Enjoy this delicious fusion of blueberry crumble and cheesecake in this Gluten Free Blueberry Crumble Cheesecake recipe that is also dairy free and refined sugar free. It's healthier than traditional cheesecake, but still 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, and it's the perfect dessert for blueberry season. If you want more delicious desserts that highlight blueberries, try my Gluten Free Blueberry Crumble Cookies!
My goal with this cheesecake was to make a healthier version of classic cheesecake, then amp it up with a blueberry crumble on top. We start with a gluten free crust, fill it with a healthier, but still creamy, cheesecake filling, and top it off with a fresh blueberry crumble.
What Makes This Blueberry Crumble Cheesecake Healthy
- This blueberry cheesecake is completely gluten free, dairy free, and refined sugar free.
- The cheesecake batter is made from a mix of dairy free cream cheese and yogurt. We use half yogurt, half cream cheese to keep it a bit healthier and more gut friendly.
- The blueberry compote is essentially an easy homemade blueberry jam made from juicy blueberries to add natural sweetness and highlight this warm weather fruit. Then we add a crunchy crumble on top.
Although this gluten free cheesecake isn't that complicated to make, it does have several components. Cheesecakes have a longer bake time 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 Crumble 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.
- Blueberries: used in both the cheesecake filling and blueberry compote.
- Coconut sugar and maple syrup: the two unrefined sweeteners used in this blueberry cheesecake recipe.
- Gluten free flour: be sure to use a gluten free all purpose flour blend.
- Tigernut flour or almond flour: tigernut flour is a nut free alternative, but you can use almond flour if you tolerate it.
- Tapioca starch or arrowroot starch: starch is used in several components of this recipe and is used to help thicken the cheesecake batter.
- Coconut oil or butter: either will work for the crust/crumble.
- Cream cheese: opt for a dairy-free cream cheese to keep this recipe dairy free. The Miyoko's brand is one of my favorites!
- Yogurt: I use a dairy-free coconut yogurt. The thicker the yogurt, the better.
- Eggs: you'll need 3 large eggs for the cheesecake filling.
- Vanilla extract, lemon juice
How to Make Gluten Free Blueberry Crumble Cheesecake
- Make the the blueberry compote first. Add all compote ingredients to a saucepan and cook the berries down until you have jammy blueberries. Set aside to cool.
- Line a springform pan with parchment paper and preheat the oven to 350F.
- Next make the crust/crumble. In a medium bowl, whisk the dry ingredients together then add the wet ingredients until it holds together.
- Press half of the dough into the bottom of the cheesecake pan and up the sides ½ can inch. Bake for 15 minutes.
- Make the cheesecake filling by beating together the cream cheese and yogurt on medium speed in a large bowl until smooth (you can use can electric hand mixer, although a stand mixer is easier). Add the maple syrup, vanilla, and flours and beat to combine. Add the eggs one at a time, beating after each addition. Scrape down the sides of the bowl as needed.
- Prepare a water bath then assemble the cheesecake.
- Pour the cheesecake filling over the crust, then top the cheesecake layer with some fresh blueberries before adding the compote. Crumble the remaining crumble topping in an even layer on top.
- Place the cheesecake on a baking sheet on the middle rack and bake for 60-70 minutes, until edges are set, the middle is still slightly jiggly (it will seem not quite done, but don't over bake it!), and the crumble is golden brown.
- When cheesecake is done, turn the oven off and crack the oven 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!
Substitutions and Variations
- Blueberry compote: although I think making your own blueberry compote is best for this recipe, you can use blueberry jam in a pinch.
- Dairy products: this recipe uses dairy free butter, cream cheese, and yogurt. You can feel free to use dairy-full ingredients if you tolerate them. Opt for Greek yogurt if you can have dairy- it will add a protein boost to this cheesecake recipe.
- Berries: if you aren't a blueberry fan or want to try another option, you can substitute the blueberries for any berry you like making aa delicious berry crumble cheesecake your choosing!
- Variations: if you are a fan of the lemon-blueberry combo, you could add some lemon zest to both the cheesecake and compote to amp up the lemon flavor. Or even if make a lemon drizzle glaze to top of the entire cheesecake.
Storage
Keep leftover blueberry crumb cheesecake in the fridge for up to 5 days. I generally leave it on the bottom of the springform pan or serving dish and cover with aluminum foil or you can transfer it to an airtight container. This cheesecake does not freeze great and is best fresh.
Tips for the Best Gluten Free Blueberry Cheesecake
- Be gentle: cheesecakes can be sensitive. Don't over beat the batter on too high of a speed. You want a smooth batter that results in a creamy filling. If you beat too much air into the cheesecake batter, it will be too fluffy and fall after baking.
- Water bath: water baths can seem intimidating, but they aren't! They help the cheesecake to not crack when baking. All you have to do is place a pan of hot water on the bottom rack of the oven before adding the cheesecake to the middle rack. Cracking the oven to let the cheesecake cool after baking for a little also helps it to not crack, as the drastic change in temperatures is part of what can trigger cracking.
- Thick yogurt: stick to a thicker yogurt variety for best results. Runny yogurts, like some almond-based yogurts, won't yield the best results. Use something like Greek yogurt or coconut yogurt (I love Harmless Harvest brand).
- How to know the cheesecake is done: this can always feel like an art when it comes to baking homemade cheesecake. ESPECIALLY when we have a topping, making it harder to see the cheesecake. You will know it's done because the center will be jiggly and seem not quite done, but the edges should seem set and the crumble topping should be golden brown. Don't worry, it will cook more as it cools so the center won't be raw.
FAQ
Can I use frozen berries?
You can use frozen blueberries for the blueberry compote, but you will want to use fresh berries for the mix-in. If you are making this blueberry cheesecake at a time when fresh berries aren't accessible, skip the fresh blueberry part and just make the compote!
Can I make this cheesecake vegan?
No, this is not a vegan cheesecake recipe and I have not tested any substitutions for the 3 eggs needed. Stick to a recipe specifically written to be a vegan cheesecake if that's what you are looking for.
How do know when the cheesecake is done?
See the tips section above for a detailed answer. The center should be jiggly and seem not quite done.
Can I make these into cheesecake bars?
I haven't tried it, but I think you could certainly make blueberry crumble cheesecake bars. Press the crust into the bottom of a 9x9 or larger baking pan then follow the same instructions to make the rest of the cheesecake. Slice into bars when done instead of removing a springform pan!
More Cheesecake Recipes...
Caramel Apple Crumble Cheesecake
Raspberry Cheesecake Bars with Brownie Crust
If you try this recipe, leave a review. I'd love to hear how you enjoyed this blueberry cheesecake recipe! If you have any questions, comment below.
Blueberry Crumble Cheesecake (Gluten Free & Dairy Free)
Ingredients
Blueberry compote/jam
- 2 cups blueberries fresh or frozen
- 2 teaspoon lemon juice
- 2 tablespoon coconut sugar
- 1 tablespoon tapioca or arrowroot starch
Crust/Crumble
- 1 ½ cups 1:1 gluten free flour
- 1 ½ cups tigernut flour or almond flour
- ¾ cup softened coconut oil or butter
- ⅓ cup maple syrup
Cheesecake
- 8 oz vegan cream cheese
- 2 cups vegan yogurt I like to use a thick coconut yogurt
- ¼ cup tapioca or arrowroot starch
- 2 tablespoon 1:1 gluten free flour
- ⅓ cup maple syrup
- 1 tablespoon 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 ⅓-1/2 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!
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