Oh how I love dessert for breakfast and while I’m not necessarily opposed to digging into a big slice of cheesecake leftover from dinner the night before I know it’s not always in my best interests and so I invent things like this Blueberry Cheesecake Chia Pudding that make me just as happy.
This is also a lot quicker and easier to make than an actual cheesecake which is totally a double win.
Blend up some milk and cottage cheese and add in some delicious flavourings. Stir in some juicy blueberries and lots of chia seeds to thicken it all up and then all you have to do is wait which is hard I know, but I’ll even give you a little project while you wait…
Making the most heavenly but still good for us crumble topping to really give us that cheesecake vibe. It is insanely good.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Blueberry Cheesecake Chia Pudding
Ingredients
For the pudding:
- 1 cup cottage cheese
- 1/2 cup milk
- 1-2 Tbsp maple syrup*
- 1 scoop vanilla protein powder optional
- 1 tsp vanilla
- 1 tsp lemon zest
- 1/4 cup chia seeds
- 1 cup blueberries
For the crumble topping:
- 1/2 cup pecans very finely chopped
- 1/2 cup almond flour
- 2 Tbsp butter or coconut oil melted
- 2 Tbsp coconut sugar
- Pinch salt
Instructions
Make the chia pudding:
- Add the cottage cheese and milk to a blender and blend until smooth. Stir in the maple syrup, protein powder (if using), vanilla and lemon zest. Blend again.
- Fold in the chia seeds and blueberries.
- Pour into a jar. Let sit for 10 minutes then give it a good shake and refrigerate for several hours.
Make the crumble topping:
- Add the pecans, almond flour, butter, coconut sugar and salt to a small bowl and mix until completely combined and crumbly.
Serve the chia pudding in bowls topped with the crumble topping and extra blueberries, if desired.
Notes
my pro tips for making the best blueberry cheesecake chia pudding
Blending – blend until super smooth. This is key for cheesecake texture… we don’t want any cottage cheese lumps here.
Flavours – the vanilla and the lemon zest are key to a bright and authentic cheesecake flavour so don’t skip them!
Crumble – keep the crumble separate and add to the top before serving to keep it crunchy. If you’re making this ahead in jars put the crumble portion in a small container to add before eating.
Texture – If you want extra thick pudding try adding in an extra tablespoon or two of chia seeds. Make sure you let your pudding sit long enough to thicken properly.
recipe substitutions and variations
Use frozen blueberries if you can’t find fresh ones.
Swap the maple syrup for honey or agave if you prefer.
Mix up the fruit by using raspberries, strawberries or cherries.
Raspberry Almond version – use raspberries instead of blueberries, add 1/4 tsp almond extract and use almonds instead of pecans for the crumble topping. I like to chop my nuts in my mini food processor to save time.
Blueberry White Chocolate version – add in 1/2 cup white chocolate chips along with the blueberries and sprinkle a few on top before serving.
what is so great about this blueberry cheesecake chia pudding?
It’s like cheesecake for breakfast without having to bake anything!
It’s packed with protein – thanks cottage cheese and protein powder.
…and fiber – thanks chia seeds and blueberries.
It’s naturally sweetened using maple syrup and coconut sugar.
You can make it ahead – try making it on a Sunday and eating it all week.
The crunchy pecan crumble topping takes it to the next level!!
how to serve it…
My favourite way to serve this is as a light summer dessert, in small bowls topped with the crumble, extra berries and a scoop of whipped cream (coconut or otherwise).
Make this your new favourite post-workout snack or grab and go after school snack for kids.
Bring it to a dinner party as a host gift for breakfast the next morning.
questions?
Can you use frozen blueberries? yep. Absolutely.
Can you make it vegan? you can! Use dairy free cottage cheese, milk and plant-based butter. You can even use thick, vegan yogurt and skip the blender.
Can you store it in jars? yes. This is the perfect way to make it a grab and go breakfast or snack, just keep the crumble topping separate until serving. It keeps well for 4-5 days in the refrigerator.
If you like this easy Blueberry Cheesecake Chia Pudding Recipe let me know what you think in the comments below and please find and follow me on Social Media! And if you like it I think you’ll also like my: Cherry Chip Chia Parfaits, Dark Chocolate Granola, Lemon Oat Poppy Seed Blender Muffins or Cheesy Veggie Egg Bites – all great and good-for-you breakfast recipes.
