Slice of strawberry crumble cheesecake with fresh strawberries on top

Strawberry Crumble Cheesecake Quick Easy Crowd Pleasing

Name: Strawberry Crumble Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 200g digestive biscuits; 75g unsalted butter, melted; 600g cream cheese, softened; 100g caster sugar; 3 large eggs; 1 tsp vanilla extract; 150g fresh strawberries, chopped; 75g plain flour; 50g rolled oats; 50g unsalted butter, cold and cubed; 50g light brown sugar; Extra fresh strawberries, halved

21 janvier 2026 par Chef Hanna Zest

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Introduction

This strawberry crumble cheesecake is built for busy kitchens. It moves fast with a simple biscuit base and a no-fuss cream cheese filling studded with fresh berries. The crumb topping adds a crunchy finish without extra effort. Try it when you need a showstopper that mostly makes itself. If you like handheld versions, check out our tasty fried strawberry cheesecake sandwiches for another quick strawberry idea.

Why This Recipe Works

This recipe balances speed and texture so you get a dessert that looks and tastes special without complex steps. The digestive biscuit base is quick to make and sets firmly in the fridge so you can build the filling fast. Cream cheese and eggs give a smooth, stable filling that holds the crumble on top while baking. Chopped fresh strawberries folded in at the end keep bright berry pockets without adding excess moisture. The crumble is made cold so it bakes into crisp, buttery clusters that contrast the creamy center. Baking until the edges are set avoids cracks and keeps slicing easy.

Flavor and Texture

Sweet, tangy cream cheese mixes with bursts of fresh strawberry for a lively flavor profile. The biscuit base brings a gentle caramel note and a firm bite that supports the filling. Inside, the cheesecake is silky but not runny thanks to the correct egg ratio. The oat and flour crumble turns golden and crunchy, adding a rustic contrast. Halved strawberries on top freshen each bite and make it pretty for serving.

Ingredients

– 200g digestive biscuits
– 75g unsalted butter, melted
– 600g cream cheese, softened
– 100g caster sugar
– 3 large eggs
– 1 tsp vanilla extract
– 150g fresh strawberries, chopped
– 75g plain flour
– 50g rolled oats
– 50g unsalted butter, cold and cubed
– 50g light brown sugar
– Extra fresh strawberries, halved

Step by Step Instructions

1. Preheat your oven to 180°C (350°F). Grease a 9 inch springform pan and line the base with parchment paper.
2. For the base: Crush the digestive biscuits into fine crumbs and combine with melted butter. Press into the bottom of the pan and refrigerate.
3. For the filling: Beat cream cheese and caster sugar until smooth. Add eggs one at a time, then mix in the vanilla extract and gently fold in the chopped strawberries. Pour over the biscuit base.
4. For the crumble: Mix flour and oats, rub in cold butter until it resembles breadcrumbs, then stir in light brown sugar. Sprinkle over the cheesecake filling.
5. Bake for 45-50 minutes until edges are set. Cool in the pan, then refrigerate for at least 4 hours.
6. Remove from the pan and top with extra halved strawberries before serving.

Quick Tips and Shortcuts

Use store bought crushed biscuits if you are really pressed for time. Chill the pan while you mix the filling to speed up setting later. Freeze the cold butter for the crumble and grate it into the flour and oats to save rubbing time. If strawberries are out of season use frozen berries that have been drained and patted dry. For a different twist try the creamy filling with a red velvet ripple inspired by our red velvet cheesecake with Oreo crust technique.

Storage and Meal Prep

Refrigerate leftovers covered for up to three days and slice with a hot knife for neat pieces. You can assemble and refrigerate the cheesecake up to a day ahead before adding the fresh strawberries. For longer storage, freeze individual slices wrapped tightly and thaw in the fridge overnight. Thawed slices retain most texture but are best eaten within one week.

Short Closing Note

This strawberry crumble cheesecake gives a lot of wow for modest effort. It fits well into meal prep plans and makes an easy, elegant dessert for guests.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.

Conclusion

For a pressure free strawberry dessert that still looks bakery level try this crumble cheesecake and adapt the toppings to suit the season. For a pressure cooker take on a similar idea see the detailed Strawberry Crunch Cheesecake in the Instant Pot recipe for inspiration.