This vegan blueberry pie recipe isn't the usual type of pie that you might expect with a pie crust or pastry. This is a no-bake, smooth blueberry treat which is like a softer and creamier version of a dairy-free cheesecake.
It consists of a buttery Digestive or Graham cracker crust, a cream filling which has a sweet blueberry compote mixed into it and finally, a juicy and fresh blueberry topping which is so moreish.
Summery desserts like this are bound to make you drool a little. There's so much going on with this pie and I love it that way. It is literal blueberry heaven and I can't wait for you to give it a try!
Why You Will Love This Pie
- Amazing Flavors - Recipes with strong blueberry flavors such as, my vegan blueberry lemon cake and vegan blueberry banana cake recipes are some of my favorites. They blend perfectly into the luscious cream layer and the combination of the buttery crust only makes the flavor fusion even better.
- Unique - This vegan blueberry cream pie recipe is super unique and quite unusual. It's not firm enough to be classed as a cheesecake, hence the name. Nevertheless, it tastes absolutely amazing and you should totally try it.
- Easy to Make - You won't have a hard time making this recipe. All you need to do is make the crust, then make the filling and pour it over it. Stir the compote into the filling and place on the topping. Once this is all assembled, let the fridge do the rest of the work.
- Allergy Friendly & Plant Based - This vegan blueberry cream pie recipe is completely vegan and dairy free.
- Fresh blueberries - These blueberries will be used for both the topping and the filling. I prefer to use fresh blueberries, as opposed to frozen blueberries simply due to the fact that they're convenient and easier to handle. If you thaw frozen ones, they'll work fine too.
- Cornstarch - Cornstarch also known as cornflour is used as a thickener for the blueberry compote filling. It also helps the compote to stay fixed inside the pie without sinking. It was just as useful when making my vegan lemon curd, thickening it beautifully.
- Digestive biscuits or vegan Graham crackers - Both of these cookie options are almost always accidentally vegan. This is very helpful as they are perfect for cookie crusts. You can use them interchangeably.
- Vegan butter block - I prefer to use a dairy-free butter block for cookie crusts, instead of dairy-free margarines. The vegan Flora and Naturli blocks usually work best for me.
- Silken tofu - This is an underrated ingredient which helps to thicken the cream layer. It also makes it so much creamier and gives the blueberry cream pie a wonderful consistency. I don't recommend leaving it out. Another recipe where this jelly-like tofu worked really well was my vegan chocolate mousse.
- Agar-agar powder - This can be used for many things like thickening soups, jelly and sauces but in this recipe, it is used as a vegan alternative to gelatin and it enhances the texture greatly.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you love the idea of this recipe but prefer other kinds of fruits, why not use cherries instead. Fresh cherries make a great alternative to fresh blueberries, as long as they've been pitted. We don't want any cherry stones in there. Blueberry cream pies are my favorites but the cherry cream pie is a very close second!
- You can make this pie gluten free by swapping out the Digestives or Graham crackers depending on which you decided to use. You can buy gluten free versions of both, but make sure that the ones you choose are also vegan. I made this an option switch for my vegan chocolate orange cheesecake too and lots of people have chosen to make the substitution.
How To Make Vegan Blueberry Cream Pie
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a round baking tin with parchment paper.
2: Make the blueberry compote filling.
3: Blend together the crust ingredients.
4: Press the crust into the baking tin.
5: Make the cream pie filling.
6: Stir the agar-agar powder into water and cook until slightly thickened.
7: Add the agar to the filling and pour it into the prepared tin.
8: Mix the blueberry compote into the filling and then chill in the fridge.
9: Make the blueberry topping.
10: Pour the blueberry topping onto the chilled cream pie and place back into the fridge for a short while.
11: Serve and enjoy.
Thawing frozen berries - As I previously mentioned, I recommend using fresh blueberries for this recipe but if you can't get fresh ones where you live, you can use frozen blueberries instead. Let them thaw in a colander over a bowl for 3-4 hours. This way the juices can be caught.
Don't over-cook the agar mixture - You only want to the thicken the agar-agar slightly when simmering it. If you cook it for too long, it will turn into a clear jello which serves no purpose.
Yes you can! The only thing in this recipe that needs to be replaced are the Digestives/Graham crackers. You can get gluten free versions of both of these in stores these days which are also dairy-free.
Traditionally it's made from milk, cream, sugar, wheat flour, and eggs but the main ingredients for the filling is this veganized recipe are silken tofu, dairy-free cream cheese, coconut cream and agar-agar.
Store this blueberry cream pie in the fridge for up to four days. Don't store at room temperature.
More Vegan Blueberry Recipes
If you tried this Vegan Blueberry Cream Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Blueberry Cream Pie (No-Bake)
For the blueberry compote:
- 150 g fresh blueberries
- 1 teaspoon freshly squeezed lemon juice
- 1 Tablespoon maple syrup
- 1 teaspoon cornstarch
For the crust:
- 270 g Digestive biscuits or Graham crackers (finely crushed)
- 90 g vegan butter block
- Pinch of salt
For the cream filling:
- 120 g vegan cream cheese
- 400 g silken tofu
- 100 g coconut cream
- 1 Tablespoons maple syrup
- 120 g granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1.5 Tablespoons freshly squeezed lemon juice
- 75 ml cold water
- 2 teaspoons agar-agar powder
For the blueberry topping:
- 220 g fresh blueberries
- 45 g granulated sugar
- 0.5 Tablespoon freshly squeezed lemon juice
- Line the bottom of an 8-inch springform cake tin with parchment paper. Set aside.
Make the blueberry filling:
- To a small saucepan, add the blueberries, lemon juice, maple syrup and cornstarch. Mix to combine.
- Place the mixture over a medium heat and stir as the blueberries begin to soften. Squash the blueberries with a wooden spoon so that a smoother compote forms. Continue to cook for a further 8 minutes over a medium-low heat. It should thicken by this point.
- Pour the compote into a dish then let it cool fully in the fridge. In the meantime, we can prepare the other parts of the no-bake blueberry pie.
Make the crust:
- In a high-speed blender or a food processor, add the Digestive biscuits or Graham crackers and blitz them for about 30-40 seconds so that fine crumbs form.
- Melt the vegan butter inside a small saucepan over a low heat. Pour it into the blitzed cookie crumbs along with the salt then pulse again. The Digestive mixture should now have the consistency of wet sand.
- Press your cookie crust mixture into the bottom of the lined baking tin with the bottom of a glass to make it nice and compact.
- Place the base into the freezer to set while you make the filling.
Make the filling:
- To the high-speed blender add all the filling ingredients except the agar-agar powder and the cold water. Blend until smooth.
- Pour in the water into a medium-sized saucepan. Next, stir in the agar-agar powder until it dissolves completely.
- Bring the agar-agar water to a boil and stir constantly for 2 minutes until the mixture has thickened just a little.
- Immediately add the agar-agar to the cream filling mixture and blend again to combine.
- Pour the cream filling into the lined springform tin. Add the blueberry compote to the surface of the filling and use a skewer or a blunt knife to swirl it in.
- Place the cream pie into the fridge for at least 6-7 hours to set.
Make the blueberry topping:
- Just before the cream pie is ready to come out of the fridge, make the blueberry topping. To a small saucepan, add the blueberries, granulated sugar and lemon juice. Stir continuously for 5 minutes over a medium heat until the blueberries have softened slightly, and juice has been released and is almost covering the blueberries.
- Drain the blueberry juice through a sieve then add it back to the pan. Transfer the blueberries to a separate bowl.
- Cook the blueberry juice again in the saucepan over a medium heat until reduced and the consistency has thickened like syrup.
- Pour the thickened blueberry juice over the softened blueberries in the bowl then stir together.
- Take the tart out from the fridge then remove it from the tin carefully.
- Let the blueberry topping cool a little then pour it over the chilled blueberry cream pie evenly.
- Place the tart back in the fridge for a further 30 minutes.
- I recommend using fresh blueberries for this recipe but if you can't get fresh ones where you live, you can use frozen blueberries instead. Let them thaw in a colander over a bowl for 3-4 hours. This way the juices can be caught.
- You only want to the thicken the agar-agar slightly when simmering it. If you cook it for too long, it will turn into a clear jello which serves no purpose.