Name: Loaded Lemon Blueberry Crisp Cheesecake
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 3 bricks cream cheese softened (750 g); ¾ cup white sugar (150 g); 3 eggs; Juice from one lemon; 1 Tablespoon lemon zest (or zest from ½ lemon); 1 ½ cup all-purpose flour (225 g); 1 ¾ cups brown sugar (350 g); 1 cup quick cook oats (100 g); 1 Tablespoons lemon zest (or zest from ½ a lemon); ¾ cup cold butter cut into cubes (175 g); ¼ cup cold water (59 ml); 2 ½ cups blueberries (475 g)

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This Lemon Blueberry Cheesecake is loaded with sunny sweet blueberries and an oatmeal cookie topping. The perfect balance to the rich, smooth, lemon cheesecake centre.

A slice of blueberry cheesecake with a cookie crumble topping. The slice is sitting on a dark wooden table.

This is a decadent treat to make when that abundance of fresh blueberries arrive in late summer or use frozen berries when you need a reminder that those warm summer days will return again!

Alternatives for lemon blueberry crisp cheesecake

Fruit

Not a fan of blueberries or finding it hard to find them? Try replacing the blueberries in this recipe with strawberries, raspberries, or blackberries!

All of these little berries pair perfectly with lemon and oatmeal.

The raspberries and blackberries are the perfect size to just tumble whole on top of the cheesecake before baking.

If you are using strawberries, make sure to give them a rough chop first before adding them to the top of the cheesecake!

Oatmeal cookie topping

If you want to go with a simpler version of this cheesecake, cut the crust recipe in half. You can press the whole thing into the bottom of the springform pan and omit the cookie topping altogether.

A close up of the side of a cheesecake with blueberries and cookie crumble on top.

How to store your lemon blueberry crisp cheesecake

At room temperature

Since cheesecake is made of cream cheese and eggs the time you can safely leave it out at room temperature is 2 hours.

After this it is best to move the cheesecake to the fridge or freezer for longer storage.

Fridge

The fridge is the perfect place to store your cheesecake. In fact it is recommended to allow your cheesecake to set overnight in the fridge before serving.

To store your cheesecake in the fridge for optimal freshness follow these simple steps.

Allow the cheesecake to cool
Cover the cheesecake in plastic wrap
Store in the fridge for up to 1 week
Cheesecake is served cold. So you can serve it directly from the refrigerator

There is a blueberry cheesecake on a cake stand. There is a slice out of it.

Freezer

Cheesecake freezes extremely well! This is a great option if you need longer storage for your cheesecake. You can store your cheesecake whole or preslice your cake for easy serving.

To store your cheesecake in the freezer, for optimal freshness, follow these simple steps.

Allow the cheesecake to cool in the fridge overnight
Remove from the pan
Wrap the whole cake completely in plastic wrap
Wrap the cake again in foil
Store in the freezer for up to 3 months.

To preslice and store your cheesecake in the freezer

Allow the cheesecake to cool in the fridge overnight
Remove from the pan
Slice the cake
Place a piece of parchment paper in between each slice
Wrap the cake completely in plastic wrap
Wrap the cake again in foil
Store in the freezer for up to 3 months

~Alternatively, you can wrap each individual slice and store in the freezer.

A cheesecake on a cake stand with a blueberry and cookie crumb topping. There is a slice of cake in front on a glass plate.

How to remove the cheesecake from the springform pan

You put all this work into make a beautiful cheesecake, the last thing you want to do is ruin it by having it stick to the pan!

To ensure the cheesecake comes out of the pan cleanly and easily, follow these simple steps.

Grease the sides and bottom of the spring from pan before pressing the crust to the bottom
For extra protection cut a circle of parchment paper to line on the bottom of your pan
Allow the cake to cool and chill in the fridge overnight
Run a knife or an off-set spatula around the sides of the pan to ensure noting is sticking
Open the collar of the spring form pan and remove
Use the knife or off-set spatula to lift the cake off the base of the pan and move to a cake stand or serving plate.

What cheese is best for cheesecake

The best cheese to use for this cheesecake recipe is full-fat, brick-style, cream cheese. These bricks are much firmer and denser than the spreadable containers of cream cheese. Using the full-fat variety will give you the best flavour and texture to your finished cake.

A group of ingredients on a counter top. They are labeled and have arrows pointing to them — Topping and crust ingredients

How to make Loaded Lemon Blueberry Crisp Cheesecake

Ingredients

3 bricks cream cheese softened 750 g

¾ cup white sugar 150 g

3 eggs

Juice from one lemon

1 Tablespoon lemon zest (or zest from ½ lemon)

Crust and Topping

1½ cup all-purpose flour 225 g

1¾ cups brown sugar 350 g

1 cup quick cook oats 100 g

1 Tablespoons lemon zest (or zest from ½ a lemon)

¾ cup cold butter 175 g

¼ cup cold water 59 ml

2 ½ cups blueberries 475 g

Method

Crust

Preheat the oven to 350 ºF (180 ºC).
In a food processor mix the flour, brown sugar, quick oats, zest.
With the food processor on low, drop in the cold butter.

A bowl of a food processor with flour sugar and oats inside.

A woman adding cubes of butter through the funnel of a food processor.

4. Pour in the water until the dough just holds together. Turn of the machine. (You may need all or part of the water)

5. Press half of the mixture into the bottom of a 9″ spring form pan.

6. Spread the other half onto a lined baking sheet.

Batter smoothed out into the bottom of a springform pan.

Batter smoothed out onto a lined baking sheet.

7. Bake both for 30 minutes.

8. Set aside to cool.

Cake

In the bowl of a stand mixer, or in a large bowl with beaters, beat the cream cheese, lemon juice, lemon zest, and sugar until smooth.
Beat in the eggs, one at a time. Scrape down the sides of the bowl in between each addition.

A metal mixing bowl with cream cheese, sugar, eggs, lemon zest and juice.

A metal mixing bowl with a whipped white cream cheese. There is a paddle attachment above with some of the whipped cream cheese mixture on it.

3. Pour over top of the cooled crust.

4. Arrange the fruit on top of the cream cheese mixture.

5. Bake for 60 -70 minutes or until the centre is just set, it may have a slight wiggle to it.

6. Break up the crust on the cookie sheet.

7. Arrange this as a topping on top of the fruit.

A cheesecake in a springform pan with blueberries on top.

A woman placing cookie pieces on top of a cooked blueberry cheesecake.

8. Allow to cool to room temperature.

9. Run a knife around the inside of the cake ring before releasing it.

10. For best results chill overnight.