Matcha Cheesecake Chia Pudding
This matcha cheesecake chia pudding is quick to prep and has the perfect balance of sweet, tangy, and umami-rich flavor. A fun sweet breakfast packed with fiber to support your digestion.
Why You’ll Love This Matcha Cheesecake Chia Pudding
- Easy to make. This recipe just involves blending together a matcha milk and crumble. Once everything is blended, store in the fridge for easy to assemble breakfasts or snacks.
- Customize to your liking. I’ve included a number of substitutions/adjustments that you can use based on your preference.
- Packed with fiber and antioxidants. One serving of pudding provides at least 11 grams of fiber, and some of that fiber is the soluble kind that is good for digestion and reducing cholesterol. And adding the matcha helps add a lovely boost of protective antioxidants to start your day with.
Key Ingredients and Substitutions
- Chia Seeds: These seeds are rich in omega 3s. This ingredient is essential for this recipe to work, so I don’t have a substitute for this. However, if you still want those matcha vibes, try this oatmeal recipe instead.
- Matcha: Aim to use a good quality matcha you enjoy. In Japan, you don’t see matcha categorized the same way it is categorized outside of Japan. Outside of Japan, matcha can be designated as either “ceremonial” or “culinary” grade, where “ceremonial” denotes a higher quality compared to “culinary”. Instead in Japan, matcha is assessed by things like color, taste, and texture. Ultimately, a lot of these characteristics can be subjective. When choosing matcha, look into the description and it’s recommended use.
- Cream Cheese: Lot’s of different plant-based cream cheese options available, so use what you like!
- Yogurt: My preference is Silk’s soy yogurt, but if you don’t have access to it, I also like using either Forager Project’s plain yogurt, Siggi’s plant-based yogurt, or Kite Hill Greek Style yogurt. Choose what you like!
- Milk: I like to use soy milk for the added protein benefit, but feel free to swap with other plant-based milks you enjoy.
- Lemon: Fresh is best as we will need the juice and zest for flavor.
- Almonds: Swap with some pumpkin seeds if you have a nut allergy.
- Dates: I recommend soft medjool dates. If you don’t have access to dates, try this with golden raisins or dried apricots. A little liquid sweetener works as well.
- Oats: To keep this gluten-free, make sure you are using gluten-free oats. If you can’t tolerate oats, I like to swap with some banana chips.
How to Make Matcha Cheesecake Chia Pudding
To a blender cup, add the yogurt, cream cheese, syrup, milk, vanilla, the zest and juice of half a lemon, and salt.
Set a small mesh sieve over a matcha bowl (or small bowl). Sift the matcha through the sieve then add the hot water. Using a bamboo whisk, whisk the matcha and water together back and forth in a W-shape motion for about 1 minute or until frothy on the top and no clumps remain.
Pour the matcha into the blender cup then blend everything until completely smooth.
To a large storage container, add the chia seeds then pour in the blended matcha milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour (preferably store overnight) before using.
In a mini-food processor, add the almonds, oats, dates, zest of half a lemon, and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
To serve, spread a tablespoon of jam into your serving dish if using then layer layer in the chia pudding and top with a generous portion of the crumble mix on top and enjoy.
Expert Tips
- Save on clean up and prep your chia pudding in the container you plan to store it in.
- A matcha whisk is used to suspend the matcha powder in water and aerate it. If you do not have a matcha whisk, you can use a handheld electric milk frother to blend everything together.
- Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.
- Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.
- When it comes to adding fiber, add it in slowly and stay hydrated. Chia seeds are very high in fiber. This chia pudding is 11g of fiber per serving. If you are not used to that amount of fiber, start with a smaller portion and work your way up slowly. You also want to make sure you are properly hydrated to encourage healthy digestion.
Frequently Asked Questions
For reference, if this recipe is made using soy milk, soy yogurt, almonds, and oats this recipe provides 10g of protein and 11g of fiber. You can do a number of things to up the protein in this meal. For example, use a higher protein yogurt, like Kite Hill’s Greek Style Yogurt or Siggi’s Plant-Based Yogurt. You can also stir in some protein powder, but note that protein powder is highly absorbent, so you may want to add a little more milk to help get your chia pudding to the consistency you like.
You can either swap the almonds for pumpkin seeds or with more oats. Also make sure you are using nut-free milk, yogurt, and cream cheese by looking through the ingredients on each.
Store the chia pudding and the crumble in separate airtight containers and store in the fridge for up to 5 days.
Make It Balanced
When prepped as instructed you are getting protein, complex carbohydrates, and healthy fats. Because we are using chia seeds as the base, this dish is higher in fat, but this type of fat is rich in omega-3s, which are heart healthy. For a serving of fruit, I also love to top mine with some fresh strawberries or raspberries.
More Breakfast Inspiration
- Avocado Breakfast Flatbreads with Pickled White Beans
- Savory Oatmeal with Pan-Seared Tofu
- Banana Nut Chia Pudding
- Kale Caesar Salad Toast
- Mango Overnight Oats
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Print
Matcha Cheesecake Chia Pudding
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This matcha cheesecake chia pudding is quick to prep and has the perfect balance of sweet, tangy, and umami-rich flavor. A fun sweet breakfast packed with fiber to support your digestion.
Ingredients
Chia Pudding
- 1/3 cup plain plant-based yogurt (I used soy)
- 3 tbsp dairy-free cream cheese
- 2 tbsp agave syrup (use more or less based on preference)
- 3/4 cup unsweetened plant-based milk of preference (I used soy)
- 1/2 tsp vanilla bean paste or extract
- 1 lemon
- 1/4 tsp kosher salt or more to taste
- 1 1/2 tsp good quality matcha powder
- 1/3 cup hot water about 175F)
- 1/3 cup chia seeds
- Strawberry jam for serving (optional)
Crust Crumble
- 3 tbsp almonds
- 3 tbsp gluten-free oats or banana chips
- 3 medjool dates
Instructions
- To a blender cup, add the yogurt, cream cheese, syrup, milk, vanilla, the zest and juice of half a lemon, and salt.
- Set a small mesh sieve over a matcha bowl (or small bowl). Sift the matcha through the sieve then add the hot water. Using a bamboo whisk, whisk the matcha and water together back and forth in a W-shape motion for about 1 minute or until frothy on the top and no clumps remain.
- Pour the matcha into the blender cup then blend everything until completely smooth.
- To a large storage container, add the chia seeds then pour in the blended matcha milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour (preferably store overnight) before using.
- In a mini-food processor, add the almonds, oats, dates, zest of half a lemon, and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
- To serve, spread a tablespoon of jam into your serving dish if using then layer layer in the chia pudding and top with a generous portion of the crumble mix on top and enjoy.
Notes
Save on clean up and prep your chia pudding in the container you plan to store it in.
A matcha whisk is used to suspend the matcha powder in water and aerate it. If you do not have a matcha whisk, you can use a handheld electric milk frother to blend everything together.
Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.
Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.
When it comes to adding fiber, add it in slowly and stay hydrated. Chia seeds are very high in fiber. This chia pudding is 11g of fiber per serving. If you are not used to that amount of fiber, start with a smaller portion and work your way up slowly. You also want to make sure you are properly hydrated to encourage healthy digestion.
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
