Vegan Blueberry Crumble Cheesecake
Creamy vegan blueberry cheesecake with a crunchy crumble topping. This simple cake contains no eggs, is high in protein thanks to silken tofu and soy skyr, and features a delicious fruity blueberry filling. Perfect for summer, with coffee, or as a healthier dessert.
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
Nutritional Information per Piece
| 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 |