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Blueberry Cream Pie | Vegan Cheesecake Recipe

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This blueberry cream pie is vegan, gluten-free, refined sugar-free, and easy to make. It’s the perfect dessert if you love to eat a healthy creamy cheesecake without dairy or eggs. Easy recipe with simple ingredients.

Gluten-free vegan blueberry cream pie with a sliceVegan Blueberry Cream Pie

“This is the best pie I ever ate…” A sentence from my boyfriend… a rare sentence, which I actually never heard before. Especially since he is a big fan of my savory dishes but often rolls his eyes when I create a new dessert. But not this time! He seriously LOVED this blueberry cream pie and almost ate the entire cheesecake by himself. Well at least I could grab 2 small pieces and I can confirm that this pie is delicious!

I always get excited when fresh blueberries are available in the store because I have so many ideas for blueberry desserts. Blueberries are simply delicious, healthy and pretty. I used them to make the yummy blueberry lime compote which adds a special note and underlines the taste of the cream layer. This blueberry cream pie recipe is vegan, gluten-free, refined sugar-free, and easy to make.

Vegan pie with blueberriesBlueberry Cream Pie Ingredients

Crust:

The crust of this blueberry pie contains almond flour, oats, nuts or seeds of choice (you could use peanuts, hazelnuts, macadamia nuts, sunflower seeds etc.), a liquid sweetener like agave syrup or maple syrup, and vanilla extract.

Cream:

The cream layer contains soaked cashews, tofu, a liquid sweetener, coconut milk, lime- or lemon juice and vanilla extract. You can use silken tofu or regular tofu, both work well.

Cream without soy:

You could also double the amount of cashews and leave out the tofu if you can’t eat soy. Or you could use coconut yogurt or vegan cream cheese (which isn’t soy-based) instead, however, the cream layer might turn out less firm. Furthermore, I really love how the cream layer of this blueberry pie came out with the cashew/tofu combination.

Blueberry compote:

The blueberry compote contains blueberries, lime- or lemon juice, a liquid sweetener and I also added a teaspoon of maqui berry powder. This is optional but it adds a very lovely color. I once used it to naturally color the purple layer of my Raw Vegan Blueberry Cheesecake.

Vegan blueberry cream pie with a sliceHow To Make A Blueberry Cream Pie?

  • First, you need to soak the cashews until they are soft. It’s possible to boil them in water for about 15 minutes.
  • Next, you start making the crust and press it into a lined pie pan or springform. Bake the crust in the oven.
  • Meanwhile, you can prepare the cream. Simply process all ingredients in a blender or food processor until creamy.
  • Pour the cream onto the cooled pie crust and put the pie into the freezer until the cream sets (45-60 minutes). It’s also possible to bake the pie crust WITH the cream in the oven. You will need to increase the baking time by about 15 minutes. The pie will turn out more like a cheesecake.
  • Finally, make the blueberry compote and pour it on top of the blueberry pie.

Healthy Blueberry cream pie which is vegan, gluten-freeThis Vegan Cheesecake is:

  • Gluten-free
  • Dairy-free
  • Egg-free
  • Refined sugar-free
  • Creamy
  • Delicious
  • Easy to make

blueberry cheesecake which is vegan and gluten-freeGreat For A Birthday Party

This vegan blueberry pie is perfect for a Sunday brunch but it’s equally great for a birthday. So if you got really excited and hungry now, then make this pie for the weekend, I am sure you will love it as well.

Please leave a comment below if you make this recipe. You can also make a photo of it and post it on Instagram (or send me a DM). If you tag me in the caption + photo with @elavegan and use the hashtag #elavegan I will gladly check out your post and leave a comment.

Vegan cheesecake with blueberries

If you love creamy vegan cakes, definitely also check out the following recipes:

This blueberry cream pie is vegan, gluten-free, refined sugar free and easy to make. It's the perfect dessert if you love to eat a healthy cheesecake without dairy or eggs. Easy recipe with simple ingredients.

Blueberry Cream Pie

Michaela Vais
This blueberry cream pie is vegan, gluten-free, refined sugar-free and easy to make. It's the perfect dessert if you love to eat a healthy cheesecake without dairy or eggs. Easy recipe with simple ingredients.
4.91 from 11 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 8
Calories 326 kcal

Ingredients
 

Pie crust:

  • 1 cup almond flour (120 g) (*see recipe notes)
  • 1 cup oats (GF) ground into flour (90 g)
  • 1/4 cup agave syrup or maple syrup (80 g)
  • 1/3 cup ground nuts or seeds of choice (50 g) (*see recipe notes)
  • 1 tsp vanilla extract

Cream Layer:

Blueberry Compote:

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Soak cashews overnight or boil them for about 15 minutes until they are soft.
  • Process all pie crust ingredients in a food processor and press the mixture evenly into the bottom of a lined 6-inch pie pan or springform and about 2-3 inches (5 - 7 cm) up to the sides.
  • Bake in the oven for 18 to 20 minutes, turn off the oven and let the pie crust cool at room temperature.
  • Meanwhile, blend all cream ingredients in a high-speed blender until smooth and creamy.
  • Pour the cream onto the crust and put the springform into the freezer for about 45-60 minutes to set.
  • Transfer all ingredients for the blueberry layer into a small pan, bring to a boil and let simmer on low heat for 3-5 minutes. Let cool.
  • Pour the blueberry layer onto the cream and enjoy this delicious blueberry cream pie! Store leftovers in the fridge.

Notes

  • You can use shredded unsweetened coconut instead of almond flour. You should process the shredded coconut in an electric coffee/spice grinder or food processor.
  • You can use any nuts/seeds of choice, e.g. peanuts, hazelnuts, macadamia nuts, sunflower seeds, etc.
  • Please read the blog post if you need a substitute for tofu.
  • Recipe serves 8. Nutrition facts are for one serving.
Nutrition Facts
Blueberry Cream Pie
Amount Per Serving
Calories 326 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 32g11%
Fiber 4.4g18%
Sugar 20g22%
Protein 9.3g19%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @elavegan and tag #elavegan

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Blueberry cream pie which is vegan, gluten-free, refined sugar free and easy to make

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Reader Interactions

Comments

  1. Marina

    Hi Ela,
    It´s Marina from Spain. Thank you very much for sharing this amazing recipes. I made this cake this morning and we´ve just eaten it and it´s YUMMY!!!. Next time, I will not add all of the liquid from the blueberry compote because it was too much, but delicious. In my opinion, It could be ok with a little bit less syrup. Otherwise, I am astonish with the flavour and consistency. CONGRATULATIONS!!!

    Marina

    Reply

    • Ela

      You could double the amount of cashews and leave out the tofu if you can’t eat soy. Or you could use coconut yogurt or vegan cream cheese (which isn’t soy-based) instead, however, the cream layer might turn out less firm.

      Reply

  3. Connie Mowat

    This looks delicious. I only have a 10” springform pan. Do you think I could double the recipe and you the 10” pan?! .

    Reply

  4. Andy S

    This pie looks amazing 🙂 but I can’t find almond flour in my city. Can I replace it with other kind of flour?

    Reply

    • Ela

      Almond flour is 100% ground almonds. You can use any other ground nuts of choice or shredded unsweetened coconut, as mentioned in the recipe notes. 🙂

      Reply

  7. georgie

    I am about to make this but was wondering for the topping if i can use Acai berry powder instead as i cant find the other powder. I love all your recipes i have made your chocolate zucchini cake and caramel brownies and they are gone so fast.

    Reply

  8. Inbal

    Thanks for the recipe, it looks amazing!
    I have a nice amount of frozen raspberries and gooseberries. Do you think they will fit? How do I work with frozen berries?

    Reply

  9. Laura

    Hello Ela!

    I’ve been eyeing this recipe for a while now and I think I’m ready to make my first vegan cheesecake ever soon! One question though: do you think I could replace the agave syrup/maple syrup with either honey or brown sugar? It’s just a question of taste, I don’t use agave syrup and I don’t think I would like the taste of maple syrup in there.

    I’m also planning to mix the blueberries with some of the cream instead of doing the compote, but I’ll be using frozen ones so I won’t be able to put the cream to set in the freezer, will it also set in the fridge?

    Sorry for all the questions and thanks a lot!!

    Reply

  10. Jade

    Thank you for this great recipe. I made them into little tartlets. They were really sticky even though I kept dipping my hands in water so I added some water into the pastry dough (blended in the food processor). As a result the pastry was a bit chewy after it was baked. I loved the filling though (I put 10g less maple syrup and found it sweet enough and didn’t put any syrup with the berries). I would use the filling as a parfait filling next time and top it off with granola/crumble instead.

    Reply

  11. Tomi

    Hello! I sm new to your blog, snd found this amazing looking pie. One quick question. What can you substitute for the coconut milk to keep it from being too thin? Would soy milk or almond milk work?

    Thank you!

    Reply

    • Ela

      Hi, boxed soy milk and almond milk are always watered down a lot, so I would suggest either homemade almond milk or plant-based cream (soy cream) since it’s higher in fat. 🙂

      Reply

  13. Zeina

    Hi I’m making this for a vegan friend. Just did the filling but it looks a little runny. Is it meant to be that way? Will firm up in the freezer? Or should I add something else to firm it up? Thank you and sorry for all the questions.????

    Reply

  14. Rachel Wright

    Just made this for Easter(tomorrow)! Excited to share as I have a few family members who are vegan. Quick question about the freezer process: I just made it a put it in the freezer, but once the hour is up, should I continue to store this in the freezer and take it out a couple hours before serving? Or put it in the refrigerator once it has set in freezer for the hour?

    Looks so good! Can’t wat to try it, thanks for the recipe!!

    Reply

    • Ela

      Hi Rachel! Yes, you can put it in the refrigerator once it has set in the freezer. Or leave it in the freezer overnight and take it out a couple of hours before serving. Both should work. Happy Easter 🙂

      Reply

  15. Emily W

    Do you think this could be split into mini tartlett/ pies? Would love to made individual pies! Looks so good!

    Reply

    • Ela

      I would recommend almond butter (probably 1/3 of a cup). However, the cream will be less firm, so keep that in mind. You could also use a little bit more tofu. Hope that helps 🙂

      Reply

  18. Angela

    I dont think there will be left overs, but snag advice on how to store it in case of 😉
    Thank you for the wonderful recipes Ela!

    Reply

      • Moyan

        Hi Ela. Its going to be my first time attemping to make chesse cake. Do you use a special pan to bake the crust? How did you get the crust in that shape. Maybe its a foolish question but i had to ask! ????

        Reply

        • Ela

          Hi Moyan, it’s actually mentioned in the recipe instructions:

          “Process all pie crust ingredients in a food processor and press the mixture evenly into the bottom of a lined 6-inch springform and about 2-3 inches (5 – 7.5 cm) up the sides”

          I definitely recommend either a springform (I use this one: https://amzn.to/2Fowaic) or a pan with a removable bottom (https://amzn.to/2tqInBs)

          Hope this helps. 🙂

          Reply

  22. Roxana

    Hi Ella! I’m a beginner in baking vegan and I would love to try your recipe today but without tofu. You mentioned that we can increase the amount of cashews, but by how much exactly? It’s my birthday and I want this pie beside my birthday vegan cake ❤️

    Love, Roxana

    Reply

    • Ela

      Hello Roxana, I would double the amount of cashews and you will also need to add a little bit more coconut milk (I would say up to 1/4 cup more… the cream shouldn’t be too runny). Happy birthday 🙂

      Reply

      • Roxana

        I did as you said and it turned out perfectly delicious. My boyfriend couldn’t figured it out if it was real cheese or not. He loved it and he s not even vegan. Thank you for the amazing recipes ❤️

        Reply

  24. Bianca

    This cake looks so delicious Ela ????
    I love this combo with a almond crust, cream layer and blueberries ????????
    I think this could be one of my favorites!
    Thanks for making me hungry ????

    Reply

    • Ela

      Hello Manya, yes I mentioned it in the blog post: “You could also increase the amount of cashews and leave out the tofu if you can’t eat soy. Or you could use coconut yogurt or vegan cream cheese instead, however, the cream layer will turn out less firm. Furthermore, I really love how the cream layer of this blueberry cream pie came out with the cashew/tofu combination.”

      Reply

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