Active Time:18 minsTotal Time:1 hr 20 minsServings:4Jump to Nutrition Facts

Active Time:18 minsTotal Time:1 hr 20 minsServings:4

Active Time:18 mins

Active Time:

18 mins

Total Time:1 hr 20 mins

Total Time:

1 hr 20 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Overhead view of ingredients in various bowls for Lemon-Blueberry Cheesecake Chia Pudding recipe

Cook Mode(Keep screen awake)Ingredients1tablespoongranulated sugar1tablespoonwater½teaspoongrated lemon zest1tablespoonlemon juice2 ½cupsfreshorfrozen blueberries, divided3ouncesreduced-fat cream cheese, softened¾cupwhole milk¼cupchia seeds2tablespoonspure maple syrup1teaspoonvanilla extract⅛teaspoonsalt½cupcrushed graham crackersplus1tablespoon(about5sheets), divided

Cook Mode(Keep screen awake)

Ingredients

1tablespoongranulated sugar

1tablespoonwater

½teaspoongrated lemon zest

1tablespoonlemon juice

2 ½cupsfreshorfrozen blueberries, divided

3ouncesreduced-fat cream cheese, softened

¾cupwhole milk

¼cupchia seeds

2tablespoonspure maple syrup

1teaspoonvanilla extract

⅛teaspoonsalt

½cupcrushed graham crackersplus1tablespoon(about5sheets), divided

DirectionsStir 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterCombine 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterArrange 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterJust before serving, divide the remaining 1/4 cup blueberries and 1 tablespoon crushed graham crackers on top of the puddings. Serve cold.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterTo make aheadRefrigerate for up to 2 days.Originally appeared: EatingWell.com, September 2023

Directions

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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterCombine 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterArrange 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.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterJust before serving, divide the remaining 1/4 cup blueberries and 1 tablespoon crushed graham crackers on top of the puddings. Serve cold.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterTo make aheadRefrigerate for up to 2 days.

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.

Overhead view of cooked blueberries in a serving bowl for Lemon-Blueberry Cheesecake Chia Pudding recipe

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.

Overhead view of ingredients blended in a food processor for Lemon-Blueberry Cheesecake Chia Pudding recipe

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.

Overhead view of crushed graham crackers added to serving bowl for Lemon-Blueberry Cheesecake Chia Pudding recipe

Just before serving, divide the remaining 1/4 cup blueberries and 1 tablespoon crushed graham crackers on top of the puddings. Serve cold.

Angled view of Lemon-Blueberry Cheesecake Chia Pudding recipe in clear glass serving bowls

To make ahead

Refrigerate for up to 2 days.

Originally appeared: EatingWell.com, September 2023

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Nutrition Facts(per serving)247Calories10gFat35gCarbs7gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.