Introduction

This Matcha Cheesecake Chia Pudding is a creamy, plant-based treat that combines the rich flavors of matcha and dairy-free cream cheese with the wholesome goodness of chia seeds. It’s an easy, no-bake dessert or breakfast option that feels indulgent yet nourishing.

A clear glass cup holds three layers: the bottom layer is thick and deep red with visible chia seeds; the middle layer is a green chia pudding with a bumpy texture from the seeds, filling almost two-thirds of the glass; the top layer is a crumbly golden-brown mix that covers the green layer like a crunchy topping. Around the glass, small bits of the crumbly topping are scattered on a white marbled surface. In the background, there is a blurred bamboo whisk and some indistinct objects. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 recommended)
1/2 tsp vanilla bean paste or extract
Zest and juice of 1 lemon (use half for pudding, half for crumble)
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
Strawberry jam for serving (optional)
For the crust crumble:
3 tbsp almonds
3 tbsp gluten-free oats or banana chips
3 medjool dates
Pinch of salt

Instructions

Step 1: In a blender cup, combine the plant-based yogurt, dairy-free cream cheese, agave syrup, plant-based milk, vanilla, zest and juice of half a lemon, and salt.
Step 2: Sift the matcha powder through a small mesh sieve into a bowl. Add the hot water and whisk vigorously in a W-shaped motion with a bamboo whisk or fork until frothy and smooth, about 1 minute.
Step 3: Pour the whisked matcha mixture into the blender cup and blend everything until completely smooth.
Step 4: Transfer chia seeds into a large storage container. Pour the blended matcha mixture over the chia seeds and whisk well to combine.
Step 5: Cover and let the mixture sit for 5 minutes, then whisk again to break up any clumps. Cover once more and refrigerate for at least 1 hour, ideally overnight, to allow the pudding to thicken.
Step 6: Meanwhile, make the crust crumble by pulsing almonds, oats or banana chips, medjool dates, zest of the remaining half lemon, and a pinch of salt in a mini food processor until crumbly to your liking.
Step 7: To serve, spread a tablespoon of strawberry jam (if using) in your serving dish, layer in the chia pudding, and top generously with the crumble. Enjoy immediately.

Tips & Variations

For a sweeter pudding, adjust agave syrup to taste or add a splash of maple syrup.
Use your favorite plant-based milk such as almond, oat, or coconut for different flavors.
Substitute the crust crumble with granola or toasted nuts for extra crunch.
If you don’t have a bamboo whisk, a small regular whisk or fork works fine for mixing matcha.

Storage

Store the chia pudding covered in the refrigerator for up to 3 days. The crumble is best added just before serving to maintain its texture. To reheat, it’s best enjoyed chilled or at room temperature—do not heat as the texture may change.

How to Serve

A small clear glass jar holds three visible layers: the bottom layer is thick and dark red with a smooth yet slightly chunky texture, the middle layer is a dense, pale green chia pudding with visible black chia seeds spread evenly throughout, and the top layer is a generous mound of light brown crunchy granola pieces that spill slightly over the edge. The jar sits on a white marbled surface scattered with granola bits, and a golden spoon with more granola rests nearby. The background is softly blurred, highlighting the jar in warm, natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy yogurt instead of plant-based?

Yes, regular dairy yogurt can be used if you don’t require a dairy-free option. It may change the flavor slightly but will still work well.

How do I know when the chia pudding is ready?

The pudding should thicken to a creamy consistency after at least one hour in the fridge. If it seems too thin, let it refrigerate longer or add a little more chia seeds next time.

Matcha Cheesecake Chia Pudding Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

This Matcha Cheesecake Chia Pudding is a vibrant, dairy-free dessert combining the delicate earthiness of matcha with creamy plant-based yogurt and cream cheese, sweetened with agave syrup and layered with a crunchy almond, oat, and date crust crumble. Light, nutritious, and easy to prepare, it’s perfect for a healthy breakfast or a satisfying snack.

Author: Lena
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes (plus chilling overnight if preferred)
Yield: 2 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Fusion, Plant-Based
Diet: Vegan, Gluten Free

Ingredients

Scale

Chia Pudding

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 to taste)
1 1/2 tsp high-quality matcha powder
1/3 cup hot water (about 175°F)
1/3 cup chia seeds

Crust Crumble

3 tbsp almonds
3 tbsp gluten-free oats or banana chips
3 medjool dates
Zest of 1/2 lemon
Pinch of salt

Optional

Strawberry jam for serving

Instructions

Prepare the Base: In a blender cup, combine the plant-based yogurt, dairy-free cream cheese, agave syrup, unsweetened plant-based milk, vanilla bean paste, lemon zest and juice from half a lemon, and kosher salt. This mixture forms the creamy cheesecake base.
Whisk the Matcha: Place a small mesh sieve over a bowl designated for whisking matcha. Sift the matcha powder through the sieve to avoid clumps, then add the hot water at about 175°F. Using a bamboo whisk, whisk briskly in a W-shaped motion until the matcha is frothy and smooth, about 1 minute.
Blend the Mixture: Pour the frothy matcha into the blender cup with the base ingredients. Blend everything thoroughly until the mixture is completely smooth and uniform in color and texture.
Incorporate Chia Seeds: Transfer the blended matcha mixture to a large storage container. Add the chia seeds and whisk vigorously to prevent clumping. Cover and let the pudding set for about 5 minutes, then whisk again to break up any forming lumps. Cover once more and refrigerate for at least 1 hour, ideally overnight, to allow the chia seeds to fully hydrate and thicken the pudding.
Make the Crust Crumble: Using a mini-food processor, pulse almonds, gluten-free oats or banana chips, medjool dates, lemon zest from half a lemon, and a small pinch of salt until the mixture reaches a crumbly texture, similar to a coarse crust.
Assemble and Serve: If desired, spoon a tablespoon of strawberry jam into serving dishes. Layer the chilled chia pudding on top, then finish by sprinkling the crumble generously over the pudding. Serve chilled and enjoy the refreshing matcha cheesecake flavors with a delightful crunchy contrast.

Notes

For best results, use high-quality matcha powder to achieve a vibrant color and authentic flavor.
You can adjust the sweetness by varying the amount of agave syrup according to your preference.
The pudding improves in texture and flavor if refrigerated overnight.
Substitute the crust crumble ingredients to suit your dietary preferences, such as using walnuts or pecans if preferred.
This recipe is naturally gluten-free when using gluten-free oats or banana chips.
Ensure to whisk matcha powder thoroughly to avoid any gritty texture in the pudding.

Keywords: Matcha, Chia Pudding, Vegan Cheesecake, Dairy-Free, Gluten-Free, Healthy Dessert, Plant-Based, No-Bake