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 the hit! It's dairy-free, nut-free, and gluten-free too, so everyone can enjoy it!
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🧾 Ingredients and substitutions
For my homemade gluten-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 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 homemade vegan cream cheese that 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 - 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 arrow root 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 of Nabisco brand graham crackers and crush them yourself. You can also make a crust out of any crushed-up vegan cookies like Oreos as I do in my vegan Oreo cheesecake recipe.
🔪 Helpful tools
- A large food processor or blender - to blend up all of the ingredients.
- Springform pan - A springform 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
- Put the gluten-free oats, coconut sugar, and salt, into a food processor.
- Pulse a few times to get everything chopped up.
- Turn the food processor on low and slowly pour in the melted 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 springform pan or pie dish and use a flat-bottomed measuring cup to pack it down firmly.
- Chill in the refrigerator to set while you make the blueberry cheesecake filling.
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 vegan cream cheese filling
- Add the cream cheese, melted coconut oil, sugar, and lemon juice, into a blender.
- Blend until smooth and creamy. (You may have to stop and scrape the edges a few times.)
- 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.
❄️ Chilling
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 easier.
- 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.
🍞 How to make it gluten-free
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
📌 Be sure to follow me on Pinterest for new vegan recipes!
A dairy-free no-bake blueberry cheesecake made with a vegan graham cracker crust and beautiful blueberries swirled in.
- 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
- 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
- 2 cups blueberries frozen or fresh
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 tablespoon vegan sugar (optional)
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Add 1 3/4 cup oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.
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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.)
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Pour the mixture into a 9- inch springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.
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Chill in the refrigerator to set while you make the no-bake pie filling of your choice.
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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.
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Turn on the heat to medium and stir frequently until the sauce thickens. Take it off of the heat and set it aside.
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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.
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Put the cream cheese, melted coconut oil, sugar, and lemon juice, into a food processor or blender and blend again until very creamy.
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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.
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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.)
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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.
- 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 easier.
- 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 ingredient.
- You can also make plain cheesecake and simply serve it topped with blueberry sauce.
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