Name: Vegan Blueberry Cheesecake
Prep time: 1 h
Cook time: PT-488942H34M29S
Cuisine: Vegan
Ingredients: 3/4 cup Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats; 3/4 cup raw almonds; pinch of Himalayan sea salt; 1– 2 TBSP coconut sugar; 5 TBSP coconut oil, melted; 1 cup raw cashews; 1 cup coconut cream (use coconut cream OR solid parts of full-fat coconut milk ONLY); 8-oz. vegan cream cheese; 1 TBSP arrowroot or cornstarch; generous 1/2 cup pure maple syrup; 1 TBSP melted coconut oil; 2 TBSP lemon juice; ½ cup freeze-dried blueberries; 1 12-oz. bag frozen blueberries; 1/2 lemon, squeezed; 2 TBSP pure maple syrup; 2 TBSP chia seeds

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Vegan Blueberry Cheesecake with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a blueberry topping.

We just home after a grand adventure through Wyoming!

M’s coworker just got married there, so we decided to make a trip out of it and visit Yellowstone and Grand Teton National Park.

After living out of an RV for a week, I’m so very tired and excited to be back home.

Here’s an indication of just how exhausted I was after our travels; the first night back I slept 14 hours (yes, you read that correctly)!

It was a hard trip in the sense that we were on the go constantly.

While living in a camper allows you to have everything you need with you, there’s also a *lot* of maintenance and responsibility involved with keeping the van functioning that I wasn’t exactly prepared for.

You’re constantly filling water, dumping (gross) water, securing the van for driving, opening and closing windows, flipping switches, organizing, reorganizing, losing shit, losing your shit, rinse, repeat.

HOWEVER.

The RV did allow us access to the parks in a way that other accommodations wouldn’t have.

We were able to see everything we wanted to within Yellowstone, which is saying a lot, because Yellowstone is SO much bigger than I could comprehend.

My favorite Yellowstone highlights were the Upper and Lower Falls hike at the Yellowstone Grand Canyon, Mammoth Springs, and watching a playful bison take a dirt bath off the side of the road.

Grand Teton was probably more my style, with the beautiful backdrop of the Tetons ever present on the skyline.

My Grand Teton highlights were watching the sunset at Schwabacher Landing and doing the hike to Inspiration Point at Jenny Lake.

We saw moose, elk, bison, and lots of chipmunks, but no bears, much to my relief and M’s disappointment.

It was a hard beautiful trip that I won’t forget anytime soon.

Another recent unforgettable is that Vegan Blueberry Cheesecake.

It’s made with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a blueberry topping.

This beautiful dessert is guaranteed to be etched in your memory this summer!

What You Need to Make the Almond-Oat Crust

The Almond-Oat Crust is super easy to make gluten-free with almonds and oats!

Here’s what you need:

Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
raw almonds
Himalayan sea salt
coconut sugar
coconut oil, melted

That’s it!

What You Need to Make Vegan Blueberry Cheesecake Filling

For this recipe, we incorporate freeze-dried blueberries to turn the cheesecake a beautiful purple/blue color.

Here’s what you need:

raw cashews
coconut cream
vegan cream cheese
arrowroot or cornstarch
pure maple syrup
melted coconut oil
lemon juice
freeze-dried blueberries

That’s it!

This recipe works best with soaked cashews.

Before you begin, add the raw cashews to a mixing bowl and cover with boiling hot water.

Let them soak for 1 hour, uncovered, then drain and rinse.

How to Make Almond-Oat Crust

While you’re waiting for the cashews to soak, make the almond-oat crust.

Preheat the oven to 350°F and line a bread pan with parchment paper.

Add the oats, almonds, sea salt, and coconut sugar to a high speed blender and process them on high until you have a fine meal.

Add in the melted coconut oil and pulse it on low until a loose dough is formed, scraping down sides as needed.

The mixture should stick together when pressed with two fingers.

Transfer the mixture to a parchment-lined bread pan and spread evenly to distribute.

Be sure to push up on the sides to form the crust edges.

Transfer the bread pan to the oven for 20 minutes or until the edges are golden brown.

Remove from the oven to cool slightly, then reduce oven heat to 325°F.

How to Make Vegan Blueberry Cheesecake Filling

I like to make the cheesecake filling in the same blender that I used for the crust, because, less dishes!

Rinse out the blender, then add the cashews, coconut cream, vegan cream cheese, arrowroot starch, pure maple syrup, coconut oil, lemon juice, and freeze-dried blueberries.

Blend everything on high until the mixture is very creamy and very blue, scraping down sides as needed.

Taste and adjust flavor as needed, adding more lemon juice for acidity or maple syrup for sweetness.

Pour the filling over the pre-baked crust and spread into an even layer.

Tap the cake pan on the counter several times to remove any air bubbles.

Bake for 50 minutes to 1 hour, until the edges look very slightly dry and only the center has a little jiggle.

This is normal!

What You Need to Make the Blueberry Topping

The blueberry topping is optional but I think it adds something special to this cheesecake!

Here’s what you need:

frozen blueberries
lemon
maple syrup
chia seeds

That’s it!

How to Make the Blueberry Topping

While the cheesecake is baking, prepare the blueberry topping.

Add the frozen blueberries to a small saucepan over medium heat.

Once the fruit begins to melt and bubble, add in the maple syrup and lemon juice.

Reduce the heat to low and allow the mixture to simmer for 8-10 minutes, until bubbling, warm, and thickened.

Allow the mixture to cool completely while waiting for the cheesecake to bake.

When the cheesecake is done, let it rest for 10 minutes at room temperature to slightly cool.

Spoon the cooled blueberry filling on top and spread into an even layer on top.

Bob’s Red Mill Oats

I used Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats to create this Vegan Blueberry Cheesecake.

These are my *favorite* oats to use for anything oatmeal and non-oatmeal related.

If you haven’t tried them yet…consider this as your sign to check them out.

I love that I can trust them to be high-quality, certified organic, AND certified gluten-free.

And after this recipe, I’m obsessed with turning them into a buttery crust for cheesecake!

Notes on Meal Prep

Once the cheesecake is completely cooled, cover and refrigerate overnight or for at least 4-6 hours.

To serve, lift out of the pan with parchment paper and cut into bars.

Store leftovers in the refrigerator, covered, for 5-7 days.

Serve chilled straight from the fridge without the need to rest beforehand!

How to Serve Vegan Blueberry Cheesecake

Enjoy this Vegan Blueberry Cheesecake as an elevated baked dessert.

It’s perfect for cheesecake lovers of all kinds!

Because it’s vegan, gluten-free, and refined-sugar-free, this recipe has something to offer everyone at your table.

The beautiful blue color also lends this cheesecake to special occasions.

It’s perfect to make and share for entertaining, birthdays, and dinner parties.

The cheesecake will keep in the fridge for up to one week, although it tastes best in the first few days.

Enjoy!

More Vegan Cheesecake

I Want to Hear From You

If you make this Vegan Blueberry Cheesecake recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren