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Want cheesecake flavor without going to the work of making a cheesecake? Make this pudding instead! You don’t even have to cook it!
If you want to make a cheesecake, I do happen to have a recipe for a dreamy New York – style cheesecake. Just sayin’.
I’m thinking that this creamy pudding would make a great cheesecake ice cream. If making this into ice cream, I would omit the gelatin and replace half of the water with cream. Blend all the ingredients together (don’t bother to heat the almond milk), and churn in a countertop ice cream maker (I use this model). Ta-dah!
And a goofy picture of me early in the morning, because there aren’t enough of them on this blog (note the sarcasm)…
You can find this recipe in my cookbook, Necessary Food.
- ¾ cup unsweetened almond milk
- ¾ tsp. unflavored gelatin (such as Knox brand - if using a beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
- 3 oz. full fat cream cheese, softened
- 2 fresh egg yolks
- 1 tsp. vanilla extract
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- Rounded ¼ tsp. glucomannan
- Dash salt
- ⅓ cup cottage cheese
- ½ cup water
- Sweetened whipped cream and 85-100% dark chocolate shavings for garnish, optional
- Heat the almond milk until it is boiling (microwave works great). Stir in the gelatin and let it set for a few minutes.
- Blend all ingredients except for the water until completely smooth (this includes the almond milk/gelatin mixture). I use a NInja single-serve blender cup and it works great.
- Pour the blended mixture into a bowl and blend the water in the blender to clean it out. Add the water to the rest of the ingredients and stir until completely mixed. Refrigerate for 4 hours or more (overnight works great) until thick. Serve with sweetened whipped cream and shavings of 85-100% dark chocolate, if desired.
If you're worried about salmonella from uncooked eggs, wash the egg shells with soap and water before cracking them open. Salmonella is carried on the *outside* of the egg.
Suggested products:
- Ninja blender
- Unflavored gelatin
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
- Glucomannan
. . . but those eyes!
You are now scarred for life…bahaha
Love this dessert, yum! I’ll serve it for lunch on next Sunday to impress my family 🙂
Hi Briana, this looks so delicious! I’m gonna make it today. The sweetened whipped cream ~ which one did you use? I have a hard time finding an on plan sweetened whipped cream. TIA!
I just make my own with whipping cream and a powdered granulated sweetener such as Truvia or THM Sweet Blend. 🙂 Small amounts of fat-free Reddi-Whip are approved as well, but I like more than just a capful with my pudding!
Awesome! Thank you so much for your prompt reply and your delicious recipes! I’m gonna go with the home-made version. 🙂
This looks divine, Briana! I will have to try it for sure.
Your recipes for custard, icecream, tapioca, etc all sound amazing except for the raw eggs. Any substitutions that you could suggest? Here in the city in California, I wouldn’t trust the eggs to eat them raw!
Thanks.
Keep up the good work!
Kristi
Hi Kristi! I understand where you’re coming from. I’ve heard that salmonella (which is what most people are concerned about when they think about raw eggs) is carried on the shell of the egg, so washing the egg with soap and water before cracking it usually prevents contamination, no matter where the egg comes from. If you’re still concerned, you could leave the raw egg out of this recipe and my ice cream recipes without too much trouble. For the ice cream recipes, I would add a few extra tablespoons of cream to make up for the lost volume/richness. The mock tapioca recipe I just posted doesn’t contain any raw eggs, so you’re safe there. 🙂
Briana,
Thank you so much for your quick reply! I am so nervous about the salmonella, that I am nervous even after washing, haha! I will try the recipes without! Your ice cream recipes sound so good! You are amazing, keep up the good work!
Kristi
I agree. I couldn’t eat anything with a raw egg in it. The thought of that just turns my stomach. My dad used to make homemade ice cream and he cooked his eggs on the stove, making kind of a custard, before adding it to the ice cream freezer. My uncle used to make homemade ice cream, too, but he always used raw eggs in his and none of us ever ate any of it.