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Peanut Butter & Raspberry Cheesecake Chia Pudding

If you love cheesecake, peanut butter, and raspberry desserts, this chia pudding is going to become an obsession. It has the rich and creamy flavor of cheesecake with layers of sweet raspberry chia jam and a buttery peanut butter crumble on top. The best part is that it is packed with protein, gut-friendly ingredients, healthy fats, and fiber, making it a nourishing breakfast, snack, or healthier dessert option.
Servings 4

Ingredients

  • For the Cheesecake Chia Pudding
  • 1 1/2 cups plain Lifeway Kefir kefir
  • 1/4 cup coconut cream
  • 1/2 cup vanilla protein powder
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2 tbsp honey
  • 1/3 cup chia seeds
  • For the Raspberry Chia Jam
  • 10 ounces frozen raspberries
  • 1 tbsp water plus more as needed
  • 1 tbsp chia seeds
  • 1 –2 tsp honey optional
  • For the Peanut Butter Crumble
  • 1/2 cup almond flour
  • 2 tbsp creamy peanut butter
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • Pinch of sea salt

Instructions

  • Add the kefir, coconut cream, protein powder, vanilla extract, cinnamon, and honey to a blender. Blend until completely smooth and creamy.
  • Pour the mixture into a bowl or container and whisk in the chia seeds. Let it sit for 10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 3–4 hours or overnight until thickened.
  • Add the frozen raspberries and water to a small saucepan over medium heat. Cook for 6–8 minutes, stirring occasionally, until the raspberries break down and become jammy.
  • Remove from the heat and stir in the chia seeds and optional honey. Let the jam cool completely. It will continue to thicken as it sits.
  • Add the almond flour, peanut butter, honey, vanilla extract, and sea salt to a bowl. Mix with a fork until a soft crumble forms. If needed, refrigerate for 5–10 minutes to help it firm up slightly.
  • Layer the cheesecake chia pudding with the raspberry chia jam in jars or bowls. Top with the peanut butter crumble just before serving.

Notes

Approximate Macros Per Serving
Makes 4 servings
Calories: ~360
Protein: ~25g
Carbs: ~24g
Fat: ~19g
Fiber: ~10g