The sour-sweet combo of lemon and blueberry is balanced out by the creamy dairy in this cheesecake chia pudding.

Graham cracker crumbles replicate the crust of a cheesecake, while chia seeds offer fiber and omega-3 fats.

Add 3/4 cup blueberries; reduce heat to medium.

Overhead view of ingredients in various bowls for Lemon-Blueberry Cheesecake Chia Pudding recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Cook, stirring often, until the blueberries are warmed through and softened, 2 to 3 minutes.

Transfer to a heatproof bowl.

Transfer to a medium bowl.

Overhead view of cooked blueberries in a serving bowl for Lemon-Blueberry Cheesecake Chia Pudding recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Arrange 2 tablespoons blueberry mixture in an even layer in each of 4 (4-ounce) bowls or glasses.

Top each with 3 tablespoons chia pudding; add 1 tablespoon crushed graham crackers.

Repeat the layers once.

Overhead view of ingredients blended in a food processor for Lemon-Blueberry Cheesecake Chia Pudding recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Cover with plastic wrap; refrigerate for at least 1 hour or up to 2 days.

To make ahead

Refrigerate for up to 2 days.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

Overhead view of crushed graham crackers added to serving bowl for Lemon-Blueberry Cheesecake Chia Pudding recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

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Angled view of Lemon-Blueberry Cheesecake Chia Pudding recipe in clear glass serving bowls

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster