My no-bake, vegan, perfectly pink Triple Berry Cheesecake Pudding is lovely served on Valentine’s Day. Who says chocolate desserts have to have all the fun? This fresh berry-infused dish is pretty pink (from all natural fruit and veggie based colors), super silky and simply delicious. Pink ribbons of cheesecake flavored pudding meet three types of tender, heart-healthy berries – blueberries, raspberries and blackberries. You could also use strawberries. A rustic chocolate cookie nut crust on bottom and an accent of coconut over top. Serve fully chilled in slices or soft-serve as pudding – as shown. Either way, this silky sweet pink dessert is the perfect accent to your heart-healthy VDay!..
Make it chocolate! You can infuse some chocolate into this dessert by adding 1/3 cup melted vegan chocolate chips into the mixture. Pour in with the melted coconut oil as describes below.
Want more PINK Valentine’s Day vegan recipes? 10 here!
No-Bake Triple Berry Cheesecake Pudding
vegan, makes one pie shell
12 ounces silken tofu, drained
12 ounces vegan cream cheese
2 Tbsp vegan sour cream or vegan plain yogurt (or add in a splash of apple cider vinegar – for a tart accent)
1/2 cup coconut oil, melted
1/2 tsp salt
1/2 cup agave syrup
1/4 cup beet or cherry juice (for color)
1/4 cup raspberries (blended in for color)
1/2 tsp vanilla extract (optional)
2-3 Tbsp shredded raw coconut (optional)
Add in berries:
1/3 cup blueberries
1/3 cup raspberries
1/4 cup blackberries
(use fresh or frozen)
2 Tbsp vegan butter, melted (optional)
1 cup vegan chocolate cookie crumbs
1 cup raw walnuts, cashews or another nut, crumbed
1. You can either leave your crust unbaked and in a crumb form – or you can bake in the oven for a more firmed shape. If baking, combine the vegan butter with the crumbs and nuts. Then pat into a greased pie dish. Bake at 400 degrees for 8 minutes. Remove from oven to cool.
2. Add the vegan cream cheese, tofu, agave syrup, salt, juice and optional vanilla to a Vitamix or food processor. Blend until creamy.
3. Slowly pour in the melted coconut oil while the blender is on a low setting.
4. Blend in raspberries until your desired pink color is achieved.
5. Pour mixture into your pie dish and sprinkle coconut over top.
6. Drop in the fresh berries – or you can fold them in before pouring.
7. Place pie in the freezer for about 20 minutes until chilled. You can now serve soft-serve as pudding. Or place in the fridge to fully firm up to slice as more of a soft mousse-pudding pie.
Serve with non-dairy whipped topping if desired
Read more from Kathy on Kathy’s blog, Healthy. Happy. Life!
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