Smooth creamy cheesecake flavor topped with tangy blackberry compote is kinda like your tastebuds throwing a little dessert party. This craving hit me one day like a ton of bricks and I wouldn’t stop until I made it just like I wanted! It comes together so easy, you cook the blackberries on the stove while you whip up the pudding in your blender, and before you know it, perfection has been created! This easy vegan cheesecake pudding is a perfect way to finish off your meal!
So it’s no secret how much I love my Silk products. I use them in so much to help get that perfect creaminess, so when my vegan cheesecake pudding craving began to develop into a recipe, I knew I needed to incorporate my favorite cashew milk into the mix. One of my favorite things about Silk is their constant support for plant based eating. Their new #doplants campaign is awesome! Have you seen the commercials? SO good! And the new look for the milk is just adorable!
To say my kids love this easy vegan cheesecake pudding would be an understatement. It’s easy for them to eat, because well, it’s pudding, and it’s super flavorful with the combo of blackberries and creamy cheesecake. But it has no refined sugar since I used maple syrup to sweeten both parts, and it is SO easy to make!
Here’s the gist of making easy vegan cheesecake pudding:
- Put all blackberry compote ingredients into a pot and cook on stovetop.
- While above is cooking, put all cheesecake pudding ingredients into a blender and blend until smooth.
- Separate pudding into cups/bowls, top with blackberries and cool in the fridge.
See! I told you. All done in under 30 minutes (and this was with a baby hanging onto my leg). The only caveat is children getting blackberry ALL over their clothes, so I suggest serving them while they are naked. Then, just throw them in the bath. Problem solved. You are welcome!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.