This Vegan Blueberry Cheesecake is the easiest baked vegan cheesecake of your dreams! It’s made with a soft, buttery homemade crust (no graham crackers!) and is packed full of fresh blueberries. This rich, creamy cheesecake is guaranteed to be a hit!
Why You’ll Love This Recipe
- No water bath needed! This vegan blueberry cheesecake is covered in fresh blueberries, so no worries about superficial cracks in the top of your cheesecake. All you have to do is pop your cheesecake in the oven and bake worry free.
- Thick, healthy homemade crust! Traditional cheesecakes are made with a graham cracker crust. Because it is difficult to find graham crackers that are made without honey and even more difficult to find gluten free, vegan graham crackers, I wanted to make a homemade baked vegan cheesecake crust without graham crackers. This crust is made primarily of walnuts, oats, and dates!
- Baked vegan cheesecake recipe. Most vegan cheesecake recipes online are no-bake vegan cheesecakes. Although raw cheesecakes are delicious and awesome to have during hot summers, I find they typically don’t taste like traditional cheesecake. This recipe is for a baked vegan cheesecake and made to taste like the cheesecake you know and love.
What is baked vegan cheesecake made of?
Ingredients and Substitutions
- vegan cream cheese – There are quite a few vegan cream cheese brands available today on grocery store shelves. I have seen several debates on Facebook over which vegan cream cheese tastes the best. My opinion is that Kite Hill is superior by far in taste and ingredients – It’s is the only vegan cream cheese I have found made without oil. Oil-based cream cheeses are okay smeared on top of a bagel, but when baking I highly recommend using an oil free cream cheese so it does not melt. Just like what I recommend in my Vegan Pumpkin Banana Bread with Cream Cheese Filling, please only use Kite Hill cream cheese.
- tapioca starch – If you’ve made my Tofu Mozzarella or Melty Vegan Cheese, you’ll remember that tapioca starch is used as a thickener. I use tapioca starch in my vegan cheesecake to help stabilize the filling and keep it together. Vegan cheesecake is naturally a bit softer than regular cheesecakes made with dairy, so the tapioca starch helps thicken the filling and bind it together. There is no substitute for this ingredient.
- coconut cream – Coconut cream helps makes the vegan cheesecake filling extra rich and creamy without any dairy. Note that coconut cream is different from coconut milk – it is higher in fat and thicker in consistency.
Crust Ingredient Notes
- dates – It was important to me to make a baked vegan cheesecake crust from scratch that was both gluten free and healthy. Medjool dates not only help hold the crust together by making it sticky, but also naturally sweeten the crust without any refined sugar.
- oats – If you are gluten free, make sure to pick up a bag of certified gluten free oats. I have only tested this crust using rolled oats. Please avoid using instant oats or steel cut oats for the best results. Save the steel cut oats for making Instant Pot Oatmeal with Steel Cut Oats.
Step by Step Instructions
Making the Homemade Crust
- Prepare your baking pan. I recommend using a springform pan lined with parchment paper on the bottom. This is going to allow you to easily remove the cheesecake without any issues. Watch this easy trick to help you cut your parchment paper into a perfectly round circle!
- Make the cheesecake crust. In a large cup food processor, process together the crust ingredients. Note: Date pits are very hard and can damage the blade of your food processor if accidentally left in the crust.
- Pulse to combine. Process until just combined. The cheesecake crust should look crumbly, but hold together very easily when pressed together. If it’s not sticking together, add more dates.
- Press the crust into the bottom of the pan. Gently press the crust together into an even, uniform layer. For a thinner crust, press some of the crust up onto the sides of the pan.
Making the Cheesecake Filling
- Prepare the vegan blueberry cheesecake filling. In a large mixing bowl or stand mixer, add the cream cheese and sugar.
- Cream together the vegan cream cheese and sugar. Using electric mixers or a paddle attachment on the stand mixer, cream the cream cheese and sugar together until fluffy and smooth, about 2 minutes.
- Add in remaining baked vegan cheesecake filling ingredients, except the blueberries! If your tapioca starch is clumpy, sift it into the mixing bowl to help it easily blend into the cheesecake filling.
- Cream together again until smooth!
- Pour the cheesecake filling over the crust!
- Spread it evenly over the crust. This is going to help it bake uniformly.
- Press fresh blueberries in. The berries do not need to be completely submerged in the top of the cheesecake. Just press them in enough that they will stick in the top of the cheesecake while baking.
- Bake! Bake your vegan blueberry cheesecake for 50-65 minutes, or until the edges are golden. The center of the cheesecake should still be wobbly. After baking, allow the vegan blueberry cheesecake to cool completely at room temperature, then refrigerate for an additional 4 hours to set. After 4 hours, its ready to remove from the springform pan and slice and serve.
How to Make Vegan Cheesecake Bars
This baked vegan cheesecake also bakes well into vegan blueberry cheesecake bars! To make, simply use an 8×8 baking pan instead of a springform pan and bake as usual. Slice into 9 large bars, or 16 smaller vegan cheesecake bars.
Yes, this vegan blueberry cheesecake freezes well. To freeze, follow all instructions, including setting in the refrigerator for 4 hours. Once cool, transfer the cheesecake to a cardboard round and wrap tightly with a couple layers of saran wrap. Make sure the cheesecake is completely covered to prevent freezer burn. Store in the freezer for up to 3 months. Thaw completely in the refrigerator before slicing and enjoying.
This vegan cheesecake will last in the refrigerator for up to 5 days. Freeze for longer storage.
I If you are short on time and need to buy a vegan cheesecake, there are a few brands you can find in most freezer aisles. I like the Daiya vegan cheesecakes and find them most widely available in larger grocery store chains.
- Avoid pressing the crust too tightly into the pan. It’s important to gently pack the crust down – if you pack it down too tightly it may be hard and difficult to slice through once baked.
- Make sure to use a spring form pan! This makes it extra easy to remove the vegan blueberry cheesecake from the pan and leaves you with a perfect baked vegan cheesecake.
More Vegan Baked Goods You May Like
The Easiest Baked Vegan Blueberry Cheesecake
These recommendations contain affiliate links to products I recommend and love.
- 16 ounces vegan cream cheese - please only use Kite Hill cream cheese
- 1 cup cane sugar
- 11 ounces coconut cream - I use two 5.5 ounce cans
- ¼ cup tapioca flour
- 2 tablespoons lemon juice - freshly squeezed
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 cups blueberries - do not substitute frozen blueberries
- ½ teaspoon powdered sugar - optional: for dusting
- Preheat oven to 325 degrees Fahrenheit.
- Soak your medjool dates in boiling water for 5 minutes or until soft.
- Add all crust ingredients to a food processor and process until you have a crumbly, sticky texture. It should stick together easily when you press the mixture between your fingers. If it is too dry, try adding 1 teaspoon of additional coconut oil at a time until it is right texture.
- Gently press crust into a parchment lined 9" springform pan or an 8x8 square baking pan if making cheesecake bars. I like to use the bottom of a drinking glass to do this. For a thinner crust, press the cheesecake crust thin enough that it goes up the sides of the pan a little bit.
- In a stand mixer with the whisk attachment or a large bowl with a hand mixer, beat together the cream cheese and sugar until you have a very creamy texture (about 1-2 minutes).
- Once creamy, add the coconut cream, lemon juice, vanilla extract, sea salt and tapioca starch and beat again for 30 seconds to a minute or until fully combined.
- Pour the filling overtop the crust and smooth into an even layer. Gently press in the fresh blueberries.
- Bake cheesecake for 50-65 minutes or until lightly golden around the edges. It should still be very wobbly in the middle.
- Cook the vegan cheesecake completely at room temperature, then set in fridge for at least 4 hours to firm up. Keep it in the pan while it sets to help it keep its shape.
- After 4 hours, remove from springform pan and allow to come to room temperature (about 30 minutes to 1 hour). Slice and serve with an optional dusting of powdered sugar.
- Store leftovers in a tightly sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months (see notes for freezer instructions).
- Please only use kite hill cream cheese.
- For easy slicing, run knife under HOT water before slicing and wipe clean between slices.
- Please only use fresh blueberries - frozen have too much excess moisture and will make the cheesecake filling too moist.
- HOW TO FREEZE: To freeze, follow all instructions, including setting in the refrigerator for 4 hours. Once cool, transfer the cheesecake to a cardboard round and wrap tightly with a couple layers of saran wrap. Make sure the cheesecake is completely covered to prevent freezer burn. Store in the freezer for up to 3 months. Thaw completely in the refrigerator before slicing and enjoying.
- MAKING BAKED CHEESECAKE BARS: Follow all instructions and measurements. Only change: bake in an 8x8 pan as opposed to round springform. The pan will be very full - this is fine. The cheesecake doesn't rise.
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This recipe was originally published June 9, 2020 and has been republished on August 18, 2022 to include new photos, FAQs, step by step photos and more. The original recipe has been tweaked slightly for improvements. Recipe is adapted from America’s Test Kitchen and Minimalist Baker.