You’ll never believe this Blueberry Crumble Cheesecake is completely gluten free, dairy free, and refined sugar free. Healthier than the traditional, but absolutely delicious!
I have a list of different cheesecakes I want to create recipes for and when I asked my Instagram audience which one they wanted to see a recipe for first, blueberry crumble won. So, here we are! I think this is an excellent summer cheesecake to kick things off, if I do say so myself.
My goal with this cheesecake was to make a healthier version of the classic, then amp it up with a blueberry crumble on top. This blueberry cheesecake is completely gluten free, dairy free, and refined sugar free. Plus, we are including yogurt to keep it a bit healthier and more gut friendly!
How to Make Gluten & Dairy Free Blueberry Crumble Cheesecake
Although this gluten free cheesecake isn’t that complicated to make, it does have several components and cheesecakes do take some time. They have a longer bake and need a setting time, so be sure to plan accordingly before baking. I suggest making this at least a day before your desired serving time.
Ingredients for Blueberry Cheesecake
This blueberry crumble cheesecake is made up of 3 main components: the gluten free crust/crumble, the dairy free cheesecake filling, and the blueberry compote.
- The crust: is made up of a mix of gluten free flours, coconut oil or butter, and maple syrup. It’s that simple!
- The cheesecake filling: is made of dairy free cream cheese, dairy free yogurt, starch and flour, maple syrup, vanilla extract, and eggs. It is also quite simple. I love using a combination of cream cheese and yogurt to keep things healthier. I find this combo yields a near similar texture to traditional cheesecake, without all that heavy cream cheese. My taste testers agree ;).
- The blueberry compote: is a combination of blueberries, lemon juice, coconut sugar, and starch. The best part of this recipe is that you can use frozen blueberries for the compote. It’s also extremely easy, but making a compote really adds depth and flavor to this homemade cheesecake. It’s an absolute must and makes the cake!
Process for Making This Healthy Cheesecake
- You will start by making the blueberry compote. You just cook the berries down with the other ingredients, then set it aside to cool while you make the rest of the components.
- Next is the crust/crumble. Just mix everything together and then use half of the mixture for the crust. The crust is baked before adding the cheesecake filling.
- Lastly, the cheesecake filling is made. You will beat together the cream cheese, yogurt, syrup, and flours then add the eggs one at a time.
- To assemble, pour the cheesecake filling over the crust, top with some fresh berries then the compote, crumble the remaining crust on top and bake!
- We will use a water bath in this recipe to help prevent cracking and slowly cool the cheesecake to help with this too. Trust me, water baths are much easier than you think!
What Cream Cheese and Yogurt Should I Use?
I love the Miyokos brand vegan cream cheese, but any dairy free cream cheese will do (or dairy filled if you can have it!).
I use a full fat coconut yogurt and suggest a thicker vegan yogurt that is coconut based (if you can have that). Many almond based vegan yogurts aren’t as thick, but will still work. If you can have dairy, I suggest using Greek yogurt. Plus, that will boost the protein content, as well.
More Cheesecake Recipes…
If you love this blueberry cheesecake, you will absolutely adore my Peach Crumble Cheesecake. In similar fashion, a dairy free cheesecake base is topped with ginger and cinnamon peaches and a gluten free crumble. Both recipes are a must make in summer!
Blueberry Crumble Cheesecake (Gluten Free & Dairy Free)
Ingredients
Blueberry compote/jam
- 2 cups blueberries fresh or frozen
- 2 tsp lemon juice
- 2 Tbsp coconut sugar
- 1 Tbsp tapioca or arrowroot starch
Crust/Crumble
- 1 1/2 cups 1:1 gluten free flour
- 1 1/2 cups tigernut flour or almond flour
- 3/4 cup softened coconut oil or butter
- 1/3 cup maple syrup
Cheesecake
- 8 oz vegan cream cheese
- 2 cups vegan yogurt I like to use a thick coconut yogurt
- 1/4 cup tapioca or arrowroot starch
- 2 Tbsp 1:1 gluten free flour
- 1/3 cup maple syrup
- 1 Tbsp vanilla extract
- 3 eggs
- 1 cup fresh blueberries
Instructions
Blueberry Compote
- Combine the blueberries, lemon juice, and sugar in a saucepan over medium low heat.
- Cook until berries have released their juice and the mixture is looking jam-like. This can take 5-10 minutes.
- Add the starch and stir to combine on low heat for about a minute, until the mixture thickens. Remove from heat and let cool while you make the rest of the cheesecake.
Crust/Crumble
- We will be making a water bath for this cheesecake so make sure you have a rack on the bottom and one in the middle.
- Preheat oven to 350F.
- Line a springform pan with parchment paper or grease it very well.
- Whisk together the flours then add the maple syrup and oil. Use a fork to combine until you have a crumbly texture.
- Press about 1/3-1/2 the mixture into the bottom of the springform pan and up the sides a little- just enough to cover the transition from the bottom of the pan to the sides. Poke a few holes in the bottom of the crust.
- Bake for 15 minutes then remove and let cool for a few minutes.
Cheesecake Filling
- While the crust is baking, you can begin making your cheesecake filling.
- Beat together the cream cheese and yogurt until smooth.
- Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
- Add your eggs one at a time, beating to incorporate after each addition.
- When the crust is ready, pour the filling over the crust.
- Sprinkle the fresh blueberries evenly over the top of the cheesecake, then scoop the compote evenly over top, as well.
- Next, crumble the remaining crust mixture evenly over the top of the cheesecake.
- When ready to bake, boil 2 cups of water and pour into a glass baking dish or onto a baking sheet on the bottom rack of the oven.
- Place the cheesecake on the middle rack and bake for 60-70 minutes, until edges are set and middle is still slightly jiggly (it will seem not quite done, but don't over bake it!).
- When cheesecake is done, turn the oven off and crack the door to let the cake cool for 30 minutes in the oven. Then remove it and let it cool to room temperature before placing it in the fridge to set overnight.
- When cheesecake is set, remove the springform pan, slice, serve, and enjoy!
