Lemon Blueberry Crumble Cheesecake: Creamy, Fruity, and Crumbly in All the Right Ways

A Cheesecake That Does It All

This Lemon Blueberry Crumble Cheesecake is the perfect harmony of flavor and texture—tart lemon, juicy blueberries, silky cheesecake, and a golden crumble topping that adds a cozy crunch. It’s fresh and creamy with every bite, giving you that cool cheesecake richness with a pop of fruit and buttery finish.

This dessert shines at spring celebrations, summer parties, or just as a special treat when you’re in the mood to bake something beautiful.

Why You’ll Love It

This isn’t your ordinary cheesecake. The lemon adds brightness, the blueberries burst with juicy sweetness, and the crumble topping? It makes every bite feel like cheesecake and pie had a delicious baby. Baked on a crisp graham cracker crust, this dessert has layers of flavor and texture that balance each other perfectly.

Ingredients You’ll Need

For the Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
⅓ cup sour cream
¼ cup fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract

For the Blueberry Swirl:

1 cup fresh or frozen blueberries
2 tablespoons sugar
1 tablespoon lemon juice

For the Crumble Topping:

½ cup all-purpose flour
¼ cup brown sugar
¼ cup rolled oats
¼ cup unsalted butter, cold and cubed

How to Make It

1. Make the Crust
Preheat oven to 325°F (163°C). Mix graham crumbs, sugar, and butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

2. Make the Blueberry Swirl
In a small saucepan, heat blueberries, sugar, and lemon juice until bubbly. Smash some berries and simmer for 5–7 minutes until slightly thickened. Cool completely.

3. Mix the Cheesecake Filling
Beat cream cheese until smooth. Add sugar, then mix in eggs one at a time. Stir in sour cream, lemon juice, zest, and vanilla. Don’t overmix—just until creamy.

4. Assemble the Layers
Pour half of the cheesecake batter over the crust. Add a few spoonfuls of blueberry sauce and swirl. Repeat with remaining batter and more blueberry swirl.

5. Add the Crumble Topping
In a bowl, mix flour, oats, brown sugar, and cubed butter. Use your fingers to create coarse crumbs. Sprinkle generously over the cheesecake.

6. Bake & Cool
Bake at 325°F for 50–60 minutes or until the center is slightly jiggly but mostly set. Let cool at room temp, then chill in the fridge for 4 hours or overnight.

Tips for the Perfect Slice

Use a hot, clean knife for cutting
Add extra fresh berries and lemon zest on top before serving
Keep refrigerated for up to 5 days—flavors only get better

Final Thoughts

This Lemon Blueberry Crumble Cheesecake is the best of all worlds—zesty, creamy, fruity, and topped with the kind of crumble that makes you go back for a second slice. It’s a dessert that looks stunning on the table and tastes even better than it looks.