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Chia Pudding with Lemon-Blueberry Cheesecake 

This cheesecake chia pudding balances lemon and blueberry's sour-sweet flavor with creamy dairy.  

Graham cracker crumbles mimic cheesecake crust, while chia seeds provide fiber and omega-3s. This easy-to-make dessert may be taken on the go in mason jars or other containers with lids. 

Direction 1. 

Heat sugar, water, lemon zest, lemon juice, and 1 1/2 cups blueberries in a medium saucepan over medium-high heat. Stir regularly while boiling until the blueberries burst and the mixture thickens and shines, about 5 minutes. 

Add 3/4 cup blueberries; lower heat to medium. Heat and soften blueberries for 2–3 minutes, stirring constantly. Transfer to heatproof bowl. 

Blend cream cheese, milk, chia seeds, maple syrup, vanilla, and salt in a blender or food processor until a loose pudding forms, about 1 minute. Transfer to a medium bowl. 

Spread 2 teaspoons blueberry mixture evenly in 4 4-ounce bowls or glasses. Put 3 tablespoons chia pudding and 1 tablespoon crushed graham crackers on each.  

Once more layers. Refrigerate for at least 1 hour or 2 days under plastic wrap. 

Divide the remaining 1/4 cup blueberries and 1 tablespoon smashed graham crackers on the puddings before serving. Serve chilled. 

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