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 dairy free.
Servings: 6
Calories: 252kcal
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted vegan butter
- 2 tablespoons sugar
- 2 7- ounce package vegan cream cheese Violife, room temperature
- 1 package Instant cheesecake pudding mix
- 1 cup unsweetened coconut yogurt
- 1/3 cup powdered sugar
Instructions
- 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.
- Mix the filling. Start by beating the vegan cream cheese with an electric mixer. When the cream cheese is nice and fluffy, add the pudding mix.Beat until combined, and then add the dairy free yogurt 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. Let them cool for several hours to allow them set.
- 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.
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!
All of your ingredients need to be at room temperature to prevent lumps in the filling.
I like to put my pudding cups on a small baking sheet to make moving them around easier.
Notes
* filling ingredients should be at room temperature when preparing.
Nutrition
Calories: 252kcal | Carbohydrates: 26g | Protein: 1g | Fat: 16g | Trans Fat: 1g | Sodium: 264mg | Fiber: 1g | Sugar: 14g