Vegan red currant crumble cheesecake
Plant cheesecakes are just so good! The combination of buttery crust and vegan vanilla filling is just so delicious. This recipe is quite different because I added berries and crumble on top. So I created this delicious vegan red currant crumble cheesecake, that is scrumptious.
The bitterness from currants, creaminess from the vegan cheesecake filling, and sweetness from the crumble. Would you resist this combination?
This recipe is also vegan and gluten-free!
What is vegan cheesecake usually made of?
There are so many options to make a cheesecake vegan!
First things first - base.
A base is usually made of cracker with butter, or it can be a flaky and buttery dough. This can be easily converter to the plant side. In my recipe, I made the base gluten-free.
I created a nice thicker dough with vegan butter, sugar, gluten-free flour, and some other ingredients.
Making vegan and gluten-free crust is so easy!
Next, the most important thing - cheesecake filing.
This part is so versatile, but in my recipes, I love to use tofu as a vegan cheesecake filling.
But I saw many other bloggers creating cheesecake filling with vegan mascarpone, soy creamy, or plant yogurt! You can also combine them in different ratios to create different types of consistency.
But, as I mentioned before, I just love creating cheesecake out of tofu - especially firm, which is very affordable.
Let's make this gluten-free and vegan red currant crumble cheesecake!
Start with a base.
For a gluten-free buttery base you will need:
- buckwheat flour
- rice flour
- potato starch
- melted vegan butter
- soy milk
- vanilla
- brown sugar
Combine all the ingredients together and create a thick dough. It should be easy to work with.
Put the dough into a circled baking pan and bake for about 7 minutes.
Meanwhile, let's make the vegan cheesecake filling. For this part you will need:
- firm tofu
- lemon
- potato starch
- vanilla
- brown sugar
- soy milk
Put all of these ingredients into a blender, and blend until smooth and creamy.
Next, prepare a crumble by combining flour, vegan butter, and sugar.
Remove the crust from the oven and pour in the tofu cheesecake filling. Add red currants on top and finish with the crumble.
Put it back into the oven for about 45 minutes.
This creamy vegan cheesecake with red currants and crumble on top is absolutely delicious. Prepare something easy and refreshing for yourself and your family. This crumble cheesecake is an absolute winner when it comes to cozy vegan desserts!
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace buckwheat flour with gluten-free oat flour.
- Potato starch can be replaced with corn starch.
- You can use any kind of plant milk for this recipe.
THIS RECIPE IS:
- Vegan
- Gluten-free
- Perfect for dessert
- Easy to make
- 100% delicious
IF YOU ARE SEARCHING FOR GLUTEN FREE CHEESECAKE RECIPES, HERE ARE SOME OF MY FAVORITES:
MINI VEGAN VANILLA CHEESECAKES
GLUTEN-FREE VEGAN CARAMEL CHEESECAKE
GLUTEN-FREE VEGAN STRAWBERRY CHEESECAKE
VEGAN & GLUTEN-FREE CREAMY ZEBRA CHEESECAKE
Vegan red currant crumble cheesecake
Ingredients
Gluten-free crust
- 1/3 cup buckwheat flour
- 1/3 cup rice flour
- 2 tbsp potato starch
- 1/3 cup melted vegan butter
- 4 tbsp soy milk
- 1 tbsp vanilla
- 4 tbsp brown sugar
Vegan cheesecake filling
- 7 oz firm tofu
- 1 lemon
- 2 tbsp potato starch
- 1 tsp vanilla
- 4 tbsp brown sugar
- 3/4 cup soy milk
Gluten-free crumble
- 1/3 cup buckwheat flour
- 4 tbsp vegan butter
- 2 tbsp brown sugar
Extras
- 3/4 cup red currants
Instructions
- First, let's make a gluten-free crust. In a larger bowl combine all of the ingredients for the crust and combine until you create a smooth dough.
- Put the dough into the round cake pan and press it into the bottom and sides with your hands. Bake at 180°C (350F) for 7 minutes.
- Meanwhile, let's make the vanilla cheesecake filling. Put all of the ingredients into a blender and blend until smooth and creamy.
- Lastly, create a crumble by combining buckwheat flour, vegan butter, and sugar.
- Take the crust out of the oven and carefully pour in cheesecake filling, add red currants, and lastly crumble.
- Bake at 180°C (350F) for about 45 minutes. Serve completely cold, dusted with powdered sugar. Enjoy!
IF YOU HAVE PINTEREST YOU CAN FOLLOW ME HERE, AND PIN THE FOLLOWING PICTURE ON YOUR GLUTEN-FREE DESSERTS BOARD!
I'll definitely try your cheesecake filling with tofu. I've tried one cheesecake with tofu as the filling and it was quite good, but I only chilled it instead of actually baking it 😅
SIMPLYBERENICA — INSTAGRAM — NOVÝ ČLÁNOK: Tencel — látka budúcnosti? Ako sa oň starať a na čo je vhodný?
I've never tried no-bake cheesecake with tofu actually, but if you liked it then I'm sure you will like this recipe as well! If you add enough lemon juice and vanilla you can't taste the tofu at all!
This vegan red currant crumble cheesecake is so beautiful! The flavor was out of this world! I'm bringing this to a work potluck next week!
YUM! Loving this red currant crumble cheesecake! Even more that it's all vegan. Thank you for such a delicious and beautiful recipe.
YES!! This cheesecake looks super amazing and delicious!
Thank you so much!
Yum! I love cheesecake and I have so many redcurrants in the garden this year it'll be nice to have something different to try. I've not tried tofu in anything sweet before so it was an adventure. It turned out really well and my family loved it. I'll be making this again.