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White Chocolate Crumble Slice

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This White Chocolate Crumble Slice is a luscious, no-bake dessert featuring a pistachio and biscuit base, a creamy white chocolate and cream cheese filling dotted with glacé cherries, and a golden crumble topping. With hints of citrus and coconut, it’s a perfectly balanced treat that’s rich, refreshing, and irresistibly smooth.

Ingredients

400 g plain digestive biscuits, broken into large pieces

75 g (1/2 cup) pistachio kernels, coarsely chopped

65 g (1 cup) shredded coconut, lightly toasted

200 g butter, melted, plus 125 g extra, chopped, at room temperature

55 g (1/4 cup) caster sugar

250 g cream cheese, at room temperature

150 g (1 cup) icing sugar mixture

2 tsp finely grated orange or lemon rind

180 g white chocolate, melted and cooled

300 ml thickened cream, whipped

150 g red glacé cherries, coarsely chopped

Instructions

  1. Prepare the pan: Grease a 20 × 26 cm roasting pan (5 cm deep) and line with baking paper, allowing overhang for easy lifting later.
  2. Make the base: In a food processor, combine biscuits, pistachios, and toasted coconut. Pulse until coarse crumbs form. Add melted butter and caster sugar, and process until combined.
  3. Set the base: Press two-thirds of the crumb mixture evenly into the prepared pan using the base of a glass. Chill for 30 minutes to firm. Reserve the remaining mixture for topping.
  4. Prepare the filling: Using electric beaters, beat cream cheese, extra butter, icing sugar, and citrus rind until pale and creamy.
  5. Add chocolate: Gradually beat in melted white chocolate until smooth.
  6. Fold in cream and cherries: Gently fold whipped cream and chopped glacé cherries through the mixture until evenly combined.
  7. Assemble: Spread the filling evenly over the chilled base, smoothing the surface with a spatula. Sprinkle remaining crumb mixture evenly over the top.
  8. Chill: Refrigerate for at least 4 hours or overnight until firm.
  9. Serve: Lift the slice from the pan using the baking paper and cut into squares with a warm, dry knife.

Notes

Swap pistachios for almonds, macadamias, or omit for a nut-free version.

Use lime zest instead of orange for a tangier twist.

Replace cherries with dried cranberries, mango, or pineapple for variety.

For a richer flavor, substitute white chocolate with milk or dark chocolate.

Freeze individual slices for up to a month — perfect for make-ahead desserts.

Nutrition

Find it online: https://chocolatecoveredamy.com/white-chocolate-crumble-slice/