This Strawberry Cheesecake Chia Seed Pudding is a deliciously healthy sweet treat! Gluten-free, 21 Day Fix approved and Weight Watchers friendly!
Fitfession: I have a sweet tooth. Not necessarily in the way that I feel like a treat needs to be tooth-achingly-sweet, but more in the way that I feel dessert is a basic human right that should be enjoyed on a daily basis.
I may have unwittingly passed this belief onto my two little sponges, who now ask every night after dinner, "So, what's for dessert?!"
Thankfully, I have quite a few healthier tricks up my sleeve to help me justify this perfectly understandable daily behavior - like these pumpkin blondies, these slow-cooker stuffed apples, fresh fruit with this delish chocolate fondue from Confessions of a Fit Foodie, these banana cupcakes, this great Berry Crisp from Grandnanny's House, and this super yum brownie-bottom cheesecake with raspberry sauce - whose creamy dreamy filling inspired the strawberry cheesecake chia seed pudding before you!
How much sugar can you have every day on the 21 Day Fix?
If you've just started the 21 Day Fix, you're probably starting to feel some serious sugar cravings. We get to use about 4 teaspoons of natural sweetener in a day and if you've been eating the way the average American does (22 teaspoons a day!!), that's a pretty big freakin' change.
The good news is, if you stick with it and don't give in to a "cheat," I promise that by week 2 those cravings will be long gone. In fact, you'll find that things taste sweeter to you than they did before, because all of that sugar was clouding your dessert judgement and you didn't even know it.
Are chia seeds healthy?
Yes! Those little chia seeds actually have some amazing health benefits. They are full of omega-3s (which can reduce inflammation and high cholesterol), they're high in fiber - the 2 tablespoons that are used in this recipe will give you one-third of your recommended daily intake, and they can help regulate blood sugar. Because of their protein and fiber, they also help you to feel fuller longer and those are words I love to hear!
Where can I buy chia seeds?
Here's some more good news - you can get chia seeds at almost any grocery store these days, including Aldi and Trader Joe's. You'll likely either find them in the organic section, in the baking aisle or even in the spice section. If you can't find them there, you can always order chia seeds online (affiliate link).
If you guys give this Strawberry Cheesecake Chia Seed Pudding recipe a try, please let me know what you think!! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥
Don’t forget to save this Strawberry Cheesecake Chia Seed Pudding recipe to Pinterest! ⇓
📖 Recipe
Strawberry Cheesecake Chia Seed Pudding
Ingredients
- ¼ cup 2% cottage cheese
- 1 tbs greek yogurt
- 1 cup chopped strawberries, divided
- ½ cup unsweetened almond milk (plain or vanilla)
- ⅛ teaspoon vanilla extract
- 2 teaspoon sugar, other natural sweetener of your choice (such as raw sugar, honey or pure maple syrup)
- 2 Tbs chia seeds
Instructions
- In a blender, combine the cottage cheese, greek yogurt, ½ cup strawberries, almond milk, vanilla and raw sugar and blend, blend, blend until the mixture is completely smooth and adorably pink. You may have to scrape down with a spatula once in between.
- Pour into a lidded container and add the chia seeds, stirring well. Let sit overnight (at least 24 hours, the longer it sets, the thicker it gets!) in the refrigerator.
- The next day when you are ready to eat it, stir it again to distribute the seeds evenly and serve with the remaining ½ cup chopped strawberries. Yum!
Notes
21 Day Fix Container Equivalents: ½ Red, 1 Purple, 1 Orange and ½ tsp
Weight Watchers Personal Points Link: Strawberry Cheesecake Chia Seed Pudding
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 1 Serving Size: entire recipeAmount Per Serving: Calories: 245Total Fat: 8g
Amber says
What does the cottage cheese do in the recipe? Could it be omitted?
Stephanie says
Hi! The cottage cheese is what makes it taste cheesecake-y. You can definitely omit it though (if you do this, also omit the yogurt), you'll just have yourself a tasty strawberry chia seed pudding instead 🙂
Vanessa says
I love this recipe. I make it all the time and don't change a thing. It's delicious
Stephanie says
Thanks, Vanessa! I'm so happy you love it!
Valery says
We LOVE this! So yum!!
Stephanie says
Yay!! I'm so glad!
Angie says
Can flax seed be substituted for the chia seeds?
Stephanie says
Well, I looked it up because I've never tried it and the internet says yes! I'd love it if you let me know how it goes if you try it!
Mary says
I found some beautiful rhubarb in the store this week, so I chopped it up and cooked about 1/2 cup down in a saucepan with the strawberries. I used maple syrup instead of sugar and added 1/4 teaspoon almond extract, lemon juice and nutmeg. I also used coconut milk (from a can). Who needs pie or ice cream when you can have this pudding!? Doesn't it add some green in there too?
Stephanie says
Ooh, sounds delicious! So glad you liked it! I make it with coconut milk sometimes too, so good 🙂 Definitely count half a green in there for the rhubarb! Yum!
Holly says
hi there - just found your blog & love it! by the way, do you think frozen strawberries would work for this? Thanks!
Stephanie says
Thanks so much, Holly! I think frozen and thawed strawberries would work just fine!
Lauren says
i have vanilla greek yogurt would that work in place of using vanilla extract added to it, or would you add the extract too?
Thanks!
Stephanie says
Hey Lauren! I think you probably wouldn't need any more extract 🙂 Enjoy!
Gabriela says
Hi this looks really nice.
(1) May I subsistite the cottage cheese with Philadelphia cream cheese?
(2) May I substitute almond milk with regular milk? I'm allergic to almond.
Thank you.
Stephanie says
Hi Gabriela! If you're following the 21 Day Fix, cream cheese isn't approved, so you wouldn't want to sub, but if you aren't I think it would be fine to substitute. You can definitely sub regular milk for the almond. Enjoy! 🙂
Mel Fo says
I tried this today with coconut milk from the can, used a little less then called for as its higher in calories and I used ground chia seeds rather than whole ones.. I have to say, i tested a little when i was putting the lids on and its TO DIE FOR. It seems to be setting quite well, im almost able to turn the container over without it sliding out. (maybe because I used ground chia?) EIther way, thank you so much for sharing, I finally found something to curb my sweet tooth. <3
Stephanie says
I'm so glad you liked it, Mel! I've never made it with coconut milk before, but that sounds delicious! Good tip about the ground chia, thanks for sharing 🙂
Krystle says
Hi, how thick should this be right after you blend it? The only change I made was using coconut milk and it was very watery. I thought it might thicken up over night with the chia, but it was still very thin? I was expecting like a thicker smoothie or pudding consistancy?
Stephanie says
Hi, Krystle! It usually ends up to be a smoothie consistency after it sets overnight. The longer you can refrigerate it, the thicker it gets. It's been a little while since I've made this one and I can't remember what the consistency was right after blending, though I don't think it's usually watery. When you say coconut milk, do you mean canned or the kind in a carton that you drink? The carton kind may be thinner than almond milk. I'm going to make a batch soon and have a look at it and then get back to you. So sorry that it didn't turn out 🙁
Danielle says
Hello! Thanks for sharing this recipe. I just made it for my breakfast tomorrow. I didn't have any strawberries so I changed the recipe a bit -- I added peanut butter and cocoa powder instead of strawberries. It came out great! Chocolate cheesecake? 😉
Stephanie says
Sounds awesome, Danielle!!
Sarah says
Hi, this looks amazing! One question... So you think it would work if I used ricotta instead of cottage cheese? I happen to have a huge tub that needs eaten.
Stephanie says
Thanks, Sarah 🙂 Hmmm... the cottage cheese is really what gives this the cheesecake flavor, oddly enough. That's not saying that this wouldn't be good with the ricotta, but I'd be surprised if it tasted like cheesecake. I've never made it that way before so I can't really say, sorry! If you try it, let me know how it goes!
Nancy says
Wouldnt the almond milk be considered a yellow?
Stephanie says
Hi Nancy! According to Autumn, you can have 4 oz of free almond milk (1/2 cup = 4 oz) per day, however, if you've used it elsewhere in your day, you would count this as 1/4 yellow. It's only about 15 calories, just fyi 🙂
Ashley says
Literally just had my first taste of this and I'm in LOVE!! i have a serious sweet tooth and have found it challenging to find something to curb it but this totally hit the spot! Keep those recipes coming please!
Stephanie says
Yay! Your comment just made my day, I'm so glad you loved it! It's one of my favorites, too 🙂 Great minds are thinking alike tonight because I just finished up tomorrow's post and it's something for that sweet tooth!
Tina Smith says
Going into week two and I have been seriously missing "desert" I can't wait to try making this tomorrow after a trip to the store!!
Thank you!!!
Stephanie says
Aww, you're welcome, Tina! I hope you love it! I have a category drop-down menu in the sidebar of my page with desserts in there if you're looking for more 🙂
Genie says
Omg, I am soooo happy I found your blog. I'm totally a foodie (hence the expanded waistline) and was despairing over how to actually enjoy eating clean. I can't wait to try some of your recipes. 🙂
Stephanie says
Yay! Welcome fellow foodie! I felt the same way and that's how this whole thing got started 🙂 Please let me know how you like the recipes, Genie!