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 FillingAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
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:
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:
- Icing sugar (optionally)
- 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! 🙂
©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. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.