This Low-Carb Strawberry Cheesecake Chia Pudding may just be the easiest way to satisfy that cheesecake craving! This pudding tastes like strawberry cheesecake and has layers of jammy strawberry goodness. Yes, it tastes sinful, but it can still be part of a low-carb, keto, Atkins, gluten-free, grain-free, or Banting diet.

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Our recipe for Low-Carb Strawberry Cheesecake Chia Pudding 

This chia pudding may just be the best chia pudding I’ve ever tasted. It’s seriously creamy and is flavored with real strawberries both in the pudding and in the glaze. The chia seeds thicken this pudding and add a satisfying crunch.

This pudding makes a delicious dessert, but I confess that I tend to eat it for breakfast. I make in the evening, pour it into half-pint canning jars, cover them and pop them in the fridge. The next morning, I have a yummy breakfast waiting for me! Actually, with this recipe, I have breakfast ready to go for the next four mornings! 

In a rush in the morning? No problem! Just grab one of these and go. No skipping breakfast required. Of course, if you aren’t going to eat it right away, put it in an insulated bag with an icepack. Remember to take a spoon!

These puddings also make a satisfying snack. Chia pudding helps me stay on track because it’s easy to grab one when I feel like nibbling on something.  

While this pudding makes a great dessert, you may consider reducing the portion size a bit if you use it to end a meal. It’s super-satisfying and a whole serving really almost serves as a meal for me. 

The inspiration

This recipe was inspired by a photo of individual raspberry no-bake cheesecakes from My Life Cookbook. There is something about layers of red fruity syrup layered into cheesecake that gets my sweet tooth going!

When I decided it was time to make another chia pudding recipe, the image came to mind so I decided that vibrant fruit syrup was that way to go! Since strawberries are starting to come into season in Florida, I’m finding loads of quality strawberries at the grocery store right now. They were an easy choice.

The actual recipe for the pudding was based on my recipe for Low-Carb Coconut Matcha Chia Pudding. To create the jammy syrup I altered the raspberry drizzle in my recipe for Low-Carb Raspberry White Hot Chocolate. I love the final result!

Tips and tricks

You could sweeten this pudding with almost any sweetener you like. just be aware that some are sweeter than others. Start off using a little, then blend and taste before adding more. The sweetener I use is twice as sweet as sugar, so if your sweetener measures cup for cup of sugar, you will need to use more than the recipe calls for to get the same sweetness.

While I do have many recipes for chia pudding on the blog that are dairy-free, this particular one is not. I did use heavy whipping cream and cream cheese in the recipe to give it real cheesecake flavor. If you need to make it dairy-free, you could substitute the thick coconut milk from a can for the heavy whipping cream and plain dairy-free yogurt for the cream cheese. The consistency may be less thick with this option.

It’s also very easy to convert this recipe to a nut-free recipe. To do this, you just need to substitute another type of milk for the almond milk. You could use coconut milk or even a combination of heavy whipping cream and water.  If you’re nut-free and love cheesecake, you might also want to check out this nut-free keto cheesecake from Real Balanced. 

I also want to point out that, while this recipe appears to be higher in carbs than some of my others, most of those carbs come from fiber. Unlike other types of carbohydrates, fiber is not broken down into sugars by our digestive system, yet provides many health benefits.

I’ve been hard at work researching fiber and its role in the keto diet for my book which will be coming out in the next few months. I can’t wait to share all of this information with you! 

Final words

This chia pudding makes a great dessert, breakfast, a quick lunch, or a snack in between. I love keeping it in the fridge for a quick snack. This recipe is a delicious way to stay on track! Enjoy!

-Annissa

Satisfy your cheesecake craving with this super-easy, Low-Carb Strawberry Cheesecake Chia Pudding recipe. This recipe is perfect for dessert, breakfast, a quick lunch, or a snack in between!

5 from 10 votes

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Low-Carb Strawberry Cheesecake Chia Pudding

This Low-Carb Strawberry Cheesecake Chia Pudding may just be the easiest way to satisfy that cheesecake craving! This pudding tastes like strawberry cheesecake and has layers of jammy strawberry goodness. Yes, it tastes sinful, but it can still be part of a low-carb, keto, Atkins, gluten-free, grain-free, or Banting diet.

Course Breakfast, Dessert, Snack

Cuisine American, low-carb

Prep Time 5 minutes

Cook Time 4 minutes

chilling time 8 hours

Total Time 9 minutes

Servings 4

Calories 346 kcal

Author Annissa Slusher

Ingredients

For the glaze:

• 4 teaspoons granulated stevia/erythritol blend (Pyure)
• 1/8 teaspoon xanthan gum
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 cup strawberries (sliced--fresh or frozen)

For the chia pudding:

• 1/2 cup heavy whipping cream
• 4 ounces cream cheese
• 1 cup unsweetened original almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons granulated stevia/erythritol blend (Pyure)
• 1/2 cup chia seeds
• 1 cup strawberries (fresh or frozen)

Instructions

For the glaze:

1. In a 1 1/2 quart saucepan, whisk together the stevia blend and the xanthan gum.

   

2. Slowly add the lemon juice and the water, whisking as you add.

   

3. Stir in the strawberries. 

   

4. Bring the mixture to a simmer over medium-low heat. When mixture comes to a simmer, remove from heat. If you're using fresh strawberries, you may want to simmer a minute or so to allow the fruit to soften and release its color.

   

5. Using about half of the strawberry mixture, (and retaining the rest for later) drizzle down the sides of four one-cup serving dishes. I like to use half-pint canning jars for this, but dessert dishes and wine glasses work well too. Set aside the remaining strawberry mixture.

   

For the chia pudding:

1. Place all ingredients for the chia pudding in a blender. Cover and blend, starting at low speed an increasing it until the ingredients are well-blended.

   

2. Divide the chia pudding among the four serving glasses, pouring it over the strawberry glaze. Top with the remaining strawberry glaze. Cover and refrigerate overnight.

   

Recipe Notes

Net carbs per serving: 4 grams

Nutrition Facts

Low-Carb Strawberry Cheesecake Chia Pudding

Amount Per Serving (6 ounces)

Calories 346 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 14g88%

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 7g

Cholesterol 73mg24%

Sodium 163mg7%

Potassium 343mg10%

Carbohydrates 13g4%

Fiber 9g38%

Sugar 4g4%

Protein 7g14%

Vitamin A 950%19%

Vitamin C 31.4%38%

Calcium 270%27%

Iron 2.2%12%

* Percent Daily Values are based on a 2000 calorie diet.