Description

A Key Lime Cheesecake Chia Pudding designed to help you hit your fiber goals while still enjoying the sweet tangy flavors you love.

Ingredients

Scale

Key Lime Cheesecake Pudding

1/2 cup plain plant-based yogurt or skyr, 135g
3 tbsp plant-based cream cheese, 42g
2 tbsp raw pecans, 15g
2 tbsp agave syrup or liquid sweetener of choice, 42g
3/4 cup unsweetened soy milk
1/4 tsp kosher salt
4 key limes or 1 large lime
1/3 cup chia seeds, 57g

Graham Cracker Crumbs

2 medjool dates, 60g
2 graham crackers, 21g
2 tbsp raw pecans, 15g
1 tsp vanilla paste or extract
1/4 tsp kosher salt

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Instructions

To a blender cup, add the yogurt, cream cheese, pecans, agave, soy milk, and salt. Add in the zest of the 4 key limes (or singular lime if using), then add 2 tbsp of fresh key lime juice (or lime juice). Blend the mixture until completely smooth. Taste the cheesecake milk and adjust to suit your taste. If too tart, add a little more sweetener. If not tart enough, add a little more juice.
Stir the chia seeds into the cheesecake milk. Cover and allow to set for 10 minutes. Give the mixture another stir to break up any chia seed clumps. Cover again, and place into the fridge to set overnight.
Use a mini food processor to make the crumbs. Add the crackers, pecans, dates, vanilla, and salt, then pulse a few times until you are left with an even crumb-like mixture.
When ready to serve, choose a cup or bowl and layer a spoonful of the crumbs with a portion of chia pudding together as desired.

Notes

Adjust the consistency. This chia pudding is designed to be thick in texture. If you like your chia pudding to be looser, just add an extra splash of milk when serving or add an extra 1/4 cup of milk to the key lime milk mixture.

If not thickening, you may have a batch of really old chia seeds. Older chia seeds tend not to gel as easily. If you can, make sure that the batch you have is not expired.

Swap with a regular lime if you have a hard time finding key limes. While you might think it doesn’t matter, key limes are different in flavor to regular limes. As such, you may need to adjust the sweetness of your recipe if you swap for a regular lime.

When storing, keep the crumble and chia pudding in separate airtight containers in the fridge for up to 5 days.

Blend up the chia seeds if you struggle with the texture. Blending them with the milk will yield a more pudding-like consistency if that is what you are after.