The Ultimate Vegan Blueberry Cheesecake: Gluten-Free, Dairy-Free & Irresistibly Delicious

Discover the perfect blend of creamy texture and fruity sweetness with this exquisite Vegan Blueberry Cheesecake, featuring a wholesome gluten-free oat crust, a luscious dairy-free coconut cashew cream cheese filling, and a vibrant, homemade blueberry topping.

Life’s grand adventures often call for equally grand rewards. My recent journey through the stunning landscapes of Wyoming, culminating in a coworker’s wedding and exhilarating visits to Yellowstone and Grand Teton National Parks, certainly qualifies! After a week of living out of an RV, immersed in nature’s raw beauty, I found myself utterly exhausted yet profoundly invigorated. The sheer scale of Yellowstone, much larger than I could have imagined, left me in awe. From the majestic Upper and Lower Falls at the Yellowstone Grand Canyon to the surreal terraces of Mammoth Hot Springs, and even a playful bison enjoying a dirt bath by the roadside – every moment was an unforgettable spectacle.

Grand Teton, with its iconic, jagged peaks constantly gracing the skyline, offered a different, perhaps even more personal, kind of beauty. Watching the sunset at Schwabacher Landing was a truly magical experience, as was the invigorating hike to Inspiration Point at Jenny Lake. We encountered moose, elk, countless bison, and an abundance of charming chipmunks. While M might have been a tad disappointed, I admit to a secret sigh of relief that we didn’t cross paths with any bears! It was a challenging yet incredibly beautiful trip, a journey that will stay with me for a long, long time.

Returning home, weary but with a heart full of memories, there’s nothing quite like the comfort of familiar surroundings and a truly satisfying treat. And speaking of unforgettable experiences, this Vegan Blueberry Cheesecake is absolutely in that league! Just like the breathtaking vistas of the Tetons, this dessert is destined to be etched in your memory. It’s the perfect, indulgent reward after any adventure, big or small.

Why This Vegan Blueberry Cheesecake is Your Next Must-Bake Dessert

This isn’t just any cheesecake; it’s a celebration of flavor and mindful eating. Crafted with a wholesome gluten-free oat crust, a luscious dairy-free coconut cashew cream cheese filling, and topped with a vibrant homemade blueberry compote, it’s a dessert that caters to various dietary needs without compromising on taste or texture. Whether you’re vegan, gluten-sensitive, or simply looking for a dessert made with natural, wholesome ingredients, this blueberry cheesecake offers a truly delightful experience.

It’s exceptionally creamy, boasts a rich, tangy flavor, and its stunning purple-blue hue, thanks to the freeze-dried blueberries in the filling, makes it an absolute showstopper. Perfect for summer gatherings, special occasions, or simply to brighten up your week, this cheesecake is guaranteed to impress both your taste buds and your guests.

The Wholesome Foundation: Almond-Oat Crust

The base of any great cheesecake is its crust, and this almond-oat version is not only delicious but also naturally gluten-free and incredibly easy to prepare. It provides the perfect balance of crunch and a subtle sweetness that complements the creamy filling beautifully.

What You’ll Need for the Almond-Oat Crust:

• Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats: The star ingredient, ensuring a high-quality, certified gluten-free base.
• Raw almonds: Add a delightful nutty flavor and extra texture.
• Himalayan sea salt: A pinch enhances all the flavors.
• Coconut sugar: For a touch of natural, unrefined sweetness.
• Coconut oil, melted: Binds the crust together and adds a rich, buttery undertone.

The Star of the Show: Vegan Blueberry Cheesecake Filling

This creamy, dreamy filling is where the magic truly happens. It’s rich, tangy, and bursting with natural blueberry flavor, all without any dairy. The secret to its incredible texture lies in carefully selected plant-based ingredients and a crucial preparation step.

What You’ll Need for the Vegan Blueberry Cheesecake Filling:

• Raw cashews: When soaked and blended, they create an incredibly smooth and creamy base reminiscent of traditional cream cheese.
• Coconut cream: The thick, solid part of a can of full-fat coconut milk adds richness and a subtle tropical note.
• Vegan cream cheese: Provides that authentic tangy cheesecake flavor.
• Arrowroot or cornstarch: Acts as a natural thickener to help the cheesecake set perfectly.
• Pure maple syrup: Sweetens the filling naturally and offers a lovely depth of flavor.
• Melted coconut oil: Helps bind the filling and contributes to its luxurious texture.
• Fresh lemon juice: Essential for balancing the sweetness and adding a bright, zesty tang.
• Freeze-dried blueberries: These are key for achieving that intense, natural purple-blue color and concentrated berry flavor.

A Crucial Step: Soaking Your Cashews

For the smoothest, most velvety cheesecake filling, soaking your cashews is non-negotiable. Before you begin, place the raw cashews in a mixing bowl and cover them generously with boiling hot water. Let them soak for at least one hour, uncovered. This softens them considerably, allowing them to blend into a perfectly silky cream. Once soaked, drain and rinse them thoroughly before adding them to your blender.

Crafting Your Delicious Cheesecake: Step-by-Step Instructions

How to Make the Almond-Oat Crust:

While your cashews are soaking, you can get a head start on the crust:

1. Preheat your oven to 350°F (175°C). Line a bread pan (or an 8×8 inch square pan for a thinner cake) with parchment paper, leaving an overhang on the sides to easily lift the cheesecake out later. This small step saves a lot of hassle!
2. In a high-speed blender or food processor, combine the Bob’s Red Mill oats, raw almonds, a pinch of Himalayan sea salt, and coconut sugar. Process on high until you achieve a fine, flour-like meal.
3. Pour in the melted coconut oil and pulse on low speed until a loose, cohesive dough forms. It should stick together when pressed between two fingers. Scrape down the sides of the blender as needed to ensure everything is well combined.
4. Transfer the crust mixture to your prepared pan. Press it down evenly across the bottom and push it up the sides to form neat crust edges. A flat-bottomed glass or the back of a spoon can help create an even surface.
5. Bake the crust for 20 minutes, or until the edges are golden brown and fragrant. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).

How to Make the Vegan Blueberry Cheesecake Filling:

To minimize dishes, I often use the same blender for the filling after a quick rinse.

1. Rinse out your blender (if using the same one for the crust). Add the drained and rinsed cashews, coconut cream, vegan cream cheese, arrowroot starch (or cornstarch), pure maple syrup, melted coconut oil, fresh lemon juice, and freeze-dried blueberries.
2. Blend everything on high speed until the mixture is incredibly creamy and smooth. Continue blending, scraping down the sides as necessary, until there are no cashew bits visible and the mixture is a beautiful, consistent blue hue.
3. Taste the filling and adjust to your preference. Add a little more lemon juice for extra tanginess, or more maple syrup if you prefer a sweeter cheesecake.
4. Pour the smooth filling over your partially baked and cooled crust. Spread it into an even layer using a spatula.
5. Gently tap the cake pan on your counter several times. This helps release any trapped air bubbles, ensuring a smooth, uniform top.
6. Bake for 50 minutes to 1 hour. The cheesecake is done when the edges appear very slightly dry and only the very center has a slight jiggle when gently shaken. This slight jiggle is perfectly normal and indicates a perfectly creamy texture once cooled.

The Perfect Finish: Blueberry Topping

While optional, this simple blueberry topping elevates the cheesecake to another level. It adds a fresh burst of fruitiness, a delightful tang, and a beautiful glossy finish that truly makes the dessert pop.

What You’ll Need for the Blueberry Topping:

• Frozen blueberries: Convenient and readily available, they cook down beautifully into a compote.
• Lemon: A squeeze of fresh lemon juice brightens the flavor of the berries.
• Maple syrup: Adds a touch of natural sweetness to complement the blueberries.
• Chia seeds: A natural thickener that helps achieve that perfect jam-like consistency.

How to Make the Blueberry Topping:

1. While your cheesecake is baking, prepare the blueberry topping. Add the frozen blueberries to a small saucepan over medium heat.
2. As the fruit begins to melt and bubble, add the maple syrup and a generous squeeze of lemon juice.
3. Reduce the heat to low and allow the mixture to simmer for 8-10 minutes. Stir occasionally until it thickens and becomes a warm, bubbly compote.
4. Remove from heat and allow the mixture to cool completely while the cheesecake finishes baking and starts to cool.
5. Once the cheesecake is done baking, let it rest at room temperature for about 10 minutes to cool slightly. Then, spoon the completely cooled blueberry filling evenly over the top of the cheesecake.

Spotlight on Quality: Bob’s Red Mill Oats

A significant part of what makes this Vegan Blueberry Cheesecake truly outstanding is the quality of its ingredients, particularly the Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats used in the crust. These oats are my absolute favorite for all my baking and breakfast needs.

If you haven’t yet experienced the difference that high-quality oats can make, consider this your perfect opportunity! I rely on Bob’s Red Mill for their consistent quality, certified organic status, and their certified gluten-free assurance, which is crucial for many dietary requirements. These oats lend an incredibly hearty, subtly nutty flavor and a wonderful texture to the crust, making it taste rich and “buttery” even without dairy butter. Once you try them in this cheesecake, you’ll understand why I’m completely obsessed with incorporating them into various recipes!

Expert Tips for Meal Prep and Storage

Proper chilling is paramount for cheesecake, especially for vegan versions, to achieve the perfect firm yet creamy texture. Once your cheesecake has completely cooled after baking and the topping has been applied, cover it tightly. Refrigerate it overnight, or for a minimum of 4-6 hours. This extended chill time allows the filling to set beautifully, making it easier to slice and enhancing its flavor and texture.

To serve, gently lift the cheesecake out of the pan using the parchment paper overhang. Place it on a cutting board and slice into bars or squares of your desired size. Leftovers can be stored in an airtight container in the refrigerator for 5-7 days. This cheesecake is best enjoyed chilled, straight from the fridge – no need for it to come to room temperature beforehand!

How to Serve Your Vegan Blueberry Cheesecake

This Vegan Blueberry Cheesecake is more than just a dessert; it’s an elevated culinary experience suitable for any occasion. Its rich flavor and beautiful presentation make it a crowd-pleaser for cheesecake lovers of all kinds. Because it’s vegan, gluten-free, and refined-sugar-free, it’s an inclusive option that allows everyone at your table to indulge freely.

The stunning blue-purple hue, thanks to those freeze-dried blueberries, makes this cheesecake particularly eye-catching, perfect for special celebrations. Imagine it gracing your table at birthdays, dinner parties, summer BBQs, or holiday gatherings. It’s also surprisingly robust and travels well, making it an excellent choice for potlucks or entertaining guests. Enjoy it simply as is, or pair it with a fresh mint sprig or a few extra fresh blueberries for an added touch of elegance. This delightful treat holds up beautifully in the fridge for up to a week, though its peak freshness and flavor are best enjoyed within the first few days.

Enjoy every delightful bite!

More Irresistible Vegan Cheesecake Recipes from Flora & Vino

If you’ve fallen in love with this blueberry sensation, you’ll be thrilled to explore more of our plant-based cheesecake creations:

• Raspberry Swirl Chocolate Cheesecake Bars

• Raspberry Cashew Cheesecake Bliss Balls

• Pink Peanut Butter Cheesecake Cups

• Vegan Chocolate Cheesecake

• Vegan Raspberry Cheesecake

We Want to Hear From You!

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!