Blended Strawberry Cheesecake Chia Pudding Recipe

An easy, healthy breakfast that combines protein and fiber — try this blended, smooth strawberry cheesecake chia pudding.

Not sure you love chia pudding yet? This strawberry cheesecake version might win you over. Fresh or frozen strawberries are blended with chia seeds and cottage cheese (or vanilla Greek yogurt) to create a creamy, lightly fruity pudding with a velvety texture. If the usual texture of chia pudding puts you off, blending it makes all the difference.

This recipe is filling and nourishing — about 35 grams of protein and 10 grams of fiber — so it keeps you satisfied for hours while supporting your fitness goals.

Why you’ll love it

High in protein: At around 35 g of protein per serving, this pudding is a rare, protein-packed breakfast that keeps you full and energized.

High in fiber: Chia seeds add a generous amount of dietary fiber to support gut and heart health.

Silky smooth: Blending turns the chia seeds and cottage cheese into a thick, creamy texture rather than the typical gel-like pudding.

Fast to prepare: It takes under five minutes to blend, then refrigerate. Make it ahead for busy mornings.

Delicious: The strawberry and cheesecake notes make a tasty, nutritious option that feels like a treat.

Ingredients

Six simple ingredients make this strawberry cheesecake chia pudding easy to prepare.

Low-fat cottage cheese — gives a subtle cheesecake flavor; it blends smooth. Swap vanilla Greek yogurt if you prefer.

Fresh or frozen strawberries — blended into the pudding. Other fruits like raspberries, blueberries, blackberries, or mango also work.

Milk — 2% cow’s milk is used in the original version, but any milk (soy for more protein, or oat, almond, cashew) is fine.

Chia seeds — provide fiber and structure; they blend well in this recipe.

Vanilla protein powder — adds protein and sweetness. Avoid unflavored powder unless you adjust the sweetener.

Honey or maple syrup — use your preferred sweetener; maple syrup is recommended but honey, stevia, monk fruit, or powdered sugar work too.

Toppings ideas

Top with fresh, chopped strawberries for the best presentation and flavor.

Other options include vanilla Greek yogurt, graham cracker crumbs, extra berries, granola, shredded coconut, nut butter, crushed nuts, or high-fiber cereal for crunch.

How to make strawberry cheesecake pudding

Add all ingredients to a blender cup and blend until smooth, about 30–40 seconds. Scrape down the sides or pulse as needed. If you’re using an immersion blender, combine ingredients in a tall container and blend until fully smooth.

Taste and adjust the sweetener to your preference. Transfer the pudding to a jar with a fitted lid and refrigerate for at least two hours or overnight so the chia seeds absorb liquid and the texture firms up.

When ready to eat, add your preferred toppings and enjoy.

How to store

Keep the blended pudding in a jar or airtight container in the refrigerator for up to three days. The pudding may thicken in the fridge; stir in a splash of milk before serving if needed.

Top tips

Use a small blender cup or an immersion blender for best results — there may not be enough volume to blend smoothly in a large blender. If you must use a large blender, double or triple the recipe so the blades can work properly.

Frequently asked questions

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Equipment

• Blender with a small blender cup or an immersion blender
• Glass jar with lid for storing

Ingredients (yields 1)

• 1/2 cup low-fat cottage cheese (or vanilla Greek yogurt)
• 1/2 cup frozen or fresh strawberries
• 1/3 cup milk of choice
• 2 Tbsp chia seeds
• 2 Tbsp vanilla protein powder
• 1–2 tsp honey or maple syrup (or sweetener of choice)

To serve

• 1/2 cup diced fresh strawberries
• Topping ideas: graham cracker crumbs, shredded coconut, granola, crushed nuts

Instructions

1. Add all ingredients to a blender cup and blend until smooth, about 30–40 seconds. Scrape down the sides or pulse as needed. For an immersion blender, blend in a tall container until smooth.
2. Taste and adjust sweetener. Transfer to a glass jar with a fitted lid and refrigerate for at least two hours or overnight to thicken.
3. Top with fresh strawberries and other toppings when ready to eat. Enjoy.

Notes

Nutrition facts are approximations based on 1 tsp maple syrup and no toppings.