Dairy Free Cheesecake Pudding
Layered with graham cracker crust and topped with fresh macerated strawberries, this dairy free cheesecake recipe is so easy to make thanks to a few simple ingredients. It’s the closest you’ll get to the real thing, and no one will be able to tell they’re vegan.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
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1 cup graham cracker crumbs
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4 tablespoons melted vegan butter
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2 tablespoons sugar
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2 7-ounce package vegan cheese cheese (Violife), room temperature
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1 package Instant cheesecake pudding mix
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1 cup unsweetened coconut yogurt
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1/3 cup powdered sugar
Instructions
- Make the crust, reserve any extra for topping
- Beat the cream cheese with jello mix.
- Mix in yogurt and powdered sugar.
- Divide filling between cups.
- Refrigerate.
Notes
* filling ingredients should be at room temperature when preparing.
Nutrition
- Serving Size:
- Calories: 288
- Sugar: 31.6 g
- Sodium: 302.5 mg
- Fat: 15.1 g
- Saturated Fat: 12.2 g
- Carbohydrates: 36.3 g
- Fiber: 1.1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Find it online: https://www.simplywhisked.com/dairy-free-cheesecake/
