Mary Berry Crumble Cheesecake Recipe

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This crumble-topped baked cheesecake is the best of two puddings in one: a creamy vanilla cheesecake with a crisp, buttery oat crumble sprinkled over the top right before serving. The filling bakes up rich and smooth, the base stays crunchy, and the crumble adds that cosy, bakery-style finish. It’s an easy-to-make showstopper with straightforward steps, even if you’re new to baking cheesecakes. Total time is about 6 hours including chilling, with only around 30 minutes of hands-on work.

Ingredients

For the biscuit base

250g digestive biscuits, finely crushed
100g unsalted butter, melted
1 tbsp light brown sugar (optional)

For the cheesecake filling

750g full-fat cream cheese, at room temperature
200g caster sugar
200ml sour cream or crème fraîche
2 tsp vanilla extract
3 large eggs, at room temperature
1 tbsp plain flour
Pinch of fine salt
Finely grated zest of 1 lemon (optional, but lovely)

For the crumble topping

100g plain flour
60g cold unsalted butter, diced
60g light brown sugar
50g rolled oats
1/2 tsp ground cinnamon
Pinch of salt

To serve (optional)

250g mixed berries (fresh or frozen)
2 tbsp caster sugar
1 tsp lemon juice

How to Make Crumble Cheesecake

Oven and tin prep

Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle so the cheesecake bakes evenly.
Prepare the tin: Grease a 20cm springform tin and line the base with baking parchment. If your tin is prone to leaking, wrap the outside in a double layer of foil.

Make the biscuit base

Mix the base: Combine the crushed digestives with melted butter (and the brown sugar if using) until it looks like damp sand.
Press and chill: Tip into the tin and press firmly into an even layer using the base of a glass. Chill in the fridge while you make the filling.

Mix the filling

Beat until smooth: In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Scrape down the bowl so there are no hidden lumps.
Add the creamy ingredients: Mix in the sour cream (or crème fraîche), vanilla, flour, salt, and lemon zest.
Add the eggs gently: Beat in the eggs one at a time on low speed, just until combined. Overmixing at this stage can lead to cracks.

Bake

Fill the tin: Pour the filling over the chilled base and level the top.
Bake: Bake for 50 to 60 minutes, until the edges are set and the centre still has a gentle wobble. It should not look wet or sloshy.

Cool and chill (this is where the texture becomes perfect)

Cool gradually: Turn the oven off, crack the door open, and leave the cheesecake inside for 30 minutes. This helps prevent sinking and cracking.
Cool completely: Remove to a wire rack and cool to room temperature.
Chill to set: Refrigerate for at least 4 hours, preferably overnight, until fully set.

Make the crumble and assemble

Make the crumble: Rub the flour and cold butter together with your fingertips until you have rough crumbs. Stir in the brown sugar, oats, cinnamon, and salt.
Bake until crisp: Spread on a lined tray and bake at 170°C (150°C fan) for 12 to 15 minutes, stirring once, until golden. Cool completely so it crisps up.
Finish: Unmould the chilled cheesecake. Spoon over berries (or a quick warm berry sauce), then scatter the crumble on top right before serving.

Tips

Why did my cheesecake crack on top?

Cracks usually come from too much air in the batter or cooling too quickly. Keep the mixer speed low after adding eggs, and always cool it gradually in the switched-off oven with the door slightly open.

How do I stop the base from going soft?

Chilling the base before filling helps, but the real trick is serving it well chilled and slicing only what you need. If you want extra crunch, bake the base for 8 minutes before adding the filling, then cool it fully.

How do I keep the crumble crisp?

Let the crumble cool completely after baking, then store it in an airtight container. Sprinkle it on at the last minute rather than topping the cheesecake hours ahead.

How can I get neat slices?

Chill overnight, then use a large knife dipped in hot water and wiped dry between cuts. It sounds fussy, but it makes a big difference with creamy fillings.

Serving Suggestions

Warm berry sauce and a spoonful of extra crème fraîche
Fresh raspberries and a dusting of icing sugar
Stewed apples with cinnamon for a true crumble-and-custard feel
A cup of strong tea or espresso alongside

Storage

Room temperature

Keep out for up to 2 hours for serving. After that, return it to the fridge to stay food-safe and keep the texture firm.

Refrigerator

Store the cheesecake (without crumble on top) covered in the fridge for up to 4 days. Keep the crumble separate in an airtight container so it stays crisp.

Freezing

Freeze the cheesecake without the crumble topping for best results. Wrap slices tightly in cling film, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and add fresh crumble before serving.

Nutrition

Calories: 460 kcal
Carbohydrates: 36 g
Protein: 7 g
Fat: 32 g
Saturated fat: 19 g
Sodium: 320 mg

Disclaimer: Nutrition values are estimates and will vary based on brands, portion size, and any substitutions.

FAQs

Can I make this crumble cheesecake ahead of time?

Yes. Bake and chill the cheesecake a day in advance, then keep it covered in the fridge. Bake the crumble up to 2 days ahead and store it airtight, then sprinkle it on just before serving.

Can I use low-fat cream cheese?

I don’t recommend it for baking. Low-fat cream cheese can split more easily and usually gives a softer, less creamy set. Full-fat cream cheese gives the best flavour and texture.

How do I know when a baked cheesecake is done?

Look for set edges and a slight wobble in the centre when you gently shake the tin. It will continue to cook from residual heat and firm up as it cools and chills.

Can I freeze it with the crumble on top?

It’s better not to. The crumble loses its crispness in the freezer and can turn a little soft as it thaws. Freeze the cheesecake plain, then add freshly baked crumble before serving.