Christmas Berry Crumble Cheesecake
A festive dessert that combines a buttery biscuit base with a rich cheesecake filling, juicy mixed berries, and a crunchy crumble topping, perfect for holiday celebrations.
Ingredients
For the Biscuit Base
- 200 g digestive biscuits, crushed
- 100 g melted butter
- 1 tablespoon sugar
For the Cheesecake Filling
- 500 g cream cheese or mascarpone, softened
- 150 g double cream
- 3 tablespoons plain flour
- 1 egg
- 2 teaspoons vanilla extract
- 100 g sugar
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
For the Crumble Topping
- 100 g plain flour
- 30 g sugar
- 50 g melted butter
Fruit Layer
- 200 g mixed berries (fresh or frozen)
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the crushed digestive biscuits with melted butter and sugar until fully combined.
- Press the mixture firmly into the bottom of a lined 20cm springform tin.
- Place in the refrigerator while preparing the filling.
Crumble Topping
- In a bowl, combine the flour, sugar, and melted butter.
- Mix until coarse, sandy crumbs form.
- Set aside.
Cheesecake Filling
- In a large bowl, beat together the cream cheese, double cream, plain flour, egg, vanilla extract, sugar, lemon zest, and lemon juice.
- Mix until smooth, creamy, and free of lumps.
Assemble the Cheesecake
- Pour the cheesecake filling evenly over the chilled biscuit base.
- Scatter the mixed berries across the surface.
- Sprinkle the crumble topping evenly over the berries.
Bake
- Bake for 1 hour, until the top is golden brown and the center still has a slight wobble.
- Remove from the oven and allow the cheesecake to cool in the tin for 2 hours.
Chill and Serve
- Transfer the cheesecake to the refrigerator and chill for at least 8 hours, preferably overnight.
- Before serving, dust with icing sugar and garnish with fresh berries for a festive presentation.
Notes
Do not overbake—the center should remain slightly soft. Allow full chilling time for clean slices. Use room-temperature cream cheese for a smooth filling. Frozen berries can be used without thawing. Store covered in the refrigerator for up to 4–5 days. Best served chilled. Not recommended for freezing due to the crumble topping.