Vegan peach cheesecake crumble
This crumble cake can't be better. It is soft, fluffy, juicy, and crunchy on top. The combination of buttery crust, creamy cheesecake filling, and juicy peaches is absolutely incredible. Try this vegan peach cheesecake crumble today!
Ingredients
Gluten-free crust
- 1 cup rice flour
- 1/2 cup potato starch
- 2 tsp baking powder
- 1/3 cup powdered sugar
- 1/2 cup vegan margarine * room temperature
- 4 tbsp soy milk
Cheesecake filling
- 7 oz firm tofu
- 3/4 cup soy milk
- 1/4 cup lemon juice
- 1/3 cup powdered sugar
- 4 tbsp potato starch
- 2 cups sliced peaches
Gluten-free crumble
- 1/3 cup vegan margarine * room temperature
- 1/2 cup rice flour
- 1 tsp cinnamon
- 1/4 cup powdered sugar
Instructions
- First, combine the ingredients for the gluten-free crust. The dough should be thicker but still very smooth.
- Spread the dough onto the baking pan lined with parchment paper and bake for 5 minutes at 400F (200°C).
- Meanwhile, prepare the cheesecake filling. Into the blender add tofu, soy milk, lemon juice, powdered sugar, and potato starch. Blend until smooth.
- In the next bowl combine the ingredients for the crumble.
- When the crust is out of the oven, carefully pour the cheesecake filling onto the crust, add sliced peaches and top with the crumble.
- Bake at 350F (180°C) for about 50 minutes or until golden brown on the top. Serve when the cake is completely cooled down. Enjoy!