No-Bake Biscuit Crumble Cheesecake Recipe

 

INGREDIENTS

For the Biscuit Base:

• 200g digestive biscuits or graham crackers
• 100g unsalted butter (melted)

For the Cheesecake Filling:

• 400g cream cheese (full-fat, room temperature)
• 200ml heavy cream (chilled)
• 100g powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• Optional: 1 tbsp lemon juice or zest (for tang)

For the Crumble Topping:

• 100g crushed biscuits (same as base or use cookies like Oreos or shortbread)
• Optional: 1 tbsp chopped nuts or chocolate chips

Equipment:

• 8-inch springform pan or deep dish
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Cling film or foil

 INSTRUCTION

Step 1: Prepare the Base

1. Crush biscuits into fine crumbs using a food processor or by placing in a sealed bag and pounding with a rolling pin.
2. Mix crumbs with melted butter until evenly coated.
3. Press mixture firmly into the bottom of the pan using the back of a spoon.
4. Chill in the refrigerator for 30 minutes to set.

Step 2: Make the Filling

1. In a large bowl, beat cream cheese until smooth and lump-free.
2. Add powdered sugar and vanilla extract. Mix until fully incorporated.
3. In a separate bowl, whip heavy cream until soft peaks form.
4. Gently fold whipped cream into the cream cheese mixture using a spatula.
5. Add lemon juice or zest if using, and mix gently.

Step 3: Assemble the Cheesecake

1. Pour filling over the chilled biscuit base.
2. Smooth the top with a spatula.
3. Cover with cling film and refrigerate for at least 6 hours, preferably overnight.

Step 4: Add the Crumble Topping

1. Just before serving, sprinkle crushed biscuits or cookies over the top.
2. Add chopped nuts or chocolate chips if desired.
3. Slice with a warm knife for clean edges.