Description
This Matcha Cheesecake Chia Pudding is a creamy, dairy-free dessert combining the vibrant flavors of matcha green tea and tangy plant-based cream cheese. Blended with chia seeds for a nutritious texture, it’s naturally sweetened with agave and dates, making it a perfect make-ahead treat for breakfast or dessert with a delightful crumble topping.
Ingredients
Scale
Pudding Base
- 1/3 cup plain plant-based yogurt (soy recommended)
- 3 tbsp dairy-free cream cheese
- 2 tbsp agave syrup (adjust to taste)
- 3/4 cup unsweetened plant-based milk (soy recommended)
- 1/2 tsp vanilla bean paste or extract
- Zest and juice of 1/2 lemon
- 1/4 tsp kosher salt (or to taste)
- 1 1/2 tsp good quality matcha powder
- 1/3 cup hot water (about 175°F)
- 1/3 cup chia seeds
Crumble Topping
- 3 tbsp almonds
- 3 tbsp gluten-free oats or banana chips
- 3 medjool dates
- Zest of 1/2 lemon
- Pinch of salt
Optional Serving
- Strawberry jam
Instructions
- Prepare the Blender Mixture: In a blender cup, combine plain plant-based yogurt, dairy-free cream cheese, agave syrup, unsweetened plant-based milk, vanilla bean paste, the zest and juice of half a lemon, and kosher salt. This mixture will create the creamy cheesecake-like base for the pudding.
- Sift and Whisk Matcha: Place a small mesh sieve over a bowl. Sift matcha powder through it to avoid clumps. Add hot water (approx. 175°F) to the bowl. Using a bamboo whisk, briskly whisk the matcha and water in a W-shape motion for about one minute until frothy and smooth.
- Blend All Ingredients: Pour the whisked matcha into the blender cup containing the yogurt mixture. Blend everything until completely smooth, ensuring the matcha is fully incorporated without lumps.
- Mix with Chia Seeds and Refrigerate: Transfer 1/3 cup of chia seeds to a large storage container. Pour the blended matcha mixture over the chia seeds and whisk thoroughly to combine. Cover and let sit for 5 minutes. Whisk again to break up any clumps. Cover and refrigerate for at least one hour, preferably overnight to allow the chia seeds to absorb the liquid and thicken.
- Make the Crumble Topping: In a mini-food processor, pulse almonds, gluten-free oats or banana chips, medjool dates, lemon zest, and a pinch of salt until the mixture becomes crumbly to your preference. This topping adds texture and a sweet nutty crunch.
- Assemble and Serve: Optional: spread a tablespoon of strawberry jam into the serving dish for sweetness. Spoon in the chilled chia pudding and top generously with the crumble mixture. Enjoy immediately or keep refrigerated until ready to serve.
Notes
- Use a fine mesh sieve to sift matcha powder, preventing clumps and ensuring smooth flavor integration.
- Agave syrup sweetness can be adjusted according to personal preference.
- For best texture, allow chia pudding to set overnight for maximum thickening.
- Substitute gluten-free oats with banana chips for a different texture in crumble.
- The crumble topping can be customized by adding other nuts or dried fruits.
- If you do not have a mini-food processor, pulse the crumble ingredients by hand using a mortar and pestle but expect a coarser texture.
- This recipe is fully vegan and gluten-free when using gluten-free oats and dairy-free cream cheese.
