Blueberry Cheesecake with Crumble Topping: Vegan, High in Protein, and Free of Refined Sugar
For many people, including me, cheesecake is one of the most beloved cakes of all. This blueberry cheesecake with crumble topping proves that the classic version works wonderfully even when made plant-based, high in fiber, and free of refined sugar.
The creamy filling made from silken tofu and soy skyr pairs perfectly with juicy blueberries and a crunchy almond crumble topping. The result is a cake that tastes pleasantly light, wonderfully satisfies your sweet tooth, and is delightfully creamy at the same time.
I especially love baking it in the summer during blueberry season. But it turns out just as well year-round with frozen blueberries. It’s vegan, can be made gluten-free, and is perfect for anyone who loves healthier baking recipes.
What Makes This Blueberry Cheesecake So Special
Many cakes are made mainly of white flour and sugar. They taste delicious, but often you find yourself craving another slice just a short time later.
This blueberry cheesecake is a little different. The combination of silken tofu, soy skyr, almonds, and blueberries makes it especially creamy and ensures that it leaves you feeling pleasantly satisfied. As a result, one slice is often enough to satisfy your sweet tooth.
That’s exactly what I love so much about this recipe. It combines indulgence with nutrient-rich ingredients and still feels like a real piece of cake.
What Makes This Blueberry Cheesecake So High in Protein
Many cakes are primarily sources of carbohydrates and fat. This blueberry cheesecake also provides a good amount of plant-based protein.
Silken tofu and soy skyr not only give the cake its creamy texture but also provide high-quality plant-based protein. As a result, the cake keeps you feeling full for a long time and is perfect as a little afternoon treat.
With about 11 grams of protein per slice, it contains significantly more protein than many classic cheesecakes.
Why I Love Blueberries for Baking
Blueberries are among my favorite fruits for cakes. They add natural sweetness, make the cake especially moist, and provide beautiful purple accents.
They also contain fiber and numerous plant-based nutrients that can enrich a varied diet.
Combined with the fresh hint of lemon, they create a wonderfully balanced flavor that’s both sweet and slightly tart.
What Makes This Cake So High in Fiber
Several ingredients here contribute fiber:
Ground almonds provide fiber and healthy fats.
Oat flour contains valuable soluble fiber and helps you feel pleasantly full.
Blueberries add even more fiber and make the cake wonderfully moist.
Lemon zest not only adds flavor but also provides healthy plant-based nutrients.
In the end, one slice contains about 5 grams of fiber. This fiber comes primarily from the almonds, oat flour, and blueberries, making the cake a more nutrient-rich alternative to many classic cheesecakes.
Vegan Blueberry Crumble Cheesecake
Ingredients
For the crust and crumble topping (one dough)
- 100 g spelt or oat flour
- 130 g ground almonds
- 120 g allulose or other syrup
- 1 pinch of salt
For the cheesecake layer
- 400 g silken tofu
- 400 g soy skyr
- 50 g vanilla pudding mix alternatively, 50 g cornstarch plus 1 tsp ground vanilla
- Juice and zest of 1 organic lemon
- 130 g erythritol
Additionally
- 150 to 200 g fresh blueberries
Instructions
- Preheat the oven to 180 degrees Celsius on the convection setting.
- Line a round pan (about 20 cm) with parchment paper or grease it well. Mix all the ingredients for the crust and crumble topping. Set aside about one-third of the dough. This will be used for the crumble topping later. Press the rest evenly into the pan.
- For the cheesecake layer, blend the silken tofu, soy skyr, vanilla pudding mix, lemon juice, lemon zest, and erythritol until smooth. Pour over the crust.
- Add the blueberries directly to the cream and press them in gently.
- Crumble the reserved dough with your fingers into coarse crumbs. If there isn’t enough for a good crumble topping, mix in a few ground almonds. Spread over the surface.
- Bake for about 35 to 40 minutes, until the crumble is golden and the mixture wobbles only slightly. If necessary, cover the baking dish toward the end to prevent the crumble from burning.
- Let cool completely, then refrigerate for at least 4 hours or overnight.
Notes
| per piece (1/8) | |
|---|---|
| Calories | ca. 230 kcal |
| Carbohydrates | 22 g |
| of which is sugar | 5 g |
| Dietary fiber | 5 g |
| Protein | 11 g |
| Fat | 11 g |
My Tips for the cake
Let the cake cool completely after baking. This will make the cream much firmer.
It’s best to then refrigerate it for several hours or overnight.
Use fresh organic lemons if possible, since the zest provides a large part of the flavor.
If the crumble topping starts to get too dark toward the end of the baking time, loosely cover the pan with parchment paper.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. You can add them to the batter while they’re still frozen. This may slightly increase the baking time.
Is the cake gluten-free?
Yes, if you use gluten-free oat flour or gluten-free rolled oats.
Can I use other berries?
Yes. Raspberries, blackberries, strawberries, or currants also work great.
Why does the cake only set properly after chilling?
The starch and proteins from the tofu stabilize as the cake cools. This gives the cake its typical cheesecake consistency.
How long does the cake keep?
If well covered, it will keep in the refrigerator for about 3 to 4 days.
Have you tried the vegan blueberry cheesecake?
If so, I’d love to hear from you in the comments below the post. Feel free to share a photo of your cake on Instagram, tag me @annelinawaller and add the hashtag #annelinawaller.
I hope you have a lot of fun baking this and enjoy tasting it. 💛
Yours, Annelina
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