Let me take you back to a warm spring morning when I first came up with this strawberry cheesecake chia seed pudding. I had a small container of ripe strawberries, half a block of cream cheese left over from a batch of baked cheesecake, and an overwhelming craving for something sweet but guilt-free. That’s how this recipe was born—out of a blend of cravings, creativity, and a sincere desire to make dessert a part of my healthy eating plan.
As someone who loves experimenting with desserts that can double as breakfasts, this pudding checked every box. It’s creamy, fruity, subtly tangy, and has all the cheesecake vibes without the heavy indulgence. Plus, it’s packed with nutrients and has become one of my favorite ways to start the day or finish a meal on a sweet note.
There’s something so satisfying about digging into a jar of chilled chia pudding layered with sweet strawberries and that hint of cream cheese. It tastes like a treat but leaves you feeling light and energized. This recipe quickly became a staple in my kitchen, and now, I’m beyond excited to share it with you.
Whether you’re looking for a wholesome breakfast, a fun snack, or a light dessert, this strawberry cheesecake chia seed pudding will become your go-to. And the best part? It requires minimal effort and can be made ahead of time. I always keep a couple of jars ready in the fridge for those moments when I want something nourishing yet delicious. It’s one of those recipes that feels like a little love letter to yourself—made with care, simple ingredients, and a whole lot of flavor.
Let’s get into the details so you can enjoy this just as much as I do.
What is Strawberry Cheesecake chia seed pudding?
Strawberry cheesecake chia seed pudding is a delightful fusion of classic strawberry cheesecake and healthy chia seed pudding. It combines the creamy tang of cheesecake with the fruity sweetness of strawberries and the unique texture of chia seeds. When chia seeds soak in liquid, they expand and create a tapioca-like consistency, making them perfect for pudding.
This version has cream cheese blended into the base to give it that authentic cheesecake flavor, and it’s naturally sweetened with your choice of maple syrup, honey, or a sugar-free alternative. The strawberries can be fresh or blended into a compote for extra richness. It’s basically dessert-meets-breakfast in the best way possible.
Why you should try this recipe?
If you’re a fan of cheesecake and love the idea of eating something sweet yet wholesome, this is your recipe. It’s packed with fiber, healthy fats, and protein, and can be made vegan or dairy-free with a few simple swaps. It’s also naturally gluten-free and can be prepared ahead of time for busy mornings or easy snacking.
More than anything, it satisfies those dessert cravings without the sugar crash. It tastes indulgent but nourishes you from the inside out. Plus, it’s customizable, incredibly easy to make, and feels like a treat that loves you back.
Ingredients needed to make strawberry cheesecake chia seed pudding
Here’s what you’ll need:
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2 tablespoons chia seeds
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1/2 cup milk of choice (I usually use almond or oat milk)
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2 tablespoons cream cheese (softened)
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1/4 cup Greek yogurt or plant-based yogurt
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1 tablespoon maple syrup or honey (adjust to taste)
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1/2 teaspoon vanilla extract
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1/4 cup fresh or frozen strawberries (plus extra for topping)
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Optional: crushed graham crackers or granola for topping
Instruction to make strawberry cheesecake chia seed pudding
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Blend the cheesecake base:
In a blender or small food processor, combine the milk, cream cheese, yogurt, maple syrup, and vanilla extract. Blend until smooth and creamy. This forms the cheesecake-flavored liquid base. -
Add chia seeds:
Pour the creamy mixture into a jar or bowl and stir in the chia seeds. Mix well to avoid clumps. Let it sit for about 5 minutes, then stir again to make sure the seeds are evenly distributed. -
Refrigerate:
Cover the jar or bowl and place it in the refrigerator for at least 3 hours or overnight. The chia seeds will absorb the liquid and thicken into a pudding-like consistency. -
Prepare the strawberries:
You can either slice fresh strawberries or cook them down with a teaspoon of maple syrup to make a quick compote. Let them cool before layering. -
Assemble and serve:
Once the pudding has set, layer it with your strawberries. Top with crushed graham crackers, granola, or even a dollop of whipped cream if you’re feeling fancy. Enjoy chilled.
Strawberry cheesecake chia seed pudding
Ingredients
- 2 tablespoons chia seeds
- 1/2 cup milk of choice I usually use almond or oat milk
- 2 tablespoons cream cheese softened
- 1/4 cup Greek yogurt or plant-based yogurt
- 1 tablespoon maple syrup or honey adjust to taste
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh or frozen strawberries plus extra for topping
- Optional: crushed graham crackers or granola for topping
Instructions
- In a blender or small food processor, combine the milk, cream cheese, yogurt, maple syrup, and vanilla extract. Blend until smooth and creamy. This forms the cheesecake-flavored liquid base.
- Pour the creamy mixture into a jar or bowl and stir in the chia seeds. Mix well to avoid clumps. Let it sit for about 5 minutes, then stir again to make sure the seeds are evenly distributed.
- Cover the jar or bowl and place it in the refrigerator for at least 3 hours or overnight. The chia seeds will absorb the liquid and thicken into a pudding-like consistency.
- You can either slice fresh strawberries or cook them down with a teaspoon of maple syrup to make a quick compote. Let them cool before layering.
- Once the pudding has set, layer it with your strawberries. Top with crushed graham crackers, granola, or even a dollop of whipped cream if you're feeling fancy. Enjoy chilled.
Notes
Nutritional value
This will vary slightly depending on your ingredients, but here’s an approximate breakdown per serving:- Calories: 250 to 300
- Protein: 8 to 10 grams
- Fiber: 6 to 8 grams
- Healthy fats: 10 to 12 grams
- Sugar: 6 to 10 grams (depending on sweetener and strawberries)
What goes well with strawberry cheesecake chia seed pudding
This pudding pairs beautifully with a few toppings and sides:
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Sliced bananas or blueberries
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Toasted coconut flakes
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Crushed almonds or walnuts
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A drizzle of almond butter
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A side of hot tea or iced matcha
For an extra-decadent version, I sometimes layer it with crushed graham crackers for that full cheesecake experience.
My tips to make the best strawberry cheesecake chia seed pudding
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Use soft cream cheese: Let it come to room temperature before blending for a smoother texture.
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Stir the chia seeds twice: Once right after mixing and again after 5 minutes to prevent clumping.
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Blend your strawberries: If you like smoother layers, blend the berries into a compote or sauce.
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Make it ahead: It tastes even better the next day, once the flavors have had time to mingle.
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Adjust sweetness: Taste your mixture before chilling and add more sweetener if needed.
Easy variations of strawberry cheesecake chia seed pudding
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Vegan version: Use dairy-free cream cheese and plant-based yogurt.
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Chocolate twist: Add a teaspoon of cocoa powder to the base for a chocolate cheesecake vibe.
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Berry blend: Swap strawberries for raspberries, blueberries, or a mix.
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Lemon zest: Add a touch of lemon zest to brighten the flavor.
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Layer with granola: For a breakfast parfait effect.
Best way to store strawberry cheesecake chia seed pudding
I like to store mine in small mason jars or glass containers with lids. They’ll keep well in the fridge for up to 4 days. Just give it a gentle stir before serving, especially if the chia seeds have settled. You can also prep the base and toppings separately and assemble right before eating.
Nutritional value
This will vary slightly depending on your ingredients, but here’s an approximate breakdown per serving:
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Calories: 250 to 300
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Protein: 8 to 10 grams
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Fiber: 6 to 8 grams
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Healthy fats: 10 to 12 grams
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Sugar: 6 to 10 grams (depending on sweetener and strawberries)
It’s a filling and nutritious option that gives you energy without weighing you down.
FAQs
Can I make it without cream cheese?
Yes, but it won’t have the cheesecake flavor. You can use extra yogurt or try a dairy-free alternative like cashew cream.
Can I freeze it?
I don’t recommend freezing chia pudding because the texture can become watery when thawed.
Can I use frozen strawberries?
Absolutely. Just thaw them first or cook them into a compote before layering.
Can I add protein powder?
Yes, a scoop of vanilla or strawberry protein powder blends well into the base.
Is this good for meal prep?
Yes, it’s one of my favorite make-ahead breakfasts or snacks. Make 3 to 4 jars at once and store them in the fridge.
Conclusion
Strawberry cheesecake chia seed pudding has truly earned its spot in my regular rotation. It started as a little experiment during one of those “what do I do with these leftovers” moments, and now I find myself craving it several times a week. I love how it captures everything I enjoy in a classic strawberry cheesecake but without the heaviness or hours of baking. It’s creamy, it’s tangy, it’s fruity, and most importantly—it’s good for you.
I’ve shared this recipe with friends and family, and even the ones who swore they didn’t like chia pudding changed their minds after the first spoonful. There’s something irresistible about the way the chia seeds soak up that creamy base, turning into a luscious, satisfying pudding that’s so much more than just a healthy snack. And let’s not forget the strawberries—fresh, sweet, and vibrant, they tie it all together beautifully.
Over time, I’ve played around with variations, but this original version still holds a special place in my heart. It’s easy to make, endlessly adaptable, and gives me that moment of joy every time I open the fridge and find a jar waiting for me. Whether you enjoy it in the quiet of your morning or as a sweet ending to your day, I promise this pudding won’t disappoint.
So go ahead—gather your ingredients, blend up the base, and let your fridge do the rest. You’ll have a wholesome, dessert-inspired treat ready to enjoy whenever the craving strikes. Trust me, once you taste it, you’ll wonder how you ever lived without it.
Let me know how yours turns out. I’d love to hear how you make it your own.
