Vegan Blueberry Crumble Cheesecake

thebananadiaries.com

Marykatherine

subheading: Shortbread Crumble & Crust:

2 cups ( 250 g) all purpose flour or gluten free 1:1 baking flour

1 ½ cup ( 300 g) granulated sugar

¾ cup ( 180 g) salted vegan butter, melted

2 tsp vanilla extract

subheading: Cheesecake filling:

4 8-ounce containers ( 32 ounces) vegan cream cheese, room temperature

1 cup ( 240 g) dairy free yogurt or dairy free sour cream, room temperature

1 cup ( 240 mL) vegan heavy cream or cashew cream

1 cup ( 200 g) organic granulated sugar

8 tbsp ( 80 g) cornstarch or arrowroot starch

1 tbsp vanilla extract

1 tsp vanilla bean paste

1.5 pint fresh blueberries

Directions at thebananadiaries.com

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