Berry Crumble Cheesecake

Name: Berry Crumble Cheesecake
Prep time: 25 min
Cook time: 1 h
Yield: 10–12 slices
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Desserts

This berry crumble cheesecake is creamy, fruity, and crunchy with a pistachio twist. A make-ahead dessert perfect for any occasion.

PREP TIME

25 minutes

COOK TIME

1 hour

SERVES

10–12 slices

About this recipe

Crumble desserts have always been one of my favourites, so creating this berry crumble cheesecake felt natural. The combination of a buttery biscuit base, creamy cheesecake filling, and a crunchy pistachio crumble is just irresistible. What makes it even better is the juicy berry layer that cuts through the richness and balances every bite.

I love how versatile this recipe is. It’s perfect for entertaining because you can prepare it ahead of time and simply bring it out when your guests arrive. The crumble topping with a hint of pistachio makes it unique, while the cheesecake filling stays smooth and creamy thanks to the thickened cream and fresh lemon zest.

If you enjoy this recipe, you might also like my baked Blackberry and White Chocolate Cheesecake, my Mini Baklava Cakes, or even my no-bake Blueberry Cheesecake Croissants. All are delicious in their own way, but this berry crumble cheesecake has quickly become a favourite in my kitchen.

Ingredients

For the Biscuit Base

150 grams digestive biscuits, crushed
100 grams melted butter

For the Cheesecake Filling

500 grams cream cheese
150 grams thickened cream
3 tablespoons plain flour
1 egg
2 teaspoons vanilla extract
100 grams sugar
Zest of 1 lemon
1 teaspoon lemon juice

For the Crumble Topping

100 grams plain flour
30 grams sugar
2 tablespoons pistachios, coarsely ground
50 grams melted butter

For the Berry Layer

250 g mixed berries (fresh or frozen; cut larger ones into smaller pieces if needed)

Notes from Rouba

Frozen berries work best—you can make this any time of the year.
This cheesecake is always better the next day, so plan ahead.
Don’t skip the pistachios in the crumble—they add the best crunch.

Method

Step 1. Prepare the Biscuit Base

Preheat your oven to 180°C and line a 20 cm (8 inch) springform tin with baking paper. Place the digestive biscuits in a food processor and pulse until finely crushed. Add the melted butter and blend until the mixture comes together. Press the base firmly and evenly into the prepared tin, then refrigerate while you make the filling.

Step 2. Make the Cheesecake Filling

Using an electric blender or stand mixer, beat together the cream cheese, thickened cream, plain flour, egg, vanilla extract, sugar, lemon zest, and lemon juice. Blend for about 2 minutes until completely smooth and creamy. Pour the filling over the chilled biscuit base, smoothing the top evenly. Bake for about 45 minutes, or until the cheesecake is golden and the centre has a gentle wobble.

Step 3. Make the Crumble Topping

In a medium bowl, mix the plain flour, sugar, and melted butter together until it forms coarse crumbs. Stir through the coarsely ground pistachios.

Step 4. Add the Berries and Crumble

Once the cheesecake has finished its first bake, scatter the mixed berries evenly across the top (cut any larger ones into smaller pieces if needed). Sprinkle the crumble mixture over the berries and return to the oven for a further 15 minutes, or until the crumble is golden and crisp.

Allow the cheesecake to cool in the tin for 2 hours, then transfer it to the fridge. Chill for at least 8 hours, or overnight, to set completely. Before serving, dust lightly with icing sugar and decorate with extra fresh berries if you like.

A FEW THINGS YOU’LL WANT TO KNOW

What if I don’t have a food processor for the biscuits?
No problem. Place the biscuits in a zip-lock bag, seal it tightly, and crush them with a rolling pin until fine. You’ll still get that smooth, sandy texture you need for the base.

Why do I need to cut some of the mixed berries?
Sometimes frozen berries come quite large. Cutting the bigger ones into smaller pieces helps them bake evenly and prevents the cheesecake topping from sinking in awkward spots.

What is thickened cream, and what’s the American equivalent?
In Australia, thickened cream has around 35% fat and often contains a little gelatine to help stabilise it. In the US, the closest substitute is heavy cream or heavy whipping cream.

My crumble isn’t turning golden. What can I do?
If your crumble looks pale after baking, slide the cheesecake under a hot grill for 5–7 minutes. It’ll quickly take on that lovely golden colour without over-baking the cheesecake.

Why does a baked cheesecake need to chill overnight?
Baked cheesecakes continue to set as they cool. Chilling overnight allows the texture to firm up properly, gives clean slices, and helps the flavours develop fully.

Can I use a different type of biscuit for the base?
Yes, digestive biscuits are classic, but you can use any plain sweet biscuit. Shortbread, Graham crackers, or even Marie biscuits work well.

Do I need to use vanilla extract?
Not necessarily. You can swap it for rosewater or orange blossom water for a Middle Eastern twist, or leave it out altogether. I recommend keeping some flavour in, though, as it balances the richness.

Can I swap the lemon zest and juice?
Yes, you can use orange zest and juice instead. It gives a warmer, sweeter citrus flavour and works beautifully with the berries and pistachio crumble.