Description
This Blueberry Crumble Cheesecake perfectly balances creamy plant-based cheese with a crispy, sweet crumble topping and fresh blueberries. An easy, versatile dessert ideal for gatherings or treating yourself, offering bright, layered flavors and textures with a smooth cheesecake base and crunchy topping.
Ingredients
Crust
- Crushed biscuits – 1 1/2 cups
- Plant-Based Butter (natural) – 6 tbsp, melted
- Brown Sugar (natural) – 2 tbsp
Cheesecake Filling
- Plant-Based Cream Cheese – 16 oz (softened to room temperature)
- Brown Sugar (natural) – 1/2 cup
- Vanilla Extract (natural) – 1 tsp
- Lemon Juice (natural) – 1 tbsp
- Natural Gelling Agent – 1 tbsp (e.g., pectin, agar, or carrageenan)
Blueberry Topping
- Fresh Blueberries – 2 cups
- Brown Sugar (natural) – 2 tbsp
- Lemon Juice (natural) – 1 tsp
- Vegetarian Worcestershire Sauce (natural) – 1/4 tsp
Crumble Topping
- All-Purpose Flour – 3/4 cup
- Brown Sugar (natural) – 1/3 cup
- Plant-Based Butter (natural) – 6 tbsp (cold, cut into small pieces)
- Chopped Walnuts or Pecans (optional) – 1/4 cup
- Almond Flour (optional) – 2 tbsp
Instructions
- Prepare the Crust: Combine crushed biscuits, melted plant-based butter, and brown sugar in a mixing bowl. Press this mixture evenly into the bottom of a springform pan to create a firm, flavorful base. Chill the crust in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: Beat plant-based cream cheese until smooth and creamy. Add brown sugar, vanilla extract, and lemon juice, mixing well to combine. Carefully stir in the natural gelling agent until evenly distributed. Pour this mixture over the chilled crust, smoothing the surface evenly.
- Prepare the Blueberry Topping: In a bowl, mix fresh blueberries with brown sugar, lemon juice, and vegetarian Worcestershire sauce. Let the mixture sit for 10 minutes to allow the berries to release their juices and deepen the flavor.
- Create the Crumble Topping: Combine all-purpose flour, brown sugar, and plant-based butter in a bowl. Mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in chopped nuts and almond flour if desired. Sprinkle the crumble evenly over the blueberry layer.
- Bake and Chill: Bake the assembled cheesecake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the crumble topping is golden and the filling is set but still slightly jiggly in the center. Allow the cheesecake to cool completely at room temperature, then refrigerate for several hours or overnight to achieve a firm, sliceable texture.
Notes
- Use room temperature plant-based cream cheese and butter for a smooth, lump-free filling and crumble.
- Avoid overbaking; the cheesecake should be set but slightly jiggly to prevent dryness.
- Always use fresh blueberries to ensure a juicy and vibrant topping.
- Allow sufficient chilling time for perfect firmness and clean slicing.
- Use a springform pan for easy removal and neat presentation.
- Prepare the crumble topping a day in advance and store in an airtight container to save time.
- For clean slices, dip a sharp knife in hot water and wipe dry before cutting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: blueberry cheesecake, plant-based cheesecake, crumble topping, dairy-free dessert, vegan dessert, blueberry crumble, easy cheesecake
