Vegan Raspberry Rhubarb Crumble Cheesecake
Author:This Vegan Raspberry Rhubarb Crumble Cake with creamy, dairy-free yogurt "quark" filling and crunchy streusel topping is incredibly delicious, easy to make, and a healthier alternative to traditional German Cheesecakes because it requires no dairy butter, cream cheese, sour cream, or eggs!
Ingredients
Streusel cake dough:
- 2 cups all-purpose or spelt flour or gluten-free flour*
- 2 tsp baking powder
- 1 pinch of salt
- ¼ cup raw cane sugar or other sugar
- ¼ cup brown sugar or other sugar
- 5.3 oz vegan butter finely diced
- 2 tbsp plant milk or as needed
Creamy filling:
- 10.6 oz thick dairy-free yogurt e.g. „Alpro Skyr or Greek Style“, also known as vegan quark or tofu curd, or sub silken-firm tofu or vegan cream cheese
- ¼ cup agave syrup or other syrup/sugar
- 2.5 tbsp cornstarch
- 1 tsp vanilla extract optional to taste
- 1 tbsp lemon juice optional to taste
Fruit (variety of choice):
- 1 cup rhubarb sliced
- 1 cup raspberries
Instructions
*Note: Feel free to watch the recipe video at the top of the post!
Dough:
- Preheat the oven to 356 °F (180 °C). Lightly grease the sides of a 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- Sift the flour and baking powder into a bowl. Add salt and both types of sugar and whisk together. Then add the diced vegan butter and knead everything into a dough using your hands or a food processor (add some plant milk if needed).
- Form ⅓ of the dough into a flat ball, wrap in plastic wrap and refrigerate until further use. Press the remaining ⅔ of dough evenly into the prepared pan, forming a rim that is about 1.2-Inch (3 cm) high.
Filling:
- Add vegan yogurt, agave syrup, cornstarch, vanilla extract and lemon juice in a bowl and mix with an electric hand mixer until creamy. Then pour onto the cake crust and smooth out.
- Spread rhubarb and raspberries on top of the filling. Take the remaining dough out of the refrigerator and crumble it as streusel over the fruits.
- Bake the cake on the second rack from the bottom in the preheated oven for about 50-60 minutes.
- Allow to cool and refrigerate overnight, until set.
- Garnish with fresh raspberries, pomegranate seeds and desiccated coconut or enjoy as it is!!
Notes
- If the top of the cake gets too dark during baking, cover it with a piece of parchment paper.
- Instead of all-purpose flour or spelt flour, you can also use a gluten-free flour blend.
- If you like, you can also use a flavored yogurt variety, such as vanilla, coconut, lemon, raspberry, or another fruit flavor. Adjust the amount of additional sweetness to your taste.
- You can also use other fruits as desired such as blueberries, blackberries, strawberries, cherries, currants, gooseberries, mandarins, apples, pears, plums, apricots, etc.
- More tips and information about the recipe, including storage and freezing instructions, are mentioned in the blog post above!
Nutritions
Serving: 1Piece | Calories: 220.4kcal | Carbohydrates: 29.9g | Protein: 3.8g | Fat: 8.9g | Saturated Fat: 2.1g | Sodium: 92.8mg | Potassium: 76.8mg | Fiber: 1.7g | Sugar: 13g | Vitamin A: 493.2IU | Vitamin C: 3.9mg | Calcium: 47.2mg | Iron: 1.1mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!