This rich and creamy blueberry crumble cheesecake combines the best, silky cheesecake batter with a “buttery” shortbread crust and jammy fresh blueberries – and it’s all unbelievably vegan and dairy free!

bitten slice of blueberry crumble cheesecake on a plate

The vegan cheesecake of the summer:

If you’re a fan of everything blueberry (think my blueberry buckle cake, blueberry lemon coffee cake, and blueberry Basque cheesecake), and you also love cheesecake, then this recipe is for you.

It combines the best of a berry crumble and turns it into a silky, rich, and deliciously decadent cheesecake. It has a buttery rich vanilla shortbread crust topped with the creamiest, most perfectly set vanilla cheesecake, jammy blueberries and a crunchy vanilla crumble on top.

And the best part? You’ll never know it’s vegan and dairy free. I’m SERIOUS. No eggs, no butter, and it’s all vegan!

slice of vegan blueberry crumble cheesecake on a plate

What makes a vegan cheesecake:

Now, if you’re new to vegan baking, you might be wondering what we use for vegan cheesecakes.

Simple!

We’re swapping regular cream cheese for dairy free cream cheese, heavy cream for vegan heavy cream (like this cashew cream or a store bought vegan cream like Silk or Plant Crock), and eggs for dairy free yogurt (my favorite of all of the vegan egg substitutes I’ve discovered!).

slices of blueberry crumble cheesecake

Overview: how to make vegan blueberry crumble cheesecake step by step:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

shortbread crumble in a bowl
First, we’ll make the crumble. This will be both the crust and the topping.
baked cheesecake crust
Pour half of the crumble into the prepared springform pan and press it into the bottom of the pan. Bake the crust.
cheesecake batter
While the crust is baking, blend all of the cheesecake ingredients in a food processor.
assembled blueberry crumble cheesecake
Assemble the cheesecake once the crust is par-baked. Pour the batter into the crust, followed by the blueberries, and the remaining crumble.
baked blueberry crumble cheesecake
Bake the cheesecake for 70-75 minutes.
sliced vegan blueberry crumble cheesecake
Cool the cheesecake for 1 hour at room temperature then 4 hours in the fridge, or overnight in the fridge. Slice and enjoy!

Can I swap out another berry for the blueberries?

Absolutely! I would recommend blackberries or raspberries as a swap.

Strawberries would also work, but only if they’re finely chopped.

I also like the idea of adding a touch of lemon zest to the cheesecake batter for that zesty tang paired with the sweetness of the fresh berries!

bitten slice of vegan blueberry crumble cheesecake

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bitten slice of vegan blueberry crumble cheesecake

Vegan Blueberry Crumble Cheesecake

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  • Author: Britt Berlin
  • Prep Time: 20
  • Chilling time: 300
  • Cook Time: 75
  • Total Time: 6 hours 35 minutes
  • Yield: 12 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

This rich and creamy blueberry crumble cheesecake combines the best, silky cheesecake batter with a “buttery” shortbread crust and jammy fresh blueberries – and it’s all unbelievably vegan and dairy free!

Ingredients

Scale

Shortbread Crumble & Crust:

  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour
  • 1 1/2 cup (300 g) granulated sugar
  • 3/4 cup (180 g) salted vegan butter, melted
  • 2 tsp vanilla extract

Cheesecake filling:

  • 4 8-ounce containers (32 ounces) vegan cream cheese, room temperature
  • 1 cup (240 g) dairy free yogurt or dairy free sour cream, room temperature
  • 1 cup (240 mL) vegan heavy cream or cashew cream
  • 1 cup (200 g) organic granulated sugar
  • 8 tbsp (80 g) cornstarch or arrowroot starch
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1.5 pint fresh blueberries

Instructions

  1. Prep: Preheat the oven to 400F, and line a 9″ springform pan with parchment paper. Wash the blueberries.
  2. Make the crumble: In a medium bowl, whisk together the flour and sugar. Then add in the vegan butter and vanilla extract, and mix together with a fork until the mixture resembles a crumble.
  3. Make the crust: Pour half of the crumble mixture into the prepared springform pan. Press the crumble into the bottom of the pan to form the crust. Poke a few holes in the crust, and place the crust into the oven to bake for 10 minutes.
  4. While the crust is baking, make the cheesecake filling: Add all cheesecake filling ingredients to a blender, except for the blueberries. Puree the mixture until creamy and smooth, scraping down the sides to ensure that everything is blended.
  5. Heat the water for the water bath: Heat about 1 cup of water until boiling. This will be for the water bath.
  6. Assemble the blueberry crumble cheesecake: When the crust is done par-baking, reduce the oven heat to 350F, and place a pan for the water bath on the bottom rack. Ensure that the middle rack is truly positioned in the middle (that will be the rack that the cheesecake will bake on). Pour the cheesecake filling into the par-baked crust, then top with blueberries. Spread the blueberries into an even layer, then crumble the remaining shortbread crumble on top.
  7. Bake: Pour the water into the baking sheet that’s on the bottom rack of the oven and close the oven door. Then pace the cheesecake onto a separate baking sheet (not the one in the oven- that is for the water bath). Place the cheesecake on its baking sheet onto the middle rack and close the oven door. Bake for 70-75 minutes, or until the shortbread is just golden brown. You can cover the crumble with parchment paper or tinfoil partway through the baking to ensure it doesn’t burn.
  8. Cool: Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Then transfer the cheesecake to the fridge covered and chill for 4 hours, or overnight.
  9. When ready to serve: Carefully remove the springform pan from around the cheesecake, slice and serve with a scoop of vanilla ice cream. Enjoy!

Notes

Gluten Free: Swap in King Arthur Measure for Measure gluten-free flour.