Description
This Gingerbread Cheesecake Chia Pudding is a delightful vegan and gluten-free breakfast or snack option, combining creamy plant-based yogurt and cream cheese flavors with warming gingerbread spices. Infused with chia seeds for a nutritious boost and layered with a crumbly gingerbread oat topping, this pudding is perfect for cozy mornings or healthy indulgence anytime.
Ingredients
Scale
Chia Pudding Base
- 1/3 cup plain plant-based yogurt (soy recommended)
- 3 tbsp dairy-free cream cheese
- 1-2 tbsp agave syrup (adjust sweetness as preferred)
- 1 tbsp unsulphured molasses
- 1 tbsp pecans (optional)
- 3/4 cup unsweetened plant-based milk (soy recommended)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch of allspice
- Pinch of freshly grated nutmeg
- 1 tsp vanilla bean paste or vanilla extract
- 1/4 tsp kosher salt (more to taste)
- 1/3 cup chia seeds
Gingerbread Crumb Topping
- 1/4 tbsp pecans
- 3 tbsp gluten-free oats
- 3 medjool dates, pits removed
- 1/2 tbsp unsulphured molasses
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
Instructions
- Blend the Base: Add the plant-based yogurt, dairy-free cream cheese, molasses, agave syrup, pecans, plant-based milk, cinnamon, ginger, nutmeg, vanilla, and salt to a blender cup. Blend thoroughly until the mixture is completely smooth, ensuring all flavors are well combined.
- Prepare the Chia Pudding: In a large storage container, add the chia seeds and pour in the blended gingerbread mixture. Whisk the mixture thoroughly to mix the chia seeds evenly, cover, and let it sit for 10 minutes. Afterward, whisk again to break up any clumps. Cover and refrigerate for at least one hour, ideally overnight, to allow the pudding to thicken and the chia seeds to absorb the flavors.
- Make the Gingerbread Crumb: Combine pecans, gluten-free oats, medjool dates, molasses, cinnamon, ginger, and salt in a food processor. Pulse until the mixture turns crumbly, resembling a gingerbread crumb texture.
- Assemble and Serve: In serving bowls or jars, layer the chia pudding with the gingerbread crumb topping. Optionally, adjust sweetness by stirring in more agave syrup if desired. Enjoy the pudding chilled as a nutritious and flavorful treat.
Notes
- You can adjust the sweetness of the chia pudding by adding more agave syrup before serving.
- To make this recipe nut-free, omit pecans and substitute with seeds like pumpkin or sunflower if desired.
- For best texture, allow the chia pudding to set overnight in the refrigerator.
- Use gluten-free oats to keep the recipe gluten-free.
- Serve chilled and consume within 2-3 days for optimal freshness.
