This cheesecake brings together a bright and creamy lemon-infused cheesecake layer swirled with homemade blueberry jam, all nestled on a buttery Nilla wafer crust and topped with a crisp lemon-zested crumble.
Why You’ll Love This Recipe
You’ll fall in love with this dessert for several reasons:
The tangy lemon in the cheesecake and crumble gives a fresh, vibrant flavor that cuts through the richness.
The jammy blueberry swirl adds bursts of sweet-tart fruitiness in every bite.
The Nilla wafer crust offers a lightly sweet, nostalgic base with subtle vanilla notes (a nice change from a standard graham cracker crust).
The streusel topping brings texture and crunch — offering contrast to the smooth, creamy cheesecake.
It’s a show-stopper: visually layered, elegant, and perfect for special occasions (but worth making anytime you want something extra special).
As the cheesecake rests overnight, the flavors deepen and the texture firms up beautifully, giving you that indulgent, velvety finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Blueberry Jam
16 oz (340 g) fresh blueberries
¾ cup (150 g) granulated white sugar
2 tbsp (30 ml) lemon juice
1½ tsp vanilla
2 tsp (5 g) cornstarch
For the Crumble Topping
½ cup + 2 tbsp (125 g) granulated white sugar
½ tbsp (5 g) lemon zest
½ cup (112 g) unsalted butter, softened
½ tsp vanilla
1¼ cups (156 g) all-purpose flour, spooned and leveled
32 oz (907 g) cream cheese, softened at room temperature
1¼ cups (250 g) granulated white sugar
2 tbsp (16 g) cornstarch
⅓ cup (82 g) sour cream, at room temperature
3 tbsp (30 g) lemon zest
1 tbsp (15 ml) vanilla
3 eggs, at room temperature
3 egg yolks, at room temperature
For the Whipped Cream & Topping
¾ cup (180 ml) heavy cream
¼ cup (34 g) powdered sugar
Fresh blueberries and lemon slices, for topping
Directions
Make the blueberry jam – Combine blueberries, sugar, lemon juice, vanilla and cornstarch in a medium pot. Cook over medium heat for 20-23 minutes until thick, smashing some of the berries halfway through. Remove from heat and let cool (about 1¾ cups / 420 ml jam expected).
Prepare the crumble topping – In a bowl rub lemon zest and sugar together to extract flavor, then add softened butter and vanilla; cream together until light and fluffy. Add flour and salt, mix until coarse crumbs form. Chill the crumble while you work on the cheesecake.
Make the crust – Preheat oven to 350 °F (175 °C). Wrap a 9-inch springform pan’s bottom and sides with heavy tin foil to protect from water bath. Pulse Nilla Wafers in a food processor until finely ground; stir in melted butter and sugar. Press mixture into the bottom and up the sides of the pan (about 1-inch up the sides). Bake for 10 minutes; then let cool completely.
Prepare the lemon cheesecake batter – In a stand mixer with paddle attachment (or with a hand mixer), beat cream cheese, sugar and cornstarch on medium speed for ~2 minutes until smooth and lump-free. Scrape bowl. Add sour cream, lemon zest and vanilla; mix ~1 minute. Scrape bowl again. Add eggs and yolks one at a time on low speed, making sure each is fully incorporated; then stop mixing (do not over-mix).
Assemble cheesecake – Pour half of the cheesecake batter into the prepared crust. Dollop half of the blueberry jam over the batter; swirl gently with a butter knife (do not fully blend). Pour in remaining batter; smooth top; add remaining jam and gently swirl again. Sprinkle the chilled crumble evenly over the top.
Bake in a water bath – Place the cheesecake pan into a large roasting pan. Slowly pour hot water (enough to come ~1½ in up sides of springform) around the cheesecake in the roasting pan, being careful not to splash the cheesecake. Bake at 350 °F (175 °C) for 1 hour 15 minutes (if crumble gets too dark, loosely cover with foil). After time’s up, turn off oven, crack door open with a wooden utensil and let cheesecake remain in oven for 1 additional hour to finish baking as it cools.
Chill – Remove cheesecake from oven, run a butter knife around edges to loosen from pan, let cool completely on countertop, then refrigerate for at least 8 hours or overnight.
Whip the cream & serve – Whip heavy cream and powdered sugar on high speed until stiff peaks form (1-2 minutes). Remove cheesecake from springform and transfer to serving plate. Pipe whipped cream around edges, decorate with fresh blueberries and lemon slices. Slice and serve.
Servings and timing
Serves approximately 12 people.
Prep time: 1 hour 30 minutes
Cook (including water bath) time: 2 hours 15 minutes
Chill time: 8 hours (or overnight)
Total time: about 11 hours 45 minutes
Variations
Swap the blueberry jam swirl with strawberry jam or raspberry jam for a different berry-flavor profile.
Use a graham cracker crust instead of Nilla Wafers if preferred (about the same quantity by weight).
Include some whole blueberries folded lightly into the cheesecake batter for additional texture.
Change the crumble topping by adding chopped toasted almonds or pecans for nutty crunch.
Use a gluten-free flour blend in the crumble and a gluten-free cookie for the crust, making it gluten-free.
For a lemon-only version, omit the berry jam and swirl in lemon curd instead.
Add a drizzle of blueberry compote just before serving for extra presentation and flavor.
Storage/Reheating
Store the cheesecake in an airtight container (or cover the springform pan well) in the refrigerator for up to 4 days.
Do not freeze the cheesecake with whipped cream topping, but you can freeze the unsliced cheesecake (before topping with whipped cream) for up to 1 month. Thaw overnight in the fridge.
When ready to serve from chilled, let the cheesecake sit at room temperature for about 15–20 minutes before slicing (this softens the texture slightly and makes slicing smoother).
Use a clean, hot knife (dip in hot water and wipe dry between slices) for clean cuts.
FAQs
1. Do I really have to use a water bath for the cheesecake?
Yes — the water bath adds moisture to the oven and regulates heat, which helps the cheesecake bake evenly and prevents cracking.
2. Can I use a store-bought blueberry jam instead of making the jam from scratch?
Yes, you may, though homemade jam gives a thicker, “jammy” swirl and more vibrant fruit flavor.
3. Can I substitute frozen blueberries for the jam?
Yes, you can substitute frozen blueberries; just thaw and drain excess liquid before cooking for best results.
4. What size pan should I use, and can I use a 10-inch springform instead of 9-inch?
The recipe is designed around a 9-inch springform pan. You can use a 10-inch pan, but the cheesecake will bake a little faster and may be thinner; check early for doneness and adjust bake time slightly.
5. Can I make this dessert one day ahead?
Absolutely — in fact, it’s best if the cheesecake chills overnight to fully set and deepen flavors.
6. Why did my cheesecake crack on top?
Over-mixing the batter, insufficient water bath, or rapid cooling could cause cracking. Mixing only until ingredients are combined and using a water bath helps prevent this.
7. Can I omit the whipped cream topping?
Yes — the whipped cream is optional and primarily for presentation. The cheesecake is delicious on its own.
8. How do I ensure the crumble topping stays crisp and doesn’t get soggy?
Chill the crumble well before topping the cheesecake so that when baked it maintains its structure and crispiness.
9. How should I slice the cheesecake for best presentation?
Use a sharp, hot knife (dip in hot water and wipe dry between slices) and wipe the blade clean between cuts for smooth, clean slices.
10. Can I make cheesecake bars instead of a round cheesecake?
Yes — you can use a square pan (e.g., 9×13 inch) and adjust cooking time accordingly (likely reduced) to make cheesecake bars. Be sure the crust, batter and swirl are still layered, and watch for doneness.
Conclusion
This Lemon Blueberry Crumble Cheesecake brings together all the best elements of springtime dessert: bright citrus, juicy berries, creamy richness and crisp crumble texture. It’s a dessert that looks beautiful, tastes decadent, and is worth the effort. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress.
This Lemon Blueberry Crumble Cheesecake features a creamy lemon-infused cheesecake swirled with homemade blueberry jam, all set over a buttery Nilla wafer crust and finished with a zesty, crunchy crumble topping.
Make the blueberry jam: In a saucepan, combine blueberries, sugar, lemon juice, vanilla, and cornstarch. Cook over medium heat for 20–23 minutes until thickened. Cool completely (yields about 1 3/4 cups).
Prepare the crumble: Rub lemon zest into sugar, then mix with softened butter and vanilla until light and fluffy. Add flour and salt; mix into coarse crumbs. Chill.
Make the crust: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Pulse Nilla Wafers into crumbs, then mix with melted butter and sugar. Press into pan bottom and up the sides. Bake for 10 minutes. Cool completely.
Make cheesecake batter: Beat cream cheese, sugar, and cornstarch for 2 minutes until smooth. Add sour cream, lemon zest, and vanilla; beat for 1 minute. Add eggs and yolks one at a time on low speed until just combined.
Assemble: Pour half the cheesecake batter into the crust. Dollop and swirl in half the jam. Add remaining batter and swirl in the rest of the jam. Top with chilled crumble.
Bake in water bath: Place springform in a roasting pan. Pour hot water around it to reach halfway up sides. Bake for 1 hour 15 minutes. If crumble browns too much, cover loosely with foil. Turn oven off, crack door, and let sit 1 hour.
Chill: Remove cheesecake from oven. Run knife around edges, cool fully, then refrigerate at least 8 hours or overnight.
Whip cream and serve: Beat heavy cream with powdered sugar to stiff peaks. Unmold cheesecake, pipe whipped cream, and decorate with fresh blueberries and lemon slices.
Notes
Chill the crumble before adding it to preserve texture.
Use a water bath to prevent cracks and ensure even baking.
Let cheesecake cool completely and chill overnight for best texture.
Use a hot, clean knife for smooth slices.
Jam can be made with frozen blueberries (thawed and drained).
