Two Layer Blueberry Cheesecake Crumble { Vegan + Gluten Free}


9 ingredients. 30 minutes. healthy, delicious and simple.

Naturally sweetened with maple syrup and blueberries and packed with ingredients like oats, blueberries, chia seeds, and cashews, this is as healthy as dessert can get.

I love this time of year because fresh, organic, local blueberries are cheap and readily available.  I had a fridge full of blueberries and some leftover cashews so I decided to turn them into this blueberry cheesecake crumble. It’s one layer blueberry pie filling and one layer of creamy cashew blueberry spread.


This pie has four parts…. An oat based crust topped with a creamy blueberry cheesecake layer , blueberry pie filling, and a crunchy oat and maple crumble topping. The layers blend together to create a delicious mixture of creamy, crunchy, sweet and fruity flavours, studded with blueberries and chia seeds.



This would be a perfect dessert to bring along to summer picnics, pack in a cooler for a weekend away, or just to eat at home. It keeps well in the fridge and would be delicious with a scoop of vanilla ice cream.


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Two Layer Blueberry Cheesecake Crumble { Vegan + Gluten Free}
Prep time
Total time
A deliciously sweet and creamy two layer crumble pie loaded with fresh blueberries and topped with a crispy oat based crumble.
Recipe type: Dessert
Serves: 1 pie
  • Crust:
  • 1.5 cups oat flour (just use a food processor or blender to grind 1.5 cups rolled oats into flour)
  • 6 tbsp maple syrup
  • 4 tbsp almond milk or other milk
  • ¼ tsp ground vanilla
  • Cheesecake Layer:
  • 1 cup cashews soaked in boiling water for 20 minutes
  • 1 tsp lemon juice
  • 3 tbsp maple syrup
  • ¼ tsp ground vanilla
  • ½ cup blueberries
  • Blueberry Pie Layer:
  • 1.5 cups blueberries
  • 2 tbsp maple syrup
  • 2.5 tbsp chia seeds
  • 1 tsp lemon juice
  • Crumble Topping:
  • ½ cup oat flour
  • 3 tbsp maple syrup
  • ¼ tsp ground vanilla
  • 1 tsp coconut oil
  • 2 heaping tbsp rolled oats (not ground)
  1. Preheat oven to 300 F and grease a pie pan. I find that coconut oil works best.
  2. Make the crust- In a medium sized bowl stir all crust ingredients together until it is well mixed and you have a sticky dough. Use your fingers to spread the dough evenly around the pie pan and up the sides.
  3. Bake for 15 minutes or until slightly browned.
  4. While crust is baking, make the blueberry pie filling. Place the blueberries and maple syrup In a small saucepan and cook over medium heat. After 5 minutes use the back of a fork to mash the blueberries a bit ( but leave some chunks). Add lemon juice and chia seeds. Cook for ~5 more minutes stirring often until the filling thickens. Remove from heat and set aside.
  5. To make the cheesecake layer, drain and rinse the cashews and in a mixer, mix all cheesecake ingredients until well mixed.
  6. To make the crumble stir together oat flour, maple syrup and vanilla until well mixed. Cut in the coconut oil with a fork and then add the rolled oats. Crumble it into small pieces in a frying pan and cook over medium heat stirring often for 5 minutes or until browned and crispy.
  7. Spread the cheesecake layer over your pie crust. Put blueberry layer on top and use a spoon to spread it around evenly. Sprinkle the crumble on top along with some extra blueberries if desired.
  8. Eat right away or store in the fridge until later.