Ingredients
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces whipped topping, thawed
1/2 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 1/2 cups graham cracker squares
8 ounces semi-sweet chocolate chips for ganache
4 ounces non-dairy milk (for ganache, optional)
Fresh strawberries, for garnish
Instructions
In a large bowl, mix cream cheese and powdered sugar until smooth and creamy.
Fold in the whipped topping and milk.
Stir in the instant vanilla pudding mix until fully incorporated.
In a 9-inch springform pan, press the graham cracker squares into the bottom and the sides to form a crust.
Pour the cream cheese mixture into the crust and smooth the top.
Chill for at least 4 hours.
To make the chocolate ganache, heat chocolate chips with non-dairy milk in a microwave-safe bowl or pan on low heat until melted and smooth. Stir until glossy.
Once the filling is fully chilled and set, remove the cake from the refrigerator.
Pour the chocolate ganache evenly over the top of the cake.
Chill again for 10-15 minutes to set the ganache.
Garnish with fresh strawberries and slice into 12 portions to serve.
Notes
Ensure the cream cheese is softened for easy mixing.
For a vegan version, use a vegan cream cheese and a dairy-free whipped topping.
You can prepare the cake the day before serving for easier timing.
Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 5
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Dairy-Free Option, Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg