Strawberry Milk Cheesecake Chia Pudding

A luscious strawberry milk chia pudding that is topped with short bread crumbles, whipped cream, and a yogurt base for extra protein.

Caution: one spoonful may cause uncontrollable “OMG this tastes like cheesecake!” moments and second servings 😉

I’m telling you it is THAT good ⚡️

Chia pudding is hands down the best blank canvas and when you layer it up with flavor, it transforms from a simple breakfast into a full-on dessert situation 👌🏻

This time, fresh homemade California Giant Berry strawberry milk (already a game-changer) sets the stage, turning it into the sweetest, dreamiest pudding you’ve ever had. Then comes the cheesecake magic: a cloud of whipped cream, buttery shortbread cookie crumbles, and juicy strawberries on top.

Suddenly it’s not just chia pudding anymore…it’s strawberry cheesecake, spoonable and no oven required 😉

Eat your heart out 💋

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A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!

Strawberry Milk Cheesecake Chia Pudding

Serves: 2

Ingredients:

Strawberry Milk Chia Pudding:

1 cup milk (any kind you like)

3/4 cup fresh California Giant strawberries, hulled
1/4 cup chia seeds


Cheesecake Whipped Cream:

1/4 cup heavy cream
1 tsp cream cheese, softened
1–2 tsp maple syrup (to taste)


Assembly:

Thinly sliced California Giant strawberries (for lining the glass + topping)
1/2 cup yogurt (plain or vanilla — Greek works great)
Zest of 1/2 lemon
Crumbled shortbread cookies (for topping)

Instructions

1. Make the Strawberry Milk Chia Pudding

In a blender, combine the milk and strawberries until smooth.
Pour the strawberry milk into a bowl or jar, stir in the chia seeds, and mix well.
Let sit for 10 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.

2. Whip Up the Cheesecake Cream

In a small bowl, use a hand mixer or whisk to beat the heavy cream until soft peaks form.
Add in the cream cheese and maple syrup, and whip again until fluffy and smooth.
Keep chilled until ready to use.

3. Assemble the Pudding

Line the inside of your serving glasses with thinly sliced strawberries.
Spoon 1/2 cup of your favorite yogurt into the bottom of each glass.
Add a generous layer of the strawberry milk chia pudding on top.
Dollop the whipped cheesecake cream over the pudding.

Top with extra sliced strawberries, a sprinkle of lemon zest, and a generous handful of crumbled shortbread cookies.