Why You’ll Love This Recipe

I like that this chia pudding feels like dessert but fits just as easily into breakfast or snack time. The blend of cream cheese and Greek yogurt gives it that unmistakable cheesecake tang and richness, while the chia seeds thicken it into a silky, satisfying pudding. I also appreciate how customizable it is — I can change up the toppings depending on my mood, from crushed graham crackers for a true cheesecake vibe to fresh berries or honey for a lighter touch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1/4 cup chia seeds
1 cup milk (dairy or plant-based)
3 oz (85 g) cream cheese, softened
1/2 cup Greek yogurt
2–3 tbsp maple syrup or honey
1 tsp vanilla extract
Pinch of salt
Optional toppings: crushed graham crackers, fresh berries, fruit compote, or honey drizzle

Directions

1. In a blender, combine the milk, cream cheese, Greek yogurt, maple syrup, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy.

2. Pour the blended mixture into a bowl or jar and stir in the chia seeds thoroughly to prevent clumping.

3. Cover the bowl and refrigerate for at least 4 hours or overnight. The chia seeds will expand and thicken the mixture into a creamy pudding consistency.

4. When ready to serve, stir the pudding to loosen the texture if needed.

5. Divide into serving jars or bowls and top with your choice of toppings such as crushed graham crackers, berries, fruit compote, or a drizzle of honey.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 10 minutes

Variations

• I like to make a chocolate version by adding 1 tbsp unsweetened cocoa powder before blending.

• For a lemon cheesecake twist, I add 1 tsp lemon zest and a squeeze of lemon juice.

• When I want extra creaminess, I swap half the Greek yogurt for coconut cream.

• For a vegan version, I use plant-based milk and dairy-free cream cheese or yogurt, and sweeten with maple syrup.

• I sometimes layer the pudding with crushed graham crackers and berries to make individual cheesecake parfaits.

Storage/Reheating

I store the pudding in airtight jars or containers in the refrigerator for up to 4 days. Since it’s a chilled dessert, I don’t reheat it — I simply stir it well before serving. If the pudding thickens too much over time, I loosen it with a splash of milk before eating.

FAQs

Can I make this ahead of time?

Yes — I often make it the night before so it thickens perfectly by morning. It keeps well in the fridge for several days.

How can I make it vegan?

I use plant-based milk (like almond or oat) and vegan cream cheese and yogurt. Maple syrup works as a plant-based sweetener too.

Do I need to blend the chia seeds?

Not necessarily, but blending them gives a smoother, cheesecake-like texture. If I prefer more texture, I leave them whole.

Can I use flavored Greek yogurt?

Yes — vanilla or honey Greek yogurt adds sweetness and flavor, but I adjust the amount of maple syrup or honey so it’s not too sweet.

How long does it take to thicken?

At least 4 hours in the refrigerator, but overnight gives the best pudding-like consistency.

What type of milk works best?

I like whole milk for richness, but almond, oat, or coconut milk also work well depending on flavor preference.

Can I freeze chia pudding?

I don’t recommend freezing it because the texture changes once thawed, but it keeps well refrigerated for several days.

Is this suitable for meal prep?

Definitely. I portion it into small jars and keep them in the fridge for quick breakfasts or desserts all week.

How do I make it sweeter?

I simply add an extra tablespoon of maple syrup or honey to the mix, or top with sweetened fruit compote.

Can I use flavored extracts other than vanilla?

Yes — I sometimes use almond extract for a nutty twist or coconut extract for a tropical version.

Conclusion

I love how this Cheesecake Chia Pudding brings together the creamy indulgence of cheesecake with the wholesome goodness of chia seeds. It’s refreshing, rich, and versatile — perfect for breakfast, a post-workout snack, or a light dessert. It’s one of those recipes I come back to again and again whenever I crave something sweet but nourishing.