This Mini Lemon Blueberry Crumble Cheesecake combines the creamy richness of cheesecake with the zesty brightness of lemon and the sweet juiciness of blueberries. Topped with a delightful crumble, this dessert offers a wonderful mix of textures and flavors that make each bite a treat. Perfect for small gatherings or as a special dessert for a cozy evening at home.
Why You'll Love This: The lemon-infused crust provides a crisp, flavorful base, while the creamy cheesecake filling is perfectly balanced with lemon zest and juice. The addition of blueberries and a crumbly topping creates a delicious contrast in texture and taste. This mini cheesecake is easy to make yet looks and tastes like it came from a gourmet bakery.
Perfect Occasion: Ideal for special occasions, intimate gatherings, or as a delightful treat to end a meal. Serve this at brunches, tea parties, or as an elegant dessert for dinner parties. It’s also a wonderful way to celebrate spring and summer when lemons and blueberries are at their best.
Decoration Tips:
- Garnish with fresh blueberries and a twist of lemon zest for a bright, fresh look.
- Dust the top with a light sprinkle of powdered sugar for an elegant finish.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Present on a decorative plate with a few mint leaves for a touch of green and freshness.
Ingredients:
- Lemon Crust:
- 1 1/2 cups processed lemon cookies or graham crackers
- 2 tbsp granulated sugar
- 5 tbsp butter, melted
- Crumble Topping:
- 4 tbsp butter, melted
- 1/4 cup brown sugar
- 1/4 cup rolled or quick-cooking oats
- 1/3 cup all-purpose flour
- Cheesecake:
- 14 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup Greek yogurt, room temperature
- 1 1/2 tsp vanilla extract
- Juice and zest of 1 lemon
- 2 eggs, room temperature
- 1/4 cup fresh or frozen blueberries
- Blueberry jam
Instructions:
- Prepare the Pan:
- Preheat the oven to 325°F (163°C). Spray a 6-inch cheesecake or springform pan, then line the bottom with a 6-inch parchment paper circle and spray again.
- Make the Crust:
- In a small bowl, mix together the processed lemon cookies, sugar, and melted butter.
- Press the mixture into the bottom and halfway up the sides of the prepared pan. Use the bottom of a glass to compact the crust.
- Bake for 10 minutes, then remove from the oven and set aside.
- Make the Crumble:
- Combine all crumble ingredients in a small bowl and mix until combined. Place in the fridge while preparing the cheesecake batter.
- Prepare the Cheesecake Batter:
- In a large bowl, using a handheld mixer or stand mixer with a paddle attachment, beat the cream cheese until smooth and creamy.
- Add the granulated sugar and beat until combined.
- Add the Greek yogurt, vanilla, lemon juice, and lemon zest. Beat until creamy.
- Add the eggs one at a time on low speed, mixing until smooth and avoiding adding too much air.
- Assemble the Cheesecake:
- Pour the cheesecake batter over the crust.
- Dollop 2-3 spoonfuls of blueberry jam on top and spread gently. Sprinkle the blueberries over the top, and then finish with the crumble topping.
- Bake the Cheesecake:
- Prepare a water bath by wrapping the pan with foil. Place the pan inside a roasting pan and fill with hot water, filling a little less than halfway up the side of the pan.
- Bake at 325°F (163°C) for 60-70 minutes, until the edges are set and the middle slightly jiggles.
- Cool and Serve:
- Cool to room temperature on a cooling rack. Cover with foil and chill for at least 6 hours or overnight.
- Slice and serve, garnished with extra lemon zest or fresh blueberries if desired.
Enjoy this Mini Lemon Blueberry Crumble Cheesecake, where the bright flavors of lemon and blueberry meet creamy cheesecake and a delightful crumbly topping!