Vegan Cheesecake Pudding made with only 7 ingredients and the most delicious dairy-free cream cheese. Only takes a few minutes to prepare and with easy to find plant-based ingredients.
VEGAN CHEESECAKE PUDDING
When I say this tastes like true dairy cheesecake, I’m not exaggerating one bit! It’s freaking AMAZING. One of my favorite creations this far.
This vegan cheesecake pudding is dairy-free, plant-based and an easy to make spring or summer dessert.
For this recipe, I used wayfare plant-based cream cheese. Using store-bought cream cheese does have it’s advantages. It tastes just like dairy cream cheese. I’m all for the healthier route using cashews, lemon juice, etc. but let’s be honest, it does NOT taste as authentic as authentic cream cheese. It just doesn’t.
This dessert really does. I’m 100% confident it would fool anybody thinking they are consuming dairy-based cheesecake (as long as you don’t tell them first it’s vegan, lol).
I have not tried another brand, but if you have a brand you love that is firm, creamy and tastes like cream cheese, give it a try.
These are the vegan graham crackers I used. Just make sure to read the ingredients.
MORE EASY VEGAN DESSERTS
Vegan Cheesecake Pudding
Ingredients
- One 8 ounce container dairy-free cream cheese (I used the Wayfare brand)
- 3 tablespoons (45g) creamy plant milk (I used Malk almond milk)
- 3 tablespoons (60g) pure maple syrup or agave
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- fresh raspberries
- vegan graham crackers
Instructions
- Add the cream cheese, milk, syrup, vanilla and lemon juice to a large bowl.
- Use an electric beater to mix the ingredients for about 5 minutes until very smooth and fluffy and light. Start low and work up to high speed.
- Once it's smooth and whipped looking, add to the fridge to chill for a couple of hours or more.
- To assemble, add 3-4 tablespoons of crushed graham crackers to small glasses. You can crush these with the bottom of a cup or use a food processor.
- Add 3-4 large spoonfuls of the chilled cheesecake pudding on top of the graham crackers. Top with fresh raspberries and extra graham crackers and serve. These are very rich, so I only eat a few bites and chill the rest. Enjoy!
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I saw this post today, ran out and got some cream cheese and raspberries and after chilling the pudding for a few hours, devoured a serving. It was SO GOOD Brandi! Not too sweet and the raspberries were a perfect, tart addition. It would work with all of the berries though, or cherries. I used Kite Hill cream cheese and it turned out great I think. Thank you!
So happy to hear that you used Kite Hill, since I have never seen Wayfare in any store near me.
I can’t wait to try it!
Thanks!
I’m so very happy to hear you loved it so much Phaedra! Thank you for sharing your feedback here! Glad Kite Hill worked great!
This recipe was delicious with just the right texture for cheesecake pudding! However, I cannot find WayFare cream cheese in my area, so I’m sure it would taste even better with that. I used Kite Hill instead. The raspberries are the perfect touch.
Woohoo, so glad you loved it Shara!
This is soooooo tasty! I ate the entire serving. Wasn’t too sweet at all. I thought it was perfect. My husband loved it too! Will definitely be making this again. It was an easy to make, delicious dessert!
So happy it was perfect for you and you husband, Liz! I only added just enough sweetener so it wouldn’t be too strong, so glad you agree!
Oh my!!!! Easy and delicious???? Oh yes it is!!!! Yum and then some!!!
Yay!! Happy it was such a hit Connie, thank you!
Thanks for this wonderful recipe Brandi! I didn’t have fresh berries, so I used frozen to make a pie-like filling for the topping. It was enjoyed by all, even without the graham crackers. Served it as do-it-yourself parfaits. Thanks Brandi.
Sounds wonderful, thank you so much for sharing Sue!
This was absolutely delicious. I made it for Easter and everyone loved it. They are non vegans. It was very simple and quick to make. I will definitely be making it again.
I just made this, its chilling now, and the…batter? was incredible! I’m curious if it would set enough to be a whole cheesecake, not individual servings. Maybe setting before it goes into the pan and again overnight? Like I said, i havent seen how much it sets yet but it would be nice if it could become a whole cheesecake! I love your recipes so much, yours is by far the best of the healthy blogs out there (and so much better than so many of the traditional ones)!
Hi Naomi! So happy to hear this!! I do not think it will set, no. It will need a starch or something else. I plan to try that as well.
This is amazing! Put some vegan whipped cream on top. So easy! Will be making this all summer!
That is wonderful to hear Beth!
I knew when I looked at this, no question about it, it was gona be really good. And although my expectations were high, this exceeded my expectations! This dessert was totally awesome. The closest stores near me don’t carry Wayfair cream cheese, so I drove a distance and found it. I made it exact, and wow, just a mouthful of deliciousness! Thank you sooo much for your great recipes♥️❤️
Absolutely delicious!! I used blueberry pie filling because that’s what I had in hand but I can’t wait to try with fresh raspberries. We also topped with coconut whip but it was definitely not necessary. They were a huge hit!
So thrilled you loved it Courtney!!