Blueberry Cheesecake Chia Seed Pudding
Enjoy a creamy fusion of sweet blueberries and rich cheesecake flavors in this easy-to-make blueberry cheesecake chia seed pudding. Made with almond milk, chia seeds, whipped cream cheese, and maple syrup, this gluten-free treat layers crunchy graham crackers and fresh blueberries for the perfect balance of flavor and texture.
This blueberry cheesecake chia seed pudding is a perfect fusion of creamy cheesecake flavor and the sweet burst of juicy blueberries, all nestled in a smooth chia seed base. This is one of those recipes you’ll want to make over and over again, thanks to its simple ingredients and rich, layered flavors. You’ll love how the tangy cream cheese honey yogurt adds a decadent touch, while the chia seeds bring a light, refreshing texture that contrasts beautifully with the crisp gluten-free graham cracker bits.
This recipe stands out because it’s naturally gluten-free, and every layer has been carefully balanced for flavor. Whether you’re serving it for breakfast or a healthy dessert, this pudding is sure to become a favorite in your home, combining wholesome ingredients with a touch of indulgence. With quick preparation and ingredients you likely already have in your pantry, you’ll find yourself turning to this pudding whenever you’re craving something a little special but easy to make.
Why You’ll Love This Blueberry Cheesecake Chia Seed Pudding Recipe
- Creamy and Dreamy Layers: This Blueberry Cheesecake Chia Seed Pudding is layered with rich cream cheese Greek yogurt and delicious chia pudding.
- Perfect Make-Ahead Breakfast: Prep it the night before for a quick, no-fuss breakfast ready in the morning.
- Gluten-Free Crumble: The gluten-free graham cracker bits add the perfect crunchy texture to complement the creamy layers.
- Burst of Blueberry Flavor: Fresh and frozen blueberries bring a tangy sweetness that pairs beautifully with the creamy yogurt.
Ingredients & Substitutions
Here is everything you need to make the best chia seed blueberry cheesecake pudding recipe:
Milk: You can swap almond milk with coconut milk, oat milk, or dairy milk if you prefer a creamier consistency or need a dairy-free option.
Maple Syrup: Feel free to use honey or agave syrup instead for a different natural sweetener.
Chia Seeds: Ground flaxseeds can work as a substitute, but the texture will be slightly different.
Vanilla: If you’re out of vanilla extract, you can use almond extract for a unique flavor twist.
Greek Yogurt: You can replace plain Greek yogurt with dairy-free yogurt or regular yogurt, depending on your preference.
Whipped Cream Cheese: Regular cream cheese works just as well, or use a dairy-free cream cheese alternative for a vegan-friendly version.
Honey: You can substitute honey with agave syrup or maple syrup for a different sweetness profile.
Graham Cracker Bits: Use crushed nuts like almonds or pecans, or swap with any gluten-free cookie crumbles for a crunchy topping.
Blueberries: You can use fresh or frozen mixed berries, such as raspberries or blackberries, for a delicious variation.
Mint Leaves: If you don’t have fresh mint, simply omit it, or use a small sprig of basil for a fresh garnish twist.
How to Make My Blueberry Cheesecake Chia Seed Pudding Recipe
Step 1: Make your Chia Seed Pudding
Combine milk, chia seeds, maple syrup, vanilla extract, and salt in a jar. Stir it with a fork and allow it to sit and soak for about 5 minutes.
Stir it again with a fork to break up any clumps of chia seeds. Cover with a lid and store in the fridge for at least 4 hours or overnight.
Step 2: Color the Chia Seed Pudding Purple
Heat 1/4 cup of frozen strawberries in the microwave or over the stove until warm and soft. Using a fork, press the purple juice from the blueberries. Mix the juice with the chia seed pudding.
Step 3: Make the Cream Cheese Honey Greek Yogurt
Combine the greek yogurt, whipped cream cheese, honey, maple syrup, vanilla extract, lemon juice and salt in a bowl and mix with a spatula until well combined.
Step 4: Prep the Graham Cracker Bits
Make my delicious Gluten-Free Graham Cracker Bits at least 30 minutes before layering this pudding so they have time to cool. You could also use your favorite graham crackers.
Step 5: Layer the Pudding
Drop a handful of graham cracker bits into the bottom of your glass. Then spoon 1/2 cup of chia seed pudding into your glass. Pour in a layer of cream cheese honey greek yogurt. Spread a few more graham cracker bits. Top with fresh blueberries and a few optional mint leaves.
Step 6: Enjoy!
You can make my Peanut Butter Banana Chia Seed Pudding ahead of time and store it in the fridge. The bananas on top may turn a little brown after a day or two. You could wait to add fresh banana slices to the top before eating it.
Helpful Recipe Notes
- For a thicker chia seed pudding, let it sit in the fridge overnight or add extra chia seeds.
- The frozen blueberries will naturally color the chia pudding a lovely purple shade—perfect for a visually appealing dessert or breakfast!
- To save time, make the graham cracker bits ahead and store them in an airtight container.
Delicious Serving Suggestions
- Top with more fresh berries: Add a handful of fresh blueberries, raspberries, or strawberries for a burst of extra flavor and color.
- Add a drizzle of honey: Just a touch of honey or maple syrup on top adds a little more sweetness and shine.
- Serve with mint leaves: Garnish with a few fresh mint leaves for a refreshing, beautiful presentation.
- Layer with granola: For an added crunch, mix in some of your favorite gluten-free granola.
- Sprinkle with nuts: Crushed almonds, pecans, or walnuts add a delicious nutty flavor and texture.
- Swirl in jam: Try swirling in a spoonful of blueberry or raspberry jam between the layers for an extra sweet surprise.
- Pair with whipped cream: For an indulgent twist, add a dollop of whipped cream on top.
Do you love chia seeds? Check out more of my easy and nutritious chia seed pudding recipes:
- Tropical Mango Chia Seed Pudding
- Blueberry Cheesecake Chia Seed Pudding
- Chocolate Raspberry Chia Seed Pudding with Granola
- Peanut Butter Banana Chia Seed Pudding with Granola
Blueberry Cheesecake Chia Seed Pudding
Ingredients
Chia Seed Pudding:
- 1 cup milk (unsweetened almond milk is my favorite)
- 4 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- dash salt
- 1/4 cup frozen blueberries
Cream Cheese Honey Greek Yogurt:
- 1/2 cup plain greek yogurt
- 1/4 cup whipped cream cheese
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice
- dash salt
Additional Toppings:
- 1/2 cup Gluten-Free Graham Cracker Bits
- 1/2 cup fresh blueberries
- 2 mint leaf sprigs (optional)
Instructions
Chia Seed Pudding:
- Combine milk, chia seeds, maple syrup, vanilla extract, and salt in a jar. Stir it with a fork and allow it to sit and soak for about 5 minutes. Stir it again with a fork to break up any clumps of chia seeds. Cover with a lid and store in the fridge for at least 4 hours or overnight.
- Color the chia seed pudding purple:Heat 1/4 cup of frozen strawberries in the microwave or over the stove until warm and soft. Using a fork, press the purple juice from the blueberries. Mix the juice with the chia seed pudding.
Cream Cheese Honey Greek Yogurt:
- Combine the greek yogurt, whipped cream cheese, honey, maple syrup, vanilla extract, lemon juice and salt in a bowl and mix with a spatula until well combined.
Extra Toppings:
- Make my delicious Gluten-Free Graham Cracker Bits at least 30 minutes before layering this pudding so they have time to cool. You could also use your favorite graham crackers.
Pudding Layers:
- Drop a handful of graham cracker bits into the bottom of your glass. Then spoon 1/2 cup of chia seed pudding into your glass. Pour in a layer of cream cheese honey greek yogurt. Spread a few more graham cracker bits. Top with fresh blueberries and a few optional mint leaves.
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