I love this recipe because it’s incredibly easy to make and perfect for meal prep. It tastes like dessert but works just as well for breakfast or an afternoon snack. I also like that it’s naturally sweetened and packed with texture, making it both satisfying and refreshing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsweetened almond milk 1/4 cup chia seeds 1/4 cup cream cheese, softened 1/4 cup Greek yogurt 1/4 cup maple syrup or honey
Directions
I start by adding the almond milk, cream cheese, Greek yogurt, and maple syrup or honey to a mixing bowl. I whisk everything together until the mixture is completely smooth and the cream cheese is fully blended in.
Next, I stir in the chia seeds, making sure they’re evenly distributed. I let the mixture sit for about 5 minutes, then stir again to prevent clumping.
I cover the bowl or divide the mixture into jars and place it in the refrigerator for at least 2 hours, or overnight, until it thickens into a pudding-like consistency. Before serving, I give it a good stir and add any toppings I’m in the mood for.
Servings and Timing
This recipe makes about 2 servings. Prep time takes around 5 minutes, and chilling time is at least 2 hours, though I usually let it sit overnight for the best texture.
Variations
I sometimes add vanilla extract or a squeeze of lemon juice to enhance the cheesecake flavor. When I want a fruity version, I layer in fresh berries or fruit compote. I also like sprinkling crushed graham crackers on top for a cheesecake-inspired crunch.
Storage/Reheating
I store chia pudding in an airtight container in the refrigerator for up to 4 days. I don’t reheat it and always enjoy it chilled straight from the fridge.
FAQs
Can I use a different type of milk?
I can substitute almond milk with any milk I like, including oat, soy, or dairy milk.
What if my pudding is too thick?
I stir in a splash of milk until it reaches the consistency I like.
Can I make this dairy-free?
I can use dairy-free cream cheese and yogurt alternatives to keep it completely dairy-free.
Do I have to use a sweetener?
I can reduce or skip the sweetener, but I find a little helps balance the tangy cream cheese.
Can I blend this for a smoother texture?
I sometimes blend the mixture before chilling when I want an ultra-smooth pudding.
Conclusion
This cheesecake chia pudding is a simple recipe I rely on when I want something creamy, comforting, and easy to prepare ahead of time. I love how it delivers cheesecake flavor in a lighter form, and it’s a treat I feel good about enjoying any time of day.
This creamy cheesecake chia pudding is a no-cook breakfast or snack made with almond milk, cream cheese, and Greek yogurt. It’s rich, satisfying, and perfect for meal prep.
Ingredients
1 cup unsweetened almond milk
1/4 cup chia seeds
1/4 cup cream cheese, softened
1/4 cup Greek yogurt
1/4 cup maple syrup or honey
Optional Add-ins:
1/2 tsp vanilla extract
1 tsp lemon juice
Fresh berries or fruit compote
Crushed graham crackers for topping
Instructions
In a mixing bowl, combine almond milk, softened cream cheese, Greek yogurt, and maple syrup or honey. Whisk until smooth and fully blended.
Stir in chia seeds until evenly distributed.
Let the mixture sit for 5 minutes, then stir again to prevent clumping.
Cover the bowl or divide into jars, then refrigerate for at least 2 hours or overnight.
Stir before serving and top with berries, graham cracker crumbs, or your favorite toppings.
Notes
Add vanilla or lemon juice to enhance the cheesecake flavor.
Use plant-based cream cheese and yogurt for a dairy-free version.
If the pudding is too thick, stir in extra milk before serving.
Blending before chilling gives a smoother texture, if desired.
