Day 15 features the ultimate versatile base: the Cheesecake Chia Pudding. This is the exact high-protein layer I’ve used for my blueberry and strawberry cheesecake recipes, and it is a total game-changer for the series!
This is Day 15 of my 21 Days of Chia series, perfect for when you want a dessert-like breakfast that still hits your protein goals.
This isn’t just a pudding; it’s a foundation. By focusing on a high-protein cheesecake base, we create a satisfying meal that tastes like a treat. It’s the same base that made our strawberry and blueberry variations so popular!
Ways to Serve
Part of the 21 Days of Chia Series 🗓️
This cheesecake chia pudding is the creamy, high-protein base I use in so many of my recipes—especially my strawberry and blueberry cheesecake chia puddings. It’s thick, rich, and perfectly sweet with that classic cheesecake flavor, but made with simple, wholesome ingredients.
In your blender, combine the milk, cottage cheese, maple syrup, cinnamon, vanilla extract, and almond extract. Go ahead and blend it so that the cottage cheese and milk become smooth.
Add the smooth base to a medium bowl. Then, 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.
Once it has reached your desired consistency, split the pudding into 2-3 servings and add your favorite toppings. Make sure the add the toppings right before you enjoy the pudding! You can refrigerate the other servings for up to 5 days max.
The nutrition facts are for the whole recipe. This recipe makes for 2-3 servings.
