This easy Vegan Crumble Cake with Cheesecake and Berry Filling is a popular German “Streuselkuchen” recipe made of shortcrust pastry with juicy fruit filling and crunchy streusel topping! No one will believe that this delicious cake is dairy-free and eggless, because it tastes like the original, if not better!
Crumble Cake Cheesecake with Berries – A Favorite Recipe!
I posted the recipe for this super delicious vegan cheesecake with berries and crumbles 5 years ago. But since it is still a classic popular recipes here on the blog, I decided to update the post with new food photos and a recipe video. The cheese crumble cake is very easy to make and unlike many other vegan cheesecake recipes, you don’t need any extraordinary ingredients.
My Favorite Cakes: Cheesecake & Crumble Cake
I’ve always had a pleasure for cheesecake and crumble cake and to be honest, they are and always will be my absolute favorite cakes. When I was a child, I loved the simple classic cheesecake from my mother and the fruity custard cake with crumbles of my grandma best.
Since I came across the vegan diet, I found out that you can bake these delicious cakes even without dairy products and eggs. And because it makes me so incredibly fun to create vegan recipes, I made it my business to create plant-based recipes and share them with you. Thanks to today’s variety of vegan products in the supermarkets, even eggless cheesecakes can be made in no time with traditional flavor!
Vegan Cheesecake without eggs, dairy and heavy cream
The cheesecake filling requires no eggs, no tofu and no nuts but contains an additional layer of fruity raspberries and red currants! If you don’t have fresh or frozen berries, you can simply use red currant nectar or other fruit juice of your choice for the jelly-like fruit layer.
The cake is incredibly delicious! The consistency of the vegan cheesecake filling is quite similar to that of a traditional cheesecake with cream cheese or quark. It’s perfect for a birthday or just a cozy afternoon.
Ingredients needed
The cheesecake crumble cake consists of 3 components: The shortcrust pastry for the base and crumble topping, the creamy cheesecake filling and the fruity berry layer.
For the crust & crumble topping
- Flour such as all-purpose flour, wheat flour, spelt flour or gluten-free flour
- Sugar or maple syrup or agave syrup
- Salt
- Ground vanilla (optional)
- Vegan butter or margarine
Cheesecake filling
- Vegan butter or margarine
- Vegan skyr or another quark alternative or dairy-free cream cheese or silken-firm tofu
- Soy Cream or canned coconut milk
- Sugar or maple syrup or agave syrup
- Vanilla extract
- Lemon juice
- Cornstarch or vanilla pudding powder
Raspberry filling
- Raspberries or other berries
- Cornstarch or vanilla pudding powder
- Fruit juice e.g. grape juice or currant nectar
- Sugar or maple syrup or agave syrup
- Lemon juice
How to make Crumble Cake Cheesecake with Berries
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you can find the full recipe with the exact quantities in the recipe card below!
Step 1: Make the dough for the crust and crumbles
First, combine the flour, sugar, salt and vanilla in a bowl. Add the vegan butter and knead everything with your hands or with a dough hook of a mixer to a crumbly dough. Now press about 2/3 of the dough as a base into a parchment lined round baking pan. Then place the mold and the remaining dough in the refrigerator.
Step 2: Prepare the raspberry filling
First, wash and drain the raspberries. Dissolve the cornstarch in the fruit juice and bring to the boil, stirring until it thickens. Then stir in the raspberries and add sugar and lemon juice to taste. Allow to cool for about 10 minutes.
Step 3: Prepare the cheesecake filling
For the filling, cream together vegan skyr, soy cuisine, melted vegan butter, sugar, vanilla extract, lemon juice and cornstarch with a hand mixer. Then pour onto the pre-cooled base.
Step 4: Bake the cake and allow to cool
Next, carefully spoon the raspberry compote over the cheesecake filling. Then spread the remaining batter as a crumble on the cake and bake at 356 °F (180 °C) for 1 hour (cover with parchment paper if necessary).
Let the cheesecake crumble cake cool completely after baking and refrigerate for at least 4 hours to set completely. Before serving, decorate with raspberries and pomegranate seeds as desired. Slice and enjoy!
How to make vegan quark from scratch
If you can’t find or don’t want to buy a plant-based quark (also known as cottage cheese) alternative in the supermarket, you can easily make vegan quark yourself. All you need to do is line a sieve with a clean tea towel. Put your favorite dairy-free yogurt (e.g. soy or coconut) into the strainer and let it drain for 12 hours. As a rule of thumb, to make 1 cup of soy quark, you need about 1.5 to 2 cups of soy yogurt.
Which baking pan do I need for this recipe?
I used a small 7-inch (18 cm) springform pan for this recipe. However, if you want to bake a regular sized cake 10-inch (26 cm), then you can simply double the recipe. If you want to use a different baking pan size like 8-inch (20
cm) or 9-inch (23 cm), you can use my baking pan converter for the exact conversion of the ingredient amounts.
Make ahead and storing notes
In order for the vegan cheesecake to firm up, it is important that it cools completely after baking and then sits in the refrigerator for at least 4 hours before serving. Therefore, it’s best if you prep and bake it the day before! If you store it loosely covered or in a cake pan with a tea towel on top, it will keep in the fridge for up to 5 days. You can also freeze leftover cake pieces in freezer bags for up to 3 months.
This Vegan Crumble Cake with Berry and Cheesecake filling is:
- Simple and delicious!
- Eggless
- Without dairy milk and cream
- Dairy-free (lactose-free)
- Creamy
- Fruity
- Juicy
- Crunchy
- Healthier than traditional German cheesecake recipes
- The perfect dessert for birthdays, coffee dates, parties, cozy afternoons, or any occasion!
Recipe Video
If you try this vegan crumble cake with creamy cheesecake and berry layer, feel free to leave me a comment and a star rating! And if you take a picture of your cake, feel free to tag me on Instagram or Facebook @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Have fun baking! 🙂
Vegan Crumble Cake with Cheesecake and Berry Filling
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Crust & Crumble Topping:
- 1 ¼ cup (150) flour all-purpose, spelt or gluten-free flour
- ¼ cup (50 g) sugar or maple syrup or agave syrup
- 1 pinch of salt
- 1 tsp ground vanilla optional
- ⅓ cup (75) vegan butter or margarine
Cheesecake Filling:
- ¼ cup (50 g) vegan butter or margarine (melted)
- 1 cup (250) vegan skyr or another „quark“ alternative or cream cheese or silken-firm-tofu
- ⅓ cup (100 g) soy cream or another dairy-free cream or canned coconut milk
- 2 tbsp sugar or maple syrup or agave syrup
- 1 tsp vanilla extract
- juice of ½ lemon
- 3 tbsp (20 g) cornstarch or vanilla pudding powder
Raspberry Filling:
- 1 cup (125 g) fresh raspberries or other berries
- 1.5 tbsp (10 g) cornstarch or vanilla pudding powder
- ⅓ cup (100 ml) fruit juice e.g. grape juice or currant nectar
- 1-2 tbsp sugar or maple syrup or agave syrup optionally to taste
- 1 tbsp lemon juice optional
To Garnish
- raspberries
- pomegranate seeds
Instructions
*Note: Check out the recipe video + step-by-step photos above!
Crust & Crumble Topping
- Grease the sides of a 7-inch (18 cm) springform pan and line the bottom with parchment paper.
- Combine flour, sugar, salt and vanilla in a bowl. Add the vegan butter and knead everything with your hands or with a dough hook from a mixer to a crumbly dough.
- Press about ⅔ of the dough into the prepared springform pan. Then place the pan and the remaining ⅓ dough in the refrigerator.
Raspberry Flling
- Wash and drain the raspberries.
- Dissolve cornstarch in fruit juice and bring to a boil, stirring until it thickens. Then stir in the raspberries and add sugar and lemon juice to taste. Let cool for about 10 minutes.
Cheesecake Filling
- Preheat the oven to 356 °F (180 °C).
- Blend the vegan skyr, soy cream, melted vegan butter, sugar, vanilla extract, lemon juice and cornstarch with an electric hand mixer until creamy and pour onto the chilled dough base.
- Spoon the raspberry compote over the cheesecake filling and smooth it out.
- Spread the remaining ⅓ of the dough as a crumble on the cake and bake for approx. 60 minutes (cover with parchment paper if the top gets too dark).
- After baking, let the cake cool completely and refrigerate for at least 4 hours to set completely.
- Before serving, decorate with raspberries and pomegranate seeds as desired. Enjoy!
Notes
- Helpful tips and lots of information (including ingredient notes, which baking dish, how to make vegan quark, and storing notes) are mentioned in the blog post above!
- This recipe was first published on 03/10/2018 and updated on 09/13/2023 with new pictures and a video.
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Hi!
I love your recipes, but whenever I try to make cheesecake with crumble, the cheesecake layer eats/pours over almost whole top layer. Any tips on what to do with that? I had to substitute vegan quark with vegan cream cheese, as I couldn’t find the quark anywhere.. should I use more cornstarch to make the cheesecake layer more thick or something?
Thanks and all the best!
I guess you overmix the cheesecake filling so too much air is created. I recommend trying mixing the cheesecake filling just until combined. Also make sure that all ingredients have room temperature. Please do not use cold ingredients. I hope this will help! 🙂