top of page
  • Writer's pictureMealsbymiri

Vegan Blueberry Cheesecake Kolache

At the end of 2022 I went on a weekend trip to Prague where I had the pleasure of trying a kolache for the first time. This recipe is heavily inspired by the delicious berry cheesecake kolaches I had at Kolacherie in Prague, if you're ever in the city I highly recommend checking them out. If you're not in Prague however, this recipe is to satisfy you when those kolache-cravings hit.



400g all purpose flour

250ml unsweetened soy milk

50g vegan butter

60g granulated sugar

6g dry yeast

0,5 tsp fine table salt

Method: In a large bowl, add flour, sugar, yeast and salt. Mix well. Melt butter in a saucepan, add the soy milk and heat until the mix reaches body temperature. Pour the wet mix into the dry and knead well until you have a smooth dough. Cover and rest in a warm place for at least 1 hour, until about doubled in size. Once rested, knock the air out and divide into dough balls that are about 60-70g. Roll into little buns, place on a few trays lined with parchment paper and make sure they have plenty of room between them to rise. Cover again and rest for another 50-60 minutes. Meanwhile, make your fillings.

Blueberry filling: 100g frozen blueberries

1ts lemon juice

1.5tsp corn starch

1.5tsp water

2tbsp granulated sugar

Method: Add blueberries, lemon juice and sugar to a saucepan and bring to a low simmer. Combine corn starch and water and slowly pour into the blueberry mixture while stirring. Keep simmering until the mixture has thickened and set aside to cool.

Cheesecake filling:

300g silken tofu

20g full fat coconut milk

1tsp corn starch

70g powdered sugar

1tsp nutritional yeast

a few pinches of salt to taste

2tsp sitronjuice

Method: Add all ingredients to a blender or food processor and blend until smooth.


30g vegan butter

30g granulated sugar

50g all purpose flour

Method: Combine all ingredients in a bowl until you have a crumbly mixture to sprinkle on top of your kolache.

Glaze: 1tbsp butter

1tbsp maple syrup


Melt the butter, add the maple syrup and stir to combine.

This is how your kolache should look before going in the oven.

To assemble and bake: Once your dough balls have rested, use your fingers to press gently into the middle of each dough ball to make an indent into each bun. You can use a small espresso glass or shot glass dipped in flour to expand the dent until it looks like a bun with a fluffy ring around it and a flat centre. Make sure not to make a hole all the way through as that will cause the filling to seep through. Brush the glaze on each of the kolache at this stage. Spoon in about 1 tsp of both the blueberry and cream cheese mixture into the indent on each bun. Sprinkle on the streusel mixture on top. Bake each tray (I recommend baking one at a time) in the middle of a preheated oven at 180C for about 15 minutes. Let the buns cool on a wire rack before serving.

155 views0 comments

Recent Posts

See All
bottom of page