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This Lemon Chia Pudding is light, creamy, and tastes just like lemon pie but is packed with protein and made with wholesome ingredients. It’s a fresh, feel-good option that can be enjoyed for breakfast, a snack, or dessert!
I don’t think there’s anything better than lemony treats during the summertime. From Lemon Bliss Balls to Lemon Poppy Seed Donuts to Guten-Free Lemon Bars, lemon is an ingredient that can be enjoyed in so many different sweet treats!
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And today lemon is the star of the show in this light and creamy Lemon Chia Pudding!
This chia pudding is packed with lemon flavour and is a high in protein thanks to the additional of cottage cheese, making it taste like a lemon cheesecake. If you are a lime lover over lemon then make sure to try this Key Lime Pie Chia Pudding.
Why You’ll Love This Recipe
- Can be enjoyed for breakfast, snacks or dessert– While this chia pudding tastes as decadent as my Tiramisu Chia Pudding, it can be enjoyed as a healthy breakfast or a snack.
- High in fibre and protein– Each serving of this chia pudding is packed with 7 grams of fibre and 14 grams of protein for a treat that will keep you feeling your best.
- No bake– Unlike baked lemony snacks like Healthy Lemon Poppy Seed Muffins, chia pudding is completely no-bake. Just mix it up and pop it in the fridge, that’s it!
Key Ingredients
- Chia seeds: Chia pudding is one of the best ways to eat chia seeds. you can use white or black chia seeds in this recipe. These are both the same, just a different colour.
- Cottage cheese: Not only does cottage cheese add protein to the chia pudding but it also adds creaminess and thickens the chia pudding, giving it a cheesecake-like taste and texture. You can substitute with Greek yogurt or just more coconut milk if you prefer.
- Coconut milk: Use full-fat coconut milk from a can for an extra creamy chia pudding. You can also use light coconut milk, almond milk or cow’s milk if you prefer. If you’re a coconut fan also try this Coconut Chia Seed Pudding.
- Lemon: I HIGHLY recommend using fresh lemon juice and zest in this recipe over bottled lemon juice. It will make a huge difference in the end result.
*This is a recipe overview. The full recipe with measurements can be found below in the recipe card.
How To Make Lemon Chia Pudding
Step 1: Add the coconut milk, cottage cheese, lemon juice, lemon zest, maple syrup and vanilla to a blender.
Step 2: Blend until smooth.
Step 3: Add the lemon cream to a bowl with chia seeds.
Step 4: Mix together until combined.
Step 5: Place in the fridge for at least 2 hours, or ideally overnight.
Step 6: Serve as is or top with yogurt and crushed graham crackers for a lemon cheesecake vibe!
How to store
Store the Lemon Chia Pudding in an airtight container or sealed jar in the fridge for up to 5 days. If the chia pudding thickens after storing add a splash of milk and mix.
Jess’s Tips
- Use at least 2% cottage cheese – It makes the pudding extra creamy and adds more protein. Have leftover cottage cheese? Use it to make a batch of Cottage Cheese Pancakes.
- Fresh lemon juice is key – For the brightest, most natural flavour, use freshly squeezed lemon juice—not bottled.
- Add a pinch of turmeric – Want a vibrant yellow colour? Add a pinch of turmeric powder!
- Sweeten to taste – Depending on your lemon’s tartness, you may want to add a touch more maple syrup or honey to balance it out.
- Let it chill overnight – This gives the pudding time to thicken fully.
- Add toppings – This chia pudding is great as is, but is even better with toppings like yogurt, crushed graham crackers or maple pecan granola.
Frequently Asked Questions
Yes! You can substitute Greek yogurt or a dairy-free yogurt alternative, or just substitute with more coconut milk or milk of choice.
Fresh lemon juice is highly recommended for the best flavour, but in a pinch, bottled juice will work. Just note the taste won’t be as good!
If you tried this Lemon Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness
Try These Chia Pudding Recipes Next!
Breakfast
Blueberry Chia Pudding
Breakfast
Banana cream pie chia pudding
Desserts
Snickers Chia Pudding
Breakfast
Raspberry Chia Pudding
Lemon Chia Pudding
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2–4 servings 1x
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Vegan
Description
This Lemon Chia Pudding tastes like a lemon cheesecake for a delicious and healthy treat!
Ingredients
Chia pudding
- 1/4 cup chia seeds
- 1/2 cup coconut milk
- 3/4 cup cottage cheese
- 1/4 cup lemon juice
- 1–2 tbsp maple syrup or honey(depending on how sweet you want it)
- 1 tsp vanilla extract
- pinch of turmeric (optional, for colour)
Instructions
- Add the coconut milk, cottage cheese, maple syrup, vanilla, lemon juice, lemon zest and turmeric to a high speed blender and blend until smooth.
- Add the lemon cream to a bowl with the chia seeds and mix together until well combined.
- Cover and place in the fridge to set for at least 2 hours, or ideally overnight.
- Serve with your favourite toppings!
Notes
- Use at least 2% cottage cheese for an extra creamy texture.
- Use fresh lemon juice for the best flavour-no bottled!
- Add a pinch of turmeric for a vibrant yellow colour.
- Sweeten to taste, depending on the tartness of your lemon.
- Top with yogurt and crushed graham crackers for a cheesecake vibe.
- Store in the fridge up to 5 days.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 260
- Sugar: 13g
- Fat: 15g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 14g
I haven’t made this yet, could I use all coconut milk instead of half coconut have oat milk?
absolutely!
Absolutely fabulous! Love the intense lemony flavour of the cashew cream sauce. Thanks for sharing this delightful recipe!
Glad you enjoyed the recipe! 🙂
This is absolutely delicious!! Love the lemony flavour of the cashew cream sauce. Thanks for sharing this great recipe!
You’re so welcome Jennifer! 😀
Loved this recipe! My cashews came out grainy after soaking in warm water but could be my blender. Next time will try soaking overnight. Flavor was fantastic
I loved this recipe! I made some changes along the way. I didn’t have coconut mile so I used all soy milk and added some coconut extract. For the cream, I added some extra turmeric. I also used monk fruit, too. This is a keeper!
So glad you enjoyed it Maureen!