This light chia seeds cheesecake is the perfect make-ahead recipe when you want a healthy, satisfying breakfast without turning on the oven. Creamy, fresh, and naturally light, it’s made with Greek yogurt, chia seeds, and dark chocolate, creating a balanced dish that feels indulgent but stays wholesome.
Prepare it the night before, let it rest in the fridge, and wake up to a ready-to-eat cheesecake-style breakfast that’s both nourishing and delicious.
What Is a Chia Seeds Cheesecake?
A chia seeds cheesecake is a lighter, healthier take on classic cheesecake. Instead of cream cheese and heavy cream, this version uses Greek yogurt and chia seeds, which thicken naturally as they rest.
The result is a dessert-inspired breakfast with a pudding-like, creamy texture, layered with cocoa cream and a crunchy chocolate base for contrast.
Tips for the Best Result
- Use thick Greek yogurt for the creamiest texture
- Stir the yogurt and chia mixture well to avoid clumps
- Let it rest at least 6–8 hours for proper setting
- Adjust sweetness based on your taste and dietary needs
Why Everyone Will Love This Recipe
- No-bake and easy to prepare
- Perfect for breakfast or a light dessert
- Rich in fiber and protein thanks to chia seeds and yogurt
- Naturally customizable with honey or sweeteners
- Great meal-prep option for busy mornings
Frequently Asked Questions
Is this a real cheesecake?
It’s a cheesecake-inspired recipe, lighter and breakfast-friendly, not a traditional baked cheesecake.
Can I make it vegan?
Yes, use plant-based yogurt and a vegan dark chocolate.
Can I skip the chocolate base?
Absolutely. The cheesecake will still set beautifully without it.
How long does it keep in the fridge?
Up to 2 days in an airtight container.
How to Store
Store the chia cheesecake in the refrigerator, covered, for up to 48 hours.
How to Freeze
Freezing is not recommended, as yogurt and chia change texture once thawed.
Ingredients
How to Make Light Chia Seeds Cheesecake
Melt the dark chocolate in a double boiler or microwave.
Pour it over the puffed quinoa, mix well, and press the mixture into the bottom of a ring mold or small glass.
Place in the fridge to set.
Melt the dark chocolate in a double boiler or microwave.
Pour it over the puffed quinoa, mix well, and press the mixture into the bottom of a ring mold or small glass.
Place in the fridge to set.
In a bowl, combine the Greek yogurt with the chia seeds.
Add honey and desiccated coconut if desired.
Mix thoroughly and pour the mixture over the chilled chocolate base.
In a bowl, combine the Greek yogurt with the chia seeds.
Add honey and desiccated coconut if desired.
Mix thoroughly and pour the mixture over the chilled chocolate base.
In a separate bowl, mix the unsweetened cocoa powder with a few teaspoons of water until smooth.
Sweeten to taste if you like, then spread gently over the yogurt layer.
Cover and refrigerate overnight, allowing the chia seeds to fully hydrate and the layers to set.
The next morning, your light chia seeds cheesecake is ready to enjoy — straight from the fridge.
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