This Mary Berry Crumble Cheesecake is a delightful hybrid dessert, which combines the creamy, smooth texture of a no-bake cheesecake with the sweet, tender fruit and crunchy topping of a classic British crumble. Featuring a buttery biscuit base, a layer of soft cooked apple, a rich cream cheese filling, and a golden oat crumble, it’s the perfect make-ahead centerpiece for a dinner party or a special family treat.
Mary Berry Crumble Cheesecake Ingredients
For the Crumble Topping:
- 100g (¾ cup) plain (all-purpose) flour
- 50g (½ cup) rolled oats
- 75g (⅓ cup) demerara sugar
- 75g (⅓ cup) cold butter, cubed
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Apple Layer:
- 2 large Bramley apples (or Granny Smith), peeled, cored, and chopped
- 25g (2 tbsp) caster sugar
- ½ teaspoon ground cinnamon
For the Cheesecake Filling:
- 500g (18 oz) full-fat cream cheese, at room temperature
- 150g (1 ¼ cups) icing sugar, sifted
- 1 teaspoon vanilla extract
- 300ml (1 ¼ cups) double cream or heavy whipping cream
How To Make Mary Berry Crumble Cheesecake
- Make and Bake the Crumble: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). In a medium bowl, combine the flour, oats, and demerara sugar. Rub in the cold, cubed butter with your fingertips until the mixture resembles coarse breadcrumbs. Spread this mixture on a baking tray and bake for 15-20 minutes, until golden and crisp. Let it cool completely.
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for at least 30 minutes.
- Cook the Apples: Place the chopped apples in a saucepan with the caster sugar and cinnamon. Cook over a medium heat for 5-10 minutes, stirring, until the apples have softened but still hold some shape. Let the mixture cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the room-temperature cream cheese until completely smooth. On a low speed, beat in the sifted icing sugar and vanilla extract. In a separate bowl, whip the double cream until it holds stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Assemble and Chill: Spread the cooled cooked apples over the chilled biscuit base in an even layer. Spoon the cheesecake filling on top and smooth the surface. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until completely firm.
- Serve: When ready to serve, carefully remove the cheesecake from the tin. Just before serving, sprinkle the cooled, crispy crumble mixture generously over the top.
Recipe Tips
- How to get a non-soggy cheesecake? The most important secret is to cool the cooked apple layer completely before you spread it on the biscuit base. Adding a warm filling will melt the butter in the crust and can make the cheesecake filling runny.
- Why pre-bake the crumble? For a no-bake cheesecake, the crumble topping must be baked separately and added at the end. This is the key to ensuring it stays wonderfully crisp and crunchy, providing a perfect textural contrast to the creamy filling.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead dessert. You can make the crumble topping and the cheesecake (up to the point before adding the crumble) a day or two in advance. Store the crumble in an airtight container and the cheesecake in the fridge. Sprinkle the crumble on top just before serving.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
What To Serve With Crumble Cheesecake
This is a rich and decadent dessert that combines two classics in one. It needs no accompaniment, but it is fantastic served with:
- A pouring of hot, creamy custard
- A drizzle of salted caramel sauce
- A hot cup of tea or coffee
How To Store Crumble Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier. It is best to store the crumble topping separately and add it to each slice as you serve to maintain its crunch. The assembled cake will keep for up to 3 days.
Crumble Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 610 kcal
- Carbohydrates: 60g
- Protein: 7g
- Fat: 40g
- Saturated Fat: 25g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
A Bramley is a classic British “cooking apple.” It is very tart and breaks down into a soft, fluffy texture when cooked, which is perfect for this recipe. A Granny Smith is the best and most widely available substitute.
Yes. This recipe would be equally delicious with a cooked rhubarb or a mixed berry (like blackberry and apple) compote instead of the apple layer.
Try More Recipes:
- Mary Berry Raspberry and White Chocolate Cheesecake Recipe
- Mary Berry No-Bake Vanilla Cheesecake Recipe
- Mary Berry White Chocolate Cheesecake Recipe
Mary Berry Crumble Cheesecake Recipe
Description
The best of both worlds, this dessert features a classic no-bake vanilla cheesecake with a surprise layer of soft cooked apple and a crunchy, golden crumble topping.
Ingredients
Instructions
- Make the crumble by rubbing cold butter into the flour, oats, and sugar. Bake at 180°C (160°C Fan) for 15-20 minutes until golden. Let cool completely.
- Make the crust by mixing biscuit crumbs and melted butter. Press into a 23cm (9in) springform tin and chill.
- Make the apple layer by cooking chopped apples with sugar and cinnamon until soft. Let cool completely.
- Make the filling by beating the cream cheese and sugar, then folding in cream that has been whipped to stiff peaks.
- Assemble by spreading the cooled apples over the chilled base, then topping with the cheesecake filling.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Just before serving, sprinkle the cooled, crispy crumble over the top.
Notes
- Cool All Components: The most important tip for this recipe is to ensure the crumble topping and the cooked apple layer are both completely cool before you assemble the cheesecake.
- Full-Fat is a Must: For a no-bake cheesecake to set properly, you must use full-fat cream cheese and double or heavy whipping cream.
- Chill Overnight: For the best, firmest set that is easy to slice, let the cheesecake chill in the refrigerator overnight.
- Serve Crumble Last: To guarantee a perfectly crunchy topping, do not add the crumble until you are ready to serve the cheesecake.
