Mary Berry Mixed Berry Crumble Cheesecake Recipe

This velvety Mary Berry Mixed Berry Crumble Cheesecake is made with a rich digestive biscuit base, a creamy baked lemon filling, and topped with vibrant berries and crunchy oats. Ready in about 1 hour 15 minutes plus chilling time, it offers the perfect balance of sweet and tart flavors. The contrasting textures of the smooth cheesecake and the golden, buttery crumble create a truly memorable dessert.

Restaurant-Quality At Home

I used to find the idea of combining a crumble and a cheesecake daunting—would the topping get soggy? Would the filling overcook? What I learned from this Mary Berry-style approach is that baking the elements separately is the secret to getting it right. By baking the oat crumble on a tray and adding it at the end, you guarantee that satisfying crunch every single time.

The first time I made this, I tried baking everything together and ended up with a delicious but messy pudding. This version, with its perfectly set baked filling and glossy berry compote, looks like it came straight from a patisserie window but is surprisingly simple to assemble in your own kitchen.

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Mary Berry Mixed Berry Crumble Cheesecake Ingredients

• For the Biscuit Base:
• 150g digestive biscuits, crushed
• 75g unsalted butter, melted
• For the Cheesecake Filling:
• 600g full-fat soft cheese (cream cheese), at room temperature
• 150g caster sugar
• 3 large eggs
• 200ml sour cream
• 1 tsp vanilla extract
• 1 tbsp plain flour
• Zest of 1 lemon
• For the Berry Compote:
• 300g mixed berries (frozen or fresh)
• 1 tbsp caster sugar
• 1 tsp lemon juice
• For the Crumble Topping:
• 75g plain flour
• 50g butter, cold and cubed
• 50g porridge oats
• 50g demerara sugar

How To Make Mary Berry Mixed Berry Crumble Cheesecake

1. Prepare the Base: Preheat your oven to 160°C (140°C Fan/Gas 3). Mix the crushed digestive biscuits with the melted butter in a bowl until it looks like wet sand. Press the mixture firmly into the base of a 20cm (8-inch) springform tin and bake for 10 minutes to set. Let it cool slightly.
2. Make the Filling: In a large bowl, beat the full-fat soft cheese and caster sugar until smooth. Add the eggs one at a time, beating gently between each addition. Stir in the sour cream, vanilla extract, flour, and lemon zest until just combined. Do not overmix, or the cheesecake may crack.
3. Bake the Cheesecake: Pour the filling over the biscuit base and smooth the top. Bake for 50–60 minutes. The cheesecake should be set around the edges but still have a slight wobble in the centre. Turn off the oven, open the door slightly, and let it cool inside for 1 hour to prevent cracking. Chill in the fridge for at least 4 hours.
4. Bake the Crumble: Increase the oven temperature to 180°C (160°C Fan/Gas 4). In a bowl, rub the cold butter into the flour until it resembles breadcrumbs. Stir in the oats and demerara sugar. Spread onto a baking tray and bake for 15–20 minutes until golden and crisp. Allow to cool completely.
5. Make the Compote: While the cheesecake chills, place the mixed berries, sugar, and lemon juice in a saucepan. Simmer gently for 5–7 minutes until the fruit softens and releases its juices but still holds some shape. Let it cool completely.
6. Assemble: Just before serving, remove the cheesecake from the tin. Spoon the cooled berry compote over the top, then generously sprinkle with the crunchy oat crumble.

Recipe Tips

• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. Cold ingredients can lead to a lumpy batter and overbeating, which causes cracks.
• The Wobble Test: Don’t wait for the cheesecake to be completely firm in the oven. It will finish setting as it cools. If it looks solid in the centre, it is likely overbaked.
• Cooling the Crumble: Let the crumble topping cool completely on the tray before touching it. It hardens as it cools, giving you those distinct, crunchy clusters.
• Berry Choice: Frozen mixed berries work wonderfully for the compote and are often more economical. If using fresh, you may need a splash of water to help them break down.

What To Serve With Mixed Berry Crumble Cheesecake

This rich dessert stands well on its own, but a drizzle of single cream can cut through the sweetness of the white chocolate notes often found in cheesecakes. If you serve it slightly warm (by skipping the long chill), a scoop of vanilla bean ice cream melts beautifully into the crumble topping.

How To Store

Store the cheesecake in the refrigerator for up to 3 days. For the best texture, keep the crumble topping in an airtight container at room temperature and add it just before serving; otherwise, it will absorb moisture from the berries and become soft.

FAQs

• Can I make this ahead of time? Yes, the cheesecake improves after resting in the fridge overnight. You can bake the cheesecake and crumble a day in advance and assemble them right before serving.
• Why did my cheesecake crack? Cracks usually happen due to overmixing the batter (adding too much air) or cooling it too quickly. letting it cool in the turned-off oven helps preventing this.
• Can I use a different biscuit for the base? Absolutely. Ginger nuts or hobnobs make a delicious alternative to digestives and add a nice spicy warmth that pairs well with berries.
• Do I need a water bath? For this recipe, you don’t strictly need one as the topping covers any imperfections. However, baking at a low temperature is crucial to keep the texture smooth.
• Can I freeze this cheesecake? Yes, you can freeze the baked cheesecake (without topping) for up to 1 month. Defrost in the fridge overnight before adding the compote and crumble.

Nutrition

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 320mg
• Total Carbohydrate: 42g
• Protein: 8g

Try More Recipes:

• Mary Berry Cupcakes Recipe
• Mary Berry Dorset Apple Cake
• Mary Berry Cupcakes Recipe