An easy, healthy breakfast with protein and fiber. Try this blended and smooth strawberry cheesecake chia pudding.

Glass jar containing blended strawberry cheesecake chia pudding, topped with yogurt, strawberries, and graham cracker crumbs

Learning to love chia pudding, but you’re not quite there yet?

This strawberry cheesecake pudding will change your mind! Strawberries and chia seeds are blended in this tasty and nutritious pudding. That means, there’s a totally smooth texture and a light, fruity taste! If you don’t usually like the taste or texture of chia pudding, I’d give this version a chance.

Bonus: this recipe contains 35 grams of protein and 10 grams of dietary fiber.

It’s satisfying and sweet, and it will keep you full for hours! Learn how to make this easy, high protein, strawberry cheesecake chia pudding.

Glass jar containing strawberry cheesecake chia pudding with fresh strawberries and graham cracker crumbs

Why you’ll love it

Super high protein: It’s not every day you find a pudding recipe with 35 grams of protein! This simple, high protein breakfast will keep you full and support your fitness goals.

Very high fiber: Chia seeds are packed with dietary fiber to keep your heart and gut healthy.

Smooth: This high protein chia pudding is blended, so it’s got a thick and smooth texture.

Quick: You’ll need less than five minutes to make this strawberry cheesecake pudding. It’s the perfect make-ahead breakfast for busy weekdays.

Tasty: It’s a fun take on chia pudding with a hint of strawberry cheesecake flavor. It tastes delicious and it’s good for you, which is the ultimate combination for healthy habits that last.

Ingredients

You’ll only need six ingredients to make this strawberry cheesecake chia pudding.

Low fat cottage cheese: I like cottage cheese in this recipe because it gives a subtle cheesecake-like flavor. And don’t worry about the texture, because it’s blended! Feel free to swap vanilla greek yogurt if cottage cheese isn’t your thing.

Fresh or frozen strawberries: The berries are blended right into the smooth chia pudding. You can swap any berry or fruit you like for this recipe, including raspberries, blueberries, blackberries, or mango.

Milk: I use 2% cow’s milk, but you can use what you prefer. Feel free to swap for soy milk (this has the most protein), oat milk, almond milk, or cashew milk.

Chia seeds: For a big boost of fiber! These will get blended and smooth.

Vanilla protein powder: Feel free to sub any flavor you like! I don’t recommend using unflavored protein powder for this recipe, because it adds sweetness.

Honey or maple syrup: You can choose your sweetener for this strawberry cheesecake chia pudding. I like maple syrup best, but honey, Stevia, monk fruit sweetener, or powdered sugar work too.

Ingredients for strawberry cheesecake chia pudding displayed in a small bowls on a white kitchen counter

Toppings ideas

I recommend topping your high protein breakfast pudding with fresh, chopped strawberries.

You can also add vanilla greek yogurt, graham cracker crumbs, other berries, granola, shredded coconut, nut butter (peanut butter or almond butter), crushed nuts, or high fiber cereal.

How to make strawberry cheesecake pudding

Add all ingredients to a blender cup and blend until smooth, about 30-40 seconds. Scrape down the sides or pulse your blender as needed.

Ingredients for strawberry cheesecake chia pudding in a blender cup, unmixed

If you’re using an immersion blender, add the ingredients to a tall container and blend until smooth.

Taste, and adjust sweetener as needed. Transfer to a glass jar with a fitted lid. Refrigerate for at least two hours or overnight.

Blended strawberry cheesecake chia pudding in a glass jar with a bamboo lid

When you’re ready to eat, top with fresh strawberries and other toppings as desired. Enjoy!

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How to store

You can store your blended pudding in a jar or food container with a fitted lid.

Store in the fridge for up to three days.

Please note: the pudding might thicken as it sits in the fridge. Add extra milk as needed before eating.

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Overhead photo of a jar of strawberry cheesecake chia pudding

Top tips

Make sure you’re using a small blender cup or immersion blender. There’s not enough volume to blend everything properly in a large blender.

If you only have access to a large blender, I recommend you double or triple the recipe.

Frequently asked questions

Can I use different fruit?

Yes! Feel free to swap strawberries for fresh or frozen blueberries, blackberries, raspberries, mango, or kiwi. Any fruit you enjoy will work.

What if my pudding is too thin/thick?

If your chia pudding is too thick, add an extra splash of milk. If your pudding is too thin, you might just need more chilling time. Or, add 1 Tbsp more chia seeds and allow the pudding to rest for 2 or more hours.

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Glass jar containing blended strawberry cheesecake chia pudding, topped with yogurt, strawberries, and graham cracker crumbs
5 from 3 votes

Strawberry Cheesecake Chia Pudding (Blended)

Yield: 1
Prep Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours 5 minutes
An easy, healthy breakfast with protein and fiber. Try this blended and smooth strawberry cheesecake chia pudding.

Ingredients
 

  • 1/2 cup low fat cottage cheese
  • 1/2 cup frozen or fresh strawberries
  • 1/3 cup milk
  • 2 Tbsp chia seeds
  • 2 Tbsp vanilla protein powder
  • 1-2 tsp honey or maple syrup, or sweetener of choice

To serve

  • 1/2 cup fresh strawberries, diced small
  • other topping ideas: graham cracker crumbs, shredded coconut, granola, crushed nuts

Equipment

  • blender with blender cup or immersion blender
  • glass jar with lid

Instructions
 

  • Add all ingredients to a blender cup and blend until smooth, about 30-40 seconds. Scrape down the sides or pulse your blender as needed. If you're using an immersion blender, add the ingredients to a tall container and blend until smooth.
  • Taste, and adjust sweetener as needed. Transfer to a glass jar with a fitted lid. Refrigerate for at least two hours or overnight.
  • When you're ready to eat, top with fresh strawberries and other toppings as desired. Enjoy!

Notes

Nutrition facts calculated with 1 tsp maple syrup and no toppings.
Calories: 372kcal, Carbohydrates: 33g, Protein: 35g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 57mg, Sodium: 548mg, Potassium: 517mg, Fiber: 10g, Sugar: 17g, Vitamin A: 200IU, Vitamin C: 43mg, Calcium: 440mg, Iron: 2mg
Cuisine: American
Course: Dessert, Snack