over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice. Cook them until the blueberries start to release their juices, which should take a few minutes. Once they do, stir in the cornstarch slurry and cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and let it cool down a bit.
4. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust. Then, spoon the blueberry topping evenly over the cheesecake filling. You want to have a nice layer of blueberries on top for that delicious flavor!
5. Make the Crumble Topping:
In another bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Add in the cold, cubed butter. Use a pastry cutter or your fingers to mix everything together until it resembles coarse crumbs. This will give your crumble that lovely crunchy texture.
6. Bake the Cheesecake:
Sprinkle the crumble topping evenly over the blueberry layer. Now, place your cheesecake in the preheated oven. Bake for 50-60 minutes until the crumble is golden and the cheesecake is set with a slight jiggle in the center. Watch closely, so you don’t overbake it!
7. Cool and Chill:
Once baked, remove the cheesecake from the oven and let it cool at room temperature for about an hour. After it cools, refrigerate it for at least 4 hours, but overnight chilling will yield the best results!
8. Prepare the Lemon Drizzle:
When you’re ready to serve, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If it’s too thick, you can add a little more lemon juice until you get your desired consistency.
9. Serve and Enjoy:
Before serving, drizzle the lemon sauce over each slice of cheesecake. Garnish with fresh blueberries if you like, and enjoy your refreshing, creamy Lemon Blueberry Crumble Cheesecake chilled!
Can I Use a Different Type of Crust?
Absolutely! If you want to switch things up, you can use crushed vanilla wafers or even Oreos for a chocolatey twist instead of graham cracker crumbs.
Can I Make This Cheesecake Without Eggs?
Yes, you can! Substitute each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer to maintain the texture, though the flavor may vary slightly.
How Should I Store Leftovers?
Store any leftovers covered in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap for up to 2 months. Just thaw in the fridge overnight before serving.
What Can I Use Instead of Sour Cream?
You can easily swap sour cream for Greek yogurt. This will keep the creamy texture while adding a tangy flavor. Other options include buttermilk or a dairy-free yogurt if you’re looking for a vegan alternative.
