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Two glass jars filled with vegan cheesecake pudding and topped with a blackberry mixture

Vegan Cheesecake Pudding with Blackberry Compote

Taking the blackberries of summer to the next level and pairing them with this vegan cheesecake pudding. The tangy and sweet is the perfect flavor combo!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 321kcal
Author Sophia DeSantis


For the pudding

  • 1 cup raw cashews , see note
  • ½ cup Cashew Milk , I use the Silk brand
  • ¼ cup maple syrup
  • ¼ cup coconut cream (the top layer from about 2 cans full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours)
  • 4 teaspoons fresh lemon juice
  • 4 teaspoons apple cider vinegar
  • ¼ teaspoon vanilla bean powder see note
  • 1/8 teaspoon sea salt

For the compote

  • 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.


  • If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).
  • If you don’t have vanilla beans or vanilla bean powder, you can also just use vanilla extract (about 1 teaspoon) but you will not get the exact same rich vanilla flavor or the black bean specks.
  • You can use fresh or frozen blackberries, but if using frozen you may not need the water. Wait to add it until you see how much liquid it has during cooking.
  • You don’t have to add the tapioca mixture. I preferred a tad thicker of a compote to top with, but you can allow it to reduce a bit more and not use the tapioca.
  • Also, if you are sensitive to the blackberry seeds (or your kids are), then you may want to do the puree and strain method I mention in the instructions.
  • Pudding alone makes about 2 cups
Tips to prep ahead:
  • soak cashews. Make compote and refrigerate until ready to use.
Baby/toddler food idea:
  • Great healthy treat, but leave out compote or use the straining method mentioned to remove seeds for young or sensitive babies or toddlers.


Calories: 321kcal | Carbohydrates: 36g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Sodium: 98mg | Potassium: 368mg | Fiber: 4g | Sugar: 23g | Vitamin A: 170IU | Vitamin C: 15.1mg | Calcium: 63mg | Iron: 2.6mg