This Vegan Blueberry Cheesecake is so much like a traditional cheesecake and is simply luscious! And you know what else? It’s gluten-free!
Instead of using refined sugar, I sweetened the filling with maple syrup and rather than cream cheese, I used an almond based cream cheese that has a wonderfully creamy texture when blended with all the other ingredients.
These little beauties are vegan but if you feel the urge to have them with dairy, you could make them non-vegan by adding real cream cheese. But that seems to me as if I should do a whole different dairy, non-vegan blueberry cheesecake post for all of my dairy friends! So maybe this summer there will be a traditional cream cheese cheesecake coming up! Of course, with blueberries!
How to make Vegan Blueberry Cheesecake
The crust is made with oats OR nuts. Oats could be used for a lower fat and cheaper option. Use nuts if you don’t use grains. Another option is to be adventurous and use both!
The filling is made with vegan cream cheese. We used maple syrup to sweeten it. We started with 3 tablespoons. I thought it needed a little more sweetness and added another tablespoon. You may like the sweetness with just 3 tablespoons.
Blueberries! It is our opinion that blueberries are the best berries to use for a vegan cheesecake! But strawberries would also be delightful…as well as blackberries. Basically, you can serve this tangy, creamy cake with any of your favorite berry or combo of all of them.
There have been quite a few blueberry recipes shared here over the years. Most of these are made with dairy. If you are dairy-free, any recipe that calls for milk could be substituted with your favorite dairy-free version.
Some of our favorites:
This is perfect for a hot summer day: Blueberry Icebox Pie
Such easy and fun bars for a party: Blueberry Bars
Probably the muffins we bake the most: Blueberry Banana Streusel Muffins
A really moist cake: Blueberry Buttermilk Cake
This is a pie I still dream of: Blueberry Limoncello Pie with Sourdough Crust
What I make with our mangoes in the summer: Blueberry Mango Buckle
One of the cakes baked most often: Blueberry-Lemon Bundt Cake
An Italian tart made with pasta frolla: Blueberry Crostata
One of my very first cakes I shared here (photos need to be redone, but super cake!) Blueberry Buckle
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Refined sugar, gluten and dairy free…these vegan blueberry cheesecakes are just delightful! (We used Bob’s Red Mill GF oats …and this is not a sponsored post). Sweetened with the delicate flavor of pure maple syrup and loaded with juicy blueberries. You could make two mini ones like we did or one large one (9-inch tart).
Whether you’re vegan or not, you should make this today! Have a happy day making a cheesecake that is so easy to put together and just delicious! This recipe makes 2 4-inch tarts or one 9-inch tart. You could also make them in a silicone cupcake pan and just pop them out carefully when they have cooled. Or a regular cupcake pan with paper liners.
DID YOU MAKE THIS RECIPE?
Vegan Blueberry Cheesecake
- 1 cup old-fashioned oats (Bob's Red Mill GF Oats)
- A pinch of salt
- 3 Tbsp maple syrup
- 2 Tbsp Coconut oil melted
- 1 1/4 cup cream cheese dairy-free
- 4 Tbsp maple syrup
- 3 tsp cornstarch
- 2 tsp lemon juice
- 1 teaspoon vanilla
- 8 tsp blueberry jam
- Fresh blueberries for decoration
- Preheat oven to 350F.
- Spray your mini tart pans with baking spray.
- Pulse the rolled oats in food processor until fine. Add the oat flour to a small bowl with the salt. Add the maple syrup and coconut oil. Stir until combined.
- Press the oat mixture into the prepped tart pans.
- In a small bowl, combine the cream cheese, maple syrup, cornstarch and lemon juice. In each pan add the blueberry jam. Top with the cream cheese filling. Smooth out with a spatula.
- Bake for 15-20 minutes. Every often is different. Ours was totally set at just around 17 minutes.
- Let cool. Decorate with fresh blueberries.
All images and text ©Savoring Italy