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Matcha Cheesecake Chia Pudding Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cheflenacooks.com/matcha-cheesecake-chia-pudding-recipe/