Lemon-Blueberry Cheesecake Chia Pudding
The sour-sweet combo of lemon and blueberry is balanced out by the creamy dairy in this cheesecake chia pudding. Graham cracker crumbles replicate the crust of a cheesecake, while chia seeds offer fiber and omega-3 fats. Portion it out into mason jars or another portable container with a secure lid, and you can bring this easy make-ahead dessert on the go.
Ingreadients :
- 1 tablespoon granulated sugar
- 1 tablespoon water
- ½ teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 2 ½ cups fresh or frozen blueberries, divided
- 3 ounces reduced-fat cream cheese, softened
- ¾ cup whole milk
- ¼ cup chia seeds
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup crushed graham crackers plus 1 tablespoon (about 5 sheets), divided
Step by Step :
- Stir sugar, water, lemon zest, lemon juice and 1 1/2 cups blueberries together in a medium saucepan; bring to a boil over medium-high heat. Boil, stirring constantly, until the blueberries burst and the mixture is thickened and glossy, about 5 minutes. Add 3/4 cup blueberries; reduce heat to medium. Cook, stirring often, until the blueberries are warmed through and softened, 2 to 3 minutes. Transfer to a heatproof bowl.
- Combine cream cheese, milk, chia seeds, maple syrup, vanilla and salt in a blender or food processor; process until well blended and a loose pudding forms, about 1 minute. Transfer to a medium bowl.
- Arrange 2 tablespoons blueberry mixture in an even layer in each of 4 (4-ounce) bowls or glasses. Top each with 3 tablespoons chia pudding; add 1 tablespoon crushed graham crackers. Repeat the layers once. Cover with plastic wrap; refrigerate for at least 1 hour or up to 2 days.
- Just before serving, divide the remaining 1/4 cup blueberries and 1 tablespoon crushed graham crackers on top of the puddings. Serve cold.
