Ultra Creamy Vegan Blueberry Crumble Cheesecake
Indulge in this ultra-creamy vegan blueberry crumble cheesecake that’s bursting with flavor! Featuring a crunchy graham cracker base and a luscious vanilla bean filling, this delightful dessert is topped with a sprinkle of irresistible vanilla crumble and fresh blueberries. Perfect for impressing guests or treating yourself, this cheesecake is a must-try for any sweet tooth!
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Shopping List
- 2 cups (473 ml) blueberries
- 1 crust graham cracker crust
Pantry Items
Amounts also listed in instructions below
- vanilla bean cheesecake batter (to taste)
- 1 cup (237 ml) vanilla crumble
👨🍳 Instructions
- 1
Prepare the graham cracker crust and press it into the bottom of a cheesecake pan.
- 2
Mix the ingredients for the vanilla bean cheesecake batter and pour it over the crust.
- 3
Add fresh blueberries on top of the cheesecake batter.
- 4
Sprinkle the vanilla crumble over the blueberries.
- 5
Bake according to the cheesecake batter instructions until set.
- 6
Let cool and refrigerate before serving.
💡 Pro Tips
- ✓Bake vegan cheesecake at 325°F instead of traditional 350°F because plant-based proteins coagulate more gradually and need gentler heat to prevent cracking and curdling.technique325°F
- ✓Toss fresh blueberries with 1 tablespoon cornstarch before adding to prevent them from sinking and creating moisture pockets that compromise the cheesecake's structure.ingredient1 tablespoon cornstarch
- ✓Press graham cracker crust with a flat-bottomed measuring cup using 15-20 pounds of pressure to create a compact base that won't crumble when sliced.technique15-20 pounds pressure
- ✓Refrigerate the assembled cheesecake for minimum 6 hours because vegan binding agents need extended chilling time to fully set and achieve proper slicing consistency.timing6 hours minimum
- ✓Add crumble topping during the last 15 minutes of baking to prevent over-browning while ensuring it stays crispy and doesn't absorb moisture from the filling.timing15 minutes
Share this recipe
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Ultra Creamy Vegan Blueberry Crumble Cheesecake
Indulge in this ultra-creamy vegan blueberry crumble cheesecake that’s bursting with flavor! Featuring a crunchy graham cracker base and a luscious vanilla bean filling, this delightful dessert is topped with a sprinkle of irresistible vanilla crumble and fresh blueberries. Perfect for impressing guests or treating yourself, this cheesecake is a must-try for any sweet tooth!
📝 Ingredients
Shopping List
- 2 cups (473 ml) blueberries
- 1 crust graham cracker crust
Pantry Items
Amounts also listed in instructions below
- vanilla bean cheesecake batter (to taste)
- 1 cup (237 ml) vanilla crumble
👨🍳 Instructions
- 1
Prepare the graham cracker crust and press it into the bottom of a cheesecake pan.
- 2
Mix the ingredients for the vanilla bean cheesecake batter and pour it over the crust.
- 3
Add fresh blueberries on top of the cheesecake batter.
- 4
Sprinkle the vanilla crumble over the blueberries.
- 5
Bake according to the cheesecake batter instructions until set.
- 6
Let cool and refrigerate before serving.
💡 Pro Tips
- ✓Bake vegan cheesecake at 325°F instead of traditional 350°F because plant-based proteins coagulate more gradually and need gentler heat to prevent cracking and curdling.technique325°F
- ✓Toss fresh blueberries with 1 tablespoon cornstarch before adding to prevent them from sinking and creating moisture pockets that compromise the cheesecake's structure.ingredient1 tablespoon cornstarch
- ✓Press graham cracker crust with a flat-bottomed measuring cup using 15-20 pounds of pressure to create a compact base that won't crumble when sliced.technique15-20 pounds pressure
- ✓Refrigerate the assembled cheesecake for minimum 6 hours because vegan binding agents need extended chilling time to fully set and achieve proper slicing consistency.timing6 hours minimum
- ✓Add crumble topping during the last 15 minutes of baking to prevent over-browning while ensuring it stays crispy and doesn't absorb moisture from the filling.timing15 minutes