Mini Lemon Blueberry Crumble Cheesecake
This Mini Lemon Blueberry Crumble Cheesecake features a crunchy Biscoff cookie crust, a creamy and tangy lemon cheesecake filling swirled with wild blueberries and blueberry preserves, and a golden oat crumble topping for the perfect balance of rich, fruity, and crunchy in every bite. It’s a delicious, individual-sized treat that’s bright, refreshing, and perfect for spring or summer.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Biscoff cookies or graham crackers
Salted butter
Cream cheese
Granulated sugar
Salt
Eggs
Heavy cream
Vanilla bean paste or extract
Lemon juice
Lemon zest
Blueberry preserves
Fresh or frozen blueberries
All-purpose flour
Old-fashioned rolled oats
Brown sugar
Cinnamon
Whipped cream, for serving
Why You’ll Love a Mini Lemon Blueberry Crumble Cheesecake:
Bright and Tangy Flavor: The lemon cheesecake filling is perfectly balanced with tart citrus and sweet blueberries.
Crunchy Biscoff Cookie Crust: A buttery, spiced Biscoff crust adds a flavorful and crunchy contrast to the creamy filling.
Burst of Blueberries: Wild blueberries and blueberry preserves are swirled throughout for juicy, fruity goodness in every bite.
Perfectly Creamy Texture: The cheesecake filling is smooth, rich, and velvety for a luxurious dessert experience.
Golden Oat Crumble Topping: A sweet and crispy oat crumble adds texture and bakery-style charm.
Great Make-Ahead Dessert: They store beautifully and can be made ahead for holidays, brunch, or celebrations.
Visually Stunning: The contrast of golden crust, purple swirls, and crumb topping makes each mini cheesecake look as good as it tastes.
Tips for Making a Mini Lemon Blueberry Crumble Cheesecake:
Use Room Temperature Ingredients: Let the cream cheese, eggs, and sour cream come to room temperature before mixing for a smoother batter with no lumps.
Don’t Over-Mix the Batter: Mix until just combined to avoid incorporating too much air, which can cause cracks while baking.
Use a 7" Springform Pan: This recipe is designed for a 7-inch pan, but you can double the recipe for a 9-inch springform pan with great results.
Pack the Biscoff Crust Firmly: Use the bottom of a glass or measuring cup to press the crust tightly into the bottom of the pan so it holds together when sliced.
Swirl in Blueberry Preserves Gently: Dollop and swirl the preserves into the cheesecake layer using a skewer or knife — don’t over-mix or it will blend into the batter.
Use Frozen or Fresh Wild Blueberries: Wild blueberries are smaller and distribute evenly throughout the cheesecake without sinking.
Add the Crumble Topping Midway: For the best texture, bake the cheesecake partially, then add the crumble topping and return to the oven so it crisps without overbaking.
Cool Gradually: Let the cheesecake cool in the oven with the door cracked, then fully chill in the fridge for at least 4 hours (overnight is best) for clean slices.
Line the Pan for Easy Release: Grease and line the bottom of the springform pan with parchment paper to ensure the crust doesn’t stick.
Slice with a Hot Knife: Dip your knife in hot water and wipe it between cuts for clean, neat slices.
How to Store a Mini Lemon Blueberry Crumble Cheesecake:
Refrigerator (Short-Term Storage): Store the cheesecake in an airtight container or cover tightly with plastic wrap. It will stay fresh in the fridge for up to 5 days.
Freezer (Long-Term Storage): Freeze individual slices or the whole cheesecake (without toppings) by wrapping tightly in plastic wrap, then foil. Store in a freezer-safe bag or container for up to 2 months.
Freezing with Crumble Topping: For best texture, freeze the cheesecake without the crumble topping, then make a fresh batch of crumble to add after thawing.
Thawing Instructions: Thaw frozen cheesecake in the refrigerator overnight. Do not thaw at room temperature, as this can affect the texture.
Make-Ahead Tip: You can bake the cheesecake 1–2 days in advance and store it in the fridge until ready to serve. Add fresh berries or extra crumble just before serving if desired.
FAQs:
Q: Can I make this cheesecake in a different pan size?
A: Yes! This recipe is written for a 7-inch springform pan, but you can double the recipe and bake it in a 9-inch springform pan. Just be sure to slightly increase the baking time and keep an eye on the center for doneness.
Q: Can I use frozen blueberries instead of fresh?
A: Absolutely. You can use frozen wild blueberries—no need to thaw them first. They may add a bit of extra moisture, but the crumble topping helps balance that out.
Q: What’s the best way to tell if the cheesecake is done baking?
A: The edges should be set, and the center should have a slight jiggle when you gently shake the pan. It will continue to set as it cools and chills in the fridge.
Q: Can I make this cheesecake ahead of time?
A: Yes! It’s a great make-ahead dessert. You can bake the cheesecake 1–2 days in advance and store it in the fridge. The flavors actually deepen after chilling overnight.
Q: How do I store leftovers?
A: Store leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for longer storage.
Q: Can I use a different crust if I don’t have Biscoff cookies?
A: Definitely! Graham crackers or digestive biscuits work well too, but Biscoff cookies add a delicious spiced flavor that complements the lemon and blueberry beautifully.
Q: Do I need a water bath for this cheesecake?
A: Yes, a water bath is recommended. It helps the cheesecake bake gently and evenly, preventing cracks and keeping the texture smooth and creamy.
Check out my other cheesecake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this mini lemon blueberry crumble cheesecake. Happy baking!
