Vanilla Cheesecake Pudding Parfaits

Creamy cheesecake pudding parfaits with strawberry chia jam!

How cute are these jars? Chia strawberry jam on the bottom and topped with homemade vanilla cheesecake pudding. Inspired by our chocolate pudding snack packs, I wanted to come up with a vanilla option and thought it would be fun to add in some extra fiber and protein in the form of strawberry chia jam.

They are so delicious and creamy. Perfect for lunchboxes and school snacks.

You’ll want to make sure to soak the cashews first to help to blend them more easily in a blender. I usually add boiling water to my cashews and let them soak for about 15 minutes before blending.

These will keep for 4 days or so in the fridge, so make a batch to enjoy all week long!

More Snack Recipes

• Crispy Peanut Butter Cups
• Lemon Chia Chickpea Balls
• Pumpkin Chia Pudding
• Dairy-Free Pineapple Yogurt
• Black Bean Walnut Brownie Balls

If you make these vanilla cheesecake pudding cups, make sure to come back to leave a comment and a rating! Your feedback helps other readers and seeing you make our recipes makes our day!

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Vanilla Cheesecake Pudding Parfaits

Vanilla Cheesecake made with cashews and silken tofu on strawberry chia jam. A protein and fiber packed snack!

Print Recipe

Prep Time:20 minutes minutes

Cook Time:10 minutes minutes

Servings:6 jars

Equipment

• blender

Ingredients

Strawberry Chia Jam

• 2 cups fresh or frozen strawberries
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice

Vanilla Cheesecake

• 3/4 cup cashews soaked in boiling water for at least 15 minutes, then drained
• 6 ounces silken tofu
• 1/3 cup lemon juice
• 1/3 cup maple syrup
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

Make the Strawberry Jam

• Mix together the strawberries, chia seeds, maple syrup and lemon juice. Simmer over low heat, smashing the strawberries as they cook, using either a wooden spoon or potato masher. When most of the moisture is gone, the strawberries should be thick and jam-like. Set aside to cool.

Make the cheesecake filling

• Drain the cashews, then place in a blender along with the rest of the ingredients: tofu, lemon juice, maple, coconut oil and vanilla. Blend until very creamy and smooth, stopping to scrape down the sides as needed.

Make the jars

• Divide the strawberry jam into the bottom on 6 jars (we like these jars) then top with the cheesecake filling. Place in the fridge for at least 3 hours to firm up.