Description
This Gingerbread Cheesecake Chia Pudding is a delightful plant-based, dairy-free breakfast or dessert option that combines creamy soy-based yogurt and cream cheese with warm gingerbread spices. It features a luscious chia pudding base infused with molasses and spices, topped with a crumbly mixture of pecans, oats, and dates. Perfect for a cozy, festive treat that’s both nutritious and satisfying.
Ingredients
Scale
Chia Pudding Base
- 1/3 cup plain plant-based yogurt (soy recommended)
- 3 tbsp dairy-free cream cheese
- 1-2 tbsp agave syrup (adjust to taste)
- 1 tbsp unsulphured molasses
- 1 tbsp pecans (optional)
- 3/4 cup unsweetened plant-based milk of preference (soy recommended)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch allspice
- Pinch freshly grated nutmeg
- 1 tsp vanilla bean paste or extract
- 1/4 tsp kosher salt (or more to taste)
- 1/3 cup chia seeds
Gingerbread Crumb
- 1/4 tbsp pecans
- 3 tbsp gluten-free oats
- 3 medjool dates, pits removed
- 1/2 tbsp unsulphured molasses
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
Instructions
- Blend the Gingerbread Base: Add soy yogurt, dairy-free cream cheese, molasses, agave syrup, pecans (optional), plant-based milk, cinnamon, ginger, nutmeg, vanilla, and salt to a blender. Blend thoroughly until the mixture is completely smooth and creamy.
- Combine with Chia Seeds: Pour chia seeds into a large storage container. Add the blended gingerbread milk mixture, then whisk well to combine. Cover and let sit for 10 minutes. Whisk again to break up any clumps that formed. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the chia seeds to fully absorb the liquid and thicken the pudding. Adjust sweetness by stirring in more agave syrup before serving if desired.
- Prepare the Gingerbread Crumb: In a food processor, add pecans, gluten-free oats, dates, molasses, cinnamon, ginger, and salt. Pulse until the mixture forms a crumbly texture, similar to coarse crumbs.
- Assemble and Serve: Layer portions of the chia pudding with the gingerbread crumb in bowls or jars. Serve immediately and enjoy the festive, creamy, and texturally delightful pudding.
Notes
- Use plant-based dairy-free cream cheese and yogurt to keep it vegan and dairy-free.
- Adjust sweetness by increasing or decreasing agave syrup according to taste.
- Chia pudding thickens best when refrigerated overnight, but it can be enjoyed after at least 1 hour.
- The gingerbread crumb adds a lovely texture contrast but can be omitted or replaced with other nuts or toppings.
- Ensure dates are pitted and soft for easier processing in the crumb mixture.
