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Vegan crumble cheesecake dusted with powdered sugar

Vegan red currant crumble cheesecake

5 from 5 votes
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 unbelievably scrumptious.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Meanwhile, let's make the vanilla cheesecake filling. Put all of the ingredients into a blender and blend until smooth and creamy.
  4. Lastly, create a crumble by combining buckwheat flour, vegan butter, and sugar.
  5. Take the crust out of the oven and carefully pour in cheesecake filling, add red currants, and lastly crumble.
  6. Bake at 180°C (350F) for about 45 minutes. Serve completely cold, dusted with powdered sugar. Enjoy!