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Baked Blueberry Cheesecake with Cinnamon Crumbles - vegan

Easy vegan blueberry crumble with a twist.

Course Cake, Dessert
Keywords Baking, blueberries, cheesecake, crumble, dessert
Servings 6 pieces
Marie Dorfschmidt - therawberry therawberry


  • 200 g flour (I've used spelt)
  • 100 g frozen blueberries
  • 150 g vegan cream cheese
  • 70 g coconut blossom sugar
  • 70 g coconut oil
  • 5 tbsp lemon juice ⎪ for the batter
  • 2 tbsp cornstarch ⎪ for the batter
  • 1 tbsp apple cider vinegar ⎪ for the batter
  • 2 tsp baking powder ⎪ for the batter
  • pinch of salt ⎪ for the batter
  • zest of 1 lemon ⎪ for the batter
  • 85 g flour (I've used spelt) ⎪ for the batter
  • 70 g coconut blossom sugar ⎪ for the batter
  • 3 EL Coconut oil ⎪ for the crumbles
  • 1 tsp cinnamon ⎪ for the crumbles
  • pinch of salt ⎪ for the crumbles
  • 1/2 tsp ground tonka bean ⎪ for the crumbles
  • 12 tbsp coconut yoghurt or plant-based yoghurt of choice ⎪ as topping


  1. *For the batter*

    Get the blueberries out if the freezer if you are using frozen one. If you are using fresh ones, wash them. Set aside

  2. Preheat the oven to 180℃/350℉.

  3. Start by gently melting the coconut oil for the batter at medium heat. Be careful not to burn it.

  4. Add to a mixing bowl along with vegan cream cheese, coconut blossom sugar, lemon juice and apple cider vinegar. Mix well by using a hand mixer.

  5. In another bowl, combine the flour, starch, baking powder and salt. Combine wet and dry along with the blueberries while using a large spoon. Be careful not to over mix. Little lumps are allowed.

  6. Fill into a square and greased baking pan (mine is 20x26cm / 8x10 inch). Set aside.

  7. *For the crumbles*

    In a small saucepan melt gently melt the coconut oil for the crumbles.

  8. Reduce the heat and slowly add flour, coconut blossom sugar, cinnamon, salt and tonka bean. Mix with a spoon until crumbles form.

  9. Let cool down for a little while (so you won't burn your fingers) and spread over your batter while deciding the crumble dough into smaller parts. You can use your (washed) hands for that. 😉

  10. Bake for about 20-25 minutes. Make a toothpick-test. If no batter sticks to it after you punched it in and pulled it out, you're good to go.

  11. Let cool down. Divide into 6 and top with 2 tbsp of coconut yoghurt or plant-based yoghurt of your choice. Enjoy 😊

  12. Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. 🙂