HOW TO MAKE VEGAN CHEESECAKE [WITH BLUEBERRY] | Recipe by Mary's Test Kitchen | #VEGAN #CHEESECAKE #BLUEBERRY #Recipe #Mary39s #Test #Kitchen | Smiths Bakery | blueberry crumble pie gluten free

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HOW TO MAKE VEGAN CHEESECAKE [WITH BLUEBERRY] | Recipe by Mary's Test Kitchen  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#VEGAN #CHEESECAKE #BLUEBERRY #Recipe #Mary39s #Test #Kitchen | blueberry crumble pie gluten free, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. blueberry crumble pie gluten free, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,


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This vegan cheesecake recipe is super easy and super delicious. Just blend, throw it in a pan and bake! No coconut cream, no tofu, no freezing and thawing. But you will need a tub of store-bought vegan cream cheese. I usually use Daiya or Tofutti as they are most widely available. **recipe + details below**

This recipe has not been tested as thoroughly as my other recipes as it was a one-off that I made for my boyfriend’s birthday. So keep that in mind and do let me know if you run into any issues. But it’s so simple that I think anyone can make this. Good luck!

Links mentioned:

The BEST Chocolate Chip Cookies:
Peanut Butter & Jelly Chocolate Cupcakes:

Full blog post with printable recipe:

Makes 1 5″ x 9″ rectangle cake

For filling:
1 – 8oz tub of Daiya/Tofutti plain cream cheese
1 cup soaked cashews*
1/2 cup granulated sugar
3 tablespoons lemon juice
1/2 tablespoon vanilla extract
1/4 teaspoon salt (optional)

For crust:
1 cup vegan graham cracker crumbs**
2 tablespoons vegan butter/margerine

For blueberry sauce:
1/2 cup blueberries, fresh or frozen
2 tablespoons granulated sugar

–apologies to those who prefer weight measurements. i did not weigh the ingredients this time–

For filling:
1 – 226g tub of Daiya/Tofutti plain cream cheese
225ml soaked cashews*
100g granulated sugar
10ml vanilla extract
1/4 teaspoon salt (optional)

For crust:
225cc vegan graham cracker crumbs**
15ml vegan butter/margerine

For blueberry sauce:
115cc blueberries, fresh or frozen
2 tablespoons granulated sugar

Preheat your oven to 350F (170C).

Blend all cashews with lemon juice until completely smooth. You may add up to two tablespoons of water to help you blend it if needed.

Add the rest of the ingredients except for the vegan butter and graham crumbs. Blend until smooth and set aside.

Combine the vegan butter/margerine with the graham crumbs. You can use a fork or food processer to mix completely.

Pour the crumbs into a prepared baking pan, distribute evenly and press down the surface firmly with the back of a fork or your clean fingers.

Pour the cream cheese mixture over top and smooth out evenly.

For the Blueberry Sauce, mix the blueberries and sugar together and heat just to a boil. You may simply microwave for one to two minutes or heat on the stove. Let cool slightly.

To make blueberry swirls, drop a few spoons of the blueberry sauce on to the cheesecake, then take a spoon and trace lines out of the blueberry spots. Save the leftover blueberry sauce for serving.

Bake the cake in your preheated oven for 45 to 50 minutes or until the top is golden.

Let cool, then chill in the fridge for 2 hours before serving. You may cover it and store for up to 5 days in the fridge.

Serve with reserved blueberry sauce. Enjoy!

*FOR SOAKED CASHEWS, soak them in water for 4 hours or more. This will soften them so they blend easily. Measure 1 cup AFTER soaking.
**If you can’t find vegan graham crackers/crumbs, you may use any cookies you like and crumble them.

Some white sugar is filtered through bone char during the purifying process. This is true of most white cane sugar and often brown/golden sugar as well. Other white sugars aren’t typically filtered this way, such as beet sugar. The ONLY way to determine for sure if any brand of sugar is vegan-friendly or not is to contact the manufacturer directly to ask specifically about bone char (if not labelled as vegan). Fun fact: Sugar made in Australia is all bone-char free!

For those in Western Canada, Roger’s sugar coming out of Taber, AB doesn’t use bone-char either. This is the one I use. The product number will start with “22” if it’s from Taber. If it starts with “10,” it’s from Vancouver, BC where it is NOT vegan-friendly.

Many vegans do not mind using bone char processed sugar or may not have vegan-friendly sugar available to them. Please do not get hung up on this issue. Veganism is about intent, not purity.
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  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef



Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


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  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.



Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18


    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

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  1. Tammy Mateo says:

    Hi can I not bake it? Can I just put it in the fridge?

  2. Vani Nair says:

    Thank you soooo much for this recipe. I’m having this right now, it’s so so yummy. It tastes just like regular cheesecake. 😍😍😍

  3. Jessica Ramirez says:

    I’m allergic to cashews can I substitute that with almonds maybe?

  4. Disha Ravi says:

    Hii! I made this for my non vegan friend's birthday and none of the non vegans could tell the difference!
    I used home made cream cheese and it worked great. I'll be doing this more and more times cause it's SO good.

  5. Madison Cooper says:

    I just made this! One I made with cherries, and I made the other chocolate with a chocolate sauce on top and it was soo delicious and soo easy!!!!

  6. Alys Lim says:

    i don’t have tofutti available… is there anything else i can use?

  7. Anna R says:

    Delicious tip – add a little brown sugar to crust mix. Sub for the white sugar most recipes call for.

  8. SUMMER LOPEZ says:

    I totally love the way you just got to the point. I made this and it turned out sooo scrumptious Thx so much

  9. Song Bird says:

    This is so good, I’ve made it with blueberry’s, cherries and strawberries. They all were fabulous thanks Mary 😊

  10. Christine W says:

    Omg.. looks so yummy and easy!

  11. Win With Keshia says:

    I’ve watched several of these and this was one of the best ones 😍 thank you because I love sugar 😂

  12. S Nazarian says:

    This cheesecake is incredible! It tastes and looks perfect! Thank you!

  13. septemberbabii16 says:

    Girl you should be arrested ! I made this last night and it was DELICIOUS ! You snapped with this recipe ! It's so good, it should be illegal 😂 I was weary cause the vegan cream cheese tasted weird by itself but after I baked it and tasted, I was FLOORED. THIS CAKE IS PERFECT. I added raspberry sauce instead of blueberry and it was all good. Thank you so much, 10/10 would recommend

  14. Void says:

    and then along comes Mary with a killer recipe… where have you been all my life? can't wait to make this, so simple!

  15. A.W. says:

    Comes out perfect every time, man this cheesecake is to die for!

  16. Kenny Gomez says:

    Going to try making this cake this weekend. I can’t wait!!! Thanks for the vid🥳

  17. Lana M says:

    should I use salted or unsalted cashews

  18. Mr. Lynn's World says:

    What happens if I skip the cashews? I'm allergic to nuts. Or could I substitute?

  19. The Discount Vegan says:

    That looks SOOO good 😋 I love simple baking 💚

  20. Lucia says:

    We don't have vegan cream cheese here in Italy 🙁 would a spread work? Something like vegan Philadelphia cheese?

  21. Linda McClintock says:

    Omg..just made this ..thank you have solved my pudding problem forever …..I didn't have any white sugar .just coconut sugar it came out golden ..I put in extra lemon and used Violife cream cheese…( UK) was The Bomb …might try strawberries next … are amazing …I'm completely hooked ……I'm now experimenting on your seitan ..thank you again xxx

  22. Kimberly H says:

    You are psychic! I have been dreaming of baked cheesecake lately… can't wait to try this! X

  23. Linda McClintock says:

    A non vegan boyfriend would be horrendous x

  24. Miranda Cant says:

    That looks amazing

  25. Song Bird says:

    Yay thanks Mary finally a simple cheese cake. I so wish I lived closer to the city. Because I would go back in and grab the ingredients and try this. Now I have to wait till tomorrow. Oh well something to look forward to 😊

  26. angie M says:

    Can I use this on a 9 inch baking dish should I double the receipe

  27. Lack of All Trades says:

    "Don't confuse veganism with being on a diet, because those are two different things"

    best line in the video.

  28. Felicia Battelli says:

    ARE YOU KIDDING ME? So easy to put together and so yummy looking. Gonna make for sure.

  29. Melissa Frye says:

    I tried this with GoVeggie vegan creamcheeze i found at WinCo. I used a flour/butter/sugar pastry crust and raspberries because that's what i had. Turned out delicious beyond my expectations. My non-vegan boyfriend liked it too. Thank you for sharing Mary ❤ Best vegan cheesecake I've ever tried, ever!

  30. Anna Brown says:

    Could you do this with coconut sugar or another sugar?

  31. Anne A. says:

    What if it wasn't baked? I was thinking of making these into plastic cups like a parfait…

  32. 伏見猿比古 says:

    Can you use rice vinegar if you don't have lemons?

  33. Alison Miller says:

    This vegan cheesecake IS as good as it looks and is definately a keeper. Instead of vegan cream cheese, I subbed tofu blended with raw cashew nuts and about a tablespoon of refined coconut oil and two or three tblspns of lemon juice. To this blend I added copious amounts of vanilla from extracts to vanilla flavored nondairy coffee creamer. I also blended a few dried apricots to round out and soften the flavors. I made this today and my children were literally following me around the kitchen and begging me for more. I made my crust out of a few slices of ground up homemade: cornbread, a handful of salted pretzels and some homemade leftover ciabatta bread. Blended that all together and sprinkled in some powdered vanilla flavored vegan soy milk, ground up dried apricots, some vegan butter and some leftover cooked oatmeal. I smooshed that all together pressed it into a glass rectangular cake pan lined with parchment paper and baked it first unfilled for 8 minutes at 375. Afterwards I added the filling. For the filling I used frozen blueberries same the video, and blended with some sugar and some tart cherry juice to make it taste more zippy. Totally delightful.

  34. dalton recktenwald says:

    I am currently making this and as it is in the oven, it looks absolutely terrible and I think that I just ruined a cheesecake; I followed the recipe to the tea, and it still looks like a complete disaster

  35. Qussai says:

    You could mix berries with orange juice and corn starch and simmer for 5 min, it'll be perfect.

  36. Gamer Whiz says:

    Can you sub silken tofu for the tofu cream cheese?

  37. larry temp says:


  38. DontCallMeChrissy says:

    Hi, will this recipe provide enough batter for baking in an 8 or 9 inch springform pan?

  39. Vanessa Tan says:

    May I know is it ok if we try no bake?

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