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!
- 1 ½ cups raw cashews soaked overnight if you don’t have a high speed blender
- ½ cup Silk Cashew Milk
- ¼ cup maple syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- ¼ teaspoon vanilla bean powder see note
- 1 ½ cups blackberries see note
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon packed fresh mint leaves
- 1 ½ teaspoons water
- ¼ teaspoon tapioca starch dissolved in ½ teaspoon cold water see note
- Add all compote ingredients, except the tapioca mixture, into a saucepan on your stove top. Bring to a boil, then reduce heat to medium and cook until reduced by half (about 15 minutes).
- Once reduced, add tapioca mixture (if you're using) and cook 5 more minutes until thickened. Allowing the mixture to reduce before adding the tapioca makes it less of a thick jelly like compote and more blackberry centered. If you prefer more of the jelly part, then you can always add the tapioca mixture earlier. Once thickened, remove from heat and allow to cool.
- While the compote is cooking, place all pudding ingredients into a high speed blender and blend until nice and smooth.
- Divide pudding into two jars or bowls. Top with equal amounts of compote. Refrigerate until cool and devour!
- If you are sensitive to the blackberry seeds you can use a blend and strain method to remove them. Heat everything like above but only until the blackberries fall apart. Then allow to cool and blend. Force it through a fine mesh strainer to get as much as the juice and fruit through as you can but allowing the seeds to stay behind. Put it back into the pot and continue with the rest of the directions.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.