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Home » Meals » dessert » Vegan Blueberry Cheesecake

Vegan Blueberry Cheesecake

May 6, 2019 by Lora

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This Vegan Blueberry Cheesecake is as smooth and creamy as they get. It has a gluten-free crust and dairy-free filling that is just delicious!

A vegan cheesecake that 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

Blueberry Cream Cheese Bread

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

We edited the photos with our presets that you can find here. Sign up to get email notifications of every new post and receive a totally FREE Mobile Lightroom preset!!

In addition to posting the video in this post below, I just started a YouTube Channel and would love for you to subscribe. I’ll be sharing more videos this summer!

Making videos for YouTube is a completely new territory yet so exciting! If you could click here to subscribe to my channel (you could even just comment and like the videos !). I want you to know that your support means the world to me!

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?

Tag @savoringitaly on Instagram and hashtag it #savoringitaly

One last thing…I promise!

Just a quick request: if you enjoyed this vegan cheesecake as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!

Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX

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5 from 6 votes

Vegan Blueberry Cheesecake

This Vegan Blueberry Cheesecake is as smooth and creamy as they get. It has a gluten-free crust and dairy-free filling that is just delicious!
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Keyword: cheesecake, vegan
Servings: 2 mini tarts
Author: Lora

Ingredients

CRUST

  • 1 cup old-fashioned oats (Bob's Red Mill GF Oats)
  • A pinch of salt
  • 3 Tbsp maple syrup
  • 2 Tbsp Coconut oil melted

FILLING

  • 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

Instructions

CRUST

  • 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.
  • FILLING
  • 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.

Notes

All images and text  ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

All images and text ©Savoring Italy

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Comments

  1. Beth Pierce says

    May 7, 2019 at 10:12 pm

    5 stars
    Seriously, this is the perfect sweet treat! Looks like something straight from the bakery window!

    Reply
  2. Chrissie Baker says

    May 8, 2019 at 3:06 am

    5 stars
    I loooove when recipes are so good you just can’t wait to share! This cheesecake look awesome!

    Reply
  3. Catalina says

    May 8, 2019 at 5:17 am

    5 stars
    I am drooling over this cheesecake! I was actually looking for a vegan dessert recipe!

    Reply
  4. Steph says

    May 8, 2019 at 1:11 pm

    5 stars
    I love all things blueberry! This looks so incredibly good!

    Reply
  5. Shannon Graham says

    May 8, 2019 at 3:24 pm

    5 stars
    I love using coconut milk as a substitute. I’ve also found that almond milk does well, taste wise.

    Reply
  6. Sara Welch says

    May 8, 2019 at 6:59 pm

    5 stars
    These look like little bites of heaven! Delicious!!!!

    Reply
  7. Patricia @ Grab a Plate says

    May 13, 2019 at 10:43 am

    This looks delicious! I especially love the crust options – both sound great. I’ve been trying to cut dairy from my diet so this is going on my “to make” list!

    Reply

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Lora and Gabby

Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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