Strawberry Cheesecake Chia Pudding (Print Version)
Creamy layers of chia pudding, tangy cheesecake filling, and fresh strawberry compote create this wholesome sweet treat.
# What You Need:
→ Chia Pudding Base
01 - 2 cups unsweetened almond milk or milk of choice
02 - 1/2 cup chia seeds
03 - 1/4 cup pure maple syrup or honey
04 - 1 tsp vanilla extract
05 - 1/4 tsp fine sea salt
→ Cheesecake Layer
06 - 4 oz cream cheese, softened
07 - 1/4 cup Greek yogurt, plain or vanilla
08 - 2 tbsp maple syrup or honey
09 - 1/2 tsp lemon zest
→ Strawberry Layer
10 - 1 cup fresh strawberries, hulled and diced
11 - 1 tbsp maple syrup or honey
12 - 1 tsp lemon juice
→ Garnish
13 - Sliced strawberries
14 - Crushed graham crackers, gluten-free if needed
15 - Fresh mint leaves
# How To Make:
01 - Whisk almond milk, chia seeds, maple syrup, vanilla extract, and sea salt in a medium bowl. Let sit 5 minutes, then whisk again to prevent clumping. Cover and refrigerate at least 4 hours or overnight until thickened.
02 - Beat cream cheese, Greek yogurt, maple syrup, and lemon zest in another bowl until smooth and creamy. Set aside.
03 - Combine strawberries, maple syrup, and lemon juice in a small bowl. Mash lightly with fork to release juices while maintaining some texture.
04 - Layer chia pudding, cheesecake mixture, and strawberry compote in glasses or jars. Repeat layers as desired.
05 - Top with sliced strawberries, crushed graham crackers, and fresh mint if using. Serve chilled.
# Expert Tips:
01 -
- Tastes like eating dessert for breakfast without any guilt
- Meal prep friendly so you can grab and go all week
02 -
- The chia pudding really does need those full 4 hours to thicken properly, or you will end up with sad, runny results
- Room temperature cream cheese mixes so much easier than cold, so remember to set it out ahead of time
03 -
- Use a fork to mash the strawberries instead of a blender for better texture control
- Let the cheesecake layer come to room temperature before assembling so it layers smoothly