Lemon Blueberry Crumbl Cheesecake

a summer treat ft. a Biscoff crumbl

this is now in my Top #5 favorite cheesecakes of all time

When I volunteered to bring dessert for my fiancé’s older brother’s birthday, I expected him to ask for something classic like chocolate cake or brownies. Instead, all he said was, “Anything lemon.”

That gave me a lot of freedom to play. After a few ideas, I decided to go with this lemon blueberry cheesecake topped with a Biscoff crumble. It’s creamy, citrusy, and just sweet enough, with homemade blueberry jam swirled right into the batter and a buttery graham cracker crust to hold it all together. The biscoff streusel on top gives it the perfect finish.

It’s simple, satisfying, and one of those desserts that feels like a little gift on a plate. And it was a HIT. If you have a summer event coming up, consider bringing this tasty dessert to the function!

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Time Breakdown

Prep Time: 40 minutes
Cook Time: 60 minutes
Cool Time: 2 hours
Chill Time: 4–6 hours (or overnight)
Total Time: 6–8 hours

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Ingredients:

Blueberry Jam

• 2 cups blueberries

• 1 cup white sugar

• 1 lemon, juiced

• 1 tsp vanilla extract

• 1 tsp pectin or agar agar powder

Cheesecake Batter

• 4 (8 oz) packages cream cheese, softened

• 1 cup white sugar

• ½ tsp salt

• 4 large eggs

• 1 tsp vanilla extract or 1 tbsp vanilla bean paste

• 1 lemon, zested

• 1 lemon, juiced

• ¼ cup all-purpose flour

Crust

• 2 cups graham cracker crumbs

• 2 tbsp white sugar

• ½ tsp ground cinnamon

• 1 stick (½ cup) unsalted butter, melted

Biscoff Crumble

• ½ cup white sugar

• ½ cup unsalted butter, softened

• ½ tsp vanilla extract

• ¾ cup all-purpose flour

• ¾ cup ground Biscoff cookies

• ¼ tsp salt

Whipped Cream:

• 3/4 cup heavy cream

• 1/8 cup of powdered sugar