Cheesecake Chia Pudding

Why You’ll Love This Recipe

You’ll love this Cheesecake Chia Pudding because it’s:

• A healthier take on classic cheesecake — no baking required.
• High in protein, fiber, and omega-3s.
• Great for meal prep and make-ahead breakfasts.
• Customizable with endless toppings and flavor options.
• Rich, creamy, and satisfying while staying light and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chia seeds
• Milk (dairy or plant-based)
• Cream cheese, softened
• Greek yogurt
• Maple syrup or honey
• Vanilla extract
• A pinch of salt
• Optional toppings: crushed graham crackers, fresh berries, fruit compote, or a drizzle of honey

Directions

1. In a blender, combine milk, cream cheese, Greek yogurt, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Pour the mixture into a bowl or jar and stir in the chia seeds. Mix well to ensure there are no clumps.
3. Cover and refrigerate for at least 4 hours, or overnight, until thickened and pudding-like.
4. Before serving, stir again to loosen the texture if needed.
5. Divide into serving jars or bowls and add your favorite toppings such as berries, crushed graham crackers, or fruit sauce.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 10 minutes

Variations

• Chocolate version: Add 1–2 tablespoons of cocoa powder for a rich chocolate cheesecake flavor.
• Berry swirl: Layer the pudding with blended berries or jam for a fruity twist.
• Lemon cheesecake: Add 1 teaspoon of lemon zest and a splash of lemon juice.
• Pumpkin cheesecake: Mix in 2 tablespoons of pumpkin puree and a pinch of cinnamon.
• Vegan version: Use vegan cream cheese, coconut milk, and maple syrup.

Storage/Reheating

Store Cheesecake Chia Pudding in airtight jars or containers in the refrigerator for up to 5 days. Stir before serving as it may thicken slightly over time. This pudding is best enjoyed cold and does not require reheating. You can also freeze it for up to 1 month; thaw overnight in the fridge before eating.

FAQs

1. Can I use almond milk instead of regular milk?

Yes, any milk — almond, oat, coconut, or dairy — works well in this recipe.

2. How long does it take for chia seeds to thicken?

Usually about 4 hours, but overnight gives the best creamy texture.

3. Do I need to blend the chia seeds?

No, but blending them creates a smoother, pudding-like texture if you prefer.

4. Can I make it without cream cheese?

Yes, omit the cream cheese and add a little more Greek yogurt for creaminess.

5. Is this recipe keto-friendly?

Yes, just use a low-carb sweetener like erythritol instead of maple syrup.

6. What toppings go best with Cheesecake Chia Pudding?

Fresh berries, crushed graham crackers, fruit compote, or nuts are all great options.

7. How can I make it sweeter?

Add more maple syrup, honey, or a few drops of liquid stevia to taste.

8. Can I make this in advance for meal prep?

Definitely — it keeps well for several days and makes an excellent make-ahead breakfast or snack.

9. Why did my pudding turn out runny?

It may need more time to set, or the chia seeds weren’t mixed well enough. Stir and chill longer.

10. Can I layer it like a parfait?

Yes! Layer with fruit, granola, or cookie crumbs for a beautiful cheesecake parfait look.

Conclusion

Cheesecake Chia Pudding is a luscious, easy-to-make treat that perfectly balances indulgence and nutrition. With its creamy cheesecake flavor, velvety texture, and wholesome ingredients, it’s a delicious way to enjoy dessert for breakfast — or anytime you crave something sweet and satisfying.

Cheesecake Chia Pudding

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Cheesecake Chia Pudding is a creamy, no-bake dessert that tastes like cheesecake but is packed with nutrition. Made with chia seeds, cream cheese, and Greek yogurt, it’s rich, protein-packed, and perfect for a healthy breakfast or guilt-free dessert.

• Author: Laura
• Prep Time: 10 mins
• Cook Time: 0 mins
• Total Time: 4 hrs 10 mins (includes chilling time)
• Yield: 4 servings
• Category: Breakfast, Dessert, Snack
• Method: No-Bake, Chilled
• Cuisine: American

Ingredients

• 1/4 cup chia seeds
• 1 cup milk (dairy or plant-based)
• 3 oz (85 g) cream cheese, softened
• 1/2 cup Greek yogurt
• 2–3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: crushed graham crackers, fresh berries, fruit compote, or honey drizzle

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Instructions

1. In a blender, combine milk, cream cheese, Greek yogurt, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Pour mixture into a bowl or jar and stir in the chia seeds. Mix well to prevent clumping.
3. Cover and refrigerate for at least 4 hours or overnight until thickened and pudding-like.
4. Stir before serving to loosen the texture if needed.
5. Divide into serving jars or bowls and top with berries, crushed graham crackers, or fruit compote.

Notes

• For a smoother texture, blend the chia seeds before chilling.
• Adjust sweetness to taste by adding more maple syrup or honey.
• Best served cold and thickened after at least 4 hours of refrigeration.
• Can be made vegan with plant-based cream cheese and milk.

Nutrition

• Serving Size: 1 serving (about 1/2 cup)
• Calories: 230
• Sugar: 10g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 5g
• Protein: 11g
• Cholesterol: 25mg