Lemon Cheesecake with Fresh Blueberries & Granola Crust

Inspired by my favorite breakfast, this luscious Lemon Cheesecake with Fresh Blueberries perfectly captures the essence of summer. Savor the luscious combination of a zesty, no-bake, lemon cheesecake filling, with bursts of juicy blueberries, all nestled in a crunchy granola crust. This not-too-sweet treat is perfect for satisfying your sweet tooth without going overboard.

Recipe Tips:

For an ultra smooth and creamy filling, you only need to follow a couple of steps. First off, make sure your cream cheese (I personally love Violife, it’s vegan and delicious) is at room temperature. That’s the secret to achieving that velvety texture without any lumps.

This image has an empty alt attribute; its file name is PXL_20230810_1634582013.jpg
Lemon Cheesecake with Fresh Blueberries & Granola Crust

The second thing is to make sure is to strain the yogurt for about 30 minutes before you start assembling the filling. This will help prevent any extra liquid from seeping out and making the crust soggy. I used Oatly plain yogurt, which is really thick, so I only had about 1 teaspoon of liquid. But if you’re using a different brand that’s more liquidy, definitely strain it first.


nectarine crisp with oat streusel topping and a scoop of vegan vanilla ice cream

We think you’ll love this too!

Lemon Cheesecake with Fresh Blueberries & Granola Crust

Lemon Cheesecake with Fresh Blueberries & Granola Crust

Course: Dessert
Cuisine: Vegan
Keyword: blueberries, cream cheese, fruit, oats, summer, yogurt
Prep Time: 10 minutes
Cook Time: 10 minutes
Draining time: 30 minutes
Total Time: 50 minutes
Servings: 8 slices
Calories: 304kcal
Author: The Vegan Feast
This Lemon Cheesecake with Fresh Blueberries, a perfect summertime treat with a zesty filling, juicy bursts of fresh blueberries, all on top of a crunchy granola crust.
Print Recipe


For the crust:

  • cups granola
  • ¼ cup brown sugar
  • 4 tablespoons vegan butter

For the filling:

  • 1 cup plain vegan yogurt, strained I used Oatly
  • 8 oz vegan cream cheese, at room temperature I used Violife
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon zest

For the topping:

  • cup fresh blueberries


To make the crust:

  • Preheat oven to 350℉.
  • Place 1 cup of the granola and the brown sugar in the bowl of your food processor. Pulse until fine crumbs form.
    Drizzle in the butter, and pulse a couple more times.
    Add the remaining ½ cup granola and pulse once once of twice just until combined but still chunky.
  • Transfer the granola to a 9 inch pie plate. Press evenly into the bottom and sides of the pan.
  • Refrigerate until firm – about 15 minutes.
  • Bake for 10 minutes until golden and fragrant. Remove from the oven and cool completely.

To make the filling:

  • Place the yogurt in a cheesecloth, or fine strainer. Set over a bowl and strain at room temperature for 30 minutes. Discard liquid.
    Let the cream cheese come to room temperature while the yogurt is draining.
  • Place the cream cheese in a bowl of a mixer and beat until very smooth.
    Add the maple syrup, and fresh lemon zest. Beat until smooth.
    Add the strained yogurt and beat on low until creamy.
  • Pour the filling into the cooled crust. Refrigerate until set – about 4 hours, or overnight.
  • Just before serving, top with the fresh blueberries.


Serving: 1slice | Calories: 304kcal | Carbohydrates: 35g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 169mg | Potassium: 133mg | Fiber: 4g | Sugar: 20g | Vitamin A: 282IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg

Lemon Cheesecake with Fresh Blueberries & Granola Crust
Lemon Cheesecake with Fresh Blueberries & Granola Crust

Leave a Reply