Cheesecake Chia Pudding
The ultimate guilt-free indulgence! Cheesecake Chia Pudding combines creamy textures with a delightful cheesecake flavor, making it the perfect easy weeknight dessert. You'll love how simple it is to prepare, and it's so delicious that it won't last long in the fridge. Make it tonight!
Equipment
- Food Processor
- Chef's Knife
- Mixing Bowl
- Blender
Ingredients
- 1/2 cup Cottage Cheese small curd
- 1/2 cup Greek Yogurt plain
- 1/4 cup Coconut Milk
- 1/4 cup Agave Syrup honey, or maple syrup
- 1 teaspoon Vanilla Extract optional
- 3 tablespoons Chia Seeds
- 1 tablespoon Strawberry Powder optional
- 1/2 cup Chopped Strawberries
- 1/2 cup Mango Puree
- 1 tablespoon Butterfly Pea Powder
- Fresh Strawberries and Berries
- Sliced Bananas
- Chopped Mango and Shredded Coconut
Instructions
- Choose the flavor that you want to make and add the Base ingredients plus the ingredients for the chosen flavor, to a food processor.
- Blend on low speed until creamy and smooth, stop to scrape the sides once or twice.
- Pour the mixture into jars, add your preferred toppings, cover with a lid, and refrigerate overnight.
- Serve and enjoy!
Notes
- Storage: Store leftovers in the refrigerator for up to three days, covered to keep them fresh.
- Freezing: You can freeze the pudding for up to a month. Just thaw it in the fridge overnight before serving.
- Pairing: Serve with a side of fresh fruit or a smoothie for a complete meal.
- Texture Preferences: Adjust the number of chia seeds based on your desired thickness; more seeds yield a thicker pudding.
- Sweetness Levels: Feel free to adjust the agave syrup to suit your taste; you can always add more later.