This creamy, dreamy chia pudding tastes *almost* just like strawberry cheesecake—but with nourishing ingredients you can feel good about! Packed with Greek yogurt, cream cheese, chia seeds, and real strawberries, it’s a high-protein, make-ahead snack or breakfast that’s toddler-friendly and mom (and dad)-approved.
Perfect for those busy mornings when you need something ready to go, or for an afternoon snack that feels like a treat but is secretly packed with nutrition. It’s also a great no-cook option for warmer months when turning on the oven isn’t happening—just blend, stir, chill, and enjoy!
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Ingredients
- Greek yogurt
- cream cheese
- milk
- frozen strawberries (and fresh for topping)
- vanilla extract
- honey or maple syrup (optional for sweetness)
- chia seeds
See recipe card for quantities.
Instructions
- Blend base – In a blender, combine the Greek yogurt, cream cheese, strawberries, milk, vanilla, and honey/maple syrup (if using). Blend until smooth and creamy.
- Stir in chia seeds – Pour the blended mixture into a mixing bowl or jar and stir in the chia seeds until evenly combined.
- Chill – Cover and refrigerate for at least 2 hours or overnight, until thickened.
- Serve & enjoy – Stir well before serving and enjoy as is, or top with crushed graham crackers, more strawberries, or a dollop of yogurt for a fun cheesecake feel!
Hint: Use slightly thawed frozen strawberries so they blend smoothly without being too icy. If using fresh berries, you may want to add an extra splash of milk to keep the texture creamy.
Substitutions
This is naturally gluten-free, so here are some other ideas on how to fit based on your dietary needs!
- Greek yogurt → use coconut yogurt or dairy-free alternative
- cream cheese → use dairy-free cream cheese or use extra yogurt for a lighter version
- milk → use dairy-free milk of choice
- strawberries → try blueberries, raspberries, or mango for a twist
Variations
Feel free to change out the fruit and make this whatever flavor profile you want!
- strawberry banana cheesecake – add ½ banana for extra sweetness and creaminess
- chocolate strawberry cheesecake – add 1 tablespoon cocoa powder to the blend for a chocolate twist
- strawberry shortcake style – top with crushed graham crackers or oat crumble for crunch!
Equipment
You’ll need a blender and jars to store it in!
Storage
Refrigerator: Store in airtight containers for up to 4–5 days.
Freezer: Not recommended—chia pudding texture may separate when thawed.
Tiff’s Tip
Make it extra fun for toddlers by serving it in a small clear cup or jar with layers of crushed graham crackers, fresh strawberries, or yogurt on top. It feels like dessert—but it’s loaded with protein and healthy fats!
FAQ
Yes! Use dairy-free yogurt, dairy-free cream cheese, and non-dairy milk like almond or oat.
Absolutely! Mash the strawberries well and mix everything by hand for a chunkier version.
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Recipe
Strawberry Cheesecake Chia Pudding
Equipment
Ingredients
- 1 cup plain Greek yogurt
- ¼ cup cream cheese
- 1 cup frozen strawberries thawed slightly
- ½ cup milk any kind
- 1 teaspoon vanilla extract
- 2 tablespoon honey or maple syrup optional, depending on age and sweetness preference
- 6 tablespoon chia seeds use half for less thick
Instructions
- Blend base – In a blender, combine the Greek yogurt, cream cheese, strawberries, milk, vanilla, and honey/maple syrup (if using). Blend until smooth and creamy.
- Stir in chia seeds – Pour the blended mixture into a mixing bowl or jar and stir in the chia seeds until evenly combined.
- Chill – Cover and refrigerate for at least 2 hours or overnight, until thickened.
- Serve & enjoy – Stir well before serving and enjoy as is, or top with crushed graham crackers, more strawberries, or a dollop of yogurt for a fun cheesecake feel!
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