Description
Enjoy a luscious Blueberry Crumble Cheesecake featuring a creamy plant-based cheese filling, a crunchy golden crust, juicy vibrant blueberries, and a buttery crumble topping. This dessert combines smooth texture and balanced flavors, perfect for any occasion and easily customizable with seasonal fruits or nuts.
Ingredients
Scale
Crust
- 150g digestive biscuits, crushed finely
- 75g plant-based butter, melted
- 1 tbsp brown sugar (natural)
Cheesecake Filling
- 500g plant-based cheese
- 100g brown sugar (natural)
- 1 tsp vanilla extract (natural)
- 2 tbsp lemon juice (natural)
- 1 tbsp natural gelling agent dissolved in 3 tbsp warm water
Blueberry Layer
- 200g fresh or frozen blueberries, thawed and drained if frozen
- 1 tbsp lemon juice (natural)
- 1 tbsp brown sugar (natural)
Crumble Topping
- 75g brown sugar (natural)
- 75g flour
- 50g plant-based butter, chilled and cubed
Instructions
- Prepare the Crust: Crush digestive biscuits into fine crumbs using a food processor or by hand. Mix crumbs with melted plant-based butter and a pinch of brown sugar (natural). Press mixture evenly into the bottom of a springform pan to form a sturdy base. Chill in the fridge to set while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat plant-based cheese with brown sugar (natural) and vanilla extract (natural) until smooth and creamy. Add lemon juice (natural) for brightness. Gently fold in the natural gelling agent dissolved in warm water to ensure the filling sets perfectly once chilled.
- Prepare the Blueberry Layer: Combine fresh or thawed blueberries with lemon juice (natural) and a sprinkle of brown sugar (natural) to create a juicy berry topping. Spread this mixture evenly over the chilled crust before pouring the cheesecake filling on top.
- Make the Crumble Topping: Mix brown sugar (natural), flour, and chilled plant-based butter cubed until crumbly with pea-sized clusters. Scatter the crumble generously and evenly over the filled cheesecake for a perfect crunchy topping.
- Bake and Chill: Bake in a preheated oven at 325°F (160°C) for 50 to 60 minutes until the filling is set but slightly wobbly in the center. Allow cake to cool at room temperature, then refrigerate for at least 4 hours or overnight to achieve ideal texture.
Notes
- Ensure all plant-based cheese and butter are at room temperature to avoid lumps in filling.
- Press crumble topping gently in some parts and loosely in others for textural contrast.
- Mix blueberries with a small amount of natural gelling agent before layering to prevent sinking.
- Chill cheesecake at least 4 hours or overnight for best setting and flavor development.
- Use a springform pan for easy removal and presentation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 320
- Sugar: 22g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Blueberry Crumble Cheesecake, plant-based cheesecake, vegan dessert, gluten-free dessert, blueberry dessert, crumble topping
