Blueberry Cheesecake Pie
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!
Servings 8
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
- 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 Facts
Blueberry Cheesecake Pie
Amount per Serving
Calories
326
% Daily Value*
Fat
17
g
26
%
Carbohydrates
32
g
11
%
Fiber
4.4
g
18
%
Sugar
20
g
22
%
Protein
9.3
g
19
%
* Percent Daily Values are based on a 2000 calorie diet.