Blueberry Cheesecake Chia Pudding
This Blueberry Cheesecake Chia Pudding is creamy, tangy, and sweet and tastes exactly like eating cheesecake - for breakfast! Made with protein packed cottage cheese, juicy fresh blueberries, and a buttery pecan crumble, it’s the perfect make ahead breakfast, snack, or healthy dessert.
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
*if you’re adding sweetened protein powder you may want less maple syrup, or you may want to omit it completely.
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