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This Mixed Berry Crumble Cheesecake is the perfect fusion of creamy, fruity, and crumbly goodness. With a buttery biscuit base, a silky cheesecake filling infused with lemon and vanilla, a burst of juicy berries, and a golden crumble topping—it’s everything you love about summer desserts in one gorgeous slice. Serve it chilled with a dusting of icing sugar and a handful of fresh berries for the ultimate showstopper!

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Ingredients

For the Biscuit Base:

• 200g crushed digestive biscuits
• 1 tablespoon sugar
• 100g butter, melted

For the Cheesecake Filling:

• 500g full-fat cream cheese, room temp
• 150g double cream
• 3 tablespoons plain flour
• 1 egg
• 2 teaspoons vanilla extract
• 100g caster sugar
• Zest of 1 lemon
• 1 tablespoon lemon juice

For the Berry Layer:

• 200g mixed berries (fresh or frozen)

For the Crumble Topping:

• 100g plain flour
• 30g caster sugar
• 50g butter, melted

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Instructions

1. Prepare the Base

Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
Line a 20cm springform tin with baking paper. Mix crushed biscuits, sugar, and melted butter until the texture resembles damp sand. Press into the base of the tin and refrigerate for 15 minutes.

2. Make the Crumble

In a small bowl, combine flour and sugar. Add melted butter and stir until the mixture forms crumbles. Place in the fridge while you prepare the filling.

3. Mix the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add the cream, flour, egg, vanilla, sugar, lemon zest, and juice. Mix just until combined—avoid overmixing to keep the texture light.

4. Assemble the Cheesecake

Pour the filling over your chilled biscuit base. Sprinkle the berries evenly over the top, then finish with the crumble topping.

5. Bake

Bake for 50–55 minutes, until the top is golden and the center has a gentle wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 2 hours—this helps prevent cracks. Then transfer to the fridge and chill overnight to set.

6. Decorate & Serve

Dust with icing sugar and garnish with extra berries. Slice, serve, and prepare for compliments!

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Prep Time: 30 minutes

Chill Time: 2 hours (plus overnight)

Cook Time: 55 minutes

Total Time: About 14 hours
Servings: 10–12 slices
Calories: ~380 kcal per slice (approx.)

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Tips for the Best Cheesecake:

• For a smooth texture, make sure your cream cheese is room temperature before mixing.
• If using frozen berries, do not thaw—this helps prevent too much liquid during baking.
• Letting it cool in the oven helps avoid a sudden temperature drop, which can crack the cheesecake.

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This dreamy dessert is perfect for summer BBQs, brunches, and tea parties—or honestly, any day you want a little berry bliss.
Let me know if you’d like a Pinterest pin, social captions, or printable version!