• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Simple Vegan Desserts
  • About
  • Recipes
    • Baking Recipes
    • Breakfast Recipes
    • Gluten Free Recipes
    • Healthier Recipes
    • No-Bake Recipes
    • Quick & Easy Recipes
  • Contact

Vegan Treats Blogger

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Contact
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Contact
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » No-Bake Recipes

    Published: Jan 16, 2023 by DJ · This post may contain affiliate links · 1 Comment

    Vegan Blueberry Cream Pie (No-Bake)

    Jump to Recipe·Print Recipe

    The Creamiest Blueberry Treat

    This vegan blueberry pie recipe isn't the usual type you might expect with a pie crust and pastry. This is a no-bake, creamy blueberry treat which is almost like a softer, less-firm version of a cheesecake.

    If you love desserts more on the creamier side, you'll adore my vegan banoffee pie.

    Prefer To Watch Instead?

    You Need To Try This Cake Because It Is:

    • Creamy
    • Juicy
    • Easy to make
    • Delicious
    • Luscious

    Ingredients For This Recipe

    A photo of the ingredients required to make my vegan blueberry cream pie.
    • Fresh blueberries - these will be used for both the topping and the filling.
    • Freshly squeezed lemon juice
    • Maple syrup
    • Cornstarch
    • Digestive biscuits or vegan Graham crackers - for the base.
    • Vegan butter block - I love to use Flora and Naturli.
    • Pinch of salt
    • Vegan cream cheese - I used the vegan Philadelphia cream cheese.
    • Silken tofu
    • Coconut cream
    • Granulated sugar
    • Vanilla extract
    • Cold water
    • Agar-agar powder
    A zoomed in shot of a very creamy slice of my vegan blueberry pie on a white saucer. The blueberries are dripping down the side.

    How To Make Vegan Blueberry Cream Pie

    STEP BY STEP INSTRUCTIONS

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    A round springform cake tin lined with parchment paper.

    1: Line a round baking tin with parchment paper.

    The thickened blueberry compote filling in a saucepan.

    2: Make the blueberry compote filling.

    The base ingredients combined inside a blender.

    3: Blend together the base ingredients.

    The vegan blueberry pie base pressed into the bottom of the prepared pan.

    4: Press the base into the baking tin.

    The filling ingredients blended together into a smooth, white mixture.

    5: Make the cream pie filling.

    The agar mixture cooking and thickening inside a saucepan.

    6: Stir the agar-agar powder into water and cook until slightly thickened.

    The filling mixture has been poured into the cake tin after the agar has been added.

    7: Add the agar to the filling and pour it into the prepared tin.

    The blueberry compote has been mixed into the filling which is ready to be chilled.

    8: Mix the blueberry compote into the filling and then chill in the fridge.

    The blueberry topping mixture in a small, grey bowl.

    9: Make the blueberry topping

    The topping has been poured on top of the chilled blueberry cream pie.

    10: Pour the blueberry topping onto the chilled cream pie and place back into the fridge for a short while.

    A whole vegan blueberry pie after being chilled. One slice is missing.

    11: Serve and enjoy.

    Tips For Making Blueberry Cream Pie

    Thawing Frozen Berries

    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 jelly.

    A whole vegan blueberry pie with one slice missing.

    Frequently Asked Questions

    Can I make this cream pie gluten free?

    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.

    How To Store This Vegan Blueberry Pie

    Store this blueberry cream pie in the fridge for up to four days. Don't store at room temperature.

    A big, creamy slice of cream pie on a white plate. The rest of the pie is behind it in the background.

    More Blueberry Recipes

    Vegan Blueberry Banana Cake

    Vegan Blueberry Lemon Cake

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A large creamy slice of vegan blueberry pie on a white plate. The rest of the cream pie is in the background.

    Vegan Blueberry Cream Pie (No-Bake)


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 7 hours 30 minutes
    • Yield: 1 Cream Pie 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    This vegan blueberry pie is a treat for all lovers of creaminess. It's completely no-bake and tastes like a piece of blueberry heaven.


    Ingredients

    Units Scale

    For the blueberry compote:

    • 150g fresh blueberries
    • 1 teaspoon freshly squeezed lemon juice
    • 1 Tablespoon maple syrup
    • 1 teaspoon cornstarch

    For the base:

    • 270g Digestive biscuits or vegan Graham crackers, or gluten free (finely crushed)
    • 90g vegan butter block
    • Pinch of salt

    For the cream filling:

    • 120g vegan cream cheese
    • 400g silken tofu
    • 100g coconut cream
    • 1 Tablespoons maple syrup
    • 120g granulated sugar
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 1.5 Tablespoons freshly squeezed lemon juice
    • 75ml cold water
    • 2 teaspoons agar-agar powder

    For the blueberry topping:

    • 220g fresh blueberries
    • 45g granulated sugar
    • 0.5 Tablespoon freshly squeezed lemon juice

    Instructions

    Preparation:

    1. Line the bottom of an 8” springform cake tin with parchment paper. Set aside. 

    Make the blueberry filling:

    1. To a small saucepan, add the blueberries, lemon juice, maple syrup and cornstarch. Mix to combine.
    2. 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.
    3. 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:

    1. 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.
    2. 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.
    3. 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.
    4. Place the base into the freezer to set while you make the filling.

    Make the filling:

    1. To the high-speed blender add all the filling ingredients except the agar-agar powder and the cold water. Blend until smooth.
    2. Pour in the water into a medium-sized saucepan. Next, stir in the agar-agar powder until it dissolves completely.
    3. Bring the agar-agar water to a boil and stir constantly for 2 minutes until the mixture has thickened just a little.
    4. Immediately add the agar-agar to the cream filling mixture and blend again to combine.
    5. 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.
    6. Place the cream pie into the fridge for at least 6-7 hours to set. 

    Make the blueberry topping:

    1. Just before the cream tart 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.
    2. Drain the blueberry juice through a sieve then add it back to the pan. Transfer the blueberries to a separate bowl.
    3. Cook the blueberry juice again in the saucepan over a medium heat until reduced and the consistency has thickened like syrup.
    4. Pour the thickened blueberry juice over the softened blueberries in the bowl then stir together.
    5. Take the tart out from the fridge then remove it from the tin carefully.
    6. Let the blueberry topping cool a little then pour it over the chilled blueberry cream tart evenly.
    7. Place the tart back in the fridge for a further 30 minutes.
    • Prep Time: 30 minutes
    • Cook Time: 7 hours
    • Category: No Bake
    • Method: No Baking
    • Cuisine: Cream Pie

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 501
    • Sugar: 26.1 g
    • Sodium: 653.4 mg
    • Fat: 8.7 g
    • Carbohydrates: 39.9 g
    • Protein: 5.5 g
    • Cholesterol: 10.1 mg

    Keywords: vegan blueberry pie, vegan cream pie, vegan desserts, vegan tart, no bake recipes, blueberry tart

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

    More No-Bake Recipes

    • A thick slice of vegan black forest cheesecake which is topped with whipped cream and cherries. The filling is a pinkish chocolate colour.
      Vegan Black Forest Cheesecake (No-Bake)
    • A large, rectangular-shaped slab of my vegan nanaimo bar custard slices. The custard layer is creamy and thick.
      Vegan Nanaimo Bar Custard Slices (No-Bake + Gluten Free Option)
    • A large, chunky slice of vegan Biscoff cheesecake on a white plate.
      Vegan Biscoff Cheesecake (No-Bake)
    • An overhead shot of my vegan double chocolate pudding pie, displaying all its creaminess. It is also topped with white chocolate shavings.
      Vegan Double Chocolate Pudding Pie (No-Bake)

    Reader Interactions

    Comments

    1. Sally Penrith says

      February 25, 2023 at 7:13 pm

      Beautiful pie! 💜

      ★★★★★

      Reply

    Leave a Reply Cancel reply

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

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Welcome to Vegan Treats Blogger! Delicious plant-based sweet treats are what we're all here for, right?

    You're in the right place and here, you will have everything you need to satisfy those cravings.

    More about me →

    Seasonal Recipes

    • Three golden cranberry muffins on a brown serving plate.
      Vegan Cranberry Orange Muffins with Streusel
    • A large creamy slice of vegan blueberry pie on a white plate. The rest of the cream pie is in the background.
      Vegan Blueberry Cream Pie (No-Bake)
    • A large slice of vegan banoffee pie on a white plate.
      Vegan Banoffee Pie Recipe
    • Three baked vegan Danish pastries on a white plate. They are golden brown and dusted with powdered sugar.
      Vegan Danish Mini Pastries with Strawberry Chia Jam Filling (Gluten Free Option)
    • One of my vegan raspberry bars on a white plate. The filling is dripping out from the centre.
      Vegan Raspberry Crumble Oatmeal Bars
    • An angled photo of a whole vegan blackberry cake loaf which is sliced and moist.
      Moist Vegan Blackberry Lemon Cake

    Popular Recipes

    • A gooey piece of my vegan banana pudding poke cake which is filled generously with pudding.
      Vegan Banana Pudding Poke Cake with Caramel
    • A close up shot showing a chunky piece of my vegan blueberry almond cake which is golden brown.
      Soft Vegan Blueberry Almond Cake
    • A pot full of vegan churros which are golden brown and coated with lots of cinnamon sugar.
      Spanish Fried Cinnamon Sugar Churros (Vegan + Gluten Free Option)
    • A close up shot showing one of my vegan red velvet bars which has a beautiful, soft texture.
      Vegan Red Velvet & White Chocolate Sheet Cake Bars
    • A chocolate covered vegan oat milk crepes on a white plate, filled with fresh fruit.
      Vegan Nutella Chocolate Oat Milk Crepes
    • Vegan lemon curd inside a meson jar. It is dripping down the sides.
      Easy Vegan Lemon Curd

    Footer

    ↑ back to top

    Contact

    • Contact

    About

    • Privacy Policy
    • About

    Copyright © 2022 Vegan Treats Blogger

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT