This easy vegan blueberry cheesecake is packed with blueberry flavor. It has an intense color that looks almost too good to be real!

Unlike a lot of blueberry no-bake cheesecake recipes, it's made using homemade blueberry jam which intensifies the taste and color without having to use any artificial colors or berry powder.

Just like my vegan raspberry cheesecake, it's perfect for making the most out of berry season and makes a delicious vegan summer dessert. But don't worry if blueberries aren't in season, you can easily make this recipe using frozen blueberries or even blueberry jam!

side view of blueberry cheesecake with fresh blueberries on top on a ceramic plate.Pin

📖 Recipe Overview

  • An intense blueberry flavor and color.
  • The creamiest cheesecake consistency thanks to a combination of cashews, vegan cream cheese, and vegan yogurt.
  • Easy to make, with no baking required.
  • Eggless, dairy-free, soy-free, and easily adapted as gluten-free.
  • Can be made using frozen or fresh blueberries.

🫐 Why Use Blueberry Sauce Instead Of Fresh Blueberries?

As mentioned above, this vegan cheesecake gets its intense purple color and blueberry flavor from a homemade blueberry jam. Reducing the blueberries into a jam consistency intensifies their flavor as well importantly, minimizes their water content.

Cheesecakes with a lot of fruit in them tend to have a higher water content which can result in a less creamy consistency. Because we'll be cooking them you can use either fresh or frozen blueberries, or even storebought blueberry jam!

I originally tested this recipe without reducing the blueberries and the result was an almost icy consistency due to the added water content.

🧾 Ingredients Needed

Here's everything you need to make a delicious homemade blueberry cheesecake from scratch:

top down view of ingredients for blueberry cheesecake measured out on a metal tray.Pin

Ingredient Notes

  • Cashews form the base of the filling, they add richness with their creamy consistency and slightly cheesy taste. You always want to presoak the cashews in water as makes them even creamier, and easier on your blender, while also improving their nutrition. Darn Good Veggies talks more about the benefits of soaking cashews. If you want to make this vegan blueberry cheesecake without nuts, simply soak sunflower seeds instead of cashews.
  • Vegan cream cheese not only gives a beautiful creamy texture it also adds a tangy flavor to the recipe. If that's not available to you, you can simply use coconut cream or full-fat chilled coconut milk instead of cream cheese. Make sure you chill the coconut milk the night before to separate the liquid from the cream and use only the thick part from the top of the can.
  • Vegan yogurt is something I add to pretty much all vegan cheesecake recipes. Yogurt adds lightness to cheesecakes that can sometimes be heavy without it, giving them an airy, creamy filling.
  • Pure maple syrup is the sweetener for the filling. However, as the blueberry jam is already slightly sweet, you can add less maple syrup according to your taste.
  • To enhance and compliment the blueberry flavor, you won't want to skip the lemon juice or vanilla extract. Plus a special ingredient that I love to add to blueberry desserts is cinnamon. I love it so much that there's even a vegan cinnamon blueberry ice cream recipe in my cookbook!

How To Make No-Bake Blueberry Cheesecake

Blueberry Jam

To make the blueberry preserve, toss the blueberries and sugar into a saucepan and bring to a gentle simmer. Make sure you're stirring the mixture often to prevent it from burning to the pan.

In a small bowl, whisk together the arrowroot starch and 2 tablespoons of water to create an arrowroot slurry which prevents it from turning lumpy when added to hot liquid. This is the thickening agent for the jam. Add the paste to the blueberries and cook for 12-15 minutes until you have a thick blueberry sauce.

close up of blueberry jam in a saucepan.Pin

The cookie crust is so simple and comes together in just a couple of steps. First, add the dry ingredients to a food processor and blend them down into a sandy consistency. In this case, that's ginger cookies and sea salt.

Once the biscuits are crushed, add the vegan butter and blend again. The mixture will start to stick together and you can then press it into a cake pan lined with parchment paper.

Blueberry Filling

Add the blueberry jam and soaked cashews to a high-speed blender with the rest of the filling ingredients (that's vegan cream cheese and yogurt, maple syrup, coconut oil, vanilla, lemon juice, and ground cinnamon).

Blend until the mixture is completely smooth without any lumps. Then pour it into the cake pan and either smooth out the top using a spatula or create a circular design with the tip of a spoon.

The best way to get the "swirl" effect on the top of the blueberry cheesecake is with a turntable like this rotating cake stand. Place the cheesecake on the turntable and use a spoon to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to chill for at least 4 hours, or overnight.

How to decorate blueberry cheesecake

Although completely optional, I love to top this no-bake blueberry cheesecake with a layer of whipped coconut cream. Lastly, decorate with fresh blueberries, and add some violets or pansies if you're feeling extra fancy!

💬 FAQs

Can I make this blueberry cheesecake without cashews?

Yes, you can use soaked macadamia nuts instead, or soaked sunflowers seeds to make it completely nut-free.

Is this cheesecake gluten-free?

You can swap the cookies for gluten-free ones to make the cheesecake gluten-free.

How to store blueberry cheesecake?

Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days, depending on how fresh the blueberries you used for garnish are.

Can freeze blueberry cheesecake?

Yes, you can freeze the cheesecake in an airtight container for up to 2 months. I'd recommend slicing it into individual portions before freezing so that you can thaw them for an hour at room temperature or overnight in the fridge out as needed. If freezing the cake, I would leave off the blueberries on top as they can go mushy when defrosted.

slice of blueberry cheesecake on a plate with a spoonful of cheesecake next to it, and blueberries on top.Pin

🍰 More Vegan Cheesecakes

Stay in touch with me through social media @ InstagramPinterest, TikTok, and Facebook. And if you like one of my recipes, tag me

📖 Recipe

Vegan Blueberry Cheesecake

5 from 27 votes
PREP TIME: 35 minutes
Chilling Time: 4 hours
TOTAL TIME: 4 hours 35 minutes
Servings: 12


This vegan blueberry cheesecake is so easy to make and requires no baking. It's got an intense blueberry flavor and color thanks to a homemade blueberry sauce. The perfect no-bake cheesecake for any occasion.



  • 160 g (5.64 oz) gingernut cookies or digestives, or other vegan cookies
  • ½ teaspoon (teaspoon) sea salt
  • 50 g (4 tablespoons) vegan butter


  • 250 g (1 ⅓ cups) blueberries, fresh or frozen
  • 50 g (¼ cup) granulated sugar, *Organic if US based, see recipe notes
  • 2 tablespoons (2 tablespoons) arrowroot starch, or cornstarch
  • 200 g (1 ½ cups) cashews, soaked *see notes
  • 300 g (10.6 oz) vegan cream cheese, *see notes
  • 60 g (¼ cup) plain soy or coconut yogurt
  • 75 ml ( cup) pure maple syrup, or less to taste
  • 50 g (¼ cup) coconut oil, solid
  • 1 tablespoon (1 tablespoon) lemon juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon (1 teaspoon) ground cinnamon, optional




  • Line the base of a 7" or 8" cake tin (with removable base) with some parchment paper.
  • Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.


  • Add the blueberries and sugar to a saucepan and bring to a simmer on medium heat. Add the arrowroot to a small bowl with 4 tablespoons of water and whisk well to form a paste.
  • Add the paste to the blueberry mixture and whisk well. Allow the blueberries to cook down to a jammy consistency for 12-15 minutes. Make sure you stir or whisk the mixture often to prevent it from burning. Once cooked, remove from the heat and allow to cool to room temperature for 15-20 minutes.
  • Add the blueberry mixture to a high-speed blender with the cashews, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, lemon juice, vanilla, and cinnamon. Blend for a few minutes until completely smooth and creamy.
  • Pour the filling into the cake tin and place it in the fridge to set for a minimum of 4 hours (or overnight if preferred). Once set carefully remove the cake from the tin.

Serving and storage

  • Add whipped coconut cream and fresh blueberries on top of the cheesecake before serving.
  • Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days, depending on how fresh the blueberries you used for garnish are. You can also freeze it in an airtight container for up to 2 months, and defrost it for an hour at room temperature before serving.


  • Granulated sugar: Some white sugar is not vegan, if in doubt use organic sugar.
  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
  • Vegan cream cheese: Can be subbed for full-fat canned coconut milk. refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the tins.


Calories: 397kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 299mg | Potassium: 253mg | Fiber: 4g | Sugar: 16g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

© All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.

5 from 27 votes (21 ratings without comment)

Leave a Review:

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Hi dear Christina,

    Wow the color of this Blueberry Cheesecake is wonderful!

    Did you use fresh or frozen for the filling?

    For topping I see these are fresh...

    Is it possible to use Light Coconut sugar or it will change the beautiful color?

    You use white "grainy" sugar right?

    Please let me know


    Henri 🙂

    1. Thank you so much, Henri!

      For the filling in the images, I used frozen blueberries but either will work. Yes correct, I use granulated sugar. Any darker color will indeed change the color of the cake. I hope this helps!

      1. 5 stars
        Hey Christina you are welcome as you really deserves congratulations for all the amazing work you do you have a precious talent and i can feel you make it with passionship!

        Frozen Blueberries are way sweeter and colorful than fresh so I understand you use them for filling but I always been scared to use Frozen fruits as they can become icy no?

        Even defrost but you strain all the liquid I guess? Blueberries have tons of water in them naturally..

        Wimd Blueberries even more!

        #COCONUT OIL
        I know I asked about it many times
        but I really love Coconut Butter so I think it can replace the Coco oil to set?

        and taste is amazing!

        Please let me know

        Henri 🙂

      2. Thanks so much Henri! The blueberries are cooked down for the filling, so water is not an issue. Coconut butter should be ok, as long as its solid at room temperature and not runny.

  2. 5 stars
    This looks beautiful and delicious and it's vegan. I came across a blueberry cheesecake recipe but come to find out it wasn't vegan. 😭 However I'm glad to see this delightful recipe here🙂.

  3. 5 stars
    It’s amazing! The best vegan cheesecake I have ever tried and made!💚
    I just added less sugar and add some stevia drops(next time try stevia powder as well).
    I didn’t have time neither equipment to make my own vegan cream cheese so I bought some coconut store made vegan cream cheese, looks like it works as well.😊 thank you for a great receipt! Can’t wait to try more!🤗

    1. Hi Oli,

      Thank you for your wonderful feedback, I'm delighted that you enjoyed the recipe and look forward to hearing about what you try next!

  4. 5 stars
    Hello Christina 🙂

    I made the cheesecake 2 weeks turned out very delicious.

    I made a few variations:
    Since I didn't have that many blueberries, I replaced half of them with blackberries.
    Instead of arrowroot starch, I used pudding powder (ingedients: cornflour + vanilla).
    I mixed the powder with water, but only stirred it in 1 minute before the end of the cooking time, as custard powder thickens immediately.

    Instead of cashews, I used cashew butter because my mixer is not so good and I didn't want any pieces in the mixture.

    I used lotus biscuits for the base and Alpro soy "blueberry" yoghurt for the Cheesecake mixture.

    I left out the topping altogether.

    1. Hi Julia,

      So happy you loved it. And this sounds so creative - thank you so much for sharing your experience 🙂

  5. I want to try this recipe but I'm sensitive to granulated sugar. Can I replace it with maple syrup?

    1. Hi Sai,

      You totally could. You just need to be careful with adding liquids as this will throw off the recipe, so I would just increase the maple syrup already in the recipe to half a cup, but also up the coconut oil to 60g to ensure the filling sets! I hope this helps 🙂

    2. Hi! I want to make this cake today, looks very delicious! I already have wild blueberry homemade jam so can you tell me please how much jam do I need to add, how much comes out of 250g blueberries? Thank you! 🥰

      1. Hi Patricia,

        I would add between 180-200g of storebought jam. Because it may be sweeter, I would taste the filling and perhaps add a little less maple syrup according to your preference. Hope you enjoy the recipe x

  6. 5 stars
    I just finished making this, its chillin in the fridge, the filling tastes absolutely amazing! Can´t wait to serve this to my friends tomorrow! Superb recipe thank you!!

    1. So happy you love it, Kristina! Hope it goes down well with all your friends today as well. Have a great weekend x