Home » Desserts » Vegan Blueberry Cheesecake
by Monicaon Jul 8, 2021 (updated Jun 18, 2024) 10 comments
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5 from 3 rating
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This easy vegan blueberry cheesecake is as delicious as it is beautiful! Sweet and tangy no-bake vegan cheesecake with blueberries swirled in. This is the perfect summer dessert that’s sure to be a hit! It’s dairy-free, nut-free, and gluten-free too, so everyone can enjoy it!
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We love vegan cheesecake in our house, and I think that I’ve made nearly every flavor variation possible. Some of our favorites are vegan key lime cheesecake, Biscoff cheese, cake, and my kids’ favorite vegan Oreo cheesecake, but this dairy-free blueberry swirl cheesecake is my personal favorite and it’s the prettiest!
Ingredients and substitutions
For my homemadegluten-free vegan graham cracker crust(or use your favorite graham cracker crust.)
- Oats– I usually use whole oats, but you can use quick oats as well.
- Coconut Sugar– this gives your crust a molasses flavor similar to graham crackers. You can swap it out with organic brown sugar instead.
- Salt– just a dash for flavor.
- Coconut Oil– or vegan butter to hold it all together.
For the cheesecake filling
- Vegan Cream Cheese– I find that the Tofutti brand works best since it’s not too sweet and is very firm. Trader Joe’s brand also works well but tends to be softer. I have a recipe for homemadevegan cream cheesethat I use for a ton of recipes, but this one works better with store-bought cream cheese.
- Lemon or Lime Juice– this balances out the sweetness of the cheesecake and the acidity helps the cheesecake set.
- Sugar– any light-colored granulated vegan sugar will work. I don’t recommend liquid sweetener or your cheesecake will be too soft.
- Refined Coconut Oil– You want to use refined so it doesn’t have a coconut flavor. You can use unrefined if you would like, but it will taste like coconut. You must use coconut oil, no other oil will work. You need the coconut oil to be very firm when cold to make your cheesecake set up firm.
For the blueberry swirl
- Blueberries – you can use either fresh or frozen.
- Water – to give it enough liquid to make a sauce.
- Corn Starch – to thicken the berry sauce. This is essential for keeping the cheesecake firm enough to set. You can use potato starch or arrowroot instead.
Choosing your crust
You can use your favorite graham cracker crust recipe or buy a pre-made one and just pour in your filling. To find vegan graham crackers that are made without honey, look for the red box ofNabisco brand graham crackersand crush them yourself. You can also make a crust out of any crushed-up vegan cookies like Oreos as I do in myvegan Oreo cheesecakerecipe.
Helpful tools
- A large food processor or blender – to blend up all of the ingredients.
- Springform pan – Aspringform pan makes it easier to get the slices out in a nice neat piece. (I use a 9-inch pan, but if you want your slices thicker, you can use a 7 or 8-inch.) You can also use a pie dish if you don’t have a springform pan.
How to make a vegan blueberry cheesecake
Make the crumb crust
Step 1 – Put the gluten-free oats, coconut sugar, and salt, into a food processor.
Step 2 – Pulse a few times to get everything chopped up.
Step 3 – Turn the food processor on low and slowly pour in the melted coconut oil.
Step 4 – Mix until it is all combined well and slightly moist and sticky. You may need to stop and stir the contents to get everything incorporated.
Step 5 – Pour the mixture into a springform pan or pie dish and use a flat-bottomed measuring cup to pack it down firmly.
Step 6 – Chill in the refrigerator to set while you make the blueberry cheesecake filling.
Make the blueberry sauce
Step 7 – Put 2 cups of blueberries into a saucepan with 1/3 cup of cold water, 1 tablespoon of cornstarch, and 1 tablespoon of sugar, and stir well until the starch has dissolved.
Step 8 – Turn on the heat to medium and stir frequently until the sauce thickens. Take it off of the heat and set it aside.
Make the vegan cream cheese filling
Step 9 – Add the cream cheese, melted coconut oil, sugar, and lemon juice, into a blender.
Step 10 – Blend until smooth and creamy. (You may have to stop and scrape the edges a few times.)
Step 11 – Then pour 1/2 of the filling into the crust, smooth it out, and then put dollops of the blueberry sauce on it and swirl the sauce gently into the cheesecake filling.
Step 12 – Add the remaining cheesecake filling, smooth it out, place dollops of the remaining blueberry sauce on top and gently swirl it into the cheesecake again. (Don’t mix it in too much or you will lose your pretty swirls.)
Step 13 – Allow the cheesecake to chill for at least 6 hours in the fridge before cutting.
Chilling your dairy-free cheesecake
Let your cheesecake chill for at least 6 hours to allow it to set before cutting. It will continue to firm up and set firmer over the next 24 hours, so it is best to plan ahead and make it the day before or in the morning if you plan on serving it for dessert that evening.
Pro Tips
- Let the cream cheese warm up to room temperature before blending. This will ensure that the coconut oil doesn’t cool too fast. This will make it smoother and creamier.
- Only heat the coconut oil until it melts. Don’t use very hot coconut oil or it will take much longer to cool completely and set.
- If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan more easily.
Variations
- If you want a swirly cheesecake, only stir in the blueberries a little, the more you swirl them in, the more solid the color.
- To make the cheesecake purple, blend the blueberry sauce in the food processor along with the other cheesecake ingredients.
- You can also make plain cheesecake and simply serve it topped with blueberry sauce.
- If you’re looking for more crowd-pleasing vegan desserts check out my vegan Oreo cheesecake, vegan key lime pie, vegan biscoff cheesecake, and this creamy vegan chocolate pie.
How to make gluten-free vegan cheesecake
The filling of this blueberry cheesecake is gluten-free, so as long as you use my gluten-free vegan graham cracker crust recipe for the bottom layer, the cheesecake will be gluten-free.
Storage and reheating
Refrigerate:The vegan blueberry cheesecake will keep well in the fridge for 3 – 5 days in a sealed container.
Freeze:You can also freeze the cheesecake for up to 3 months. Just be sure to wrap it well making sure that no air gets to it.
More no-bake vegan desserts
- Old Fashion Vegan Fudge
- Vegan Rice Krispie Treats
- Fruity Vegan Jello
- Vegan Pudding
- Vegan Ice Cream Cake
Diet
5 from 3 rating
Vegan Blueberry Cheesecake
Yield: 12
Prep: 20 minutes mins
Cook: 6 hours hrs
Total: 6 hours hrs 20 minutes mins
Author: Monica Davis
A dairy-free no-bake blueberry cheesecake made with a vegan graham cracker crust and beautiful blueberries swirled in.
Print Pin Recipe
Ingredients
For the crumb crust
- 1 3/4 cup oats, (use gluten-free if necessary)
- 1/2 cup coconut sugar, or Sucanat or brown sugar
- 1/4 teaspoon salt
- 7 tablespoons refined coconut oil , or vegan butter
For the cheesecake filling
- 3 cups dairy-free cream cheese, (Tofutti brand works best – this equals 3 containers)
- 1 cup refined coconut oil, (melted)
- 3/4 cup vegan sugar
- 1/2 cup lemon juice, or lime juice
For the blueberry swirl
- 2 cups blueberries, frozen or fresh
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 tablespoon vegan sugar, (optional)
Equipment
Instructions
Make a vegan graham cracker crumb crust
Add 1 3/4 cup oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.
Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the melted 7 tablespoons of coconut oil. Mix until it is all combined well and slightly moist and sticky. (You may need to stop and stir the contents to get everything incorporated.)
Pour the mixture into a 9- inch springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.
Chill in the refrigerator to set while you make the no-bake pie filling of your choice.
Make the blueberry sauce
Put 2 cups of blueberries into a saucepan with 1/3 cup of cold water, 1 tablespoon of corn starch, and 1 tablespoon of sugar and stir well until the starch has dissolved.
Turn on the heat to medium and stir frequently until the sauce thickens. Take it off of the heat and set it aside.
Make the cheesecake filling
Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.
Put the cream cheese, melted coconut oil, sugar, and lemon juice, into a food processor or blender and blend again until very creamy.
Then pour 1/2 of the filling into the crust, smooth it out, and then put dollops of the blueberry sauce on it and swirl the sauce gently into the cheesecake filling.
Add the remaining cheesecake filling, smooth it out, and place dollops of the remaining blueberry sauce on top, and gently swirl it into the cheesecake again. (Don't mix it in too much or you will lose your pretty swirls.)
Allow the cheesecake to chill for at least 6 hours in the fridge before cutting. It will be even firmer if you let it chill overnight.
Notes
- Let the cream cheese warm up to room temperature before blending. This will ensure that the coconut oil doesn’t cool too fast. This will make it smoother and creamier.
- Only heat the coconut oil until it melts. Don’t use very hot coconut oil or it will take much longer to cool completely and set.
- If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan more easily.
- If you want a swirly cheesecake, only stir in the blueberries a little, the more you swirl them in, the more solid the color.
- To make the cheesecake purple, blend the blueberry sauce in the food processor along with the other cheesecake ingredients.
- You can also make plain cheesecake and simply serve it topped with blueberry sauce.
Serving: 1slice, Calories: 528kcal, Carbohydrates: 38g, Protein: 5g, Fat: 44g, Saturated Fat: 28g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 282mg, Potassium: 73mg, Fiber: 5g, Sugar: 22g, Vitamin A: 14IU, Vitamin C: 6mg, Calcium: 45mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!
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Desserts No-Bake Desserts Pies and Cheesecakes
by Monicaon Jul 8, 2021 (updated Jun 18, 2024)
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10 comments on “Vegan Blueberry Cheesecake”
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Jan Geren —
Sounds and looks delicious
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Monica —
Thanks! 🙂
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QMV —
TOFUTTI product is not available in our country. Any suggestion for alternative cream cheese? Thanks
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Monica —
Any type of vegan cream cheese will work, I just like the taste of Tofutti. I would choose a brand that is fairly firm to help the cheesecake set well. Enjoy!
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QMV —
Can I use your vegan cream cheese recipe (https://thehiddenveggies.com/vegan-cream-cheese/#wprm-recipe-container-9747)? Thanks
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Monica —
Yes, you can use my homemade cream cheese for this recipe. Enjoy!
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Anne B —
Any suggestions for someone allergic to coconut. I know that the coconut oil will set it wondered if regular crisco would work?
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Monica —
You can use vegan margarine instead of coconut oil. It just won’t be quite as firm. Allow it to sit overnight before cutting to make sure it sets firm enough. Enjoy! 🙂
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Lacey —
I made this for my boyfriend’s birthday a few days ago, and it was delicious! The perfect amount of sweetness, the texture was great, and it’s so pretty! I didn’t think that I could make it swirly like yours, but it was easier than it looks. Thanks for the great recipe.
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Monica —
You’re welcome! I’m glad it turned out well for you, Lacey! 🙂
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