Description

Brighten your dessert table with a Lemon Blueberry Crumble Cheesecake that perfectly balances tart citrus, sweet juicy berries, and an irresistibly crumbly topping. This creamy cheesecake features fresh blueberries and a zesty lemon twist, all nestled on a buttery graham cracker crust with a crisp crumble finish—ideal for any special occasion or an indulgent treat.

Ingredients

Scale

For the Crust

1 1/2 cups crushed graham crackers
5 tablespoons melted butter
2 tablespoons granulated sugar

For the Cheesecake Filling

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries

For the Crumble Topping

3/4 cup all-purpose flour
1/2 cup brown sugar, packed
6 tablespoons cold unsalted butter, cut into small pieces

Instructions

Prepare the Crust: Combine crushed graham crackers with melted butter and granulated sugar, then press the mixture firmly into the bottom of a springform pan. Chill while preparing the filling to help it set properly.
Make the Cheesecake Filling: Beat softened cream cheese with granulated sugar until silky smooth. Add eggs one at a time, mixing well after each addition. Stir in freshly grated lemon zest, lemon juice, and vanilla extract for a bright, signature flavor.
Fold in Blueberries: Gently fold fresh blueberries into the cheesecake mixture so they are evenly distributed without breaking, preserving their shape and juiciness.
Prepare the Crumble Topping: Mix together flour, brown sugar, and cold butter with your fingertips until coarse crumbs form. Set aside to add a delightful crunch when baked on top of the cheesecake.
Assemble and Bake: Pour the cheesecake filling over the chilled crust. Evenly sprinkle the crumble topping over the surface. Bake at 325°F (163°C) for about 50-60 minutes until the center is just set and the topping is golden and crisp. Allow the cheesecake to cool completely to room temperature before refrigerating.

Notes

Use room temperature cream cheese for a smooth, lump-free filling.
Avoid overmixing to prevent air bubbles that cause cracks during baking.
Always use fresh lemons for the best vibrant flavor from zest and juice.
Chill the crust well before baking to keep it from getting soggy.
Cool the cheesecake gradually to avoid cracks on the surface.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 420 kcal
Sugar: 30 g
Sodium: 220 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 33 g
Fiber: 1.5 g
Protein: 7 g
Cholesterol: 115 mg

Keywords: lemon blueberry cheesecake, crumble topping cheesecake, lemon dessert, blueberry dessert, creamy cheesecake, baked cheesecake