What a dessert! This dish combines two of our favourite things – apple crumble and cheesecake – layering up each element to create quite the showstopper. This recipe for Apple Crumble Cheesecake Lasagne features Meadowland Bake – to find out more about this ingredient, click here to watch a video from RCL Foods’ Chef Brad Kavanagh.

Apple Crumble Cheesecake Lasagne

Biscuit base

600g Digestive Biscuits
450g Marvello Bake

Apple Compote

20g Marvello Bake
6 Granny Smith Apples, peeled & cubed
½ tsp Vanilla Extract
½ tsp Mixed Spice
½ tsp Ground Cinnamon
110g Castor Sugar
2 Tbsp Fresh lemon Juice


680g Cream Cheese
100g Castor Sugar
60 ml Sour Cream
3 Tbsp Fresh lemon Juice
300ml Meadowland Cream
80g Icing Sugar
2 tsp Vanilla Extract


75g Marvello Bake
55g Castor Sugar
½ tsp Ground Cinnamon
75g Cake flour
30g Rolled Oats


  • Line a deep casserole or half chaffing dish with greaseproof paper.
  • Crush the digestive biscuits and mix together with the melted Marvello. Set aside.
  • Make the apple compote, peel core and chop the apple, mix together with the remaining ingredients and cook slowly on the stove, covered until soft and all the liquid has been cooked out. Set aside to cool.
  • Make the cheesecake mix, beat together the cream cheese and castor sugar. Set till smooth. Add the sour cream and lemon juice.
  • Whip the Meadowland, icing sugar and vanilla till stiff and gently fold into the cream cheese mixture. Set aside.
  • To make the crumble, mix all the ingredients together and lay out on a baking tray, Bake until golden at 180°C for approx. 15 minutes.
  • To assemble, press half the biscuit mix into the base, then alternate between layers of, cheesecake, apple compote and more biscuit base, finally ending with another layer of cheesecake and then top with the crumble layer.
  • Place inside the fridge to fully set.

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