Elevated Blueberry Cheesecake Chia Seed Pudding
Elevate Blueberry Cheesecake Chia Seed Pudding to something special with delicious layers of gluten-free graham cracker bits, cream cheese honey greek yogurt, & blueberries. It’s all gluten-free, nutrient-dense, and naturally sweetened!
This simple breakfast is a delicious fusion of luscious blueberries and creamy cheesecake goodness, all swirled together in a velvety chia seed pudding. The burst of sweet, juicy blueberries and the rich and smooth cheesecake flavor is like a party in your mouth. And the best part? It’s not only a guilt-free pleasure but also gluten-free!
So, if you have any dietary restrictions, fear not because this pudding is here to satisfy your cravings without compromising taste. Let’s not forget the incredible health benefits packed into each spoonful. Chia seeds bring their A-game, providing a generous dose of fiber, protein, and omega-3 fatty acids. Indulge in this heavenly creation, and get ready to fall in love with every spoonful of this delightful, gluten-free blueberry cheesecake chia seed pudding. Your taste buds and your well-being will thank you!
Why You’ll Love This Blueberry Cheesecake Chia Seed Pudding Recipe:
- It’s naturally sweetened with blueberries, honey, and maple syrup.
- All the simple ingredients are easily digestible for a gentle tummy.
- You can make them ahead of time to streamline your morning.
- It’s a delicious way to incorporate superfoods into breakfast..
How Do You 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.
Ste 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.
Elevated 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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