RECIPE: Violet Crumble Cheesecake

My husband loves violet crumbles so when I came across this recipe I knew I had to give it a go.  This delicious dessert was put together in less than 20 minutes and in the fridge the day before our BBQ with friends which makes this recipe a winner.  I love summer and lazy BBQ’s with friends and family but I hate being in the kitchen the whole time.  Recipes like this one and our Malteaser slice recipe are great desserts to share that can be made ahead of time.

RECIPE: Violet Crumble Cheesecake

RECIPE: Violet Crumble Cheesecake


  • 1 packet Nice biscuits
  • ⅓ cup butter melted


  • 500g cream cheese at room temperature
  • ½ cup thickened cream
  • ½ cup castor sugar
  • 2 x 50g violet crumble bars, crushed


  1. Prepare a 20cm non-stick springform cake tin, greasing and lining the bottom of the tin.
  2. To make the base, place biscuits and butter into a food processor and blitz until a fine crumb forms. Pour crumbs into cake tin and press down firmly to form an even layer. Set aside.
  3. To make the filling, place cream cheese into a bowl and beat with an electric beater until smooth. Add sugar and cream, combine with a whisk. 
  4. Add half the chopped Violet Crumble pieces to filling. Stir to combine.  Put the remaining violet crumble in a container to top the cheesecake just before serving.
  5. Place filling into the cake tin, smoothing out over biscuit base to form an even layer. 
  6. Refrigerate until set.
  7. Top with remaining Violet Crumble pieces and serve. 

Happy Cooking!



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