PSL Cheesecake Chia Pudding

With over 1/2 your day’s worth of fiber and a great nutrient balance to feel satisfied and nourished!

Pumpkin spice latte meets creamy cheesecake in this dreamy PSL Cheesecake Chia Pudding! Blend pumpkin purée, vanilla protein powder, a splash of cold brew, and creamy cottage cheese for a luscious, high-protein base. Layer with chia seeds for that perfect pudding texture, and let it chill until thick and delicious. It’s like a fall-flavored treat with a cheesecake twist—perfect for breakfast, snack, or dessert!

INGREDIENTS

• 1/2 c canned pumpkin purée

• 1 serving vanilla protein powder

• 1 c milk (used unsw cashew)

• 1/2 c cooled coffee or cold brew

• 1/4 tsp salt

• 1 tsp pumpkin pie spice

• 1/2 c cottage cheese (used low fat)

• 1/2 c chia seeds (1/4 c in each glass)

  STEPS

1. In a blender, blend all ingredients except the chia seeds.

2. Pour 1/4 c chia on each jar or Tupperware. Pour 1/2 of the blended mixture in each container. Stir and/or shake well with lid on.

3. Store in the fridge for up to a week. Usually takes a few hours-overnight to turn into pudding texture.

4. I topped mine the next day with @chobani pumpkin spice yogurt bc I’m extra and had it in the fridge

   Notes: The cute glasses are on my Amazon shop!

   *For df, swap cottage cheese for df unsw yogurt or cream cheese and use 2 servings of the protein powder.

Recipe Makes 2 Servings

🍑 Nourishment Breakdown:

PROTEIN chia, cott cheese, pro powder

FAT chia

FIBER chia, some in pumpkin 

CARB/STARCH pumpkin

Macros per serving without yogurt topping

352cal/14.5fat/24carb/17fiber/27pro

PSL Cheesecake Chia Pudding

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Servings: 2

Author: The Peachie Spoon

Prep time: 5 Min: 5 Min

Ingredients

• 1/2 c canned pumpkin purée
• 1 serving vanilla protein powder
• 1 c milk (used unsw cashew)
• 1/2 c cooled coffee or cold brew
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 c cottage cheese (used low fat)
• 1/2 c chia seeds (1/4 c in each glass)

Steps

1. In a blender, blend all ingredients except the chia seeds.
2. Pour 1/4 c chia on each jar or Tupperware. Pour 1/2 of the blended mixture in each container.
3. Stir and/or shake well with lid on. Store in the fridge for up to a week. Usually takes a few hours-overnight to turn into pudding texture.
4. I topped mine the next day with @chobani pumpkin spice yogurt bc I’m extra and had it in the fridge

Nourishment Breakdown

Calories

352

Fat

14.5 g

Starch/Carbs

24 g

Protein

27 g

Fiber

17 g

PROTEIN chia, cott cheese, pro powder

FAT chia

FIBER chia, some in pumpkin 

CARB/STARCH pumpkin 

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