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Berry Crumble Cheesecake

Berry Crumble Cheesecake: The Ultimate Decadent Dessert Recipe

Indulge in the perfect balance of creamy cheesecake and juicy berries with this Berry Crumble Cheesecake recipe. Easy to make and unforgettable to taste!
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Prep Time: 20 minutes
Cook Time: 55 minutes
Resting Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 8 servings
Calories: 350kcal
Cost: $15

Equipment

  • 20cm springform tin
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Baking paper

Ingredients

  • 100 g plain flour
  • 30 g caster sugar
  • 50 g butter, melted
  • 200 g mixed berries frozen or fresh
  • 500 g full-fat cream cheese at room temperature
  • 150 ml double cream
  • 3 tablespoons plain flour
  • 2 teaspoons vanilla extract
  • 100 g caster sugar
  • 1 lemon zest of 1 lemon
  • 1 tablespoon lemon juice
  • 200 g crushed digestive biscuits
  • 1 tablespoon sugar
  • 100 g butter, melted

Instructions

  • Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
  • Mix crushed digestive biscuits, sugar, and melted butter until it resembles damp sand.
  • Press the mixture firmly into the bottom of a 20cm springform tin lined with baking paper and chill in the fridge.
  • In a small bowl, combine flour and sugar for the crumble topping, then mix in melted butter until crumbly. Set aside in the fridge.
  • In a large bowl, beat the cream cheese until smooth, then add double cream, flour, egg, vanilla extract, sugar, lemon zest, and juice. Blend until just combined.
  • Pour the cheesecake filling over the chilled biscuit base.
  • Scatter mixed berries over the cheesecake filling and sprinkle the crumble on top.
  • Bake for 50–55 minutes until the top is golden brown and the center has a gentle wobble.
  • Let the cheesecake cool in the oven with the door slightly open for 2 hours, then chill in the fridge overnight.

Notes

Ensure your cream cheese is at room temperature for a smoother blend. Don’t skip the chilling step; it’s essential for the cheesecake to set correctly. For extra decoration, garnish with mint leaves or edible flowers just before serving. Cover any leftovers tightly and store in the fridge for up to 3–4 days or freeze individual slices for up to 2 months.

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 80mg | Sodium: 250mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
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