Blueberry Cheesecake Pie (vegan)

This blueberry cheesecake pie is a rich and creamy vegan dessert layered with a fruity blueberry compote. The recipe is 100% dairy-free, gluten-free, refined sugar-free, and egg-free!

Rich and Creamy Dairy-Free Blueberry Cream Pie

When your boyfriend says, ‘this is the best pie I’ve ever eaten,’ you know you’ve hit a winner–especially when he is not usually a dessert eater. This time, though, he almost ate the entire blueberry cheesecake himself! It’s a perfect blend of fruity, creamy, and decadent yet remains light enough for a fresh, summery dessert – win-win!

This recipe lies somewhere between blueberry cheesecake pie and blueberry cream pie; it has a gluten-free oat and nut-based crust with a rich, creamy filling and fresh, fruity blueberry compote topping. The combination is to die for! Well, I just love creamy vegan pies and tarts like this mango cheesecake tart or this chocolate pie – so delicious!

Instead of dairy, this blueberry pie relies on creamy tofu and cashew cheesecake filling. Don’t worry, though, if you don’t eat soy; I’ve included a soy-free option below!

Since I love adding blueberries to my dessert recipes, I’ve already shared banana blueberry bread, vegan blueberry lemon muffins, baked blueberry donuts, and now this blueberry cheesecake pie! There’s no slowing me down!

Best of all, this gluten-free blueberry pie is super simple to make and uses a food processor/blender to do almost all the hard work! Allow the filling to chill while you prepare the delicious blueberry compote, compile, and test your patience to see how long you can hold out until grabbing a slice (or three!).

Serve this vegan blueberry pie as a mid-week dessert, at potlucks, or parties (dinner parties, birthdays- you name it), and sit back and wait for the happy oohs and ah’s!

The Ingredients

Pie crust:

• Almond flour: Make your own by grinding blanched almonds into a floury consistency. For a nut-free version, use unsweetened shredded coconut instead.
• Oat flour: Or use rolled oats (certified gluten-free if necessary) and grind them into a floury consistency in a food processor, blender, or spice grinder. Buckwheat flour or rice flour should work too, however, I never tried it.
• Sweetener: Maple syrup or agave syrup will work well. You could try to use a sugar-free liquid sweetener for a sugar-free version, though I haven’t tried this.
• Ground nuts: You can use the ground nuts or seeds (for a nut-free version) of your choice; peanuts, hazelnuts, macadamia, cashew, sunflower seeds, etc.
• Vanilla extract: Use natural vanilla extract for the best results.

Tofu Cheesecake filling:

• Cashews: Soaked cashews yield a super creamy, rich, vegan pie filling.
• Silken tofu: I particularly like the results with firm silken tofu, especially as it has a milder flavor. However, regular tofu will also work. For a soy-free filling, double the amount of cashews (plus around ¼ cup extra coconut milk) OR use a vegan cream cheese – though the filling will be looser.
• Coconut milk: Use full-fat canned coconut milk for the best results.
• Sweetener: Same as above; maple, agave, or another liquid sweetener of your choice.
• Vanilla extract
• Lime juice: Lemon juice would also work – fresh (not bottled) is best.

Blueberry compote:

• Blueberries: Fresh blueberries are best, as they tend to hold their shape better. If you don’t mind more of a ‘jammy’ topping, you could use frozen blueberries.
• Liquid sweetener: same as above
• Lime juice: or lemon, fresh, is best.
• Maqui berry powder: This is optional but adds a little extra depth of flavor, a lovely rich color, and nutrients. In fact, I used it to color the beautiful purple layer of my Raw Vegan Blueberry Cheesecake. Acai powder would also work.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Blueberry Cheesecake Pie

Preparation

• First, leave time to soak the cashews. You can do this overnight in room temp water or boil them for around 15 minutes if you’re in a rush. Make sure the cashews are soaked and tender before carrying on with the recipe.
• Preheat the oven to 350F/175C.

Make the crust

• Process all the pie crust ingredients in a food processor until it’s sticky and ‘dough-like.’
• Transfer the dough to a parchment-lined 6-inch pie pan (or spring-form). Spread it evenly across the bottom of the pan and 2-3 inches (5-7cm) up the sides.
• Bake the pie crust for 18-20 minutes, then allow it to cool at room temperature while preparing the cheesecake/cream pie filling.

Make the vegan cheesecake filling

• To prepare the filling, process all the filling ingredients in a high-speed blender until smooth and creamy.

It can take some time to fully process the cashews into a smooth cashew cheesecake ‘cream.’ You may need to pause your machine a few times to scrape down the sides. I recommend using a blender, as a food processor doesn’t seem to make the cream as smooth.

• Pour the prepared cream filling over the crust, smooth down with a spatula, and chill in the freezer for 45-60 minutes to set.

One reader baked the blueberry cream pie WITH the cream filling (15 minutes longer) and the result was good. However, I never tried that (only by adding cornstarch like in this lemon cheesecake recipe), so I am not sure how it will turn out without cornstarch.

Make the blueberry compote

• Meanwhile, add all the blueberry compote ingredients to a small pan, bring to a boil, then reduce the heat and simmer for 3-5 minutes until light and syrupy with blueberries softened but not ‘popped.’ Then remove from the heat and leave to cool.

• Finally, pour the cooled blueberry layer over the chilled cream one and enjoy your vegan berry pie!

How to Store

Once prepared, store the vegan fruit pie covered in the refrigerator for up to 5 days. You can also freeze it for up to two months. Then, allow it to thaw on the counter or in the fridge before slicing and serving.

Enjoy alone or with a scoop of ice cream or some whipped coconut cream.

Recipe Notes

• To make this recipe nut-free: You could use sunflower seeds in the crust and substitute the cashews for ½ cup vegan cream cheese instead. I haven’t tried this, though, so I can’t guarantee results.
• For a firmer filling: The filling of this blueberry cheesecake pie is fairly loose and super creamy. I like it this way; however, if you’d prefer it to be firmer, you can make a more ‘set’ filling with agar powder. Cook 1 tsp agar powder with the coconut milk for 3-5 minutes, then blend with the remaining filling ingredients and chill.
• For a larger pie: If you want to make a larger ‘party-sized’ blueberry cream pie, I recommend tripling the recipe and using a 10-12-inch pan instead.
• Swap out the berries: The compote topping can be made with other berries and fruits; raspberries, blackberries, cherries, gooseberries, or even apple (like this apple cheesecake).
• Make Mini Tartlets: You can adapt this vegan pie recipe to mini tartlets, like how I have for these vegan cheesecake tartlets. If you have a little leftover filling, I recommend using it to make a layered parfait!

Other Fruity Vegan Dessert Recipes

• Strawberry Coconut Cheesecake Bars
• Chocolate Strawberry Cheesecake (no-bake)
• No-Bake Carrot Cake
• Fruity Cheesecake
• Lemon Cheesecake Tart
• Vegan Key Lime Pie

If you try this vegan blueberry cheesecake pie, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.

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