Blueberry Cheesecake Chia Pudding

Name: Blueberry Cheesecake Chia Pudding
Cook time: 260 min
Yield: 2 servings
Ingredients: For the chia pudding; 3 tbsp chia seeds; 1 cup unsweetened almond milk; 1/2 tsp vanilla extract; 1 soft date, pitted; For the cheesecake cream; 1/2 cup thick Greek yogurt or hung curd (~120 g); 30 g soft paneer or light cream cheese; 1 tsp lemon juice and 1/2 tsp lemon zest; 1 soft date, pitted; For the blueberry compote and topping; 1 cup blueberries, fresh or frozen, divided; 1 tbsp water; 1 tsp lemon juice; For the crumble; 2 tbsp rolled oats; 6 almonds, chopped; Pinch of cinnamon

Cheesecake is everyone's favourite indulgence, but it usually means a buttery biscuit base, heavy cream cheese, and a lot of sugar. This jar version captures the same layered, tangy, creamy experience in a lighter way, with no baking and no refined sugar. A base of chia pudding is topped with a smooth cheesecake cream made from thick Greek yogurt and a little soft paneer, brightened with lemon. A quick blueberry compote, cooked down without any sugar, adds a juicy, jammy layer, and a crunchy oat and almond crumble stands in for the biscuit crust. Soft dates provide just enough natural sweetness. It makes a pretty dessert, a high-fibre breakfast, or a make-ahead snack. Nutritional Benefits: Chia seeds are rich in fibre and plant-based omega-3 fats, and they swell into a pudding that keeps you full for longer. Blueberries provide vitamin C and antioxidant pigments called anthocyanins. Greek yogurt and paneer add protein and calcium, while oats and almonds give fibre, healthy fats, and a satisfying crunch. Dates sweeten the dessert naturally.

260 min 2 servings 611 kcal

611 kcal

Calories

28 g

Protein

67 g

Carbs

27 g

Fat

Ingredients

•For the chia pudding
•3 tbsp chia seeds
•1 cup unsweetened almond milk
•1/2 tsp vanilla extract
•1 soft date, pitted
•For the cheesecake cream
•1/2 cup thick Greek yogurt or hung curd (~120 g)
•30 g soft paneer or light cream cheese
•1 tsp lemon juice and 1/2 tsp lemon zest
•1 soft date, pitted
•For the blueberry compote and topping
•1 cup blueberries, fresh or frozen, divided
•1 tbsp water
•1 tsp lemon juice
•For the crumble
•2 tbsp rolled oats
•6 almonds, chopped
•Pinch of cinnamon

Method

1
Blend 1 date with the almond milk and vanilla until smooth. Whisk in the chia seeds, rest for 5 minutes, and whisk again to break up any clumps. Cover and refrigerate for at least 4 hours, or overnight, until thick and set.
2
Simmer 3/4 cup of the blueberries with the water and lemon juice in a small pan over medium-low heat for about 5 minutes, mashing lightly, until they burst and turn jammy. Cool completely. Keep the remaining blueberries fresh for topping.
3
Toast the oats and almonds in a dry pan for 2-3 minutes until fragrant. Crush coarsely with the cinnamon and let cool.
4
Blend the yogurt, paneer, remaining date, lemon juice, and lemon zest until smooth and creamy. Chill until needed.
5
In 2 glasses, layer the chia pudding, then the cheesecake cream, then the blueberry compote.
6
Top with the crumble and the fresh blueberries just before serving. Serve chilled.

High Protein Unsweetened Dessert