Vegan Blueberry Crumble Cheesecake

Vegan Blueberry Crumble Cheesecake Recipe

There’s something undeniably cozy about the combination of creamy cheesecake and bursting fresh blueberries. This Vegan Blueberry Crumble Cheesecake is the perfect indulgent dessert, inviting you to slow down and savor each bite. As the leaves begin to turn and the crisp air seeps in, I find myself gravitating toward desserts that are both comforting and bursting with seasonal flavors. Inspired by the nostalgia of summer picnics and warm family gatherings, this cheesecake is not only easy to make but also a heartwarming treat that’s perfect for any occasion.

With layers of creamy cashew filling and a crunchy almond crust, this is a dessert you’ll want to make time and time again. And let’s be real, when the dessert looks this inviting, it’s sure to be a favorite on your easy weeknight dinner or gathering menu. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Creamy & Indulgent: The rich cashew filling gives a decadent experience without any dairy.
• Nutritious Ingredients: Made with wholesome ingredients that offer a crowd-pleasing treat without guilt.
• Easy to Customize: You can easily modify the flavors and toppings to suit your taste.
• Perfect for Any Occasion: Whether it’s a family get-together, a cozy night in, or a holiday feast, this cheesecake fits right in.
• Make-Ahead Friendly: Perfect for prepping ahead of time for any gathering or special occasion.

Ingredients You’ll Need for Vegan Blueberry Crumble Cheesecake

• 2 cups almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup cashews, soaked
• 1/2 cup coconut cream
• 1/4 cup agave syrup
• 1 tablespoon lemon juice
• 1 cup fresh blueberries
• 1/4 cup oats
• 1/4 cup brown sugar

How to Make Vegan Blueberry Crumble Cheesecake

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine almond flour, melted coconut oil, maple syrup, and vanilla extract to form the crust. Press the mixture into the bottom of a springform pan.
3. Bake the crust for 10-12 minutes until lightly golden.
4. In a blender, combine soaked cashews, coconut cream, agave syrup, and lemon juice. Blend until smooth.
5. Pour the cheesecake filling over the baked crust.
6. Top with blueberries and sprinkle oats and brown sugar on top.
7. Bake for an additional 20-25 minutes until the top is set.
8. Let cool and refrigerate for at least 4 hours before serving.

Delicious Variations to Try

If you want to switch things up a bit, here are a few fun ideas to customize your Vegan Blueberry Crumble Cheesecake:

• Zesty Lemon Twist: Add the zest of one lemon to the cheesecake filling for an extra zing that brightens up the flavor.
• Chocolate Delight: Mix some vegan chocolate chips into the filling or drizzle melted vegan chocolate on top for a decadent contrast.
• Seasonal Fruits: Swap blueberries for other seasonal fruits like raspberries, strawberries, or peaches for a fresh twist.
• Nutty Crunch Topping: Add a handful of chopped nuts to the crumble topping for a delightful crunch and added nutrition.

Chef Emma’s Helpful Tips

• Make Ahead: This cheesecake can be baked a day in advance; just store it covered in the refrigerator until you’re ready to serve it.
• Ingredient Swaps: If you don’t have agave syrup on hand, feel free to replace it with more maple syrup or another liquid sweetener you prefer.
• Slicing Tips: To slice easily, dip your knife in warm water to ensure a clean cut through the creamy filling.
• Storage Suggestions: Keep any leftovers in an airtight container in the fridge for up to 4-5 days. It can also be frozen for up to a month. Just remember to thaw in the fridge overnight!

What’s Inside – Nutrition Breakdown

• Serving Size: 1 slice
• Calories: 210
• Carbohydrates: 22g
• Sugar: 10g
• Fat: 12g
• Protein: 4g
• Sodium: 50mg

Frequently Asked Questions

• Can I make this ahead?
  Yes! You can bake the cheesecake a day ahead and let it chill in the refrigerator overnight.

• Can I use different ingredients?
  Absolutely! Feel free to swap ingredients based on what you have, but keep in mind they may alter the final texture and flavor slightly.

• How do I store leftovers?
  Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.

• How long does it last?
  If stored properly, it can last in the refrigerator for about a week, and you can freeze it for up to a month.

A Cozy Closing Note

This Vegan Blueberry Crumble Cheesecake is truly a labor of love, creating a rich and delightful dessert that brings happiness to any table. With its creamy filling and crunchy topping, it’s a dessert that feels like a warm hug on a chilly evening. The vibrant colors of fresh blueberries give it an inviting touch that’s perfect for any gathering.

So, whether you’re sharing it with friends or savoring a slice on your own, this cheesecake is sure to create sweet memories. Save this Vegan Blueberry Crumble Cheesecake to your dessert board so it’s ready when you need a cozy treat! Happy baking!

Vegan Blueberry Crumble Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Emma
• Total Time: 240 minutes
• Yield: 8 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A comforting Vegan Blueberry Crumble Cheesecake with creamy cashew filling and a crunchy almond crust, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 2 cups almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup cashews, soaked
• 1/2 cup coconut cream
• 1/4 cup agave syrup
• 1 tablespoon lemon juice
• 1 cup fresh blueberries
• 1/4 cup oats
• 1/4 cup brown sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine almond flour, melted coconut oil, maple syrup, and vanilla extract to form the crust. Press the mixture into the bottom of a springform pan.
3. Bake the crust for 10-12 minutes until lightly golden.
4. Combine soaked cashews, coconut cream, agave syrup, and lemon juice in a blender. Blend until smooth.
5. Pour the cheesecake filling over the baked crust.
6. Top with blueberries and sprinkle oats and brown sugar on top.
7. Bake for an additional 20-25 minutes until the top is set.
8. Let cool and refrigerate for at least 4 hours before serving.

Notes

This cheesecake can be made a day in advance. Store in the fridge until ready to serve.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 10g
• Sodium: 50mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg