Vegan Skillet Blueberry Cheesecake with Homemade Blueberry Jam (Vegan, High-Protein, Gluten-Free)

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This blueberry cheesecake was one of those recipes that once it was cooled, which is like 4 hours, (aka an eternity when you’re dying to try it) that I could not wait to feed to any and everyone who came over. It’s all vegan, but still has that baked, soft, melt-away flavor that conventional cheesecakes have. I made this crumbly crust mostly out of protein powder, some cashews and coconut oil. The secret to the texture on the filling in this was coconut butter, or coconut manna. It helps it to hold it firm, but also still be really creamy, and smooth alongside the cashews. It’s surprisingly simple to make, can hold on it’s own on the counter, doesn’t need to be frozen, and is full of so many healthy things. It’s also very low on added sweeteners and since the crust is made from pea protein and the filling is mostly cashews—it’s also super high in plant-based protein. Plus blueberries and chia are superfoods. So, while it’ll satisfy sugar cravings, it’s also just so nourishing.

I’ve made this crust several times, and the only protein powder I’ve used is Growing Naturals. Although I’m sure any lightly flavored pea protein powder will do. As far as special tools you’ll need a high-powered blender or food processor and a 10.25 inch skillet. I used my Vitamix and my Lodge skillet.

Prep Cook Total

30M 45M 1H 15M


Here’s what you’ll need:

Vegan Skillet Blueberry Cheesecake with Homemade Blueberry Jam

Serves 6-8

Note: I used 10.25 inch cast iron skillet


For the crust:

For the jam:

For the vegan cheesecake filling:

Topping (Optional)

  • 2 tablespoons of chocolate hazelnut spread - I used Nutiva Hazelnut Spread (This spread says it may contain traces of milk solids. Something to consider if you need it to be fully vegan.)


  • Preheat oven to 350°

  • Blend cashews into a very fine powder in a high powered blender or food processor. (See first blender photo above)

  • Blend in protein powder, vanilla, and cinnamon for about a minute or until well blended.

  • Add wet ingredients, banana, coconut oil, and dates to the blender and blend until it makes slightly crumbly dough. You may need to scrape down the walls of your blender, but it should blend together in 2-3 minutes.

  • Press the crust into the base and up the sides of your skilled making sure the pan is fully covered.

  • Put crust in the oven to bake for 20 minutes at 350°.

  • Place 2 cups of fresh blueberries for jam in a small sauce pan on medium heat and allow to cook down for 5 minutes, pressing berries down with a metal spatula or the back of a spoon while cooking.

  • Add in agave nectar and cook for another 5 minutes.

  • Remove from heat and add in 2 tablespoons of chia seeds, let set for 1-2 minutes to let the seeds absorb fluid. (See photos below)

  • Place jam ingredients in the blender adding in a pinch of salt and the cornstarch as it blends.

  • Remove your crust from the oven and layer on jam using a spatula to smooth it over.

  • Replace the pan in the oven and bake for another 10 minutes, turning once.

  • Making sure your cashews are well rinsed and place them in the blender and blend for about 1 minute.

  • Add in coconut milk and coconut manna and blend again.

  • At this point the mixture should be getting smooth and creamy. (See fourth photo below)

  • Add in the blueberries and blend one more time, until mix runs smooth.

  • Add in your blueberry cheesecake filling on top of the jam layer, using your spatula to smooth it out.

  • Bake another 15 minutes.

  • Remove from the oven and allow to cool 2 hours on the countertop and 2 hours chilled (minimum).

  • Drizzle with chocolate hazelnut sauce, if desired.

  • This cheesecake can sit at room temperature, but is best served chilled.

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