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Allow me to introduce your new favourite seasonal treat–Pumpkin Cheesecake Chia Pudding. It starts with a simple vanilla spiced base of chia pudding, followed by a generous layer of pumpkin cheesecake cream and topping of Pumpkin Spice Granola. This isn’t your average chia pudding and I can promise you that! With every spoonful you get the perfect balance of creamy, fluffy and crunchy and a ton of pumpkin spice flavour.
The thing about chia pudding is that its versatile in that you can enjoy it for breakfast, as a snack or even dessert. The same goes for this Pumpkin Cheesecake Chia Pudding, made with wholesome ingredients that make for a nourishing breakfast or any time of day treat. You can also prepare this chia pudding in individual jars to meal prep breakfast for the week or for a family.
To make, simply blend ingredients to create your mousse-y pumpkin cheesecake cream, prepare the chia pudding as you normally would, and top with granola just before eating for ultimate crunch. The hands on time required is very minimal, though chia pudding does require some time to thicken up, and you will need to soak cashews before blending. Side note: this cheesecake cream is seriously so delicious, you might find yourself eating it by the spoonful.
We’ll be using simple, whole food ingredients and this recipe is vegan, gluten free, refined sugar free, grain free, oil free and paleo*.
Be sure to use pumpkin purée, and not pumpkin pie filling when making this recipe. You can also use homemade puréed pumpkin if you prefer, by roasting or steaming pumpkin and puréeing.
If you’re short on time to soak your cashews, you can use a little stovetop hack to soften them in a pinch. I like to bring cashews and water to a low boil in a small saucepan, then remove from heat, cover and let sit for at least 15 minutes.
This recipe makes enough for roughly 2-3 humans, but servings are always tricky as it will always depend on your appetite. As a rule of thumb, I usually like to go with 1/4 cup of chia seeds per person, so definitely adjust as needed.
The hardest part of this recipe may be waiting for it to set, but it’s absolutely worth waiting because the chia seeds will bloom and create a really nice creamy “pudding”. The cheesecake cream also thickens up a little more and becomes like a mousse as well.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Delicious and nutritious Pumpkin Cheesecake Chia Pudding! Vegan, gluten free, refined sugar free and paleo option.
Chia pudding base
1/2 cup chia seeds
1 3/4 cups non-dairy milk of choice
1/4 cup pumpkin purée
1 1/2 tsp pumpkin spice
1 tsp vanilla extract
2–3 tsp maple syrup (to taste)
Pumpkin cheesecake cream
1/2 cup raw cashews, soaked overnight or for at least 3 hours
1/4 cup pumpkin purée
1/3 cup non-dairy milk of choice
2 tbsp maple syrup
2 tsp fresh lemon juice
1 tsp pumpkin spice
1/2 tsp ground cinnamon
In a mixing bowl, whisk together all chia pudding base ingredients except for chia seeds. Once the mixture is smooth, add the chia seeds, stir in well and set aside to bloom for 5 minutes. Stir again to break up any large clumps and then let sit for roughly 1 hour or overnight in the refrigerator.
Next prepare your cheesecake cream by adding all ingredients into a high speed blender. Blend until completely smooth, and adjust to taste, adding additional sweetener or spice as desired.
Once chia pudding is ready, divide into individual cups or jars, then use a spoon or piping bag to layer cheesecake cream over the pudding.
When ready to enjoy, sprinkle granola on top and dig in!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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