Name: Strawberry Cheesecake Chia Seed Pudding
Prep time: 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1 cup fresh or frozen strawberries; 1 1/4 cups unsweetened plant-based milk (almond, soy, or oat); 1/2 cup dairy-free plain or vanilla yogurt; 2 tablespoons maple syrup (or sweetener of choice); 1 teaspoon vanilla extract; 1/2 teaspoon lemon juice; Pinch of salt; 1/4 cup chia seeds; Optional toppings: crushed graham crackers, coconut whipped cream, extra strawberries

A creamy, dreamy, no-bake treat, this Strawberry Cheesecake Chia Seed Pudding tastes just like dessert but is loaded with wholesome ingredients. It’s the kind of sweet I love making because it’s naturally vegan, gluten-free, and packed with fiber and nutrients. Whether I enjoy it for breakfast, a midday snack, or a guilt-free dessert, it always satisfies my craving for something fruity and indulgent without the heaviness of actual cheesecake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup fresh or frozen strawberries

1 1/4 cups unsweetened plant-based milk (almond, soy, or oat)

1/2 cup dairy-free plain or vanilla yogurt

2 tablespoons maple syrup (or sweetener of choice)

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

Pinch of salt

1/4 cup chia seeds

Optional toppings: crushed graham crackers, coconut whipped cream, extra strawberries

Directions

I start by blending the strawberries, plant-based milk, yogurt, maple syrup, vanilla extract, lemon juice, and a pinch of salt until smooth and creamy.

Then I pour the mixture into a jar or bowl and stir in the chia seeds, making sure they’re evenly distributed.

I cover and refrigerate it for at least 4 hours (or overnight) to let the chia seeds do their thing and thicken the pudding.

Before serving, I give it a good stir. If I’m feeling fancy, I’ll layer in some crushed graham crackers or top it with coconut whipped cream and extra strawberries.

Servings and timing

Servings: 2

Prep Time: 5 minutes

Chill Time: 4 hours

Total Time: 4 hours 5 minutes

Calories: Approximately 190 kcal per serving

Variations

I love how flexible this recipe is. I sometimes switch up the fruit—raspberries or blueberries are great alternatives. If I want more of a dessert vibe, I use vanilla-flavored plant-based yogurt or add an extra drizzle of maple syrup. For a thicker texture, I occasionally reduce the plant-based milk by a couple of tablespoons. And if I’m short on time, I blend everything the night before so it’s ready by morning.

Storage/Reheating

I keep this chia pudding in an airtight container in the fridge for up to 3 days. It stays creamy and thick, but I always give it a quick stir before eating. Since it’s a chilled dish, there’s no need for reheating—just grab and enjoy.

FAQs

How do I know if the chia pudding has thickened enough?

I check the consistency after at least 4 hours in the fridge. It should have a thick, pudding-like texture. If it’s too runny, I let it sit a bit longer or add a teaspoon more chia seeds.

Can I use frozen strawberries?

Absolutely. I just thaw them a bit first before blending to help them mix smoothly with the other ingredients.

What’s the best plant-based milk for this recipe?

I like almond milk for a neutral taste, but oat milk makes it creamier. Soy milk works great too, especially for a bit more protein.

Can I prep this pudding for the week?

Yes! I often double the recipe and portion it into jars for grab-and-go snacks or breakfasts for up to 3 days.

Is this recipe good for kids?

Definitely. It’s sweet, creamy, and full of fruity flavor—kids usually love it. I sometimes reduce the lemon juice slightly for a milder taste.

Conclusion

This Strawberry Cheesecake Chia Seed Pudding has become one of my favorite healthy treats. It’s easy to whip up, packed with flavor, and keeps me feeling satisfied. Whether I enjoy it for breakfast or dessert, it’s always a win. Plus, it’s flexible enough to customize with my favorite fruits or toppings. If I want something indulgent but nourishing, this recipe is my go-to.

Recipe:

Strawberry Cheesecake Chia Seed Pudding

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Author: Sophia
Total Time: 4 hours 5 minutes
Yield: 2 servings
Diet: Vegan

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Description

A creamy, dairy-free, no-bake Strawberry Cheesecake Chia Seed Pudding that tastes like dessert but is loaded with nutritious ingredients. Naturally vegan and gluten-free, it’s perfect for breakfast, a snack, or a guilt-free dessert.