Description
This Matcha Cheesecake Chia Pudding is a creamy, vibrant, and healthy dessert or breakfast option that combines the rich flavors of matcha with the tanginess of dairy-free cream cheese and yogurt. Packed with plant-based ingredients and naturally sweetened with agave, it offers a refreshing and nutritious twist on traditional cheesecake, enhanced by a crunchy almond and oat crumble topping.
Ingredients
Scale
Chia Pudding Base
- 1/3 cup plain plant-based yogurt (soy recommended)
- 3 tbsp dairy-free cream cheese
- 2 tbsp agave syrup (adjust to taste)
- 3/4 cup unsweetened plant-based milk (soy used here)
- 1/2 tsp vanilla bean paste or extract
- Zest and juice of 1/2 lemon
- 1/4 tsp kosher salt (or more to taste)
- 1 1/2 tsp good quality matcha powder
- 1/3 cup hot water (about 175°F)
- 1/3 cup chia seeds
Crumb Topping
- 3 tbsp almonds
- 3 tbsp gluten-free oats or banana chips
- 3 medjool dates
- Zest of 1/2 lemon
- Pinch of salt
For Serving (Optional)
- Strawberry jam
Instructions
- Combine the base ingredients: In a blender cup, add the plain plant-based yogurt, dairy-free cream cheese, agave syrup, plant-based milk, vanilla bean paste, lemon zest and juice from half a lemon, and kosher salt. This mixture will form the creamy cheesecake flavor foundation.
- Prepare the matcha: Place a small mesh sieve over a bowl designated for the matcha. Sift 1 1/2 teaspoons of matcha powder through the sieve to remove lumps, then pour in 1/3 cup of hot water (around 175°F). Whisk the mixture vigorously using a bamboo whisk in a W-shaped motion for about one minute until the matcha becomes frothy and smooth.
- Blend the matcha with the base: Pour the whisked matcha water into the blender cup with the other ingredients. Blend everything on high speed until the mixture is completely smooth without lumps, ensuring an even distribution of flavors.
- Mix with chia seeds and let set: Transfer the blended matcha mixture into a large storage container and add the chia seeds. Whisk them together thoroughly so the chia seeds are evenly incorporated. Cover and let the pudding sit for 5 minutes, then whisk again to break up any clumps. Cover once more and refrigerate for at least one hour, preferably overnight, allowing the pudding to thicken fully.
- Prepare the crumble topping: In a mini food processor, combine the almonds, gluten-free oats (or banana chips), medjool dates, lemon zest from the other half of the lemon, and a pinch of salt. Pulse the mixture until it becomes crumbly to your preferred texture, adding a crunchy contrast to the pudding.
- Assemble and serve: If desired, spread a tablespoon of strawberry jam into the bottom of your serving dish. Layer the prepared chia pudding over the jam, then top generously with the almond and oat crumble. Serve immediately and enjoy the blend of creamy, tart, and crunchy textures.
Notes
- Adjust the sweetness by varying the amount of agave syrup used according to taste preference.
- Use gluten-free oats to keep the recipe gluten-free, or substitute with banana chips for a different crunch.
- For best texture, refrigerate the chia pudding overnight.
- Ensure water for matcha is heated to about 175°F to avoid bitterness.
- Try using different plant-based milks like almond or oat if soy is unavailable, though soy helps maintain creaminess.
- Strawberry jam is optional but adds a nice fruity contrast.
