Matcha Cheesecake Chia Pudding

A delightful plant-based chia pudding with the flavors of matcha cheesecake. Packed with fiber and antioxidants, this dish is both healthy and delicious.

By @plantbasedrd

Original recipe source

Cook time: 10 minutes

Servings: 4

Ingredients

• 0.33 cup plant-based yogurt plain, I used soy
• 3 tbsp dairy-free cream cheese
• 1.5 tbsp agave syrup adjust as needed
• 0.75 cup plant-based milk unsweetened, I used soy
• 0.5 tsp vanilla bean paste or extract
• 0.5 lemon zest and juice
• 0.25 tsp kosher salt or more to taste
• 1.5 tsp matcha powder
• 0.33 cup hot water about 175°F
• 0.33 cup chia seeds
• 3 tbsp almonds
• 3 tbsp gluten-free oats
• 3 medjool dates
• 0.5 lemon zest from half a lemon
• 0 salt pinch
• 0 strawberry jam optional

Instructions

1. Add the yogurt, cream cheese, agave syrup, milk, vanilla bean paste, the zest and juice of half a lemon, and salt to a blender cup.
2. Sift the matcha powder into a bowl and add hot water. Whisk together in a W-shape motion until frothy.
3. Pour the whisked matcha into the blender cup and blend all the ingredients until completely smooth.
4. In a large storage container, add chia seeds and pour in the blended matcha milk. Whisk well, let set for 5 minutes, whisk again, and refrigerate for at least an hour.
5. Pulse almonds, oats, dates, lemon zest, and a pinch of salt in a food processor until a crumble forms.
6. To serve, add a tablespoon of strawberry jam to the dish if using, then layer with chia pudding and top with crumble.