Strawberry Crumble Cheesecake Recipe
This easy no-bake strawberry crumble cheesecake is a dream come true for dessert lovers. With just five simple ingredients, it delivers a perfect balance of creamy, fruity, and crunchy textures without ever turning on the oven. It’s an ideal make-ahead treat for any occasion. For another delightful strawberry dessert, try this Strawberry Crunch Salad Recipe.
PrintStrawberry Crumble Cheesecake
Ingredients
- For the base:
- – 200g digestive biscuits
- – 75g unsalted butter, melted
- For the cheesecake filling:
- – 600g cream cheese, softened
- – 100g caster sugar
- – 3 large eggs
- – 1 tsp vanilla extract
- – 150g fresh strawberries, chopped
- For the crumble:
- – 75g plain flour
- – 50g rolled oats
- – 50g unsalted butter, cold and cubed
- – 50g light brown sugar
- For decoration:
- – Extra fresh strawberries, halved
Instructions
- Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.
- Begin with the base: Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. Combine with melted butter and mix well. Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- For the cheesecake filling: In a large bowl, beat the cream cheese and caster sugar until smooth. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract. Gently fold in the chopped strawberries.
- Pour the cheesecake mixture over the chilled biscuit base, spreading evenly.
- To make the crumble: In a bowl, mix the flour and oats. Rub the cold butter into the mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the light brown sugar.
- Sprinkle the crumble evenly over the cheesecake filling.
- Bake in preheated oven for 45-50 minutes or until the edges are set and the center still has a slight wobble.
- Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, carefully remove the cheesecake from the pan and top with extra halved strawberries for decoration.
Frequently Asked Questions
Can I make this Strawberry Crumble Cheesecake ahead of time?
Yes, you can prepare this dessert in advance. The assembled Strawberry Crumble Cheesecake should be stored, covered, in the refrigerator for up to two days. For the best texture, add the fresh crumble topping just before serving.
Can I use frozen strawberries for the topping?
Frozen strawberries work well, but you must thaw and drain them thoroughly first. Excess liquid from frozen berries can make the crumble topping soggy and affect the overall structure of your Strawberry Crumble Cheesecake.
Why did my cheesecake filling crack?
Cracks often occur from overmixing, which incorporates too much air, or from a sudden temperature change. To prevent this, avoid over-beating the batter after adding eggs and let the Strawberry Crumble Cheesecake cool gradually in the turned-off oven with the door slightly ajar.
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