No-Bake Cherry Berry Cheesecake Dessert
1 ¼ cups graham cracker crumbs
6 tablespoons vegan buttery sticks
2 tablespoons powdered sugar
2 (8 ounce) containers nondairy soy cream cheese substitute
½ cup powdered sugar
¾ cup Almond Breeze Vanilla almondmilk
2 pkg. (4 serving size) white chocolate instant pudding mix
1 (21 ounce) can cherry pie filling
1 cup sliced fresh strawberries
In medium bowl, mix cracker crumbs, melted buttery sticks, and 2 tablespoons powdered sugar. Press in bottom and 1/2 inch up sides of 9-inch springform pan. Set aside.
In large bowl, beat cream cheese substitute and 1/2 cup powdered sugar with electric mixer on low speed. Beat on medium speed until smooth and creamy, slowly adding 1/4 cup of the almondmilk. Stop mixer. Add pudding mix. Beat on low speed until mixed. Beat on medium speed until smooth. Slowly add remaining almondmilk; beat until smooth and creamy.
Spread filling over crust. Cover loosely and refrigerate at least 6 hours.
When ready to serve, mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into wedges. Top with fruit topping. Store in refrigerator.
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