A delicious vegan crumble cake meets a creamy cheesecake – This vegan crumble cake is not an ordinary crumble cake because it also has a creamy cheesecake layer with juicy healthy blueberries that make this cake even more special. This vegan crumble cake is not only incredibly delicious but it’s also easy to make and you can even prepare it gluten-free, if you like.
Vegan crumble cake with a creamy cheesecake layer and blueberries
With this recipe, I have just combined my two favorite cakes, which makes it now to one of my most favorite cake creations. I have already baked this vegan crumble cake very often and I love it. It is made of a delicious crumbly sweet cake crust with a creamy cheesecake layer and juicy blueberries. On top is a delicious layer of crunchy crumbles and even more healthy blueberries that hide between the crumbles. I can tell you, that it sounds at least as tasty as this vegan crumble cheesecake actually tastes.
Quick and easy to make – without any dairy ingredients!
This vegan crumble cake is not only so delicious, but it is also made easily and quickly. You do not need eggs or any dairy ingredients for this recipe because it is only made of plant-based ingredients. And the best is that this vegan crumble cake still tastes incredibly delicious. As an egg substitute, I simply used applesauce, but you can also choose half a pureed banana or another egg substitute of choice. Instead of regular quark I used vegan soy quark, but you can also use another plant-based quark or drained plant-based yogurt. Another option would be vegan cream cheese, by the way. For sweetening, I usually use raw cane sugar because it caramelizes so nicely, but with another sweetener, such as coconut blossom sugar, works great too.
You can add fruits and berries however you like!
Usually, I bake this vegan crumble cake with red berries, such as in my recipe from the vegan cheese crumble cake with juicy berry filling. However, creating new vegan recipes is so much fun to me and I also love variety. That’s why I vary the basic recipe now and then. Therefore, today’s recipe is again a slightly modified version with blueberries. Anyways, you can also vary this recipe however you like. My grandma, for example, loves crumble cake with mandarins or apricots most. My mother, on the other hand, likes it very much with apples and I like it most with raspberries or blueberries. But I am sure that this cake also tastes great with different other kind of fruits and berries. Next time, I will definitely try it with cherries or strawberries.
Vegan crumble cake with different toppings
This recipe should also work well even without crumbles on top. But I personally would never leave them out. To be honest, I even nibble these delicious crumbles always first from the cake because they are so delicious. If you don’t like crumbles so much, you can also simply roll out the remaining dough, then cut into strips and lay these dough strips on the cake as a grid. That’s what I did for example with my cherry pie with a juicy filling. But I also like just a simple layer of almond brittle, like you can find in the recipe for my vegan blueberry cheese cake with almond brittle. Just try out what you like best and then you could let me know in the comments. I would be glad!
Here comes the recipe:
Vegan Crumble Blueberry Cheesecake
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
For the cake dough:
- 200 g all-purpose or light spelt flour optional gluten-free flour, see notes*
- 50 g ground almonds
- ½ tbsp baking powder
- 100 g raw cane sugar
- ½ tsp cinnamon
- 1 pinch of salt
- 150 g vegan butter cold
- 50 g applesauce unsweetened
- 1 tbsp lemon zest optional
- a bit of non-dairy milk if needed
For the filling:
- 250 g vegan quark or other dairy-free drained yogurt or vegan cream cheese
- 50 ml coconut cream or other non-dairy cream or milk
- 25 g vegan butter melted
- juice of ½ lemon
- 40 g raw cane sugar
- 20 g cornstarch or vanilla pudding powder
- 250 g fresh blueberries
Instructions
*Note: Be sure to watch the recipe video above for visual instructions!
For the dough:
- Whisk together the flour with the ground almonds, baking powder, raw cane sugar, cinnamon and a pinch of salt.
- Cut the cold vegan butter into small pieces and add it to the flour mixture along with the applesauce and lemon zest. Knead everything with the dough hook of a hand mixer into a crumbly dough. Then continue kneading with your hands until a smooth dough forms (add a bit of cold non-dairy milk, if needed).
- Form the dough into a ball, wrap in cling film and place in the fridge for at least half an hour to make it easier to work with.
- Afterwards, remove the dough from the fridge. Place ⅔ of the dough evenly into a greased 7-inch (18-cm) springform pan and press down firmly.
For the filling:
- Preheat your oven to 347 °F (175 °C).
- Slowly melt the vegan butter in a saucepan and allow to cool slightly.
- Add the vegan quark, coconut cream, raw cane sugar and cornstarch into a mixing bowl or blender and blend with a hand mixer (or blender) until creamy. Then stir in the soft butter and lemon juice. Finally, gently fold in ⅔ of the blueberries.
- Spread the filling onto the dough and smooth it out evenly.
- Place the remaining blueberries on top of the filling and crumble the remaining dough over the top.
- Bake the cake on a medium rack in the preheated oven for about 60 minutes.
- Allow to cool completely, then place in the fridge overnight to set.
- Dust with powdered sugar as desired and enjoy!
Notes
- Instead of all-purpose, wheat flour or spelt flour, you can also use a gluten-free flour blend 1:1.
- I prefer using Alsan, but you can also use regular plant-based margarine.
- Instead of applesauce you can also use 1/2 mashed banana or another egg substitute of your choice.
- Instead of raw cane sugar you can also choose another sweetener, such as coconut sugar.
- If the cake gets too dark on top during baking, you can cover it with a piece of baking paper or aluminum foil.
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Great taste and pretty easy to make! My whole family loved the cake. It’s not too sweet and the cheesecake layer has a great texture. The mix of blueberries with the vanilla flavour of the pudding mix works great. Really recommend the recipe!
I’m so glad your family liked it 🙂 Thank you so much for the great feedback! ♡
This cake exceeded my expectations, it is so delicious!🥺✨ made this for my moms birthday and everyone was in awe and couldn’t stop eating.
Also it’s relatively easy and fast to make🥰
Thank you so much for your feedback 🙂
I’m very happy to hear that everyone loved it!
Greetings,
Bianca ♡
Hi! I love this recipe and I’m planning on baking it for my birthday. The thing is, I live in a small town in Argentina and we don’t have coconut cream in here. Could I replace it with a rich, dense homemade coconut milk?
Yes, you can! The thick part of coconut milk is actually coconut cream! 😀
This recipe was so good! A family favourite! Great texture and perfect sweetness. Will definitely make again… And again!
That’s amazing! Thank you so much! 🙂
Thanks for your recipe and it was delicious! Smelled really great too esp with the cinnamon 😍
So glad you enjoyed this cake! Thanks for the feedback! 🙂
Absolutely loved this! The crumble topping goes soo well with the cheesecake! 💕
So glad you loved it! Thanks for the feedback! 🙂
Sehr leckeres und einfaches Rezept
Das freut mich sehr! Dankeschön! <3
Hi, I’m sorry but what cake pan size did you use for this recipe?
I used an 18-cm (7-inch) springform pan as mentioned in the instruction! 🙂
I’ve attempted it twice now, the flavor is fantastic, I’m in love with it, but the dough gets really soggy. I tried making it like you recommended someone else in the comments, by cooking the bottom part first for a bit and it was looking good but after I added the cream cheese part, this morning after letting it set all night, I find out that it got so soggy it doesn’t even seem cooked but it had. Do you have any idea why this might be? I think this is my favorite recipe I’ve tried of yours and would love it more if it only looked a bit more like yours 😂 Only substitutions I’m making are coconut sugar and vegan cream cheese (from Daiya) instead of vegan quark.
Hi Maggie,
my crust always turns out perfectly crisp!
Did you prick the bottom a few times with a fork before adding the creamy filling?
Or maybe you could roll it out thinner?
Best,
Bianca
Thank you so much Bianca! I just did my 3rd attempt and it was a success!! I did forget to mention I was using GF flour (I’m an amateur) so I just let the cake layer cook for longer than the first try, about 15-18min before I poured over the cheesecake. I love this recipe so much. I love the cake flavor and the cheesecake layer. If I wanted a taller cheesecake layer (I’m using a bigger pan) do you think I could just double the amount for the cheesecake filling ingredients without problem? Thank you for such a wonderful recipe!!
So glad your cake turned out great!
You can definitely try it but you may bake the cake longer when using more ingredients and a larger pan.
I get the best results with smaller cakes! 🙂
Thank you so much for your feedback!
Best, Bianca <3
Hi, do you think this could also work with dairy products please ?
Yes, sure!
Just amazing!! Literally best cake ever!!! 10/10
Aww, you are so kind! Thanks for your sweet comment, I am glad you liked my crumble cheesecake. 🙂
First time I did a vegan cake! It was fun, thank God easy to make and the result delicious.
I couldn’t make the crumble on top though because my dough was a little bit too liquid even if I followed the exact quantities…maybe because instead of kneading it with my hands I did it with the Thermomix?!
Anyway it was for my friend’s birthday and everybody loved it!
Thank you Bianca!
Hi Patricia, please be sure to knead it briefly with your hands to make crumbles.
So glad you enjoyed it!
Best,
Bianca ❤️
Absolutely, fantastically delicious!! Easy to make, magnificently tasty and guilt-free! Many of these recipes have changed the whole dynamic in my kitchen! #biggestfan
So glad you love my blueberry cake! 😊
Thank you so much for your wonderful feedback!
Lots of love,
Bianca
Best blueberry cheesecake ever. Thank you for the wonderful recipe
So glad you love this recipe! Thank you so much for your amazing feedback! Lots of love to you! ❤️
This is amaazing! I have done it on my birthday and it turned out so good and delicious 🙂 . Personally I don’t like sugary cakes, so this one is great for me! I’m from Portugal and unfortunately people from here like food with more added sugar and some said to me that they would prefer it with more sugar. But for me- PERFECT!! Thank you very much for your work, love you page and your fotos!
So glad you love this recipe! Thank you so much for your amazing feedback and your kind words! Lots of love to you! ❤️
I followed your recipe and made a few changes (like adding blended cashew nuts and vegan cream cheese to the frosting and adding chopped almonds and oats to the crumble topping) and it turned out so nicely. Thank you for the wonderful recipe!
So glad you love this recipe! Thank you so much! 🙂
So ein tolles Rezept! Total lecker und auch gar nicht schwierig, meine Familie war auch begeistert:)
Es freut mich, dass euch das Rezept so gut geschmeckt hat! 🙂
Vielen Dank für das klasse Feedback!
Liebe Grüße,
Bianca <3
Hi Bianca,
Thank you so sooo much for this recipe!
It was my first time making vegan cheesecake and was one of the best cheesecake I’ve ever tasted for sure!
And oh not only the taste but how pretty it looked😍
Can’t wait to try out your other cake recipes soon x
So glad you enjoyed this cheesecake! Thank you so much for your feedback! Lots of love, Bianca <3
I would love to make this amazing tart, but I don’t have a freezer,
is it possible to use the fridge instead? Perhaps it takes more than half a hour, I guess?
Much love,
Adrienne
Hi Adrienne, I’m a bit confused because you don’t need a freezer for this recipe. Please do not freeze, just chill in the fridge 😉
Just wondering if I can freeze this cake?
Fab recipe! Great to be able to make a tasty vegan and gluten free cake!
Yes, sure! Just make sure to freeze it airtight 😉
Hi just wanted to ask if you use gluten free flour mix that already has xanthan gum in it, or did you use xanthan gum separately, or not at all ? Many thanks
I linked the gluten-free flour blend which I use 😉 Simply click on the word.
Hi Bianca,
wir haben schon einige deiner Rezepte ausprobiert, aber dieses war einfach zu gut, um es nicht zu erwähnen 💚 Danke!
Lg Michi
Das freut mich sehr! 🙂 Vielen Dank <3
This is the best cheesecake cake that i have Made. Non vegan friends found iT incredible and everyone must try this cake it’s so delicious!!!!! Mindblowing and i prommis you can stop eating!!
So glad that you liked it! Thank you! ?
Hi I just wanted to ask about the amount of baking powder I should use. The ones sold here in my country doesn’t come in packets ? how many grams should I use?
Hi Monica,
1 package of baking powder is 15grams
1/2 package is 7,5grams
Lots of love,
Bianca ❤️
I followed all of the steps but the cake doesn’t seem to be cooked all the way through.
I’m so sorry to read this. Which kind of baking tin did you use?
Maybe you should try using another pan or a larger size?
Otherwise, you could also bake the bottom first for about 10 minutes, then adding the cheesecake layer + crumbles and then bake for further 40 minutes or so.
Hope this helps.
Liebe Bianca!
Ich habe den Kuchen heute zu Weihnachten gemacht und er hat allen fantastisch geschmeckt! Das einzige was mich gestört hat ist, dass die Käsekuchenschicht nicht super fest geworden ist und noch ziemlich weich war. Hättest du da vielleicht einen Tip?
Viele Grüße,
Nathalie
Hey Nathalie,
Es freut mich, dass dir der Kuchen geschmeckt hat! ? Ich lasse den Kuchen vor dem Servieren immer noch ein paar Stunden im Kühlschrank fest werden.
Ansonsten könntest du ihn beim nächsten mal noch etwas länger backen.
Vielen lieben Dank für deinen Kommentar! ❤️
Liebe Grüße,
Bianca ❤️
So delicious! Definitely my new favorite cake ??
Aww thank you so much, Muna. ?
So happy about that!
Lots of love,
Bianca ❤️
this Cake is amazing. I made it yesterday and eat my last pice just now! Because I loved it. so happy to be Vegan now and have the chance to try such wonderful recipes
Hi Pia,
Thank you for your feedback.
So happy that you liked the recipe and that you’ll try more vegan recipes. ?
Much love,
Bianca❤️
Absolutely amazing. My wife made this today and it was delicious. Will be spreading the word and using more of Bianca’s recipes ⭐️⭐️⭐️
Hi Matt,
Thank you so much for your feedback!
I‘m so happy that you like the recipe! ?
Much Love,
Bianca ❤️
Oh my word, Bianca, this crumble cake looks dreamy! I love the filling! It looks creamy and dreamy! Dee xx
Hi Dee,
So glad that you like this cake! ?
Thank you for your lovely comment.
Much love,
Bianca ❤️
Is there any substitute for vegan quark? It’s really hard to get it in my country…
Hi Julie,
You can easily make vegan quark yourself by simply dripping plant-based yogurt in the fridge for about 12 hours. I usually use a strainer with a linen towel or kitchen paper for this.
Otherwise you could also use vegan cream cheese instead.
Much love,
Bianca ❤️
Hi Bianca, this crumble cake looks lovely and I’d like to make it. As baking powder is not sold in little packets here in Australia, can you tell me how many teaspoons or grams that 1/2 package would be? Thanks.
Hi Kerrie,
So glad that you like this cake ?.
1/2 package of baking powder is 8 grams.
Much love,
Bianca ❤️