Mary Berry’s Mixed Berry Crumble Cheesecake

Cheesecake has always held a special place in my heart, but there’s something magical about layering it with juicy berries and a buttery crumble. The first time I made this Mixed Berry Crumble Cheesecake, I was mesmerized by the contrast of flavors—the creamy, luscious filling, the vibrant tartness of the berries, and the golden, crunchy topping that brings it all together. It felt like a dessert that belonged in a charming countryside café, the kind of treat you’d enjoy with a steaming cup of tea on a breezy afternoon.

Unlike traditional cheesecakes that can feel dense, this one is smooth and airy, thanks to Mary Berry’s classic approach. The biscuit base provides just the right amount of crunch, while the fresh berry topping bursts with natural sweetness. And let’s not forget the crumble—it takes this cheesecake to another level, adding a comforting, homemade touch that makes every bite irresistible.

After testing a few techniques, I’ve picked up some essential tips to make sure this cheesecake bakes up beautifully every time. If you’ve ever struggled with cracked cheesecakes, soggy bases, or uneven textures, don’t worry—I’ve got you covered. Let’s dive into this delightful recipe!

Short Description

A creamy, velvety cheesecake layered with a vibrant mixed berry compote and finished with a buttery crumble topping. This Mary Berry-inspired recipe combines rich textures and flavors for a truly indulgent dessert.

Key Ingredients

For the Base:

• 200 g digestive biscuits, crushed
• 100 g unsalted butter, melted

For the Cheesecake Filling:

• 600 g full-fat cream cheese, at room temperature
• 100 g caster sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 200 ml sour cream

For the Mixed Berry Topping:

• 300 g mixed berries (raspberries, blueberries, strawberries)
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice

For the Crumble Topping:

• 75 g plain flour
• 50 g unsalted butter, cold and cubed
• 50 g demerara sugar

Tools Needed

• 23 cm (9-inch) springform tin
• Mixing bowls
• Electric hand mixer or stand mixer
• Food processor (optional, for crushing biscuits)
• Saucepan
• Baking sheet
• Spatula
• Cooling rack

Step-by-Step Cooking Instructions

Step 1: Prepare the Base

Preheat your oven to 160°C (140°C fan) or 320°F. Crush the digestive biscuits until fine, then mix them with melted butter until evenly coated.

Press the mixture firmly into the base of a greased springform tin, ensuring an even layer. Place it in the fridge to chill while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese, caster sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream, ensuring the batter is silky and lump-free.

Step 3: Bake the Cheesecake

Pour the filling over the chilled biscuit base, smoothing the top with a spatula. Bake for 50-60 minutes until the cheesecake is set but still slightly wobbly in the center.

Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually inside to prevent cracks. Once cooled, refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Mixed Berry Topping

In a saucepan over medium heat, combine the mixed berries, caster sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Allow it to cool before spreading it over the cheesecake.

Step 5: Make the Crumble Topping

In a bowl, rub the cold butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar.

Spread the crumble mixture onto a baking sheet and bake at 180°C (160°C fan) or 350°F for 15 minutes until golden and crisp. Let it cool completely.

Step 6: Assemble and Serve

Spread the cooled berry mixture over the chilled cheesecake, then generously sprinkle the crumble topping over it.

Why You’ll Love This Recipe

Perfect Texture: Creamy, smooth cheesecake with a crisp base and crunchy topping.

Natural Sweetness: The mixed berries add a fresh, fruity contrast.

Easy to Make: Simple steps with foolproof techniques.

Make-Ahead Friendly: Chills beautifully overnight, perfect for parties.

Mistakes to Avoid & Solutions

1. Overmixing the Batter

Overbeating incorporates too much air, leading to cracks. Mix until just combined.

2. Skipping the Cooling Step

Sudden temperature changes cause sinking or cracking. Let it cool gradually in the oven.

3. Using Warm Butter for the Crumble

Cold butter ensures a crisp, crumbly texture. Keep it chilled before mixing.

4. Not Chilling the Cheesecake

Refrigeration helps the flavors develop and prevents a runny texture.

Serving and Pairing Suggestions

– Serve chilled with a dusting of powdered sugar or a dollop of whipped cream.
– Pairs beautifully with a hot cup of Earl Grey tea or a cappuccino.
– Add a scoop of vanilla ice cream for extra indulgence.

Storage and Reheating Tips

Refrigeration: Store in an airtight container for up to 4 days.

Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months.

Reheating: Allow frozen slices to thaw in the fridge overnight before serving.

FAQs

1. Can I use frozen berries?
Yes! Just cook them a little longer to reduce excess moisture.

2. What if I don’t have demerara sugar?
You can substitute light brown sugar for a similar texture.

3. How do I prevent my cheesecake from cracking?
Avoid overbaking, and let it cool gradually in the oven with the door slightly open.

4. Can I make this without a springform tin?
A regular cake tin lined with parchment paper will work, but removal may be trickier.

5. Can I make this ahead of time?
Absolutely! This cheesecake tastes even better after chilling overnight.

Tips & Tricks

– Use room-temperature ingredients for a smoother batter.
– Wrap the base of your springform tin in foil to prevent leaks.
– Let the crumble cool completely before topping to keep it crisp.

Recipe Variations

Lemon Zest Twist: Add 1 teaspoon of lemon zest to the cheesecake batter for extra brightness.

Nutty Crunch: Mix in chopped pecans or almonds into the crumble topping for added texture.

Chocolate Berry Swirl: Drizzle melted dark chocolate over the berry topping before serving.

Final Thoughts

This Mixed Berry Crumble Cheesecake is everything I love in a dessert—creamy, fruity, and perfectly balanced with a satisfying crunch. Every bite feels like a celebration, whether it’s for a weekend treat or a special gathering. The combination of tart berries, smooth cheesecake, and buttery crumble makes it a standout dish that never fails to impress.

If you’re looking for a dessert that’s both elegant and comforting, this is the one. It’s the kind of recipe that brings people together, sparking conversations over shared slices and second helpings. And the best part? It’s surprisingly easy to make, even for those new to baking. So go ahead, give it a try—you won’t regret it!