Blueberry Chia Pudding Cake - Healthy Dessert For A Crowd

If you’re craving a dessert that’s fresh, creamy, and secretly good for you, this Blueberry Chia Pudding Cake is about to become your new obsession. Think of it as a cool mashup between a cheesecake and a breakfast parfait—except it’s totally Dairy And Sugar Free Desserts–friendly and ridiculously easy to make. We’re talking no oven, no fuss, and yes… zero guilt. That’s why I’m calling it the ultimate Healthy Dessert For A Crowd.

This beauty starts with a creamy chia layer that sets up like a dream—basically a fancy Chia Seed Cake without all the drama. Then comes that stunning blueberry topping. Frozen berries? Fresh berries? Use whatever you’ve got. It all works in this super-flexible Frozen Blueberry Dessert Recipes idea. And honestly, can we just appreciate how pretty it looks? Like, “bring this to a party and watch everyone whisper who made that?” kind of pretty.

Because it’s a No Bake Chia Seed Pie, you skip the stress of timing, cracking, burning, or any other baking disasters that tend to happen when you least need them. IMO, no-bake desserts are the real MVPs. Plus, chia seeds thicken everything naturally, so you get that perfect soft-cheesecake texture without gelatin. (FYI, it feels way fancier than the effort it requires.)

And let’s talk flavor: creamy, lightly sweet, and bursting with Blueberry Chia goodness. Since it uses vegan yogurt and wholesome ingredients, you can slice it up for dessert… or breakfast… or a midnight snack. I won’t judge.

Whether you call it a Chia Pie, a Blueberry Yogurt Dessert, or simply your new go-to treat, this recipe fits perfectly into your list of easy Chia Seed Dessert Recipes. Bring it to gatherings, share it with friends, or keep it all for yourself—no shame. This is dessert done right.

Blueberry Chia Pudding Cake - Healthy Dessert For A Crowd

Prep Time: 5 minutes | Chill Time: 15 minutes | Course: Dessert, Snack, Breakfast | Cuisine: Vegan | Servings: 8

Ingredients:

For the Crust:

• 3.5 oz (100 g) vegan cookies (or crunchy granola)
• ¼ cup (60 g) melted vegan butter (or coconut oil)

For the Blueberry Chia Pudding:

• 1 cup (240 ml) coconut milk (or your favorite plant-based milk)
• 5 tbsp chia seeds
• 1 ½ cups (150 g) blueberries (fresh or frozen, or fruit purée)
• 14 oz (400 g) non-dairy yogurt (flavor of choice)
• ⅓ cup (70 g) raw cane sugar (or preferred sweetener)
• ½ tbsp vanilla extract

For the Chia Cheesecake Layer:

• ⅓ cup (80 ml) non-dairy milk (or blueberry juice for color)
• 2 tsp agar powder (100% powder, no flakes)

Optional Toppings:

• Fresh blueberries
• Fresh blackberries

Directions:

1. Make the Crust: Grease a 7-inch springform pan, line with parchment paper. Crush cookies or granola into fine crumbs. Mix with melted butter. Press into the base of the pan. Chill for 15 minutes.
2. Prepare the Blueberry Chia Pudding: Whisk chia seeds into coconut milk. Let sit for 5 minutes. Blend blueberries into purée and mix with yogurt, sugar, and vanilla. Combine with chia mixture.
3. Make the Cheesecake Layer: Heat non-dairy milk or blueberry juice with agar powder in a small saucepan. Bring to a boil and cook for 2 minutes. Stir into chia pudding mixture and pour over crust.
4. Serve and Enjoy: Chill in the fridge for 3-4 hours (overnight is best). Top with fresh fruits before serving. Slice and enjoy!

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