Blueberry Lavender Cheesecake Chia Pudding

Blueberry Lavender Cheesecake Chia Pudding

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Blueberry Lavender Cheesecake Chia Pudding


Units Scale

Chia Pudding

  • 1/2 cup chia seeds
  • 11/4 cups non-dairy milk of choice
  • 1/2 cup coconut yogurt (I used culinary blueberry lavender)
  • 1/4 cup wild blueberries
  • 1/2 tsp dried lavender or 12 drops lavender essential oil
  • 1 tsp vanilla extract
  • 3 tsp honey
  • Center
  • 1 cup crushed graham crackers

Cheesecake Cream

  • 1 1/2 cups raw cashews (soaked overnight)
  • 1 tsp vanilla extract
  • 1 Tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 Tbsp melted coconut oil
  • 1/2 cup honey
  • 3/4 cup coconut yogurt (I used culinary blueberry lavender)
  • 1/4 tsp sea salt
  • 23 drops of high-grade lavender essential oil
  • 1/4 cup wild blueberries


  1. First, blend everything for the chia pudding mixture together but the chia seeds.
  2. Ad the chia seeds to the mixture in a large jar, shake, and place in the fridge to set overnight.
  3. The next day take all the ingredients for the cheesecake layer into the blender and blend till completely smooth, could take up to 5-6 minutes.
  4. Next take small, single serve jars and fill halfway with the chia pudding, sprinkle of the graham crakers and then top with the cheesecake layer.
  5. Place in the fridge for at least 3-4 hours or overnight to set.
  6. Enjoy! 🙂 can be stored in the fridge for about 3-4 days and the freezer for 2-3 weeks.

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