Berry Crumble Cheesecake
Prep time
Cook time
Total time
Serves: 12 Slices
  • Crumble
  • 115g butter
  • 140g Brown Sugar
  • 150g Plain Flour
  • 100g Harraways Rolled Oats
  • 2 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 100g Freeze Dried Berries (Optional)
  • Filling
  • 250g Tub Cream Cheese - Room Temp
  • 250g Sweetened Condensed Milk
  • 300ml Whole Cream
  • 1 Tablespoon Vanilla Extract
  • 120 -150g Fresh Berries
  1. Flick oven onto 180 degrees and line a 20cm square baking tin, then set aside.
  2. In a large bowl rub the crumble ingredients together (reserving dried berries) until it resembles a crumb. Finally add the freeze dried berries and mix through.
  3. Halve crumble mixture and press half into the bottom of prepared baking tin and the remaining half spread across a lined baking tray. Baked both for 10-15 minutes. Remove from oven and allow to cool completely.
  4. Either using a hand-held beater or stand mixer, beat together the cream cheese, condensed milk and vanilla until smooth.
  5. Whip cream until soft peaks form, then fold this through cream cheese mixture along with fresh berries.
  6. Pour filling over crumble base and smooth the top. Finally sprinkle remaining loose crumble over the top of filling and place in the freezer overnight or for a minimum of 8 hours until completely frozen.
  7. This cheesecake is best served frozen for an ice cream like texture, however if you like yours softer, bring it out of the freezer 15-20 minutes before serving. Enjoy!
Recipe by Baker Gatherer at