Strawberry Cheesecake Chia Seed Pudding Recipe
This Strawberry Cheesecake Chia Seed Pudding is a creamy, nutritious dessert or breakfast option that combines the rich flavor of cheesecake with the health benefits of chia seeds and fresh strawberries. Perfect for a make-ahead treat, this pudding is naturally sweetened with honey or maple syrup and can be made dairy or plant-based depending on your milk choice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Dessert, Snack
- Method: No-cook, Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Seeds and Dairy
- 3 tablespoons of chia seeds
- 4 tablespoons of cream cheese, at room temperature
- 1 cup of milk (almond milk, coconut milk, or regular milk)
Fruits and Sweeteners
- 1 cup of fresh strawberries
- 2 tablespoons of honey or maple syrup
Flavorings
- 1 teaspoon of vanilla extract
Instructions
- Prepare Chia Seeds: Measure 3 tablespoons of chia seeds and place them in a mixing bowl or jar suitable for refrigeration.
- Prepare Strawberries: Wash and hull 1 cup of fresh strawberries, then chop them into small pieces for even texture and flavor distribution.
- Add Cream Cheese: Add 4 tablespoons of cream cheese at room temperature to the chia seeds to create the creamy cheesecake base.
- Pour Milk: Pour in 1 cup of your choice of milk, such as almond, coconut, or regular milk, to hydrate the chia seeds and blend the mixture.
- Add Sweetener: Add 2 tablespoons of honey or maple syrup to sweeten the pudding naturally, adjusting sweetness to preference.
- Flavor Boost: Add 1 teaspoon of vanilla extract to enhance the cheesecake flavor profile.
- Initial Mix: Mix all ingredients thoroughly to ensure the chia seeds are evenly distributed and the cream cheese is fully incorporated, giving a smooth consistency.
- Rest and Stir: Let the mixture sit for a few minutes to allow chia seeds to start absorbing liquid, then stir again to prevent clumping.
- Chill: Cover the bowl or jar and refrigerate for at least 4 hours or overnight to allow the pudding to thicken and develop flavors fully.
Notes
- Use full-fat or reduced-fat cream cheese depending on dietary preferences.
- For a vegan version, use maple syrup and plant-based cream cheese.
- Strawberries can be replaced with other fresh berries if preferred.
- Adjust sweetener quantity to taste or omit if using very sweet milk alternatives.
- Stirring after a few minutes prevents chia seeds from clumping together.
- Chia pudding can be stored in the refrigerator for up to 3 days.
- Let the cream cheese come to room temperature before mixing for easier blending.
Nutrition
- Serving Size: 1/2 pudding (approximately 150g)
- Calories: 230 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: chia seed pudding, strawberry cheesecake pudding, healthy dessert, make-ahead breakfast, vegan option, dairy-free, gluten-free
