Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

  • Author: Eric
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This Blueberry Crumble Cheesecake combines a creamy plant-based cheese filling with fresh juicy blueberries and a crunchy natural gelling agent-based crumble topping. Perfect for any occasion, this dessert offers a delightful balance of rich and refreshing flavors with simple wholesome ingredients that are easily customizable.

Ingredients

Scale

Crust

  • 200g digestive biscuits (plant-based), finely crushed
  • 100g plant-based butter, melted

Blueberry Filling

  • 300g fresh blueberries
  • 2 tbsp lemon juice (natural)
  • 50g brown sugar (natural)
  • 1 tsp natural gelling agent dissolved in 2 tbsp water

Cheesecake Filling

  • 400g plant-based cheese
  • 1 tsp vanilla extract (natural)
  • 1 tsp apple cider vinegar
  • 2 tbsp sugar (natural)

Crumble Topping

  • 100g digestive biscuits (plant-based), crushed
  • 50g brown sugar (natural)
  • 50g plant-based butter
  • 1/2 tsp natural gelling agent

Instructions

  1. Prepare the Crust: Start by finely crushing the digestive biscuits and mixing them with melted plant-based butter until evenly combined. Press this mixture firmly into the base of your cheesecake pan, creating a compact and even foundation. Chill in the refrigerator to set while you work on other components.
  2. Make the Blueberry Filling: In a saucepan, gently heat fresh blueberries with lemon juice and brown sugar until the berries release their juice and soften. Stir in a natural gelling agent dissolved in a little water to thicken the mixture. Once thickened, let it cool completely to maintain the fresh blueberry flavor.
  3. Prepare the Cheesecake Filling: Using a mixer, blend the plant-based cheese with vanilla extract, apple cider vinegar, and a touch of sugar until smooth and luscious. This creamy filling will nicely complement the fruity blueberry layer.
  4. Assemble the Cheesecake: Pour half of the cheesecake filling over the chilled crust and smooth it out. Spoon the cooled blueberry filling evenly on top, then cover with the remaining cheesecake filling. Smooth the surface with a spatula to create an even layer.
  5. Create the Crumble Topping: Combine crushed digestive biscuits, brown sugar, plant-based butter, and a pinch of natural gelling agent until crumbly. Sprinkle this generously over the cheesecake’s top layer, ensuring an even distribution for that ideal crunch.
  6. Chill Before Serving: Place the assembled cheesecake in the refrigerator and allow it to chill for at least 4 hours or overnight. This resting time lets all flavors meld and the cheesecake to set perfectly, making slicing easier and enhancing the overall texture.

Notes

  • Let the plant-based cheese come to room temperature before mixing to avoid lumps.
  • Use a spatula to carefully layer the blueberry filling for a beautiful cross-section look.
  • The longer the cheesecake chills, the firmer and more delightful the texture becomes.
  • Use fresh blueberries for best flavor and juiciness.
  • Crush biscuits finely to help the crumble topping stick better and crisp nicely.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-bake assembly and chilling
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 25g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Blueberry Crumble Cheesecake, plant-based cheesecake, vegan dessert, berry cheesecake, crumble topping, gluten-free dessert

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