Creamy Vegan Blueberry Cheesecake Recipe
Today we are making a Creamy Vegan Blueberry Cheesecake Recipe – Without Cashews! There’s something magical about the combination of blueberries and cheesecake—especially when it’s entirely vegan and doesn’t require cashews! This Creamy Vegan Blueberry Cheesecake is a dreamy dessert with a rich, tangy filling that’s perfectly balanced by the deep sweetness of blueberries. Nestled on a classic graham cracker crust, every bite is a blend of velvety smoothness and fruity brightness, making it an irresistible treat for any occasion.
Unlike traditional cheesecakes, this version skips the heavy dairy and instead uses a vegan cream cheeses for an ultra-luscious texture. It bakes up beautifully in a springform pan, developing a delicate, slightly golden top while staying soft and creamy inside. The blueberry topping, cooked until thick and jammy, adds a vibrant burst of flavor that makes this dessert feel indulgent yet fresh.
What makes this cheesecake truly special is its simplicity. There’s no complicated water bath or fancy techniques—just a straightforward bake-and-chill process that ensures a perfect result every time. Whether you’re serving it for a special gathering or treating yourself to a well-earned dessert, this vegan blueberry cheesecake pie is sure to satisfy every craving.
Why You’ll Love This Creamy Vegan Blueberry Cheesecake Recipe
No Cashews Needed: Many vegan cheesecakes rely on blended cashews for creaminess, but this version skips nuts entirely, making it a fantastic option for those with allergies or anyone looking for a more traditional cheesecake texture. The combination of Tofutti and Violife vegan cream cheeses gives it the perfect richness without extra effort.
Easy Yet Impressive: With a simple graham cracker crust, a quick mix-and-bake filling, and a stovetop blueberry topping, this cheesecake comes together effortlessly. It looks elegant enough for a dinner party but is easy enough to whip up anytime you’re craving a slice of something decadent.
Substitutions
Cream Cheese: Choose your favorite brand of vegan cream cheese. Some contain soy or nuts, so if you’re avoiding certain allergens look for those specific options. There’s Tofutti, Miyoko’s, Kite Hill and others.
Graham Crackers: Traditional graham cracker crumbs are not gluten-free (or vegan, because they contain honey). Kinnikinnick is a vegan and gluten-free brand of graham crackers that I’ve found in stores.
Coconut Sugar: Swap in vegan brown sugar for a coconut-free version (like from the brand “Wholesome”). Regular brown sugar is not always vegan, due to bone char being used at the processing stage.
Blueberries: I used frozen blueberries (not wild blueberries – just regular) in this recipe, because they’re cheaper and available year-round. They release more juice as they bake, slightly softening the filling texture. Fresh blueberries won’t leak as much liquid, so the filling may stay a bit firmer. They also hold their shape better and won’t bleed into the batter as much, keeping distinct blueberry pockets instead of streaks of color (I love the color streaks though)!
Frozen blueberries tend to be picked at peak ripeness and may have a more intense flavor, while fresh ones can vary in sweetness and tartness. You can swap out fresh blueberries, but just be aware of these differences!
Creamy Vegan Blueberry Cheesecake Recipe Notes
- Top this cheesecake with fresh blueberries, or like I did, use warm berries cooked down on the stovetop as given in the recipe card!
More Recipes You’ll Love
New York Cheesecake Streusel Bars
No Bake Banana Cheesecake with Caramel Sauce
Fudgy Sweet Potato Brownie Bites
If you make this Creamy Vegan Blueberry Cheesecake Recipe (No Cashews!), then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Creamy Vegan Blueberry Cheesecake Recipe (No Cashews!)
Equipment
- 7-Inch Springform Cake Pan
- Oven
- Small Saucepan
Ingredients
For the Crust
- 1½ cup vegan graham cracker crumbs
- ⅓ cup coconut sugar
- ½ cup salted vegan butter melted
For the Filling
- 3 8 oz containers of vegan cream cheese I used a mix of Tofutti and Violife
- 1½ tsp fresh lemon zest
- 1½ tbsp fresh lemon juice
- 1 cup xylitol
- 1½ tsp vanilla extract
- ¼ tsp salt
- ⅔ cup frozen blueberries
For the Topping
- ⅔ cup frozen blueberries
- 1 tbsp lemon juice
- ¼ cup coconut sugar
- ¼ tsp vanilla extract
- ¾ tsp all-purpose flour or cornstarch
- 1 tbsp water
Instructions
For the Crust
- Preheat the oven to 350 degrees F.
- Mix together all the crust ingredients until a crumbly mixture forms.
- Lightly grease the bottom of the baking tray with extra melted butter, then firmly pat down the crust into the pan (use the back of a cup to help).
For the Filling
- Using a hand mixer, blend together all the cheesecake mixture ingredients in a large bowl – except the blueberries. Once the mixture is smooth, fold in the blueberries by hand.
- Bake for one hour, then remove from the oven.
- Let the cake rest at room temperature on a heatproof surface for 30 minutes, then place in the fridge for 6 hours to chill and firm up.
For the Topping
- Place the blueberry topping ingredients in a small saucepan over medium-low heat. Stir for about 5-6 minutes, until thickened.
- Remove from heat and let it cool for 20 minutes.
- Once the cheesecake has cooled down, serve it with the blueberry topping!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to one week.
