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:
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. 🙂
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.
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).
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! 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. 🙂
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. 🙂
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. 🙂
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 🙂
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 🙂
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 🙂
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 🙂
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 🙂
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 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. 🙂
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 ❤️
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 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 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 😀
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 🙂