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.
Blueberry Cheesecake Pie
Ingredients
Pie Crust:
- 1 cup (120 g) almond flour (see notes)
- 1 cup (90 g) ground oats (oat flour) gluten-free if needed
- 1/4 cup (80 g) agave syrup or maple syrup
- 1/3 cup (50 g) ground nuts or seeds of choice (see notes)
- 1 tsp vanilla extract
Vegan Cheesecake Layer:
- 1/2 cup (75 g) cashews (soaked)
- 160 g silken tofu or regular tofu (see notes)
- 1/4 cup (60 ml) coconut milk (canned)
- 3 tbsp (60 g) agave syrup or maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp lime juice or lemon juice
Blueberry Compote:
- 1 cup (150 g) fresh blueberries
- 3 tbsp (60 g) agave syrup or maple syrup
- 1 tbsp lime juice or lemon juice
- 1 tsp maqui berry powder (optional)
Instructions
- You can watch the video in the post for visual instructions.Soak the cashews overnight or boil them for about 15 minutes until they are soft.Also, preheat the oven to 350 degrees F (175 degrees C).
Crust
- Process all pie crust ingredients in a food processor until the dough is slightly sticky. Transfer the dough to a parchment-lined 6-7 inch (15-18 cm) pie pan (or spring-form). Spread it evenly across the bottom of the pan and 2-3 inches (5-7 cm) 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.
Cheesecake filling
- To prepare the filling, process all the filling ingredients in a high-speed blender until smooth and creamy.
- Pour the filling over the crust, smooth down with a spatula, and chill in the freezer for 45-60 minutes to set.
Blueberry compote
- Transfer all ingredients for the blueberry compote to a small pan, bring to a boil and let the mixture simmer on low heat for 3-5 minutes. Then remove from the heat and leave to cool.
- Pour the blueberry compote over the cream layer and enjoy this delicious blueberry cheesecake pie! Store leftovers in the fridge or freeze.
Notes
- Almond flour: 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.
- Ground nuts: You can use any nuts/seeds of choice, e.g. peanuts, hazelnuts, almond, macadamia nuts, sunflower seeds, etc.
- 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 use agar powder by cooking 1 tsp agar powder with the coconut milk for 3-5 minutes, then blend with the remaining filling ingredients and chill.
- Please read the blog post for a soy-free version.
- Recipe serves 8. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
This was so delicious! And loved that it is way healthier than regular cheesecake. We made it for a big family gathering and everyone said how lovely it was and wanted seconds. Will def make again
Awesome! I am so happy you liked it. 🙂
Namaskar Ela! thank you again for a wonderful recipe. I just have one question, here in the ingredients list, the cashews that are linked are toasted and salted, do you use them like that? because I always thought that you used raw and soaked cashews.
thank you very much
Hi Taraka, raw cashews are always best, I will need to check the link. 🙂
I’m not even finished putting this cheesecake together, and already I know it’s a winner!! Can I freeze the whole cheesecake??
Awesome! Yes, you can. 🙂
Hi Ella!
Made this recipe yesterday and it was so amazing! My family loved it so much! thank you so much for the recipe! However I do prefer a firmer filling next time I make it, You mentioned using agar, do you think I can use arrowroot powder instead?
Thank you!
Hi Gaby, yes, you could experiment with 1 tablespoon of arrowroot powder. I would add all ingredients for the cheesecake layer to a blender (including 1 tbsp of arrowroot powder) and blend until smooth. Then pour the cream into a saucepan and bring it to a boil. Simmer for 30-60 seconds to thicken. Then pour it over the crust and chill it. OR you could pour it over the crust after blending and then bake the cake in the oven without pre-baking the crust.
Please note that I haven’t tried any of these options, so I am just guessing. 🙂
I have already made this cake 3 times and I can say it stole my heart 🙂 So far it has been my favorite vegan cheesecake and belive me have tried a lot 🙂
The next one will be with rice flour instead of oats, would the proportion be the same then?
Really thank you for sharing this recipe!!
Hello, Nefeli, I am so glad you love it, dear! I never tried rice flour in this recipe, therefore, I am not sure about the proportions. I would use less first, and if the dough is too sticky, just add a little more. 🙂
Happy holidays!
Dear Ela,
Hope you had nice holidays 🙂
This is just to give a feedback that the rice flour (home made), in my case 70g, worked fine instead of the oats ????
However, I think if I had added 20g more, it would have brought even better results.
Thank you again for this recipe 🙂
Sounds great, Nefeli! Thanks for getting back to me. I hope you also enjoyed your holidays. 🙂
Hey. The recipe sounds great. I’m going to try it tonight. I have diabetics in my household so I have to substitute the syrup with a liquid sweetener. The amount of liquid sweetener to replace the syrup is going to to very small. Do you think I need to add some other liquid to bind the flours together for the crust or to make it spreadable? And if so, what can I use? Thanks.
Hello Gail, you could use nut/seed butter like cashew butter, almond butter, or sunflower seed butter. Or use a little oil until the mixture holds together. 🙂
Hello,
It’s been a while that I am keeping this recipe under my hand.
Now that I tried I have two questions:
I processed the crust ingredient and it went into sticky dough ( you said above that it has to be sticky and after that you said that it has to be slightly sticky ) the how can I tell when I need to stop processing the dough ? Because it was very hard to put it evenly in the pan . Obviously it’s not as nice and clean as yours ! Can you help me with that please ?
My other question is what did you use in your recipe as 1/3 cup nut/seed ? Yours is white which I like and mine is brown because I used hazelnut.
Thanks a lot for sharing the recipe and make our sweet tooth happy !!
Hi Houda, it should be slightly sticky, so do not over process. If it’s too sticky, then you could add more oat flour.
I used ground peanuts. I hope this helps. 🙂
Super yummy vegan dessert. My son and I went blueberry picking and then made this for a family gathering. Delicious and everyone loved it. I do prefer the filling a bit firmer so may try the agar (?) powder next time. Would cornstarch work as well?
Hi Marthie, I am happy you liked it! Yes, cornstarch would work if you bake it. 🙂
My son is allergic to all nuts. Can I do this recipe only with the tofu?
Hi Julia, you could use 1/2 cup of vegan cream cheese instead of cashews. I don’t think it would taste great if you omit the cashews and use tofu only. 🙂
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
That’s awesome, Marina! I am so glad it turned out delicious. Thanks for your feedback. 🙂
Hi I was wondering is there a substitute for tofu in this recipe
I am allergic so can’t eat it
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.
This looks delicious. I only have a 10” springform pan. Do you think I could double the recipe and you the 10” pan?! .
You will most likely need to triple the recipe for a 10-inch springform. 🙂
This pie looks amazing 🙂 but I can’t find almond flour in my city. Can I replace it with other kind of flour?
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. 🙂
Are there any substitutes for the silken tofu?
Yes, it’s mentioned in the blog post! You can use cashews. 🙂
Can firm tofu be used ?
Yes, however, I prefer silken tofu because it has a milder taste!