Cheesecake Chia Pudding Clara quick dinners

Cheesecake Chia Pudding is a creamy, satisfying, and nutritious treat that delivers the rich, indulgent taste of cheesecake in a healthier, no-bake form. Made with simple ingredients and packed with protein, fiber, and healthy fats, this pudding is perfect for breakfast, a snack, or a guilt-free dessert.

Why You’ll Love This Recipe

• Tastes like cheesecake but made with wholesome ingredients
• No baking required — quick and easy to prep
• Naturally gluten-free and easily made dairy-free
• High in fiber and protein
• Customizable with your favorite toppings and mix-ins
• Great for meal prep and make-ahead breakfasts

Ingredients

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

• Cream cheese (regular or dairy-free)
• Greek yogurt or plant-based yogurt
• Milk of choice (dairy or non-dairy)
• Chia seeds
• Maple syrup or honey
• Vanilla extract
• Optional: lemon juice or zest for a tangy cheesecake flavor
• Optional toppings: berries, graham cracker crumbs, nuts, or fruit compote

Directions

1. In a mixing bowl, beat cream cheese until smooth.
2. Add yogurt, milk, sweetener, vanilla extract, and lemon juice/zest if using. Whisk until well combined.
3. Stir in chia seeds and mix thoroughly.
4. Let sit for 510 minutes, then stir again to prevent clumping.
5. Cover and refrigerate for at least 4 hours, preferably overnight, until thick and pudding-like.
6. Stir once more before serving and top with fresh berries, graham crumbs, or your favorite toppings.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Chill time: 4 hours to overnight
Total time: about 4 hours 10 minutes

Variations

• Berry cheesecake: Stir in chopped strawberries, blueberries, or raspberry compote.
• Chocolate swirl: Add cocoa powder or a swirl of melted dark chocolate.
• Nutty crunch: Top with crushed almonds, pecans, or granola.
• Low-carb version: Use a sugar-free sweetener like stevia or monk fruit.
• Vegan option: Use dairy-free cream cheese, plant-based yogurt, and non-dairy milk.

Storage/reheating

Store Cheesecake Chia Pudding in an airtight container or individual jars in the refrigerator for up to 5 days.
No reheating is needed — just give it a stir before serving.
Do not freeze, as the texture may be compromised.

FAQs

What does cheesecake chia pudding taste like?

It tastes like a creamy, tangy cheesecake in pudding form, with a slight crunch from the chia seeds.

Can I make this dairy-free?

Yes, simply use dairy-free cream cheese, yogurt, and milk alternatives.

Why didn’t my chia pudding thicken?

It may need more time to set, or the chia seed to liquid ratio may be off. Stir again and chill longer if needed.

How can I make it sweeter?

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

Do I have to use cream cheese?

Cream cheese gives it the cheesecake flavor, but you can use more yogurt for a lighter version.

What’s the best type of milk to use?

Any milk works — almond, oat, soy, dairy, or coconut. Full-fat varieties yield a richer texture.

Can I blend the pudding for a smoother texture?

Yes, blend the mixture before chilling if you prefer a creamy, smooth consistency without whole chia seeds.

Is this recipe keto-friendly?

It can be made keto by using unsweetened almond milk, sugar-free sweetener, and full-fat dairy.

Can I prep this for the week?

Absolutely, it’s perfect for meal prep. Store in individual jars for easy grab-and-go breakfasts or snacks.

How long does it last in the fridge?

It keeps well for up to 5 days in an airtight container.

Conclusion

Cheesecake Chia Pudding is a delicious, nourishing option that blends dessert-like indulgence with wholesome ingredients. It’s versatile, easy to make ahead, and endlessly customizable, making it a favorite for breakfast, snack time, or a light dessert. If you love the flavor of cheesecake but want something healthier and more convenient, this recipe is a must-try.

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