Print

Gingerbread Cheesecake Chia Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 54 reviews

This Gingerbread Cheesecake Chia Pudding is a delightfully festive, dairy-free, and plant-based breakfast or snack option. It combines creamy, spiced chia pudding infused with warm gingerbread flavors and a tangy, cheesecake-like twist using dairy-free cream cheese and yogurt. Topped with a crunchy, naturally sweetened gingerbread crumb, this recipe offers a perfect balance of texture and flavor that’s easy to prepare and deliciously nutritious.

Ingredients

Chia Pudding Base

  • 1/3 cup plain plant-based yogurt (soy recommended)
  • 3 tbsp dairy-free cream cheese
  • 1-2 tbsp agave syrup (adjust to taste)
  • 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 extract
  • 1/4 tsp kosher salt (or to taste)
  • 1/3 cup chia seeds

Gingerbread Crumb

  • 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

  1. Blend the Base Ingredients: In a blender cup, combine the plant-based yogurt, dairy-free cream cheese, molasses, agave syrup, pecans, plant-based milk, ground cinnamon, ground ginger, freshly grated nutmeg, vanilla bean paste or extract, and kosher salt. Blend on high until the mixture is completely smooth, ensuring all spices and ingredients are fully incorporated for consistent flavor.
  2. Prepare the Chia Pudding: In a large storage container, add the chia seeds. Pour the blended gingerbread mixture over the chia seeds. Whisk vigorously to combine and prevent clumping. Cover and let the mixture sit for 10 minutes at room temperature, then whisk again to break up any lumps that may have formed. Cover and refrigerate for at least one hour, preferably overnight, to allow the chia seeds to absorb the liquid and create a pudding-like texture. Adjust sweetness by stirring in additional agave syrup if desired before serving.
  3. Make the Gingerbread Crumb: Place pecans, gluten-free oats, medjool dates, molasses, ground cinnamon, ground ginger, and kosher salt into a food processor. Pulse until the mixture reaches a crumbly consistency that holds together slightly when pressed, creating a flavorful and textured topping.
  4. Assemble and Serve: In serving bowls or jars, layer the chilled chia pudding with the gingerbread crumb topping. Repeat layers if desired. Serve immediately and enjoy the delightful combination of creamy, spiced pudding and crunchy gingerbread crumb.

Notes

  • For best results, soak chia pudding overnight to achieve the creamiest texture.
  • Adjust sweetness by varying the amount of agave syrup according to your preference.
  • Use unsulphured molasses to avoid any bitter aftertaste and to retain rich flavor.
  • The recipe is naturally dairy-free and vegan but can be customized with other plant-based milk alternatives.
  • Store leftover chia pudding covered in the refrigerator for up to 3 days.
  • Gingerbread crumb can be prepared in advance and stored in an airtight container for convenience.

Find it online: https://recipethrive.com/gingerbread-cheesecake-chia-pudding-recipe/