How would life be like without any cake or dessert? Only half as delicious, right?
In this sense, and because I know that you‘re always so happy about cake recipes, I have once again set to work and considered a new cake recipe. This time I made a vegan blueberry cheesecake with a super crunchy almond topping.
Vegan Blueberry Cheesecake with crunchy almond topping
This cake is, as usually, vegan, contains good ingredients, is easy to make and incredibly delicious! Especially the blueberries in the cream layer and the crunchy almond topping soon conquered not only the heart of my mother, but also of the guests. Because due to this, it was also my mother’s birthday, who you can always make happy with a homemade cake. In addition, she loves cheesecake as much as I do, so it wasn’t necessary to think much about which kind of cake I should bake.
Creating vegan recipes
To be honest, my favorite recipes are created when I don‘t spend so much time in thinking about what I should do and just go for it. Sometimes I see an inspiration somewhere, like with this cake, but usually I always do my own thing. Of course, everything doesn‘t always go according to my plan but without any experiments new recipes can’t be created. That’s why I always have a pen and a piece of paper with me to make a note of everything for you. Either the note ends up in the trashcan or here on my blog.
A creamy vegan blueberry cheesecake filling
Incidentally, I made the filling of this delicious vegan cheese cake from the pudding-like silken tofu and the solid natural tofu, because I think that the filling works best when you combine both types. However, you should also make sure that the mixture is very fine and creamy blended before baking.
If you aren‘t a big fan of tofu, you can optionally make the cake with soy quark. That works, too. But honestly, I think the recipe is better with using tofu because the consistency becomes more fluffy then and not so compact.
Choose your desired cake size
I used a small 18 cm springform for this recipe. But you can also use a 20 cm or 24 cm form, if the cake shouldn‘t be so high. But if you would like to bake a normal sized cake (26/28 cm), then you can simply double the recipe. I have linked various bakeware here -> ‘kitchenware‘.
If you tried the recipe, I would be happy if you leave a comment. You‘re also welcome to post a picture on Instagram and tag me @biancazapatka so that I can see your post and leave a comment.
Vegan Blueberry Cheesecake with Almond Brittle
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
For the base:
- 130 g of light flour (I used spelt flour)
- 50 g of raw cane sugar
- 1 pinch of salt
- 1 tsp of baking powder
- a pinch of ground vanilla
- 80 g of soft vegan butter or margarine + more to grease the form
For the filling:
- 400 g of silken tofu (drained) (*see recipe notes)
- 200 g of natural firm tofu (*see recipe notes)
- 80 g of raw cane sugar
- 1 lemon juice
- 120 g of vegan butter or margarine
- 40 g of cornstarch
- 1/2 tsp of ground vanilla
- For the blueberry mixture:
- 200 g of blueberries
- 2 tbsp of sugar (to taste)
- 2 tsp of cornstarch
For the almond brittle:
- 50 g of sugar
- 75 g of sliced almonds
For the base:
- First knead all ingredients to make a smooth dough.
- Spread the dough in a greased 18cm springform, press firmly and pull up the edges.
- Then place the springform in the fridge for at least 1/2 hour.
- In the meantime, prepare the blueberry mixture:
- To do this, first slowly heat the blueberries with the sugar in a pot, bring to a boil and then puree everything.
- Mix the cornstarch with 2 tbsp of water and add to the blueberries.
- Bring to a boil while stirring. Then remove from the stove and let cool.
- Preheat the oven to 160°C circulating heat (180°C top to bottom heat).
For the filling:
- Put all ingredients in a blender and purée until a smooth and creamy mixture is produced.
- Then remove the springform from the fridge, fill with half of the tofu mixture and spread half the amount of the blueberry mixture in blobs.
- Repeat this with the remaining mixture.
- For the marbling, gently move from top to bottom through the layers with a spoon.
- Then bake the cake for about 60-70 minutes, until only a little bit of the filling sticks to a skewer when you make a test in the middle of the cake.
- Open the oven halfway after the baking time and let the cheesecake cool down slowly.
- Store the cake in the fridge until serving.
For the almond brittle:
- Lay out a piece of parchment paper on a board.
- Slowly heat the sugar in a huge coated pan until it is melted and golden yellow.
- Then stir in the sliced almonds and spread the mixture immediately on the baking paper.
- Allow to cool and break into chunks as desired.
- Cover the cold cake with the almond brittle before serving.
- Instead of tofu, you can also use soy quark or drained plant-based yogurt.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com!
Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.