Description
Blueberry Crumble Cheesecake with plant-based (cheese) offers a creamy, smooth filling bursting with fresh blueberries and topped with a golden, crunchy crumble. This delightful dessert balances textures and flavors perfectly and is simple to make using everyday pantry staples.
Ingredients
Cheesecake Filling
- Plant-based (cheese) – 450 grams
- Granulated sugar – 120 grams
- Vanilla extract (natural) – 1 teaspoon
- Lemon zest – 1 teaspoon
- Apple cider vinegar – 1 tablespoon
- Natural gelling agent – 1 teaspoon
- Fresh blueberries – 200 grams (plus extra for garnish)
Crumble Topping
- All-purpose flour – 150 grams
- Brown sugar – 100 grams
- Cold plant-based butter – 100 grams
- Pinch of salt
Instructions
- Prepare the Crumble Topping: In a bowl, mix the all-purpose flour, brown sugar, and a pinch of salt. Cut in the cold plant-based butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Refrigerate the mixture until firm for a perfect crumbly texture when baked.
- Make the Cheesecake Filling: In a large mixing bowl, combine plant-based (cheese), granulated sugar, vanilla extract (natural), lemon zest, apple cider vinegar, and natural gelling agent. Beat gently until smooth and creamy, being careful not to overmix to keep a light texture.
- Add Blueberries and Assemble: Gently fold fresh blueberries into the cheesecake filling, reserving a few for garnish if desired. Pour the filling evenly over a prepared crust or directly into the springform pan if skipping crust. Level the surface.
- Sprinkle the Crumble and Bake: Evenly scatter the crumble topping over the cheesecake filling. Bake in a preheated oven until the topping turns golden and the filling is set around the edges but still slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight to let the filling firm and flavors meld beautifully.
Notes
- Choose fresh, ripe blueberries for optimal flavor and texture.
- Keep plant-based butter cold to create a flakier crumble topping.
- Avoid overmixing the filling to prevent cracks during baking.
- Baking in a water bath helps the cheesecake cook evenly and reduces cracking.
- Chill the cheesecake overnight for improved texture and easier slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Blueberry Crumble Cheesecake, plant-based cheesecake, vegan dessert, blueberry dessert, crumble topping
