Day 12 takes our cheesecake theme to the next level with a blended blueberry base. This technique creates a stunning purple hue and ensures every single bite is bursting with berry flavor.
This is Day 12 of my 21 Days of Chia series, focusing on texture and vibrant natural colors.
By blending the blueberries directly into the base, we create a more uniform texture and a deeper flavor profile than just adding whole berries.
Ways to Serve
Part of the 21 Days of Chia Series 🗓️
This blueberry cheesecake chia pudding is perfectly creamy and SO satisfying while packing plenty of protein with the cottage cheese!
In a medium bowl or jar, combine the milk, Greek yogurt, cottage cheese, maple syrup, cinnamon, vanilla extract, and almond extract. Whisk until smooth and well blended.
Add the chia seeds and whisk until they are evenly distributed.
Cover and refrigerate for at least 2 hours or overnight, until the pudding has thickened to your desired consistency.
Add the chia pudding base to the blender with the blueberries and blend it until it's smooth.
Pour it into two bowls and add your favorite toppings.
Enjoy!
This blueberry chia pudding thickens as it chills, creating a creamy, naturally sweet texture. For best results, whisk well when mixing and again after 5–10 minutes to prevent clumping. If it becomes too thick, simply add a splash of milk to loosen it.
Made with blueberries, chia seeds, Greek yogurt, and cottage cheese, this high-protein chia pudding is rich in fiber and perfect for meal prep, a healthy breakfast, or a satisfying snack.
