This Strawberry Cheesecake Chia Pudding Recipe can be a quick breakfast or even a tasty dessert! It starts with creamy cheesecake chia pudding, then topped with a homemade strawberry sauce that can be made using fresh or frozen strawberries! Add some crumbled graham crackers for that authentic cheesecake flare!
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I'll admit I was skeptical about chia seed pudding when I first tried it, but I actually love the interesting and unusual texture! It reminds me of tapioca pudding in a lot of ways and it's super fun to eat!
If you're looking for a nutritious breakfast or a sweet treat that hits the spot, this ultimate Strawberry Cheesecake Chia Pudding is for you! The creamy texture of cheesecake combines with the health benefits of chia seeds, offering a quick breakfast option or a light dessert that can be enjoyed anytime. My favorite is to have one for an afternoon treat!
It's ideal for meal prep since you can make these in advance and store perfectly portioned in the fridge, making this pudding is a great way to satisfy your sweet tooth while sticking to a healthy diet, whether it's strawberry season or not.
For more single-serving pudding desserts, check out my Chocolate Chia Pudding, Homemade Banana Pudding, Easy Dirt Cups, Magnolia Banana Pudding Recipe, and Homemade Cannoli Dip!
Why We Love This Recipe
- Chia seeds are a powerhouse of nutrients, packed with omega-3 fatty acids, essential vitamins, and minerals that support heart health and improve overall well-being.
- Customize this recipe with your favorite toppings or mix-ins, making it a versatile option for everyone.
- It's so easy to make and stores well, so you can make a batch at the start of the week to ensure you have a healthy, delicious snack choice on hand for days after, reducing the temptation for less nutritious options!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Coconut Milk - I love the smooth flavor of coconut milk and how it compliments the chia flavor. Feel free to substitute with your favorite type of milk, such as another plant-based milk, like unsweetened almond milk or oat milk, or even dairy milk if you prefer.
- Cream Cheese - This adds a cheesecake-like richness and subtle tangy flavor as well as a little extra protein. You can use Neufchatel cream cheese if you want less fat, or a dairy-free cream cheese if you require it.
- Maple Syrup - Provides natural sweetness to the pudding. Honey, or your sweetener of choice, can be used in place of the maple syrup.
- Vanilla Extract - Enhances the overall flavor of the pudding, adding depth and aroma.
- Chia Seeds - Chia seeds are packed with omega-3 fatty acids and fiber. They magically transform liquids into a pudding consistency and are so delicious!
- Strawberries - Adds a fresh, juicy burst of flavor and a dose of antioxidants. Use fresh strawberries or frozen if it's not strawberry season, and you do not need to thaw the strawberries before adding them to the pan.
- Granulated Sugar - Used to sweeten the strawberry sauce. If you prefer not to have refined sugar, you can use an equal amount of maple syrup or honey instead of granulated sugar.
- Lemon Juice - Adds brightness and a touch of acidity to balance the sweetness of the strawberries and sugar.
- Graham Cracker Pieces (optional) - Provide a crunchy texture that imitates a cheesecake crust. You can omit this or substitute it with any crunchy element of your choice, like nuts or seeds, for a gluten-free option.
How to Make Strawberry Cheesecake Chia Seed Pudding Recipe
- Make base. Place the coconut milk and the cream cheese in a large bowl. Mix with an immersion blender or hand mixer until smooth.
- Add flavorings and seeds. Add the maple syrup, vanilla extract, and chia seeds and whisk or blend well.
- Chill. Cover the bowl and refrigerator for at least 4 hours, or overnight.
- Whisk periodically. Whisk the pudding mixture every 30 minutes for the first 2 hours to help break up the thick chia and cream cheese and distribute the seeds throughout the pudding. Whisk again thoroughly before serving.
- Mix sauce ingredients. Place the strawberries, granulated sugar, and lemon juice in a medium saucepan over medium heat.
- Stir. Stir frequently until juices form and begin to boil.
- Cook. Turn the heat to low and cook for 10 minutes, stirring occasionally. Remove from heat and cool slightly.
- Blend. Blend the sauce until smooth.
- Put chia layer into dishes. Whisk the chia pudding mixture thoroughly. Add about ¼ cup into 4 serving dishes.
- Add strawberry sauce. Spoon 1 tablespoon of strawberry sauce onto the pudding.
- Add more chia pudding and garnish. Divide the remaining chia pudding evenly among the serving dishes. Top with another tablespoon or so of the pureed strawberries. Sprinkle Graham cracker pieces on top, then serve.
Recipe FAQ's
Yes, instead of using an immersion blender you can use a regular blender for this recipe. Put the coconut milk, cream cheese, maple syrup, chia seeds, and vanilla extract in the blender and mix on medium speed until smooth.
Chia seeds will clump together if they are not mixed well, resulting in a lumpy pudding. And with this recipe, the cream cheese can also become lumpy as it chills. You can avoid this lumpiness by ensuring the pudding is whisked well every 30 minutes, for the first 2 hours as it sets. Whisk again thoroughly before serving.
It is easy to customize the sweetness of chia pudding to your taste. 3 tablespoons of maple syrup is not very sweet and it allows the chia flavors to shine. For additional sweetness, add 5 tablespoons of syrup. Or even more, if you prefer!
To make this recipe vegan, simply substitute the cream cheese with a dairy-free cream cheese alternative.
Make a low-carb strawberry cheesecake chia pudding by substituting the maple syrup and granulated sugar for low carb sweeteners, and ensure the rest of the ingredients fit within your keto dietary guidelines. A good alternative to using maple syrup as a sweetener is 2-3 tablespoons of sugar-free vanilla syrup (like the one made by Torani).
Chia pudding will stay fresh in the refrigerator for up to 5 days, making it a great make-ahead option for meal prep. It is best when eaten within 3-4 days, and I recommend that you store the pudding separately from the strawberry sauce, and whisk the pudding well before serving to break up any clumps.
Tips for Success
- Use high-quality coconut milk, cream cheese, and fresh strawberries for the best flavor. The richness of good coconut milk and the tanginess of the cream cheese are crucial to this recipe.
- To ensure the chia seeds are distributed evenly and don't clump together, whisk the mixture thoroughly every 30 minutes for the first 2 hours.
- If your pudding is too thick after it has set, you can adjust the consistency by adding a little more coconut milk until you reach that creamy consistency.
- Taste the pudding and strawberry sauce before assembling the final dish. If your strawberries are particularly sweet, you might find that there's too much sugar and may want to adjust the amount of maple syrup or sugar used.
- Take care when layering the pudding and strawberry sauce in your serving dishes. Clean, distinct layers make for a visually appealing dessert that's sure to impress.
- Before serving, garnish with a few sliced strawberries, a sprinkle of lemon zest, or a mint leaf to add color and interest to your dish.
Chill Overnight to Make Ahead
For the best results, prepare the chia pudding the night before and allow the pudding to chill overnight.
This gives the chia seeds time to absorb the liquid, thickening the pudding to the perfect consistency.
The flavors will meld and deepen overnight, and you'll have a delicious dessert or nutritious breakfast ready to go in the morning!
Substitutions and Variations
- Adding a bit of lemon zest to the strawberry sauce can intensify the flavors and add a refreshing citrus note that complements the sweetness of the strawberries.
- Feel free to experiment with other berry flavors depending on the season. Raspberry or blueberry can offer a delightful variation on the classic strawberry flavor.
- For a lighter version, substitute coconut milk with almond milk, soy milk, or any plant-based milk of your choice. If dairy is not a concern, skimmed or whole milk can also be used for a creamier texture.
- Vegan cream cheese can replace regular cream cheese for a dairy-free option. For a different flavor profile, try mascarpone or ricotta cheese.
- Honey, agave syrup, or any liquid sweetener (like the sugar-free vanilla syrup made by Torani) can be used as an alternative to maple syrup. Adjust the sweetness according to your taste.
- Almond extract or lemon extract can offer a unique twist to the flavor profile of your pudding.
- Instead of strawberries, use any berries or mixed fruits, such as blueberries, raspberries, or a berry mix. Some fresh fruit would work as well, such as apples or bananas, but the cooking time for the sauce may vary.
- For replacing the granulated sugar in the strawberry sauce, consider using coconut sugar, stevia, or erythritol for a lower glycemic index option.
Flavor Variations
- Chocolate Strawberry Cheesecake Pudding: Add cocoa powder to the pudding mixture for a chocolatey twist.
- Tropical Cheesecake Pudding: Mix in some banana, mango, and/or pineapple chunks with the strawberries for a tropical flavor.
- Citrus Burst Cheesecake Pudding: Incorporate orange or lemon juice and zest into the strawberry sauce for a citrusy kick.
- Spiced Cheesecake Pudding: Add cinnamon, cardamom, or a pumpkin spice blend to the pudding mixture for a warm flavor that's perfect for fall and winter.
- Mixed Berry Cheesecake Pudding: Use a combination of strawberries, blueberries, and raspberries for a mixed berry version.
More Layered Pudding Dessert Recipes
- Red White and Blue Berry Trifle
- Meyer Lemon Pudding Cake
- Chocolate Peppermint Lasagna
- No-Bake Caramel Apple Eclair Cake
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Strawberry Cheesecake Chia Pudding
Ingredients
- 2 cups coconut milk
- 4 ounces cream cheese, softened
- 3-5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup chia seeds
- ½ cup sliced strawberries
- ¼ cup granulated sugar
- 2 teaspoons lemon juice
- ¼ cup graham cracker pieces (optional)
Instructions
- Place the coconut milk and the cream cheese in a large bowl. Mix with an immersion blender or hand mixer until smooth.
- Add the maple syrup, vanilla extract, and chia seeds and whisk or blend well.
- Cover the bowl and refrigerator for at least 4 hours, or overnight.
- Whisk the pudding mixture every 30 minutes for the first 2 hours to help break up the thick chia and cream cheese and distribute the seeds throughout the pudding. Whisk again thoroughly before serving.
- Place the strawberries, granulated sugar, and lemon juice in a medium saucepan over medium heat.
- Stir frequently until juices form and begin to boil.
- Turn the heat to low and cook for 10 minutes, stirring occasionally. Remove from heat and cool slightly.
- Blend the sauce until smooth.
- Whisk the chia pudding mixture thoroughly. Add about ¼ cup into 4 serving dishes.
- Spoon 1 tablespoon of strawberry sauce onto the pudding.
- Divide the remaining chia pudding evenly among the serving dishes. Top with another tablespoon or so of the pureed strawberries. Sprinkle graham cracker pieces on top, then serve.
Notes
- Make Ahead: Chia pudding will stay good for up to 5 days refrigerated in an airtight container. Prepare the chia pudding the night before for best results, and store covered or in an airtight container in the refrigerator until ready to assemble.
- Store: Store leftover chia pudding in an airtight container in the refrigerator for up to 5 days. Store pudding separately from the strawberry sauce, and whisk the pudding before serving to break up any clumps.
