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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.
Vegan 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.
Blueberry 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.
How 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.
This Vegan Cheesecake is:
- Gluten-free
- Dairy-free
- Egg-free
- Refined sugar-free
- Creamy
- Delicious
- Easy to make
Great 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.
If you love creamy vegan cakes, definitely also check out the following recipes:
- Coconut Cake
- Zucchini Chocolate Cake
- No-Bake Carrot Cake
- Fruity Cheesecake
- Baked Cheesecake
- Lemon Cheesecake Tart
- Vegan Key Lime Pie
Blueberry Cream Pie
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:
- 1/2 cup cashews soaked (75 g)
- 160 g silken tofu (or regular tofu) (*see recipe notes)
- 1/4 cup coconut milk canned (60 ml)
- 3 tbsp agave syrup or maple syrup (60 g)
- 1 tsp vanilla extract
- 1-2 tbsp lime juice or lemon juice
Blueberry Compote:
- 1 cup fresh blueberries (150 g)
- 3 tbsp agave syrup or maple syrup (60 g)
- 1 tbsp lime juice or lemon juice
- 1 tsp maqui berry powder (optional)
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
If you are using Pinterest, feel free to pin the following photo:
How lovely this cake is. Perfect for Valentine’s Day! And I can’t believe how cookie-like that crust looks! Thanks for sharing Ela! Dee xx
Thank you, Dee! Yes, the crust turned out delicious, like cookies. I am so glad you like my blueberry pie 🙂
Hi Ela
Do you have substitute for tofu? Thank you
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.”
Is there any substitute for OATS? Allergy alert. Thanks.
Buckwheat flour or rice flour should work as well. 🙂
Thanks a lot. I shall try that. Let you know how it turns out. 😉
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 ????
Thank you so much, Bianca! I am so happy you like it. 🙂 I hope you will make it one day 😀
This cake is extraordinary, Ela! I love that the filling has tofu and cashews – must be extra creamy! Wishing you lots of love and congratulations on 300K!
Thank you so much, Nisha! I really appreciate your support. Much love ❤️
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
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 🙂
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 ❤️
That’s awesome! I am so glad to hear that, Roxana. Thanks so much for letting me know. 🙂
This looks so good Ela! The berries on top look simply divine:D What a great recipe! Congrats on hitting 300k on Instagram! You’re hard work and amazing recipes really pay off. Keep it up:)
Thanks for the love, Jess!! You are a sweetheart! I am sending you a big hug ❤️
I will definitely be making this pie! It looks incredible, yum!!! 🙂
Thank you Lili 🙂
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! ????
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. 🙂
Oh hello, creamy delicious looking vegan blueberry pie. Aw Elaaa, this recipe sounds so good. I love the mix of silken tofu and cashew. Much love <3
Thank you so much, Annelina! I am so glad you like my blueberry cream pie 🙂
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!
Thank you very much, Angela 🙂
Hello Ela thank you for your amazing recipes, can we replace cashews by almonds or something else ? Many thanks 🙂
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 🙂
Thanks for sharing! I love that this is free of all those things! Does it keep very long?
Thank you, Vanessa. It will keep about 5 days in the fridge 🙂
Do you think this could be split into mini tartlett/ pies? Would love to made individual pies! Looks so good!
Yes, that should work perfectly fine 🙂
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!!
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 🙂
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.????
Hey, yes, it will firm up a little bit in the freezer. 🙂
Made this yesterday, delicious! Creamy and super yummy! Thank you for sharing your recipes with us!
So glad you liked my recipe, Toni! Thanks for your wonderful feedback. 🙂
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!
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. 🙂
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.
Thanks for your feedback, Jade! 🙂
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!!
Hello Laura! Yes, you can use honey. The cream is pretty soft and it probably won’t set in the fridge (except if you add agar agar).
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?
Raspberries and gooseberries sound lovely. I would use the frozen berries the same way as if they were fresh.
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.
Yes, sure! Acai berry powder is fine as well!
So happy you liked the other recipes. 🙂