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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

  • Author: Michael
  • Total Time: 5 hours 25 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This Blueberry Crumble Cheesecake features a creamy plant-based cheesecake filling combined with a crunchy blueberry crumble topping. Bursting with fresh blueberry flavor and natural sweetness, this dessert is perfect for any occasion and offers a delightful contrast of textures in every bite.

Ingredients

Scale

Crust Base

  • 1 1/2 cups graham crackers or digestive biscuits, crushed
  • 6 tablespoons plant-based butter, melted

Cheesecake Filling

  • 16 oz cream cheese (plant-based), room temperature
  • 3/4 cup natural sugar
  • 1/2 cup sour cream (plant-based), room temperature
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon lemon zest
  • 1 tablespoon natural gelling agent

Blueberry Crumble Topping

  • 2 cups fresh or frozen blueberries, thawed if frozen
  • 2 tablespoons natural sugar
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 3/4 cup all-purpose flour
  • 1/3 cup natural sugar
  • 6 tablespoons plant-based butter, softened

Instructions

  1. Prepare the crust: Crush the graham crackers or digestive biscuits until fine crumbs form. Mix the crumbs with melted plant-based butter. Press the mixture firmly into the base of a springform pan to form an even, sturdy crust. Chill in the refrigerator while preparing the filling.
  2. Make the cheesecake filling: In a large bowl, beat the plant-based cream cheese with natural sugar until smooth and creamy. Add the sour cream (plant-based), vanilla extract (natural), lemon zest, and natural gelling agent. Mix thoroughly after each addition to create a luscious, smooth filling with a hint of citrus.
  3. Assemble the cheesecake: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula to create an even layer.
  4. Prepare the blueberry crumble topping: In a bowl, gently mix the blueberries with natural sugar and vegetarian Worcestershire sauce (natural). In another bowl, combine flour, natural sugar, and softened plant-based butter until crumbly. Spread the blueberry mixture evenly over the cheesecake filling, then crumble the flour mixture on top, allowing the blueberries to remain visible.
  5. Bake and cool: Preheat the oven to 325°F (163°C). Bake the assembled cheesecake for 50 to 60 minutes, until the edges are set and the center is slightly wobbly. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for optimal texture.
  6. Serve and enjoy: Remove the cheesecake carefully from the pan. Slice into generous pieces and serve chilled, optionally garnished with fresh blueberries, powdered sugar (natural), or whipped coconut cream.

Notes

  • Press the crust firmly to prevent crumbling when slicing.
  • Ensure cream cheese (plant-based) and sour cream (plant-based) are at room temperature for a smooth filling.
  • Allow the cheesecake to cool gradually to avoid cracks and preserve texture.
  • Toss blueberries with a little flour to prevent them from sinking into the filling.
  • For extra creaminess, bake the cheesecake in a water bath to maintain even heat distribution.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: blueberry, crumble, cheesecake, plant-based, vegan, dessert, gluten-free, blueberry crumble cheesecake

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