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Strawberry Milk Cheesecake Chia Pudding

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Light, creamy, and layered with fresh flavor, this Strawberry Milk Cheesecake Chia Pudding combines sweet strawberry milk pudding, tangy yogurt, and fluffy cheesecake whipped cream. Topped with juicy California Giant strawberries, lemon zest, and crumbled shortbread, it’s a delightful, make-ahead treat perfect for breakfast or dessert.

INGREDIENTES

    Strawberry Milk Chia Pudding:

  • 1 cup milk (any kind you like)
  • 3/4 cup fresh California Giant strawberries, hulled
  • 1/4 taza de semillas de chía
  • 1-2 tsp maple or honey, optional

    • Cheesecake Whipped Cream:

  • 1/4 taza de crema espesa
  • 1 tsp cream cheese, softened
  • 1–2 tsp maple syrup (to taste)

    • Assembly

  • Thinly sliced California Giant strawberries (for lining the glass + topping)
  • 1/2 cup yogurt (plain or vanilla — Greek works great)
  • Zest of 1/2 lemon
  • Crumbled shortbread cookies (for topping)

DIRECCIONES

  • Make the Strawberry Milk Chia Pudding

      • In a blender, combine the milk and strawberries until smooth.
      • Pour the strawberry milk into a bowl or jar, stir in the chia seeds, and mix well.
      • Let sit for 10 minutes, then stir again to prevent clumping.
      • Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.

  • Whip Up the Cheesecake Cream

      • In a small bowl, use a hand mixer or whisk to beat the heavy cream until soft peaks form.
      • Add in the cream cheese and maple syrup, and whip again until fluffy and smooth.
      • Keep chilled until ready to use.

  • Assemble the Pudding

      • Line the inside of your serving glasses with thinly sliced strawberries.
      • Spoon 1/2 cup of your favorite yogurt into the bottom of each glass.
      • Add a generous layer of the strawberry milk chia pudding on top.
      • Dollop the whipped cheesecake cream over the pudding.
      • Top with extra sliced strawberries, a sprinkle of lemon zest, and a generous handful of crumbled shortbread cookies.

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