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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

  • Author: Anthony
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Enjoy the delightful Blueberry Crumble Cheesecake, featuring a buttery plant-based crust, creamy plant-based cream cheese filling mixed with fresh blueberries, and a sweet crunchy crumble topping. This dessert balances creamy texture and fruity freshness, perfect for any occasion and sure to impress.

Ingredients

Scale

Crust

  • 150g digestive biscuits or graham crackers, crushed
  • 80g plant-based butter, melted

Cheesecake Filling

  • 400g plant-based cream cheese
  • 100g natural sugar
  • 2 tbsp lemon juice (natural)
  • 1 tbsp natural gelling agent
  • 150g fresh blueberries
  • 1 tsp vegetarian Worcestershire sauce (natural) (optional)

Crumble Topping

  • 75g flour
  • 50g natural sugar
  • Pinch of salt
  • 60g plant-based butter, melted

Garnishes (optional)

  • Powdered sugar (natural) for dusting
  • Fresh blueberries for topping
  • Fresh mint leaves

Serving Suggestions

  • Light berry compote
  • Coconut whipped cream (plant-based)
  • Mild herbal tea or grape juice

Instructions

  1. Prepare the Crust: Crush the digestive biscuits or graham crackers into fine crumbs. Mix with melted plant-based butter until fully combined. Press the mixture firmly into the base of a cheesecake pan to create an even, buttery crust that will hold the cheesecake perfectly.
  2. Make the Cheesecake Filling: In a large bowl, combine the plant-based cream cheese, natural sugar, lemon juice (natural), and natural gelling agent. Whip until smooth and creamy with no lumps. Gently fold in half of the fresh blueberries to distribute fruity pockets throughout the cheesecake.
  3. Assemble and Bake: Pour the cheesecake filling over the prepared crust, smoothing the top evenly. Preheat the oven to 160°C (320°F). Bake until the cheesecake is set but still slightly jiggly in the center, ensuring a creamy texture. This should take about 40 to 50 minutes.
  4. Create the Crumble Topping: While the cheesecake is baking, mix flour, natural sugar, a pinch of salt, and melted plant-based butter until crumbly. About 20 minutes into baking, carefully sprinkle the crumble topping over the cheesecake so it crisps up beautifully without burning.
  5. Cool and Add Fresh Blueberries: Once baked, allow the cheesecake to cool at room temperature. Then refrigerate for at least 4 hours or until fully set. Just before serving, top with the remaining fresh blueberries for a fresh, vibrant finish.

Notes

  • Use room temperature plant-based cream cheese for a smooth filling.
  • Press crust firmly using the bottom of a glass to avoid crumbling.
  • Do not overbake; center should be slightly wobbly.
  • Chill cheesecake thoroughly for at least 4 hours to allow flavors to meld and set.
  • Use fresh blueberries for the best texture and flavor.
  • You can prepare the crumble topping a day ahead and store it in an airtight container.
  • If preferred, substitute plant-based cream cheese with a creamy tofu blend or other plant-based soft cheeses.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (1/8th of cheesecake)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Blueberry cheesecake, crumble topping, plant-based dessert, vegan cheesecake, berry dessert

Find it online: https://homedishideas.com/blueberry-crumble-cheesecake/