Ultra Creamy Blueberry Crumble Cheesecake
Ultra Creamy Blueberry Crumble Cheesecake
Ingredients
For the Shortbread Crumble Crust & Topping
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup vegan butter, melted
For the Vegan Vanilla Bean Cheesecake Batter
- 2 cups raw cashews, soaked in hot water for 30 minutes, then drained
- 1/2 cup full-fat canned coconut milk, refrigerated overnight, thick cream only
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon vanilla bean paste, or 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
For the Blueberry Layer
- 1 1/2 cups fresh blueberries
- 2 tablespoons powdered sugar, for dusting, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides of the pan.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, cornstarch, vanilla bean paste, and salt for the crumble. Pour in the melted vegan butter and mix with a fork or your hands until a crumbly mixture forms.
⏱️ 10 min
- 3
Take about 2/3 of the crumble mixture and press it firmly and evenly into the bottom of the prepared springform pan to form the crust. Reserve the remaining 1/3 of the crumble for the topping.
⏱️ 5 min
- 4
Bake the crust for 12-15 minutes, or until lightly golden brown. Remove from the oven and let cool slightly while you prepare the cheesecake batter.
⏱️ 15 min•🌡️ 350
- 5
While the crust bakes, prepare the cheesecake batter. In a high-speed blender, combine the soaked and drained cashews, thick coconut cream, granulated sugar, lemon juice, vanilla bean paste, cornstarch, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 3-5 minutes to achieve a silky consistency.
⏱️ 10 min
- 6
Pour the smooth cheesecake batter over the cooled pre-baked crust in the springform pan. Gently spread it evenly with a spatula.
⏱️ 2 min
- 7
Scatter the fresh blueberries evenly over the cheesecake batter.
⏱️ 2 min
- 8
Evenly sprinkle the reserved 1/3 of the crumble mixture over the blueberries.
⏱️ 2 min
- 9
Carefully place the springform pan back into the preheated oven. Bake for 45-50 minutes, or until the crumble topping is golden brown and the cheesecake is mostly set but still has a slight jiggle in the center.
⏱️ 50 min•🌡️ 350
- 10
Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack for at least 1-2 hours. Do not attempt to move it before it's fully cooled.
⏱️ 120 min
- 11
Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm. This is crucial for the cheesecake to set properly.
⏱️ 240 min
- 12
Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Optionally, dust with powdered sugar before slicing and serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ultra Creamy Blueberry Crumble Cheesecake
For the Shortbread Crumble Crust & Topping
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup vegan butter, melted
For the Vegan Vanilla Bean Cheesecake Batter
- 2 cups raw cashews, soaked in hot water for 30 minutes, then drained
- 1/2 cup full-fat canned coconut milk, refrigerated overnight, thick cream only
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon vanilla bean paste, or 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
For the Blueberry Layer
- 1 1/2 cups fresh blueberries
- 2 tablespoons powdered sugar, for dusting, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides of the pan.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, cornstarch, vanilla bean paste, and salt for the crumble. Pour in the melted vegan butter and mix with a fork or your hands until a crumbly mixture forms.
⏱️ 10 min - 3
Take about 2/3 of the crumble mixture and press it firmly and evenly into the bottom of the prepared springform pan to form the crust. Reserve the remaining 1/3 of the crumble for the topping.
⏱️ 5 min - 4
Bake the crust for 12-15 minutes, or until lightly golden brown. Remove from the oven and let cool slightly while you prepare the cheesecake batter.
⏱️ 15 min•🌡️ 350 - 5
While the crust bakes, prepare the cheesecake batter. In a high-speed blender, combine the soaked and drained cashews, thick coconut cream, granulated sugar, lemon juice, vanilla bean paste, cornstarch, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 3-5 minutes to achieve a silky consistency.
⏱️ 10 min - 6
Pour the smooth cheesecake batter over the cooled pre-baked crust in the springform pan. Gently spread it evenly with a spatula.
⏱️ 2 min - 7
Scatter the fresh blueberries evenly over the cheesecake batter.
⏱️ 2 min - 8
Evenly sprinkle the reserved 1/3 of the crumble mixture over the blueberries.
⏱️ 2 min - 9
Carefully place the springform pan back into the preheated oven. Bake for 45-50 minutes, or until the crumble topping is golden brown and the cheesecake is mostly set but still has a slight jiggle in the center.
⏱️ 50 min•🌡️ 350 - 10
Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack for at least 1-2 hours. Do not attempt to move it before it's fully cooled.
⏱️ 120 min - 11
Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm. This is crucial for the cheesecake to set properly.
⏱️ 240 min - 12
Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Optionally, dust with powdered sugar before slicing and serving.
⏱️ 2 min