Mary Berry’s Mixed Berry Crumble Cheesecake

There’s so much to adore about Mary Berry’s Mixed Berry Crumble Cheesecake. Here’s why it’s a must-try:

1. Creamy and Crunchy : The smooth cheesecake filling contrasts beautifully with the buttery crumble topping.
2. Berry Burst : The mixed berry compote adds a tangy, fruity twist that balances the richness of the cheesecake.
3. No-Bake Simplicity : No need to turn on the oven—this dessert is quick and easy to assemble.
4. Customizable : Swap berries, adjust sweetness, or add spices to suit your taste.
5. Crowd-Pleasing : Whether you’re feeding kids, adults, or guests, everyone will love this elegant treat.

Ingredients You’ll Need

The secret to this cheesecake lies in its simple yet indulgent layers. Here’s what you’ll need:

For the Biscuit Base:

• 200g digestive biscuits (or graham crackers)
• 100g unsalted butter (melted)

For the Cheesecake Filling:

• 500g full-fat cream cheese (softened)
• 100g caster sugar
• 300ml double cream (whipped to soft peaks)
• 1 teaspoon vanilla extract

For the Mixed Berry Compote:

• 300g mixed berries (fresh or frozen, such as raspberries, blueberries, and strawberries)
• 50g caster sugar
• 1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening)

For the Crumble Topping:

• 75g plain flour
• 50g cold unsalted butter (cubed)
• 50g rolled oats
• 50g light brown sugar

Directions

Step-by-Step Instructions

Ready to whip up this decadent, layered dessert? Follow these easy steps:

Step 1: Make the Biscuit Base

1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
2. Mix the crushed biscuits with the melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a lined or greased 8-inch springform pan. Chill in the refrigerator while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
2. Gently fold in the whipped double cream and vanilla extract until fully combined. Be careful not to overmix.
3. Pour the filling over the chilled biscuit base, spreading it evenly with a spatula. Chill in the refrigerator while you prepare the berry compote.

Step 3: Make the Mixed Berry Compote

1. In a small saucepan, combine the mixed berries and caster sugar. Cook over medium heat, stirring occasionally, until the berries release their juices and soften.
2. Stir in the cornstarch mixture and cook for an additional 1–2 minutes, or until the compote thickens. Remove from heat and let it cool slightly.
3. Spread the cooled berry compote evenly over the cheesecake layer. Return the pan to the refrigerator while you prepare the crumble topping.

Step 4: Make the Crumble Topping

1. In a mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles coarse crumbs.
2. Stir in the rolled oats and brown sugar until well combined.
3. Spread the crumble mixture evenly over the berry layer, pressing it down lightly to form a cohesive topping.

Step 5: Chill and Serve

Chill the assembled cheesecake in the refrigerator for at least 4 hours , or until set. For an extra touch, dust with powdered sugar or garnish with fresh berries before serving. Slice and enjoy the creamy, crunchy goodness!