This blueberry lemon chia pudding is reminiscent of cheesecake in flavour. Lemon-infused yogurt chia pudding is topped with blueberry banana soft serve and homemade granola for the perfect summer breakfast.

Hey everyone, and happy Monday. Did you have a good weekend? Hopefully you got to enjoy lots of R&R and time outdoors. That’s pretty much what I did all weekend. I cooked a bit but wasn’t in the mood to style or photograph anything. To tell you the truth, I have been in a bit of a low mood for the past few days, but I am trying to usher in a fresh, upbeat mindset this week.

At least I can drown my sorrows in colourful summer breakfasts, like this lemon blueberry cheesecake chia pudding! To clarify, there is no cream cheese in this recipe, but the yogurt-based chia pudding has a similar tang. Add some maple syrup for sweetness plus lemon juice and zest, and you have a chia pudding that tastes a little bit like lemon cheesecake. The blueberry banana soft serve on top is just too good and you must make it! It takes just a couple of minutes to whip up in your food processor, and the cool, creamy chia pudding contrasting against the very cold, ice cream-like blueberry banana soft serve is heavenly. You also must top your pudding with granola or cereal for that crunch factor. Absolutely necessary, in my opinion!

ingredients you’ll need

For the lemon yogurt chia pudding, you’ll need yogurt, plant-based milk, chia seeds, lemon juice and zest, maple syrup, vanilla, and sea salt.

For the blueberry banana soft serve, you’ll need frozen bananas, frozen blueberries, and sunflower seed butter.

the method

The night before, whisk together the yogurt, milk, chia seeds, lemon juice and zest, maple syrup, vanilla, and salt in a bowl. Transfer into a jar, secure the lid, and refrigerate overnight.

In the morning, divide the chia pudding between two bowls. To make the soft serve, combine the frozen banana, blueberries, and sunflower seed butter in a food processor fitted with the ‘S’ blade. Process until smooth and creamy, pausing to scrape down the sides of the food processor from time to time. Top the chia pudding bowls with the soft serve, sprinkle on some granola and any other fresh fruit you like, and enjoy!

more summer breakfast recipes

As far as the posting schedule for this week goes, you can expect a recipe for one skillet vegan creamy orzo with sun-dried tomatoes, spinach, and tofu tomorrow; my great grandmother’s classic chocolate-dipped peanut butter cookies on Wednesday; sheet pan jerk chicken and veggies with hemp sauce on Thursday; and green pea mint hummus on Friday. It should be a tasty week!

I hope that you love this lemon blueberry cheesecake chia pudding! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!