Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible No-Bake Vegan Blueberry Crumble Cheesecake. It has a buttery biscuit base, smooth and creamy cheesecake filling, a juicy blueberry topping and crunchy crumble. No-Egg, No-Dairy easy to make and gluten-free option!
This recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Blueberry Crumble Cheesecake
Oh boy, have I got a delicious recipe for you today. Let’s welcome the scrumptious combination of rich, creamy cheesecake and the comforting warmth of a classic crumble with this unbelievably Vegan Blueberry Crumble Cheesecake. This cheesecake features a ultra smooth and velvety vanilla filling made from plant-based ingredients, perfectly complemented by the juicy berries which pop in your mouth. The dessert is perfectly sweet, tart and fruity. Topped with a buttery golden crumble, each bite is a harmonious blend of textures and flavours, making it an irresistible treat for both vegans and non-vegans alike. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake promises to be a memorable, guilt-free indulgence.
Looking for more cheesecake recipes? Check out my Vegan Pistachio Cheesecake, No-Bake Vegan Neapolitan Cheesecake, No-Bake Vegan Mango Cheesecake, Vegan Biscoff Cheesecake Bars and Vegan Lemon Meringue Cheesecake.
Why you’ll love this cheesecake –
There are so many reasons why you need to make this blueberry crumble cheesecake recipe, I’ve jotted some of the main points below:
- Vegan: This recipe doesn’t contain any animal derived ingredients and is 100% plant based. Always triple check your ingredients before using.
- Glorious blend of flavours: The sweetness of fresh blueberries harmonizes perfectly with the creamy cheesecake filling.
- 2 desserts in 1: When you can’t choose between blueberry crumble and vanilla cheesecake… just have both!
- Perfect texture: Experience the satisfying contrast between the creamy vanilla cheesecake and the buttery crumble topping.
- Crowd-pleaser: This cheesecake is a delicious treat that appeals to both vegans and non-vegans, perfect for any occasion in need of something tasty!
- Easy to make: This is a straightforward recipe that doesn’t require any specilixed ingredients or techniques. Perfect for any skill level.
- Natural colours and flavours: The cheesecake contains natural flavours and colour from the blueberries / compote, which pairs beautifully with the white cheesecake filling.
Layers of this cheesecake
My blueberry crumble cheesecake has 4 main layers. Here’s a quick breakdown of the layers:
- Crust layer: A buttery biscuit base made from biscuits and melted butter is the perfectly sweet, crunchy and delicious base for the cheesecake layer to fit on top of. Easily make this recipe gluten-free by using wheat-free / gluten-free biscuits.
- Cheesecake layer: The BEST EVER no-bake cheesecake, made using cashew nuts, cream cheese, vanilla and condensed milk, it’s classic and creamy. It melts in the mouth and is perfectly decadent, flavourful and indulgent. I used my go-to Natures Charm Condensed Oat Milk in the cheesecake, which makes it super silky smooth and creamy. It also tastes delicious and adds a subtle sweetness to the dessert.
- Blueberry compote: A quick and simple blueberry compote is added to the top of the cheesecake, which soaks into the cheesecake making it absolutely divine.
- Crumble: The cheesecake is finished with a generous sprinkle of golden oat crumble. It’s crunchy and adds an extra texture and delicious twist to this cheesecake. SO good!
Vegan Blueberry Crumble FAQ
Can I make this recipe gluten-free?
- Yes! By using gluten-free biscuits or cookies, for the crust and ensuring that all other ingredients are gluten-free / free from wheat, you can make a gluten-free version, which is also suitable for Coeliac’s.
Can I make this a baked cheesecake?
- You sure can! I have linked my go-to baked vegan cheesecake recipe here.
How to store the cheesecake?
- Store your cheesecake in the fridge, covered with grease proof paper or cling film / plastic wrap. It will last for appropriately 4-5 days. You can also freeze cheesecake for up to 3 months by wrapping it tightly in plastic wrap and then in some foil.
Can I make the cheesecake in advance?
- This cheesecake is best made and allowed to set / chill in the fridge overnight. This ensures the filling has set as it ultra smooth, creamy and delicious.
How to serve the cheesecake?
- It’s best to serve the cheesecake in slices, on side plates with a fork or spoon. It can be served with a drizzle of vegan caramel sauce, dairy-free ice-cream, custard or even some cream. I used my favourite Oat Whipping Cream from Natures Charm which is perfectly sweet, creamy and has a light oat flavour which compliments the oat crumble.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Blueberry Crumble Cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
The BEST Vegan Blueberry Crumble Cheesecake – Buttery biscuit base, vanilla cheesecake topped with blueberries and crumble. SO GOOD!
Ingredients
Ingredients for the base
- 300g of digestive biscuits (you can use gluten-free)
- 150g of dairy-free butter / margarine
Ingredients for the cheesecake
- 200g of cashew nuts (See step 1 for details)
- 500g of dairy-free / vegan cream cheese
- 2 tablespoons of Natures Charm Condensed Oat Milk
- 2 teaspoons of vanilla extract
- 60g of coconut cream (thick white cream from a can of coconut milk)
- 100g of icing / powdered sugar
Ingredients for the blueberry compote
- 350g of frozen blueberries (you can use fresh)
- 110g of caster sugar
- 1 + 1/2 tablespoon of cornstarch / cornflour
- 80ml of water
Ingredients for the crumble
- 100g of plain / all purpose flour
- 25g of whole oats
- 125g of caster sugar
- 80g of dairy-free butter
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits to a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
Method (cheesecake)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, condensed milk, vanilla, coconut cream and icing sugar. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour the mixture into the tin. Tap the cheesecake onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).
Method (crumble)
- Preheat oven to 180°C fan and line a baking tray with grease proof paper.
- In a bowl, sift the flour, oats and sugar. Stir to combine.
- Add in the butter, using your fingertips, rub the butter into the dry mixture. You don’t want to form it into a ball but break it up into a crumble.
- Sprinkle this onto the lined tray, bake in the middle of the oven until golden in colour, appropriately 10-15 minutes.
- Once golden, remove from the oven and allow the crumble to cool down before breaking it up for sprinkling on top of the cheesecake / blueberries.
Method (blueberry compote)
- Add all of the blueberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.
- Allow the compote to cool, if you add this on the cheesecake when its hot, it will melt the cheesecake filling and become messy. Make sure it’s cool to the touch.
- Spoon on top of the cheesecake, and top with a generous layer of the crumble. Spread out into an even layer then pop back into the fridge.
- Slice, serve and enjoy.
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
I made this for my wife’s birthday and we were both freaking BLOWN AWAY. It was restaurant-level delicious. Thank you so much for this fantastic recipe! We will be coming to you for many more!
Author
Hello, Awww this means so much to me! I am SOOOO happy you enjoyed!!!! xx