No Bake Cherry Berry Cheesecake Dessert

Prep Time



Cook Time





Serves Up To




  • 1¼ cups graham cracker crumbs
  • 6 Tbsp. vegan buttery sticks; melted
  • 2 Tbsp. plus ½ cup powdered sugar; divided
  • 2 containers (8 oz.) nondairy soy cream cheese substitute
  • ¾ cup Almond Breeze Vanilla Almondmilk; divided
  • 2 boxes (4 serving size) white chocolate instant pudding mix
  • 1 can (21 oz.) cherry fruit pie filling
  • 1 cup sliced fresh strawberries


  1. 1

    In medium bowl, mix cracker crumbs, melted buttery sticks and 2 tablespoons powdered sugar. Press in bottom and ½” up sides of 9” springform pan. Set aside.

  2. 2

    In large bowl, beat cream cheese substitute and ½ cup powdered sugar with electric mixer on low speed. Beat on medium speed until smooth and creamy, slowly adding ¼ 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.

  3. 3

    Spread filling over crust. Cover loosely and refrigerate at least 6 hours.

  4. 4

    When ready to serve, mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into wedges. Top with fruit topping.

  5. 5

    Store in refrigerator.

Made with these products:

Vanilla Almondmilk Photo

Vanilla Almondmilk

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