Grab a mixing bowl that’s roomy enough for stirring. Spoon in the vanilla-flavored yogurt and sprinkle over the instant cheesecake pudding mix.

Stir them together until the pudding mix is completely dissolved in the yogurt and the mixture turns smooth and gently thickens. You’ll notice the texture get slightly fluffier and glossier as you go.

If you’d like an extra creamy, lighter result, gently fold in the almond milk, a splash at a time. Stop once it looks pale, satiny, and dreamy.

Spoon the mixture into serving bowls or glasses. Serve immediately for an ultra-creamy pudding effect, or chill in the fridge to let it set a bit more if you prefer your cheesecake denser.