White Chocolate Raspberry Cheesecake Chia Pudding {2 Ways}
An ultra creamy, decadent white chocolate raspberry cheesecake chia pudding recipe with a good balance of both protein and fiber! This recipe packs a nutritional punch and is great for gut health as well. Eat it as a healthy breakfast, snack or dessert! There is a Greek yogurt and kefir version. The kefir version contains significantly more probiotics as compared to the yogurt version, however, it is slightly tangier and may require more honey.
Servings 2 servings
Calories 315kcal
Ingredients
Greek Yogurt Version
- 1 cup vanilla Greek yogurt can use whatever flavor you want! I used Oikos Vanilla Bean and it was so good.
- 1/4 cup chia seeds
- 1 cup preferred milk or water I used vanilla almond milk
- 1½-2 tablespoons Instant Jell-O Cheesecake Pudding Mix use 2 Tbsp. for a sweeter flavor
- Pinch of salt, optional
Kefir Version
- 8 ounces plain, unflavored Kefir (1 cup) Lifeway Kefir can be found at most retailers
- 1 ½ tablespoons Instant Jell-O cheesecake pudding mix
- 1/4 cup preferred milk or water
- 1/4 cup chia seeds
- 1 teaspoon honey or maple syrup or per your taste preference
- Pinch of salt, optional
- Whipped cream, optional
Toppings/Add-Ins
- Fresh or frozen raspberries, about 1/4-1/2 cup
- White chocolate chips
- Crushed graham cracker crumbs only recommend as a topping
- Whipped cream, optional
Instructions
- Add yogurt OR kefir, chia seeds, instant pudding mix, and milk to a storage container or large bowl that has an airtight lid.
- Whisk ingredients together until smooth. Let sit for about 5 minutes then mix very well with a spoon.
- Store in an airtight container in the fridge for at least 4 hours or overnight.
- After refrigeration, feel free to add a few tablespoons of milk or water to adjust the consistency if you prefer it to be thinner. The Greek yogurt version is thicker than the kefir chia pudding.
- Divide the chia pudding into two small glasses. Top with whipped cream, raspberries, white chocolate chips and crushed graham cracker crumbs. You can also try to make layers with the pudding and the toppings.
- Store in an airtight container for up to 5 days in the fridge! For best results, add the whipped cream and graham cracker crumbs when ready to eat. The raspberries and white chocolate chips can be prepped in advance.
Notes
- If eating this chia pudding as a meal, I recommend at least a 1/2 cup of raspberries or even eating a larger serving. Say, doubling the recipe but splitting it into 3 servings.
- For a lower calorie option, ideal for a snack, try 1 1/2 cups of almond milk + 1/4 cup of chia seeds with 1 1/2-2 tbsp. pudding mix for the base! Add honey if needed. Omit the white chocolate chips.
- Add in some lemon zest if you like that refreshing tart flavor.
- Frozen berries are good for meal prep because they thaw and add some juices, too. Moisture + flavor.
Nutrition
Calories: 315kcal