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High Protein Strawberry Cheesecake Chia Pudding - Creamy, Fresh, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup fresh strawberries (plus a few extra for topping)
  • 1 cup unsweetened milk (dairy or non-dairy like almond, oat, or soy)
  • 3/4 cup plain Greek yogurt (2% or whole milk for creaminess)
  • 2 tablespoons cream cheese (softened; light or regular)
  • 2–3 tablespoons maple syrup or honey (adjust to taste; or use a zero-calorie sweetener)
  • 1 teaspoon vanilla extract
  • 1 scoop vanilla or unflavored protein powder (whey, casein, or plant-based)
  • 1/4 teaspoon lemon zest (optional, for cheesecake brightness)
  • 1/8 teaspoon almond extract (optional, enhances the strawberry flavor)
  • 1/4 cup chia seeds
  • Pinch of salt (balances sweetness)
  • Optional toppings: crushed graham crackers or high-fiber biscuit crumbs, extra strawberries, toasted sliced almonds

Method
 

  1. Blend the base. In a blender, combine strawberries, milk, Greek yogurt, cream cheese, sweetener, vanilla, protein powder, lemon zest, almond extract, and a pinch of salt. Blend until completely smooth and creamy.
  2. Taste and adjust. Check sweetness and tartness. Add more sweetener or a squeeze of lemon if you want a brighter cheesecake tang.
  3. Add chia seeds. Pour the blended mixture into a bowl or large jar. Whisk in chia seeds until evenly dispersed. Let it sit for 5 minutes, then whisk again to prevent clumping.
  4. Chill to set. Cover and refrigerate for at least 2 hours, preferably overnight. It will thicken to a pudding consistency as the chia seeds absorb liquid.
  5. Stir and serve. Give it a good stir before serving. If it’s too thick, loosen with a splash of milk. Divide into jars or bowls and top with sliced strawberries and a sprinkle of crushed graham crackers for that cheesecake vibe.