Dairy free cheesecake pudding cups topped with sliced strawberries and graham crumbs.

What I love about these dairy free cheesecake cups

I’ve tried countless versions of vegan cheesecake over the years and nothing has really hit the mark for me. It’s probably because I truly love cheesecake, and nothing really compares to the original.

But, this dairy free cheesecake pudding is the closest you’ll get to authentic cheesecake flavor out there. This recipe yields a cheesecake that’s a cross between a no bake cheesecake and cheesecake pudding. There’s cheesecake pudding mix in it (and yes, pudding mix is dairy free and vegan).

I topped my cheesecake pudding cups with fresh strawberries, but you can use any fruit you want or even top them with store-bought pie filling.

Here’s what you’ll need to make them

Food processor

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Glass dessert cups

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measuring cups

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How to make dairy free cheesecake cups

Make the crust. If you are using whole graham crackers, process them in a food processor until you get fine crumbs. Then, mix the crumbs with melted vegan butter and sugar and mix with a fork until combined. Press a small amount of the mixture into each cup you’re using.

If you have a cocktail muddler, it makes a nice little press for getting an even layer with your graham cracker crust.

Depending on the cups you’re using, you will probably have a little extra crust left over. Don’t throw it away. It makes a great garnish for serving!

Mix the filling. It’s really important that the ingredients are all room temperature or they won’t mix well together. Start by beating the vegan cream cheese with an electric mixer. I use my stand mixer, but a hand mixer will also work.

When the cream cheese is nice and fluffy, add the pudding mix. Beat until combined, and then add the vegan yogurt (make sure it’s also room temperature) and the powdered sugar. Beat until everything has combined and the mixture is nice and smooth.

Chill the pudding. Divide the mixture between your six cups and use a spoon to level it. Cover with plastic wrap or a kitchen towel and place the cups into the fridge. I like to put mine on a small baking sheet to make moving them around easier. Let them cool for several hours to allow them set.

vegan cheesecake pudding cups topped with sliced strawberries and graham crumbs.

Top with fruit. While the cheesecake sets, slice your strawberries and stir in 1 – 2 tablespoons of sugar. Cover the berries and let them rest in the fridge until you’re ready to serve. Top the cheesecakes with berries and a sprinkle of the remaining graham cracker crust.

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