Description
This Raspberry Cheesecake Chia Pudding is a high-protein, creamy, and refreshing breakfast or snack option that combines the flavors of classic cheesecake with the nutrient-packed benefits of chia seeds, fresh raspberries, and protein powder. Blended to smooth perfection and set overnight, it’s a delicious and healthy way to fuel your day.
Ingredients
Main Ingredients
- 1/4 cup chia seeds
- 1/2 cup raspberries
- 1/4 cup cottage cheese
- 1/2 cup milk of choice
- 1 scoop vanilla protein powder
- 1/4 cup Greek yogurt
Toppings (Optional)
- Additional raspberries
- Bee pollen (optional)
Instructions
- Blend the Base: Add raspberries, cottage cheese, milk of choice, vanilla protein powder, and Greek yogurt into a blender. Blend until the mixture is smooth and creamy, ensuring all ingredients are fully combined.
- Incorporate Chia Seeds: Transfer the blended mixture into a jar or bowl. Add chia seeds and stir well to combine evenly. This will kickstart the chia seeds absorbing the liquid and expanding.
- Refrigerate to Set: Cover the mixture and refrigerate for at least 1 hour or preferably overnight. For best texture, stir the pudding once after 5 minutes to prevent chia clumps from forming.
- Serve and Garnish: Once the pudding has thickened to a creamy consistency, top it with additional Greek yogurt, fresh raspberries, and a sprinkle of bee pollen if desired. Enjoy immediately.
Notes
- This pudding tastes best when allowed to set overnight, but 1 hour is sufficient if you’re short on time.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Bee pollen topping is optional and adds a boost of nutrients and texture.
- Stirring after 5 minutes helps prevent chia seeds from clumping but is not mandatory.
- Use fresh or frozen raspberries as per availability; frozen raspberries may yield a thicker texture.
- Prep Time: 5 minutes
- Cook Time: 1 hour (setting time)
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
