Blueberry Crumble Cheesecake (Gluten Free & Dairy Free)
This Blueberry Crumble Cheesecake is luscious and delicious, all while being gluten, dairy, and refined sugar free. A healthier, creamy cheesecake filling is topped with a blueberry compote and sweet crumble topping. Everyone will love this dessert!
Servings 10 people
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!