Recipes
Strawberry & Cream Chia Cheesecake Pots
Vanilla chia, juicy strawberry and a lemony cheesecake cream. Little layered vegan pots that feel indulgent, with a spoonful of everyday nourishment.
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A little jar of softness
I love a dessert you can hold in your hand. Something creamy, something fruity, a little crumbly bite at the bottom. These pots are a tiny celebration of texture, and that strawberry pink makes me smile before I have even picked up the spoon.
These layers bring together vanilla chia pudding, juicy strawberries, lemony vegan cheesecake cream and biscuit crumbs. It is a soft, spoonable dessert, not a firm baked cheesecake. Mmmm, just the way I want it.
Tiny seeds, real nourishment
Chia brings fiber and ALA, a plant-based omega-3 fat, plus some protein. Soy milk and soy yogurt add more plant protein; fortified milk may contribute calcium and B12, but check the label. Vegan cream cheese is here for its tang and texture, not automatically its protein.
Let the seeds fully hydrate before eating. If you are not used to a lot of fiber, begin with a small pot and see what feels comfortable. Strawberry sweetness varies, taste the fruit before adding more syrup.
Make the layers, then let them rest
A second stir after ten minutes is the tiny kindness that keeps the chia from clumping. Chill that base first, then build your pots. Keep a few biscuit crumbs for the top just before serving, they lose their lovely crunch if they wait in the fridge too long.
No need for perfect layers, beautiful soul. A little swirl is just as delicious. With love, Krystal x
The recipe
Strawberry & Cream Chia Cheesecake Pots
- Serves
- 5
- Prep
- 20 minutes
- Cook
- No cooking
- Chill
- 4 hours
Ingredients
- Chia base: 1½ cups (360 ml) unsweetened soy milk, preferably fortified
- ⅓ cup (55 g) chia seeds
- 1 tablespoon maple syrup and ½ teaspoon vanilla extract
- Strawberry layer: 1 cup (150 g) chopped strawberries, fresh or thawed
- 1 teaspoon maple syrup for the strawberries, optional
- Cheesecake cream: 100 g vegan cream cheese and 150 g plain unsweetened soy yogurt
- 1 teaspoon finely grated lemon zest, 2 teaspoons lemon juice and 1 tablespoon maple syrup
- 5 tablespoons crushed vegan oat biscuits, plus a little extra for topping if desired
- ½ cup sliced fresh strawberries, to finish
Method
- Whisk the soy milk, chia seeds, 1 tablespoon maple syrup and vanilla together. Wait 10 minutes, then stir thoroughly again to break up clumps. Cover and refrigerate for at least 4 hours, or overnight, until thick.
- Mash or briefly blend the chopped strawberries, adding the optional teaspoon of syrup only if needed. Keep chilled until assembling.
- Whisk the vegan cream cheese, soy yogurt, lemon zest, lemon juice and remaining tablespoon maple syrup until smooth. Use a thick yogurt for a more substantial cream layer.
- Place 1 tablespoon biscuit crumbs in the bottom of each of five small jars. Divide the set chia pudding between them, then add the mashed strawberry layer and cheesecake cream.
- Top with sliced strawberries and any reserved crumbs just before serving. Keep covered and refrigerated until ready to enjoy.
Notes & storage
Contains soy and typically wheat; check the cream cheese and biscuits for nuts, dairy, eggs and honey. Use certified gluten-free vegan biscuits if needed.
These are cheesecake-style pudding pots and remain spoonable. Brands of yogurt and cream cheese affect thickness; do not expect a firm cheesecake set.
Enjoy assembled pots within 3 days, refrigerated and covered, or sooner if an ingredient's use-by date requires it. For the best crunch, store crumbs separately and assemble just before serving.
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