Strawberry Cheesecake Chia Seed Pudding Recipe
This Strawberry Cheesecake Chia Seed Pudding is a creamy, delicious, and nutritious dessert or breakfast option that combines fresh strawberries, cream cheese, and chia seeds to mimic the flavors of classic cheesecake in a healthy, no-cook pudding. It’s perfect for a make-ahead snack that’s rich in fiber, protein, and natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chia Mixture
- 3 tablespoons of chia seeds
- 1 cup of milk (almond milk, coconut milk, or regular milk)
- 2 tablespoons of honey or maple syrup
- 1 teaspoon of vanilla extract
Cheesecake Layer
- 4 tablespoons of cream cheese at room temperature
Fruit
- 1 cup of fresh strawberries, washed, hulled, and chopped
Instructions
- Combine Chia Seeds: Measure 3 tablespoons of chia seeds and place them into a mixing bowl or jar suitable for storage.
- Prepare Strawberries: Wash and hull 1 cup of fresh strawberries, then chop them into small pieces to add fresh fruit flavor and texture to the pudding.
- Add Cream Cheese: Soften 4 tablespoons of cream cheese to room temperature and add it to the bowl with the chia seeds for a creamy cheesecake flavor.
- Pour Milk: Pour 1 cup of your choice of milk (almond, coconut, or regular) into the mixture to hydrate the chia seeds and blend the ingredients smoothly.
- Add Sweetener and Flavor: Add 2 tablespoons of honey or maple syrup to sweeten the pudding naturally, along with 1 teaspoon of vanilla extract to enhance the cheesecake flavor.
- Mix Thoroughly: Stir all the ingredients vigorously to ensure the chia seeds are well distributed and the cream cheese is fully incorporated to prevent lumps.
- Rest Mixture: Let the mixture sit for a few minutes to allow the chia seeds to begin absorbing the liquid.
- Stir Again: Give the pudding another good stir to break up any clumps that may have formed during the resting period.
- Refrigerate: Cover the container tightly and refrigerate the pudding for at least 4 hours or overnight to allow the chia seeds to fully gel and develop a thick, pudding-like texture.
Notes
- Use room temperature cream cheese to avoid lumps and ensure smooth incorporation.
- Adjust sweetness to taste by adding more or less honey or maple syrup.
- This pudding can be stored in the refrigerator for up to 3 days.
- For a vegan version, use plant-based cream cheese and maple syrup as the sweetener.
- Feel free to blend the strawberries into the mixture for a smoother texture or fold them in for chunks.
