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Lemon Blueberry Crumble Cheesecake: A Perfect Spring Dessert

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This Lemon Blueberry Crumble Cheesecake combines a creamy lemon cheesecake filling, jammy blueberries, and a buttery crumble topping all sitting atop a delicious Nilla wafer crust, making it a perfect spring dessert.

Ingredients

16 oz (340 g) fresh blueberries

¾ cup (150 g) granulated white sugar (for jam)

2 tbsp (30 ml) lemon juice

1 ½ tsp vanilla extract

2 tsp (5 g) cornstarch

½ cup + 2 tbsp (125 g) granulated white sugar (for crumble)

½ tbsp (5 g) lemon zest

½ cup (112 g) unsalted butter, softened

½ tsp vanilla extract

1 ¼ cups (156 g) all-purpose flour

¼ tsp salt

4 heaping cups (240 g) Nilla Wafers (about 68 cookies)

½ cup (112 g) unsalted butter, melted (for crust)

2 tbsp (25 g) granulated white sugar (for crust)

32 oz (907 g) cream cheese, softened at room temperature

1 ¼ cups (250 g) granulated white sugar (for filling)

2 tbsp (16 g) cornstarch (for filling)

⅓ cup (82 g) sour cream, at room temperature

3 tbsp (30 g) lemon zest (for filling)

1 tbsp (15 ml) vanilla extract (for filling)

3 eggs, at room temperature

3 egg yolks, at room temperature

¾ cup (180 ml) heavy cream (for whipped cream)

¼ cup (34 g) powdered sugar (for whipped cream)

Fresh blueberries and lemon slices, for topping

Instructions

  1. For the Blueberry Jam: Cook fresh blueberries, sugar, lemon juice, vanilla, and cornstarch in a pot for 20-23 minutes, until thickened. Cool completely.
  2. For the Crumble: Cream together sugar, lemon zest, butter, and vanilla extract. Add flour and salt to form coarse crumbs. Chill while preparing the rest of the cheesecake.
  3. For the Crust: Preheat the oven to 350°F (175°C). Process Nilla Wafers into fine crumbs and combine with melted butter and sugar. Press into the bottom of a springform pan and bake for 10 minutes. Cool.
  4. For the Lemon Cheesecake: Mix cream cheese, sugar, and cornstarch until smooth. Add sour cream, lemon zest, and vanilla extract. Mix in eggs and egg yolks, then pour half over the crust. Swirl half the blueberry jam into the batter. Add the rest of the cheesecake batter and swirl the remaining jam on top. Sprinkle with crumble mixture.
  5. Bake the Cheesecake: Bake at 350°F (175°C) for 1 hour 15 minutes, covering with foil if the crumble browns too much. Turn off the oven and cool in the oven with the door cracked for 1 hour. Cool to room temperature, then refrigerate for at least 8 hours.
  6. For the Whipped Cream: Beat heavy cream and powdered sugar until stiff peaks form. Pipe whipped cream around the edges of the cheesecake and garnish with fresh blueberries and lemon slices.

Notes

Berry Variations: Use raspberry, blackberry, or mixed berry jam for a different flavor.

Graham Cracker Crust: Swap Nilla Wafers with graham crackers for the crust.

No Streusel: Skip the crumble topping for a simpler cheesecake.

Nutrition

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