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Strawberry Crumble Cheesecake

Irresistible Strawberry Crumble Cheesecake for Sweet Moments

This Strawberry Crumble Cheesecake is a creamy and crunchy dessert that's sure to become your new go-to treat!
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 200 g Digestive Biscuits Substitution: Graham crackers or crushed shortbread cookies can be used.
  • 100 g Unsalted Butter Substitution: Use salted butter and adjust added salt to taste.
For the Cheesecake Filling
  • 500 g Cream Cheese Use softened cream cheese for easier blending.
  • 150 g Caster Sugar Substitution: Granulated sugar can be used but may take longer to dissolve.
  • 3 large Eggs Tip: Add one egg at a time to ensure smooth incorporation.
  • 1 tsp Vanilla Extract Substitution: Use vanilla bean paste for a richer flavor.
  • 300 g Fresh Strawberries Substitution: Frozen strawberries can be used, but should be thawed and drained first.
For the Crumble Topping
  • 100 g Plain Flour Substitution: Use almond flour for a gluten-free option.
  • 50 g Rolled Oats Omit for a gluten-free version, but the crumble will be less crunchy.
  • 75 g Light Brown Sugar Substitution: Dark brown sugar can be used for a richer flavor.
For Garnishing
  • 200 g Halved Strawberries Use fresh strawberries for best results.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • spatula
  • food processor
  • Wire rack

Method
 

Step-by-step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
  2. Crush the digestive biscuits into fine crumbs. Melt the unsalted butter and mix with the biscuit crumbs. Press into the base of the springform pan and refrigerate.
  3. Beat the softened cream cheese and caster sugar until smooth. Gradually add eggs, mixing well after each. Stir in vanilla extract and fold in fresh strawberries.
  4. Pour the cheesecake mixture onto the chilled biscuit base and spread evenly with a spatula.
  5. Combine plain flour and rolled oats in a bowl. Mix in cold butter until crumbly, then add light brown sugar.
  6. Sprinkle the crumble mixture over the cheesecake filling evenly.
  7. Bake in the preheated oven for 45–50 minutes until the edges are set and the center wobbles slightly.
  8. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  9. Garnish with halved strawberries, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

For best results, chill overnight before serving, and use softened cream cheese for a smooth filling.

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