Indulge your taste buds with a delightful dessert that’s both creamy and refreshing—our Easy Vegan Cheesecake Pudding with Blackberry Compote! This luscious treat is not only a feast for the eyes but also a guilt-free pleasure that comes together in just 15 minutes. With a velvety texture and the vibrant burst of blackberry goodness, it’s the perfect way to satisfy your sweet cravings without compromising your vegan lifestyle. Ready to impress your friends and family with a dessert that looks as good as it tastes? Dive into this simple recipe and discover the secret to creating a show-stopping vegan dessert that everyone will love!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 cup blackberries
- 2 tbsp sugar
Instructions
- Begin by soaking the cashews in water for at least 2 hours, or overnight if possible. This will soften them and make them easier to blend into a creamy texture.
- After soaking, drain and rinse the cashews thoroughly under cold water to remove any excess starch.
- In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
- Taste the cheesecake mixture and adjust sweetness if desired by adding more maple syrup. Blend again if you add any additional ingredients.
- Once the mixture is smooth, transfer it into serving cups or bowls. Use a spatula to smooth the tops, and then place them in the refrigerator to chill for at least 10 minutes while you prepare the blackberry compote.
- For the blackberry compote, place the blackberries and sugar in a small saucepan over medium heat. Stir gently to combine, and cook for about 5 minutes or until the blackberries begin to break down and release their juices.
- Once the blackberries have cooked down, remove the saucepan from the heat and let the compote cool for a few minutes. If you prefer a smoother texture, you can mash the blackberries with a fork or blend them briefly.
- After the cheesecake pudding has chilled, remove it from the refrigerator and spoon the blackberry compote generously over the top of each serving.
- Optionally, garnish with fresh blackberries or a sprig of mint for a touch of color and extra flavor.
- Serve immediately and enjoy your delicious Easy Vegan Cheesecake Pudding with Blackberry Compote!
Tips
- Soak Cashews Properly: For the creamiest texture, soak your cashews for at least 2 hours, or overnight if you can. This step is crucial for achieving that rich cheesecake flavor.
- Blend Thoroughly: Make sure to blend the cheesecake mixture on high until completely smooth. Scrape down the sides of your blender or food processor to ensure all ingredients are well combined.
- Adjust Sweetness: Taste your cheesecake mixture before transferring it to serving cups. If you prefer it sweeter, feel free to add a little more maple syrup and blend again.
- Chill for Best Results: Let the cheesecake pudding chill in the refrigerator for at least 10 minutes. This helps it set and enhances the flavors, making each bite even more delicious.
- Customize Your Compote: While blackberries are delicious, you can experiment with other berries like raspberries or blueberries for a different twist. Just adjust the sugar based on the sweetness of the fruit you choose.
- Garnish for Presentation: Elevate your dessert by garnishing with fresh blackberries or a sprig of mint. Not only does this add a pop of color, but it also enhances the overall flavor experience.
- Serve Fresh: This dessert is best enjoyed fresh, but you can store leftovers in the refrigerator for a day or two. Just be sure to keep the compote separate until you’re ready to serve!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 0mg
