Description
A creamy and vibrant Matcha Cheesecake Chia Pudding that combines the earthiness of matcha with the smoothness of dairy-free cream cheese and plant-based yogurt. This no-cook, plant-based pudding is sweetened naturally and topped with a delightful almond-oat-date crumble and optional strawberry jam, perfect for a nutritious breakfast or snack.
Ingredients
Scale
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 preferred)
- 1/2 tsp vanilla bean paste or extract
- Zest and juice of 1/2 lemon
- 1/4 tsp kosher salt (or to taste)
Matcha Mixture
- 1 1/2 tsp good quality matcha powder
- 1/3 cup hot water (about 175°F)
Chia Seeds
- 1/3 cup chia seeds
Topping
- 3 tbsp almonds
- 3 tbsp gluten-free oats or banana chips
- 3 medjool dates
- Zest of 1/2 lemon
- Pinch of salt
- Strawberry jam for serving (optional)
Instructions
- Prepare the blender base: Add the plant-based yogurt, dairy-free cream cheese, agave syrup, plant-based milk, vanilla, lemon zest and juice from half a lemon, and kosher salt into a blender cup.
- Sift and whisk matcha: Place a small mesh sieve over a bowl, sift 1 1/2 tsp matcha powder through it, then add 1/3 cup hot water (about 175°F). Using a bamboo whisk, whisk vigorously in a W-shape motion for about 1 minute until frothy and smooth.
- Blend the pudding mixture: Pour the whisked matcha into the blender cup with the other ingredients and blend until completely smooth and creamy.
- Combine chia seeds: Pour 1/3 cup chia seeds into a large storage container and add the blended matcha mixture. Whisk thoroughly to combine, cover, and let set for 5 minutes.
- Remove clumps and refrigerate: Whisk the pudding again after 5 minutes to break up any clumps. Cover again and refrigerate for at least 1 hour, preferably overnight, to allow the pudding to thicken.
- Make the crumble topping: In a mini food processor, pulse together 3 tbsp almonds, 3 tbsp gluten-free oats or banana chips, 3 medjool dates, lemon zest from half a lemon, and a pinch of salt until crumbly but well combined.
- Assemble and serve: Optionally, spread a tablespoon of strawberry jam into your serving dish. Spoon in the chia pudding, then top generously with the crumble mixture. Enjoy immediately.
Notes
- For best flavor and texture, allow pudding to refrigerate overnight.
- Adjust agave syrup sweetness to taste depending on your preference.
- Use high-quality matcha powder for the best flavor and vibrant green color.
- Substitute gluten-free oats with banana chips for varied texture in the crumble.
- This recipe is naturally dairy-free and vegan.
- Store leftovers covered in the refrigerator for up to 3 days.
