Strawberry Cheesecake Chia Pudding (Printable)
Creamy layers of chia pudding, cheesecake filling, and fresh strawberries create this wholesome treat perfect for any time of day.
# What You'll 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 teaspoon vanilla extract
05 - 1/4 teaspoon fine sea salt
→ Cheesecake Layer
06 - 4 oz cream cheese, softened
07 - 1/4 cup plain or vanilla Greek yogurt
08 - 2 tablespoons maple syrup or honey
09 - 1/2 teaspoon lemon zest
→ Strawberry Layer
10 - 1 cup fresh strawberries, hulled and diced
11 - 1 tablespoon maple syrup or honey
12 - 1 teaspoon lemon juice
→ Garnish
13 - Sliced strawberries
14 - Crushed graham crackers (gluten-free if needed)
15 - Fresh mint leaves
# Steps:
01 - In a medium bowl, whisk together almond milk, chia seeds, maple syrup, vanilla extract, and sea salt until well combined. Let sit for 5 minutes, then whisk again thoroughly to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened to a pudding-like consistency.
02 - In a separate bowl, beat cream cheese, Greek yogurt, maple syrup, and lemon zest using an electric mixer or whisk until smooth and creamy with no lumps. Set aside at room temperature until ready to assemble.
03 - Combine diced strawberries, maple syrup, and lemon juice in a small bowl. Mash lightly with a fork to release natural juices while maintaining some texture for a chunky compote consistency.
04 - Layer the chilled chia pudding, cheesecake mixture, and strawberry compote in serving glasses or jars. Start with chia pudding on bottom, followed by cheesecake layer, then strawberry topping. Repeat layers as desired to create distinct visual stripes.
05 - Top each serving with sliced strawberries, crushed graham crackers, and fresh mint leaves if desired. Serve immediately while chilled, or refrigerate for up to 2 days before serving.
# Expert Tips:
01 -
- It tastes exactly like strawberry cheesecake but you can eat it for breakfast without any guilt whatsoever
- The layers keep beautifully in the fridge so you can meal prep like a pro for the whole week
02 -
- The chia pudding needs at least 4 hours to thicken properly but overnight is even better for the best texture
- Room temperature cream cheese blends so much easier so take it out of the fridge at least 30 minutes before you start
03 -
- Double the strawberry layer and freeze the extra for quick smoothies later
- A splash of almond extract in the chia base makes it taste even more like cheesecake