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
Graham Cracker Crust:
- 12 sheets (250 g) graham crackers
- 1/4 cup (57 g) vegan butter, melted
Shortbread Crumble:
- 1 cups (125 g) all purpose flour or gluten free 1:1 baking flour
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 g) salted vegan butter, melted
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste or powder (optional)
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
- Prep: Preheat the oven to 400F, and line a 9″ springform pan with parchment paper. Wash the blueberries.
- Make the crust: Pulse the graham crackers to a fine flour in a food processor. Then add in the melted vegan butter, and blend until you achieve a wet crumble. Press the crust into the pan and around the sides of the prepared pan. Place the springform pan into the oven to bake for 12 minutes.
- Make the crumble: While the crust is baking, 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. Set aside.
- 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.
- Heat the water for the water bath: Heat about 1 cup of water until boiling. This will be for the water bath.
- 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 shortbread crumble on top.
- 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.
- 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.
- 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.
