histaminarm

Vegan Crumble Cheesecake

This vegan crumble cheesecake is perfect for your next coffee get-together with friends. The combination of creamy cheesecake and the crunchy crumble topping is so delicious that you'll definitely want to bake this recipe again.

Preparation time

75 minutes

This recipe is

Suitable for a low-histamine diet
lactose-free
vegan

Recipe for 1 small loaf pan

For the floor:

100g low-histamine dried fruit (e.g. 50/50 dates & apricots)
50 g coconut oil
60 g rolled oats
70 g spelt flour
A pinch of salt

For the cream:

80 g vegan oat-based cream cheese (1)
400 g oat yogurt (1)
30 g cornstarch
1 packet of vanilla sugar (1)

preparation

Preheat the oven to 180 degrees Celsius (top/bottom heat).
Finely puree the dried fruit with coconut oil and then knead with rolled oats, spelt flour and a pinch of salt.
Line the loaf tin with baking paper.
Set aside 1/3 of the dough for the crumble topping, then spread it into the loaf tin as the base and press down firmly.
Mix together cream cheese, yogurt, cornstarch and vanilla sugar and pour into the loaf pan.
Crumble the remaining dough into streusel and distribute it over the yogurt-cream cheese mixture.
Bake in the oven for approximately 50-60 minutes and then let cool completely.

Our HistaFood tip

This crumble cheesecake goes perfectly with a fruity sauce! For example, you can finely purée blueberries with a little maple syrup. Then serve the cake with the delicious sauce.

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.