Why You’ll Love This Recipe

I love this recipe because it’s simple, elegant, and always a crowd-pleaser. It’s rich but not heavy, and the combination of textures — creamy filling, crunchy base, chewy cherries, and nutty pistachios — makes it irresistibly moreish. You don’t even need to turn on the oven, and it keeps beautifully in the fridge, making it perfect for entertaining or unexpected guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

400g plain digestive biscuits, broken into large pieces
75g (1/2 cup) pistachio kernels, coarsely chopped
65g (1 cup) shredded coconut, lightly toasted
200g butter, melted, plus 125g extra, chopped, at room temperature
55g (1/4 cup) caster sugar
250g cream cheese, at room temperature
150g (1 cup) icing sugar mixture
2 tsp finely grated orange or lemon rind
180g white chocolate, melted and cooled
300ml thickened cream, whipped
150g red glacé cherries, coarsely chopped

Directions

1. I grease a 20 x 26cm roasting pan (5cm deep) and line the base and sides with baking paper, allowing the paper to hang over the long edges for easy lifting later.

2. I place the biscuits, pistachios, and toasted coconut in a food processor and pulse until the mixture resembles coarse crumbs.

3. I add the melted butter and caster sugar and process again until combined. I transfer two-thirds of this mixture to the prepared pan and use a flat-bottomed glass to press it evenly over the base. I refrigerate it for 30 minutes to set. The remaining mixture is reserved at room temperature for the topping.

4. Meanwhile, I use electric beaters to whip the cream cheese, the extra chopped butter, icing sugar, and citrus rind together until pale and creamy.

5. I gradually add the melted white chocolate, beating until smooth and well combined.

6. I gently fold the whipped cream and glacé cherries into the cream cheese mixture until evenly distributed.

7. I spread this creamy filling evenly over the chilled biscuit base, smoothing the surface with a spatula.

8. I sprinkle the remaining biscuit mixture over the top to form a crumble layer.

9. I refrigerate the slice for at least 4 hours, or preferably overnight, until firm.

To serve, I lift the slice out of the pan using the baking paper overhang and cut it into squares.

Servings and Timing

Makes: 16 slices
Prep time: 30 minutes
Chill time: 4 hours
Total time: about 4 hours 30 minutes

Variations

I sometimes swap the pistachios for almonds or macadamias for a different crunch. If I want a tangier version, I use lime zest instead of orange. For a tropical twist, I replace the cherries with chopped dried pineapple or mango. Dark or milk chocolate can also be used instead of white chocolate for a richer, deeper flavor.

Storage

I store the slice in an airtight container in the fridge for up to 5 days. It’s best served chilled so the filling stays firm. This slice also freezes well — I wrap individual squares in baking paper and store them in a sealed container for up to a month.

FAQs

Can I make this ahead of time?

Yes, this slice is perfect for making ahead — it needs several hours to chill and set anyway.

Can I use other biscuits for the base?

Yes, shortbread, Marie biscuits, or graham crackers all work well.

Do I have to use pistachios?

No, you can substitute any nut you prefer or omit them for a nut-free version.

Can I use milk or dark chocolate instead of white?

Yes — it will change the flavor profile but still tastes great.

Can I skip the glacé cherries?

Absolutely — try dried cranberries, apricots, or sultanas instead.

How do I get clean slices when cutting?

Use a sharp knife dipped in hot water and wiped dry between cuts.

Can I make this dairy-free?

Use dairy-free butter, cream cheese, and white chocolate alternatives.

How do I toast the coconut?

I spread it on a baking tray and bake at 180°C for 3–5 minutes, stirring once, until lightly golden.

Can I add more fruit?

Yes — dried fruit like cranberries or diced apricots add a nice chewy texture.

Do I need to bake the base?

No baking is needed — the fridge does all the work.

Conclusion

This White Chocolate Crumble Slice is a no-fuss, show-stopping dessert that combines creamy sweetness with a hint of citrus and the perfect balance of crunch. I love how easily it comes together and how elegant it looks when sliced. Whether for an afternoon treat, a special occasion, or when you just want something indulgent on hand, this slice is always a hit — rich, smooth, and deliciously satisfying.