Vegan Blueberry Sheet Pan Chocolate Cheesecake
Starting in May, the gates of berry season slowly swing open. Blueberries technically don't hit their peak until August, but we simply can't wait that long. So we got a head start with this blueberry Zupfkuchen from the sheet pan: it not only looks seriously impressive, but also easily feeds your entire friend group. How convenient! You can use fresh or frozen blueberries for this recipe, which means you can theeeeoretically bake it all year long. Oh, it just keeps getting better.
What's So Special About Zupfkuchen?
Many of you might know this cake by the name "Russischer Zupfkuchen" (Russian pull-apart cake). The name can be a little confusing, though — because the Zupfkuchen is actually a German classic with no Russian roots whatsoever. It gets its name from the way it's made: part of the chocolate dough forms the base, and the remaining dough gets pulled into pieces and scattered over the light quark filling. These little pieces are said to resemble the spires of Russian churches. In Russia itself, the cake is virtually unknown — and if it's known at all, it's called "Deutscher Quarkkuchen" (German quark cake). If you'd like to try the classic in its original form, you can find our recipe for the vegan chocolate cheesecake right here.
2.4 Kilograms of Vegan Yogurt? No, That's Not a Typo.
This recipe was made for moments when a handful of friends lands on your balcony, the picnic basket needs packing, or the handball team comes to visit and a regular cake tin just doesn't cut it. We still remember the moment we first wrote down the quantities for this cake. Flour: 800 grams. Margarine: 950 grams. And then: vegan natural yogurt: 2.4 kilograms. Brief pause. Deep breath. And then we just let it sink in.
When you want to fill a deep baking sheet measuring 38 x 46 centimeters (15 x 18 inches), you need a lot of everything to make sure all the proportions work out. And you can trust us on this one: the ratio of chocolate base to creamy yogurt-vanilla filling is spot on.
How to Make Sure the Filling Sets Every Time
The filling will still be very soft right out of the oven — that's completely normal and no cause for concern. It only firms up as it cools completely, so patience is key. We say this because we know from personal experience that a freshly baked Zupfkuchen is a serious test of willpower. Best to let it cool overnight in the fridge.
More Vegan Sheet Pan Cakes for a Crowd:
If you've discovered a fondness for baking one big cake instead of several smaller ones, we have a few more recipes for you. There are bound to be more summer parties on the horizon — next time, why not bring along a Vegan Cherry and Poppy Seed Sheet Pan Cake or a full Vegan Strawberry Sheet Pan Cake with Vanilla Cream?
Vegan Blueberry Sheet Pan Chocolate Cheesecake
Ingredients
For the Chocolate Dough:
- 800 g (6.5 cups) wheat flour (type 405)
- 250 g (1.25 cups) brown sugar
- 16 g (3.5 tsp) baking powder
- 100 g (3.5 oz) unsweetened cocoa powder
- 500 g (17.5 oz / 4.5 sticks) plant-based margarine
For the Cheesecake Filling:
- 450 g (16 oz / 4 sticks) plant-based margarine
- 185 g (6.5 oz) vegan vanilla pudding powder
- 200 ml (0.75 cup) soy milk
- 2.4 kg (5.25 lbs) vegan natural yogurt
- 140 g (0.66 cup) brown sugar
Also:
- 500 g (17.5 oz) frozen blueberries
- vegan butter for greasing
Instructions
For the chocolate dough, mix flour, brown sugar, baking powder, and cocoa powder in a large bowl. Add the plant-based margarine and knead everything with your hands into a smooth, even dough.
Preheat the oven to 180 °C / 355 °F (fan). Line a deep baking sheet (approximately 38 x 46 x 4 cm / 15 x 18 x 1.5 inches) with parchment paper and grease well. Place three-quarters of the dough onto the sheet and press it down evenly with a glass to create a flat base. Set the remaining dough aside — it'll go on top of the filling as crumble at the end.
For the filling, melt the margarine in a small saucepan and let it cool slightly.
In a bowl, whisk the vanilla pudding powder together with the soy milk until smooth and lump-free. 5. Transfer the vegan yogurt to a large bowl and stir in the pudding mix and brown sugar. Once the margarine is just lukewarm, whisk it in as well.
Spread the filling evenly over the dough base. Scatter the blueberries on top, then crumble the remaining chocolate dough over everything. Bake the cake at 180 °C / 355 °F (fan) for approximately 60 minutes. Let it cool completely before slicing — ideally overnight in the fridge — as the filling only firms up once cooled.
