Introduction

This Strawberry Cheesecake Chia Seed Pudding is a creamy, fruity treat that’s both healthy and delicious. Combining fresh strawberries with rich cream cheese and the unique texture of chia seeds makes for a delightful breakfast or snack.

A clear glass filled with three layers, the bottom layer consists of small, round, translucent chia seeds soaked in a light brown liquid, creating a textured and dense base; above this is a smooth, thick, pinkish-red creamy layer with a fluffy texture; on top, a dollop of soft white cream swirled gently, adding a light, airy finish. The glass is set on a white marbled surface with a soft, light background, and the image is brightly lit to show texture and color details clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons of chia seeds
1 cup of fresh strawberries
4 tablespoons of cream cheese (at room temperature)
1 cup of milk (almond milk, coconut milk, or regular milk)
2 tablespoons of honey or maple syrup
1 teaspoon of vanilla extract

Instructions

Step 1: Measure 3 tablespoons of chia seeds and place them in a bowl or jar.
Step 2: Wash and hull 1 cup of fresh strawberries, then chop them into small pieces.
Step 3: Add 4 tablespoons of cream cheese (at room temperature) to the bowl.
Step 4: Pour in 1 cup of milk, choosing almond, coconut, or regular milk depending on your preference.
Step 5: Add 2 tablespoons of honey or maple syrup to sweeten the mixture.
Step 6: Add 1 teaspoon of vanilla extract to enhance the flavor.
Step 7: Mix all ingredients thoroughly to evenly distribute the chia seeds and fully incorporate the cream cheese.
Step 8: Let the mixture sit for a few minutes to begin thickening.
Step 9: Stir again to prevent clumps from forming.
Step 10: Cover the container and refrigerate for at least 4 hours or overnight until the pudding sets.

Tips & Variations

For a smoother texture, blend the mixture before refrigerating.
Swap fresh strawberries with frozen ones for convenience or use other berries like blueberries or raspberries.
Adjust sweetness by adding more or less honey or maple syrup according to your taste.
Add a sprinkle of crushed graham crackers on top to mimic classic cheesecake crust.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the chia seeds may settle. Enjoy it chilled for the best texture and flavor.

How to Serve

The image shows a close-up of a pink chia pudding with tiny black chia seeds mixed evenly throughout, filling a clear round glass. On one side, there is a dollop of white cream with five red strawberry pieces placed on top, some sliced to show their white inner flesh and seeds. The glass sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, you can use any milk you prefer such as soy, oat, or dairy milk. Each may slightly alter the taste and creaminess.

How do chia seeds make the pudding thick?

Chia seeds absorb liquid and expand, creating a gel-like consistency that thickens the mixture naturally.

Strawberry Cheesecake Chia Seed Pudding Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

A delicious and healthy Strawberry Cheesecake Chia Seed Pudding that combines the creamy texture of cheesecake with the nutritional benefits of chia seeds and fresh strawberries. This easy-to-make pudding is sweetened naturally with honey or maple syrup and is perfect for a nutritious breakfast or a guilt-free dessert.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Chia Seed Mixture

3 tablespoons chia seeds
1 cup milk (almond milk, coconut milk, or regular milk)
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract

Cheesecake and Fruit

4 tablespoons cream cheese (at room temperature)
1 cup fresh strawberries, washed, hulled, and chopped

Instructions

Prepare Chia Seeds: Measure 3 tablespoons of chia seeds and place them into a bowl or jar to form the base of your pudding.
Prepare Strawberries: Wash and hull 1 cup of fresh strawberries, then chop them into small, bite-sized pieces for mixing.
Add Cream Cheese: Add 4 tablespoons of cream cheese at room temperature into the bowl with the chia seeds to incorporate creaminess.
Add Milk: Pour in 1 cup of your choice of milk—almond, coconut, or regular—to provide the liquid needed for the chia seeds to expand.
Sweeten: Add 2 tablespoons of honey or maple syrup to naturally sweeten the pudding.
Add Flavor: Add 1 teaspoon of vanilla extract to enhance the overall flavor profile.
Mix Thoroughly: Stir all the ingredients well to ensure the chia seeds are evenly distributed and the cream cheese is fully incorporated, preventing any lumps.
Rest the Mixture: Let the mixture sit for a few minutes to allow the chia seeds to begin absorbing the liquid.
Stir Again: Give the pudding another good stir to avoid clumping and ensure a smooth consistency.
Refrigerate: Cover the container and place it in the refrigerator for at least 4 hours or overnight, allowing the chia seeds to fully absorb the liquid and the pudding to thicken.

Notes

You can substitute fresh strawberries with frozen ones, but fresh is recommended for best texture.
Adjust the sweetness according to your preference by adding more or less honey or maple syrup.
For a vegan version, use plant-based cream cheese and milk alternatives like almond or coconut milk.
Letting the pudding chill overnight yields the best texture and flavor.
Serve chilled and enjoy as a healthy breakfast or dessert.

Keywords: Strawberry Cheesecake Pudding, Chia Seed Pudding, Healthy Breakfast, No Bake Dessert, Vegetarian Snack