Vegan Cheese Crumble Cake with Juicy Berry Filling

A very delicious recipe for a Vegan Crumble Cake with a creamy Cheesecake-Filling made of soy quark and a juicy Berry Layer. This cake is easy to make and just perfect for a cozy afternoon! ;-)
5 from 1 vote
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Course: Dessert, Snacks

Ingredients

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:

  • 50 g vegan butter or margarine
  • 25 g of sugar or agave syrup
  • 250 g alpro soy quark
  • 100 ml soy cream
  • Juice of 1/2 lemon
  • 1/2 bag of vanilla pudding powder
  • 1/2 tbsp soy flour

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:

  • Pomegranate
  • Raspberries
  • Icing sugar (optionally)

Instructions

  • 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! :-)
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!