Cheesecake Chia Pudding – 3 Ways!
Cheesecake Chia Pudding is a healthy, creamy, and delicious recipe, easily made in different flavors, perfect for breakfast or dessert. I love chia pudding, and you can find my classic versions, like Matcha, Mango, and Strawberry, but the addition of cottage cheese, takes it to another level of tasty.
The first chia seed pudding dates back to the Aztecs in 3500 BC. The healthy seed was a staple food with other grains and liquid for porridge or pudding. They were also ground into flour to be used for baking and thickening. In fact, they even made chia seed cakes over the open fire. Often, chia powder was mixed with water for a healthy drink.
Ingredients needed:
- Greek yogurt: Use plain or vanilla yogurt.
- Cottage cheese: We used 2% cottage cheese, but you can use your favorite.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Unsweetened milk: Plant-based or cow’s milk. I prefer to use coconut milk.
- Chia seeds: Black or white are both good.
- Sweetener: Natural sweeteners like honey, pure maple syrup, or agave are some healthier choices.
How to make cheesecake chia pudding from scratch?
- Make the chia mixture: First, mix the cottage cheese, yogurt, sweetener, vanilla extract, chia seeds, and milk in a blender or food processor at low speed. Also, add to the food processor your flavorings, like fresh strawberries, mango puree, or butterfly pea powder. Blend until completely smooth. Make sure you scrape down the sides once or twice.
- Let chia seeds thicken: Now, pour the cheesecake layer into a lidded container or jar and refrigerate overnight for 24 hours. The longer it sits, the thicker it gets!
- Serve: Finally, when serving, stir it again and then top with berries, whipped cream, or granola.
Recipe variations:
- Peanut butter: Why not add a tablespoon of your favorite peanut butter and top with berries for a PB&J cheesecake chia pudding?
- Thicker cheesecake chia pudding: You could also use cream cheese instead of cottage cheese for a thick and richer cheesecake. Heavy whipping cream would also work.
- Strawberry cheesecake chia pudding: Add one tablespoon of strawberry powder, and some fresh strawberries to the mixture. Top with fresh chopped strawberries or other berries.
- Mango cheesecake chia pudding: Add a half-cup of mango puree, and top with sliced mango and shredded coconut.
- Butterfly Pea Flower cheesecake chia pudding: Add a tablespoon of butterfly pea flower powder, and top with sliced bananas and frozen blueberries.
- Chocolate cheesecake chia pudding: Use a half cup of cocoa powder and top with sugar-free chocolate chips.
Frequently asked questions
Can I make this recipe dairy-free?
For dairy-free cheesecake chia pudding, make sure you use almond milk or some other non-dairy milk, plant-based yogurt, and dairy-free cottage cheese. Be sure to read the ingredients because some cottage cheeses and yogurts have dairy even if it says dairy-free. If you need your cheesecake chia pudding to be nut-free, use dairy milk or soy milk instead of almond milk.
What are chia seeds?
Chia seeds are part of Salvia columbariae, polystachya, or tiliifolia. They have a mild, nutty taste that is subtle and works well with both sweet and savory dishes. Some say they taste like poppy seeds. The tiny wonders are oval and gray with black and white spots. Besides being full of healthy fats and other health benefits, the chia seed is perfect for thickening any pudding, soup, or shake. With high fiber, low fat, and a delicious nutty flavor, it is the perfect addition to anything.
How to store leftovers:
- Store: Store leftover chia seed pudding in an airtight container like a mason jar or a glass jar with a secure lid. It will stay fresh for a week in the fridge.
- Freeze: To freeze leftover cheesecake chia pudding for up to three months, pack in freezer-safe containers.
- Thaw: Be sure to thaw leftover chia pudding in the refrigerator overnight for the best texture and flavor.
More make-ahead breakfast recipes:
Cheesecake Chia Pudding
Ingredients
Base:
- 1/2 cup cottage cheese small curd
- 1/2 cup Greek yogurt plain
- 1/4 cup coconut milk
- 1/4 cup agave syrup honey, or maple syrup
- 1 teaspoon vanilla extract optional
- 3 tablespoons chia seeds
For strawberry cheesecake pudding add:
- 1 tablespoon strawberry powder optional
- 1/2 cup chopped strawberries
For mango cheesecake pudding add:
- 1/2 cup mango puree
For butterfly sweet pea cheesecake pudding add:
- 1 tablespoon butterfly pea powder
Toppings:
- Fresh strawberries and berries
- Sliced bananas
- Chopped mango and shredded coconut
Instructions
- Choose the flavor that you want to make and add the Base ingredients plus the ingredients for the chosen flavor, to a food processor.
- Blend on low speed until creamy and smooth, stop to scrape the sides once or twice.
- Pour the mixture into jars, add your preferred toppings, cover with a lid, and refrigerate overnight.
- Serve and enjoy!
Nutrition
Recipe tips:
- Add a teaspoon of protein powder for a high-protein dessert. You could even use flavored protein powder for those with a sweet tooth.
- A tablespoon of lemon juice will bring out the flavors of your cheesecake chia pudding.
- To sweeten up your cheesecake chia pudding without sugar, use sugar-free or low-carb sweetener.
- Instead of almond milk, try using unsweetened coconut milk, cashew milk, or even dairy milk. For the serious sweet tooth, use regular sweetened coconut milk. You do not have to worry about prep time because you let it sit overnight to thicken.
- Make a large batch and separate it into servings. Then, refrigerate them and you have several desserts and snacks that will not ruin your diet.
