This Strawberry Cheesecake Chia Seed Pudding is prepared the night before for a fast, tasty and nutrient-packed breakfast.
Is anyone else here straight up obsessed with cheesecake? It is hands down my favorite kind of dessert, and I try and smuggle it into the house in all its various forms. Cheesecake ice cream. Cheesecake brownies. Cheesecake cookies. Cheesecake yogurt. Seriously, I’ve found (and bought) it all.
And while I have MAYBE been known to have cheesecake for breakfast on one or two occasions, the mid-morning sugar crash associated with such poor life decisions is not super ideal. Which posed a culinary challenge, if I wanted to keep enjoying my favorite dessert at any time of day. And I love cheesecake, and I love challenges. So here we are.
This Strawberry Cheesecake Chia Seed Pudding is so incredibly simple to make, and also so incredibly healthy. It really does taste like cheesecake (albeit a bit less sugary-sweet), and since it’s prepared the night before, it’s ready first thing when you wake up.
You can sweeten this to your liking, though I will forewarn you that the level of sweetener indicated in the recipe is not quite standard-cheesecake sweet. I thought the sweetness of the strawberries more than compensated, and besides – it would be a shame to smother the taste of fresh, vibrant strawberries in unneeded sugar! (You do you though, I’ll never judge my fellow sweet-toothed friends.)
I’m a huge fan of chia seeds, and I love that they make up the bulk of this recipe. They are a great source of healthy fat, fiber and protein, and they keep you full for hours. I try and incorporate them in all of my smoothies and baked goods for an extra oomph of nutrition. Chia seeds absorb moisture and form a sort of gel, which is what makes up the base of this pudding.
Be sure to make this at least a few hours in advance, if not the night before. This gives the chia seeds enough time to absorb all that sweet, sweet cheesecakey flavor.
- 2 oz ⅓ less fat cream cheese
- 1 cup almond milk (or any other milk)
- 5 tbsp chia seeds
- 2 tbsp stevia (or any other sweetener you prefer - honey, maple syrup, and real sugar would all work fine)
- 1 tbsp vanilla extract
- 6-8 fresh strawberries
- Add the cream cheese (softened to room temperature) to a cup, and add about ⅛ to ¼ cup of the almond milk. Stir well until the cream cheese and almond milk combine. You may have to mash the cream cheese against the cup a little to get it to incorporate fully.
- Once the cream cheese and almond milk are combined, add the rest of the almond milk, chia seeds, stevia and vanilla extract. Mix well and taste. If you prefer it to be sweeter, adjust sweetener accordingly.
- Refrigerate for at least 4 hours, preferably overnight.
- Serve with fresh strawberries.