This vegan Cherry Crumble Cheesecake with poppy seeds and crunchy Streusel Topping is easy to make and so delicious! Serve this simple coffee cake with any fruit you like or optionally omit the poppy seeds. The perfect dessert for any occasion!
Preheat the oven to 355°F (180°C). Lightly grease an 8-inch (20cm) springform pan (or 9-/10-inch *read recipe notes) and line the bottom with parchment paper.
Whisk together the flour, baking powder, salt and sugar in a bowl. Add the cold cubed vegan butter and knead with your hands until a smooth dough forms.
Reserve 1/3 of dough for the streusel topping (wrap in foil and place in the fridge until ready to use). Roll out remaining 2/3 of dough on a lightly floured working surface (or between two sheets of foil *as pictured in the step-by-step pics above).
Then transfer the dough into your prepared springform pan, pressing the bottom and sides firmly to create an even crust.
Prick the bottom a few times with a fork.
Add all ingredients for the cheesecake filling in a mixing bowl and mix with an electric hand mixer on low speed just until creamy and smooth. Then stir in the poppy seeds until combined. (Taste and adjust sugar if needed).
Fill the cheesecake mixture into the prepared springform pan with the dough inside.
Spread the drained cherries on top (or other fruit you like *read the text above for suggestions). Then crumble the remaining 1/3 of the dough as streusel over the cherries. (Optionally, sprinkle with a little additional sugar and cinnamon).
Bake for about 50-55 minutes. (If the cake gets too dark during baking, simply cover it with a piece of baking paper or aluminum foil). Then, turn off the oven and let the cake inside for another 10 minutes.
Now open the oven door slowly to avoid the cheesecake collapses, and remove after 5 minutes. Let cool to room temperature, then place in the fridge to set for at least 4 hours (or better overnight) before serving and slicing.
You can also bake this cake in muffin tins, on a baking sheet or in another baking pan you like. Just take note that the baking time varies, depending on how much dough and cheesecake filling you'll add (a smaller and flatter cake is done faster than a large cake with much filling). Muffins will take about 35 minutes.
To make this cake gluten-free, you can use a gluten-free flour blend 1:1 instead of all-purpose flour or spelt flour. I recommend adding an additional flax-egg or the gluten-free dough may be too crumbly (Mix 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly).
To make this cake sugar-free you can use a sugar substitute instead of regular sugar. Also, brown sugar or coconut sugar will do!
If you do not find any non-dairy soy quark in the supermarket, you can either make it yourself (Check out this recipe for instructions) or sub tofu.
If using any sweetened or flavored soy quark or yogurt, you may need less or more additional sugar. So taste and adjust to your liking.
If ground poppy seeds are not available where you live, you can also push the poppy seeds through a food grinder or food processor.
The cake can be stored covered in the fridge for up to 4 days.
Nutrition is calculated automatically and should be used as estimate.