Vegan Cheese Crumble Cake with Juicy Berry Filling

Diesen Beitrag gibt es auch in:

Hey dears, ?

Due to the weekend, I have a super delicious vegan cheese crumble cake with a juicy layer of raspberries and red currants for you! This recipe is really simple and unlike other vegan cheesecake recipes, this filling is without tofu and without nuts.

To be honest, I‘ve always had a thing for cheese or quark cakes. They have always been and are still my absolute favorite cakes. But I guess you already knew. Even in my childhood there were the simple classic cheesecake made by my mother or the super fruity quark cakes with yummy crumbles made by my grandmother. Since I came across the vegan nutrition, I’ve also realized that you can make these delicious cakes even without dairy products and eggs. And because it’s so much fun to create vegan recipes, I’ve made it my mission to create such recipes and share them with you. Thanks to today’s variety of dairy-free products in the supermarkets even vegan cheesecakes are possible and absolutely no problem!

My first vegan cheesecakes were with a no-bake cheesecake layer. For my ‘cheesecake cake with chocolate base and blueberries‘ I used plantbased almond cream cheese and for the ‘raspberry-vanilla cheesecake‘ I used soy quark and soy cream. I was really surprised how delicious these cakes were. For my baked ‘Blueberry Cheesecake with Almond Brittle‘ I used tofu. But I also like it very much and if you choose a tofu type that has only a little soy taste, you won’t realize the tofu taste.

VEGAN STRAWBERRY CAKE WITH A FILLING OF SOYQUARK, RASPBERRIES AND FRUIT BERRY SPICE

This time I experimented with soy quark (it’s from Alpro GoOn) and berries. Especially red berries are currently my favorites! And to make it even more berrylicious, I have included in this recipe the ‘Fruit Berry Spice‘, which is a pure berry fruit powder. Since berries are so rich in vitamins and antioxidants, it‘s even a real vitamin bomb and definitely ensures summer feelings even on gray and cold days!
If you can‘t find or don’t want to buy soy quark in the supermarket, you can easily make it yourself by simply dripping soy yoghurt for about 12 hours in a strainer lined with a cotton cloth. To make 250gr soy quark you’ll need about 350gr- 400gr soy yoghurt.

This recipe is really super easy and you don‘t need any extraordinary ingredients. You can also simply use red currant nectar or other fruit nectar for the berry sauce. And the cake tastes really delicious!
The consistency of the quark filling is quite similar to a traditional cheesecake which is made of quark. I think this cake is perfect for a birthday or just for a cozy afternoon.

I used a small 18 cm springform for this recipe. But if you want to bake a regular sized cake (26 cm), you can easily double the recipe. I have linked various bakeware here ?? ‘kitchenware‘. In addition, I recommend that you should longer the baking time in this case. It’s best to make a test with a skewer in the middle of the cake. As soon as only a little bit of the dough sticks to the skewer, the cake is done.

If you tried the recipe, I would appreciate a comment. You‘re also welcome to post a picture on Instagram and link it to @biancazapatka, so that I can see your post and leave a comment. ?

Vegan Cheese Crumble Cake with Juicy Berry Filling

A very delicious recipe for a Vegan Crumble Cake with a creamy Cheesecake-Filling made of soy quark and a juicy Berry Layer. This cake is easy to make and just perfect for a cozy afternoon! 😉
5 from 4 votes
Print Pin Rate
Course: Dessert, Snacks

Ingredients

For the crust/ crumble:

  • 150 g of flour
  • 75 g vegan butter or margarine
  • 75 g sugar or agave syrup
  • 1 pinch of ground vanilla
  • a pinch of salt
  • fat to grease the form

For the cheesecake filling:

  • 50 g vegan butter or margarine
  • 25 g of sugar or agave syrup
  • 250 g alpro soy quark
  • 100 ml soy cream
  • Juice of 1/2 lemon
  • 1/2 bag of vanilla pudding powder
  • 1/2 tbsp soy flour

For the raspberry layer:

  • 125 g raspberries
  • 1 tbsp cornstarch
  • 1-2 tbsp sugar / agave syrup to taste
  • 100 ml blackcurrant nectar or 95ml water + 1 tsp Fruit Berry Spice
  • 1 tbsp of lemon juice

For the decoration:

  • Pomegranate
  • Raspberries
  • Icing sugar (optionally)

Instructions

  • For the crust, first melt butter in a saucepan and allow to cool slightly.
  • Combine flour, sugar (or syrup), vanilla and a pinch of salt in a bowl. Add the melted butter and knead everything with the dough hooks of your hand mixer to crumbles.
  • Now press about 2/3 of the crumble mixture as a cake crust into a greased 18cm springform.
  • For the cheesecake filling, simply stir all ingredients until creamy and spread on the crust.
  • For the raspberry layer, wash the raspberries first.
  • Then stir the cornstarch and 2-3 tbsp of nectar until smooth.
  • Pour the remaining nectar and 1-2 tbsp sugar or syrup (to taste) into a saucepan and bring to a boil.
  • Add the dissolved starch, bring to a boil again while stirring and simmer for about 1 minute.
  • Stir about 3/4 of the raspberries under the nectar and allow to cool for about 10 minutes afterwards.
  • In the meantime, preheat the oven to 175°C upper/ lower heat.
  • Spread the raspberry compote on the quark mixture, smooth it and allow it to cool.
  • Finally, spread the remaining dough from the base as crumbles on top of the cake.
  • Then bake the cake for about 60 minutes (cover with aluminum foil in the last minutes, if the cake gets too brown).
  • Allow to cool for approx. 4 hours after baking.
  • Decorate with pomegranate and berries before serving, if you like.
  • Enjoy! 🙂

17 Comments

  1. Avatar 10. March 2018 / 9:15

    What a stunning creation Bianca! I would love a slice of this magnificent cheesecake!
    Beautiful work lovely!

    • fitness_bianca 11. March 2018 / 17:53

      Hi Anna,
      Thanks for your comment ?
      Glad that you like it!
      Much love,
      Bianca ❤️❤️

  2. Avatar
    gisele
    10. March 2018 / 12:44

    Hello. Since I do not use either sugar, flour or soy products, I suppose I can use coconut yogurt for the quark, raw honey for the sweetener and almond flour for the crust. I’ll try it as I love berries, too!

    • fitness_bianca 11. March 2018 / 17:55

      Hi Gisele,
      I’ve never tried this combo but it sounds good to me ???
      Would love to read your feedback after trying the recipe with your options.
      Much love,
      Bianca ❤️

  3. Avatar
    ma
    12. March 2018 / 4:50

    Hi! Can’t wait to try this recipe. Just confused on what day to grease form is? After I hear back I’ll be able to make it and let you know how it goes!

    • Avatar
      ma
      12. March 2018 / 4:51

      Fat* to grease form

      • fitness_bianca 13. March 2018 / 12:04

        I used vegan butter but you can also use coconut oil or other oil of choice ?

  4. Avatar
    Muna
    15. March 2018 / 17:49

    So glad I found your site and I need to try this! Perhaps for Easter? I am allergic to eggs and I don’t eat dairy hardly at all so this would be great! Thanks for sharing

    • fitness_bianca 17. March 2018 / 12:08

      Hi,
      I think this cake tastes always good, not only on easter ?
      Would love to read your feedback after trying the recipe?
      Much love,
      Bianca ❤️

  5. Avatar
    Josephine
    22. March 2018 / 23:04

    Hi,
    This recipe looks really delicious! I would like to give this a try. I can’t find the soy products and I don’t need it to be vegan. Can I replace the soy quark and soy cream with regular quark and heavy cream?
    Thank you.

    • fitness_bianca 23. March 2018 / 10:54

      Hi Josephine,
      Sure you can also use dairy products if you like! This also works perfectly ???
      Have fun trying the recipe!
      Much love,
      Bianca ❤️

  6. Avatar
    Martin Perry
    19. September 2018 / 1:55

    Hi, looks amazing just wondering is it possible to make it gluten free also? Hope you can help. Many Thanks

    • Bianca Zapatka 20. September 2018 / 12:52

      Hi Martin,
      Thank you! 😊
      Sure, you can sub a gluten-free flour blend.
      Kind regards,
      Bianca

  7. Avatar
    Nina
    3. December 2018 / 5:11

    Although I love your page I am not vegan and neither is my partner. So I try and change your recipes to vegetarian when I can. Yet when it comes to backing. I am a bit skeptical as it isn’t as easy. For example can I use cream cheese in this cake!
    Thanks you and enjoy Spain as much as you Can. I’m in Kohannesburg SAfrica and I wish I could start a two bed B@B anywhere. Being without a job here for 10 months is killing us..

    Anyway keep smiling and you show those signioritas how it’s done 🙏🏼

    • Bianca Zapatka 3. December 2018 / 17:09

      Hi Nina,
      So happy that you like my recipes! 😊
      Thank you for your lovely comment.
      Lots of love,
      Bianca ❤️

  8. Avatar
    Ieva
    21. December 2018 / 12:10

    Hi Bianca,

    What is the alpro soya quark? I’ve not seen it in the shops, would you mind sharing a link to it?

    Thank you!
    Ieva

    • Bianca Zapatka 21. December 2018 / 18:13

      Hi Leva,
      I‘m not sure if this product is available where you live. Maybe you could find another brand that sells soy quark, for example „Provamel“?
      Lots of love,
      Bianca ❤️

Leave a Reply

Your email address will not be published. Required fields are marked *


Looking for Something?