This creamy and high-protein cheesecake chia pudding tastes just like a slice of cherry cheesecake, with zero added sugar, 32g protein, and 9g fiber! It’s packed with protein, healthy fats, and fiber to keep your blood sugar steady, and it’s so good you’ll keep coming back to it.

The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!

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Cheesecake Chia Pudding

Prep Time 5 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 4 people

Ingredients

• 2 cups cottage cheese
• 2 servings vanilla protein powder
• 1 cup unsweetened almond milk
• 1/2 cup coconut cream
• 1/4 cup cashew butter
• 1 tbsp vanilla extract
• salt (dash)
• 1/2 cup chia seeds

To Serve

• 2 cups frozen cherries

Instructions

• Add all ingredients minus chia seeds and cherries to a blender and blend until smooth.
• Add chia seeds to a medium sized bowl and pour mixture over chia seeds. Mix until well combined. 
• Store mixture in the fridge for at least 3 hours or until firm. Stir the mixture after one hour to avoid chia seeds from settling at the bottom.
• When ready to eat, microwave cherries for 30 seconds until they become syrupy but not warm and serve ½ c of the cherries on top of each serving of chia pudding.

Preparation Tips

• Make chia pudding before your week begins, leaving the cherries off until you are ready to eat. Store it in individual containers and eat throughout the week. Microwave ½ c cherries per serving when ready to eat.