Mini Lemon Blueberry Crumble Cheesecake
Experience the delightful fusion of tart lemon and sweet blueberry flavors in this Mini Lemon Blueberry Crumble Cheesecake. The zesty lemon cookie crust provides a refreshing foundation, while the creamy lemon cheesecake filling bursts with juicy blueberries and swirls of delectable blueberry jam. Topped with a buttery crumble topping, each bite offers a perfect mix of tastes and textures, and is a delightful indulgence for any occasion!
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!
Lemon cookies or graham crackers
Salted butter
Granulated sugar
Brown sugar
All-purpose flour
Rolled or quick-cooking oats
Cream cheese
Greek yogurt
Vanilla extract
Lemons
Eggs
Fresh or frozen blueberries
Blueberry jam or preserves
Tips for making a Mini Lemon Blueberry Crumble Cheesecake:
Prepare the Pan: Ensure the 6-inch cheesecake pan is well-greased and lined with parchment paper for easy removal of the cheesecake after baking.
Perfect Crust: Press the lemon cookie crust firmly and evenly into the bottom of the cheesecake pan. Use the bottom of a flat glass or measuring cup to compact the crust for a smooth base.
Room Temperature Ingredients: Allow the cream cheese, eggs, and any other dairy ingredients to come to room temperature before mixing. This ensures a smooth and creamy cheesecake batter.
Avoid Over-mixing: Mix the cheesecake batter just until smooth and creamy. Over-mixing can introduce too much air into the batter, resulting in cracks on the surface of the cheesecake.
Use Fresh Blueberries: Opt for fresh, ripe blueberries for the best flavor and texture. If fresh blueberries are not available, you can use frozen blueberries.
Spread the Blueberry Jam: After pouring the cheesecake batter into the pan, spread the blueberry jam on top using a toothpick or skewer. This creates a beautiful marbled effect throughout the cheesecake.
Even Distribution: Distribute the blueberries evenly throughout the cheesecake batter to ensure each slice has a balanced amount of fruit.
Crumb Topping: Sprinkle the crumble topping evenly over the cheesecake batter just before baking. The crumble adds a delicious textural contrast and extra flavor to the cheesecake.
Water Bath: To prevent cracks on the surface of the cheesecake, consider baking it in a water bath. Place the cheesecake pan in a larger baking dish and fill the dish with hot water halfway up the sides of the cheesecake pan before baking.
Chill Thoroughly: After baking, allow the cheesecake to cool completely at room temperature before chilling it in the refrigerator. Chill for at least 6 hours, or preferably overnight, to ensure it sets properly.
How to store a Mini Lemon Blueberry Crumble Cheesecake:
Refrigerator: Once the cheesecake has cooled completely, cover the 6-inch cheesecake pan tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. Ensure the cheesecake is placed on a flat surface to prevent any condensation from forming on the surface.
Freezer: If you want to store the cheesecake for longer, you can freeze it. Firstly, ensure the cheesecake is fully chilled in the refrigerator. Then, carefully wrap the entire cheesecake, still in the pan, with several layers of plastic wrap and aluminum foil to prevent freezer burn. Alternatively, you can slice the cheesecake into individual portions and wrap each slice separately before freezing. The cheesecake can be stored in the freezer for up to 2-3 months.
Serving Plate: If you've removed the cheesecake from the pan and want to serve it directly on a plate, cover it loosely with plastic wrap or place it in an airtight cake container. Store it in the refrigerator for up to 3-4 days.
Air-Tight Container: Transfer the cheesecake to an airtight container if you've removed it from the pan. Ensure the container is large enough to accommodate the size of the cheesecake without squishing the toppings. Store it in the refrigerator for up to 3-4 days.
Sliced and Wrapped: If you've sliced the cheesecake into portions, wrap each slice individually with plastic wrap or place them in separate airtight containers. This method allows for easy grab-and-go servings and prevents the cheesecake from drying out. Store the wrapped slices in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
FAQs:
Q: What is a water bath and why should we do it?
A: A water bath, also known as a bain-marie, involves placing the cheesecake pan inside a larger pan filled with hot water before baking. The water bath helps regulate the temperature and provides gentle heat to the cheesecake, resulting in a smoother texture and reducing the risk of cracks on the surface.
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries in this recipe. Thaw and drain them thoroughly before adding to the cheesecake batter to prevent excess moisture.
Q: How do I prevent cracks on the surface of the cheesecake?
A: Baking the cheesecake in a water bath helps regulate the temperature and prevents cracks. Ensure the water bath comes halfway up the sides of the cheesecake pan.
Q: Can I skip the water bath?
A: While it's recommended to use a water bath for best results, you can skip it if you prefer. However, the cheesecake may be more prone to cracking without the gentle heat distribution provided by the water bath.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake is done when the edges are set, but the center still has a slight jiggle. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Q: Can I use store-bought lemon cookies for the crust?
A: Yes, you can use store-bought lemon cookies for the crust if you prefer. Simply crush them into fine crumbs and mix with melted butter to form the crust.
Q: How far in advance can I prepare the cheesecake?
A: You can prepare the cheesecake up to 2-3 days in advance. Simply store it in the refrigerator until ready to serve.
Q: Can I use a different fruit instead of blueberries?
A: Yes, you can customize the cheesecake with your favorite fruits. Raspberries, strawberries, or blackberries would also work well in place of blueberries.
Q: Can I omit the crumble topping?
A: Yes, if you prefer a smoother surface, you can omit the crumble topping. Simply bake the cheesecake without it, or you can replace it with a layer of streusel or additional fresh fruit.
Q: Can I freeze leftovers?
A: Yes, you can freeze leftover cheesecake slices for longer-term storage. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Check out my other blueberry desserts 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!
