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–+ servings

Blueberry Cheesecake Chia Seed Pudding

Gentle Tummy
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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.

Video

Did you make this recipe?Please let me know in the comments below how it turned out :)