This simple no-bake Blueberry Chia Pudding Cake is a light vegan yogurt cheesecake pie that is healthy and so delicious! The recipe is super easy to make, requires just a few ingredients and it is perfect to enjoy for dessert or a snack or even for breakfast!
Vegan Blueberry Chia Pudding Cake
I love chia pudding when I want a quick dessert that is healthier than most sweet treats but still delicious! It’s really so easy to make because it comes together in only a few minutes with basically just 2 simple ingredients!
And can you guess what else I love? Well, it’s my popular no-bake blackberry mousse tart! If you follow me on Instagram you may have noticed that I often prepare just the filling of my no-bake tart, no-bake cheesecake, and no-bake pie recipes to enjoy in a jar. Honestly, this creamy pudding mousse is so delicious once it’s firmed up into a custard-like fluffy consistency. So I came up with the idea to combine my two favorite easy vegan desserts into one no-bake Blueberry Chia Pudding Cake!
How to make Chia Pudding
All you have to do is to stir the two basic ingredients together – It’s coconut milk or other non-dairy milk and chia seeds. Then set aside until desired thickness is reached or refrigerate overnight. Add fruits, peanut butter, chocolate, sweetener or whatever add-Ins you like into your chia pudding. Either enjoy as a custard-like Pudding parfait in a jar or bowl OR turn it into a yummy yogurt cake like I did today!
Fresh or frozen berries?
For this recipe, I use frozen blueberries but feel free to use fresh ones! You can skip the step of thawing the berries completely and instead puree them in a blender. Alternatively, you can also use store-bought fruit purée.
How to make Blueberry Chia Pudding Cake
Basically, you have to prepare just three complements – The Chia Pudding, the no-bake Cookie Pie Crust, and the agar blueberry mixture.
Step 1: Make the cookie crust
To make the simple cookie pie crust, simply crush your favorite cookies or crunchy granola in a blender or food processor. Then place the ground crumbs into a bowl. Add some melted vegan butter and stir to combine.
Then press the cookie or granola crumb mixture into your springform pan as shown in the step-by-step pictures. Once the crust is formed place the pan in the fridge or freezer for a few minutes to firm up before you add the chia pudding yogurt filling.
Step 2: Make the Chia-Pudding Yogurt Filling
Just before the crust has set, cook the agar according to instructions in the recipe box below. Blend the blueberries and stir them into the chia pudding along with the non-dairy yogurt, sugar and vanilla extract. Then, stir in the cooked agar mixture until combined and immediately add it onto the cake crust. Refrigerate for at least 3 hours or until the no-bake chia yogurt filling is firm.
This Vegan No-Bake Blueberry Chia Cake is:
- Quick & easy to make
- Perfect to make ahead
- Can be made gluten-free
- Requires no baking
- Rich in Protein, fiber & antioxidants
- So delicious!
Can I make just the Blueberry Chia Pudding?
Yes, sure! If you’re not into cake or pie, you can prepare only the blueberry chia pudding as instructed in the recipe box below. Taste and adjust flavors and add sweetener to desired sweetness. Then fill into glasses and place in the fridge overnight to set.
Why do we use Agar?
The agar helps to firm up the yogurt pudding mixture into a sliceable cake filling like no-bake cheesecake. It sets pretty similarly to non-vegan gelatin, however, you can read more about agar in this No-Bake Mango Cheesecake Recipe. Anyway, if you would like to make just a chia pudding dessert to serve in glasses, there’s no agar required.
Flavors & Fruits for Chia Pudding
As mentioned before you can add almost anything into your chia pudding, depending on which flavor you want. I went for blueberries, however, you can also sub other fruits like blackberries, raspberries, strawberries, cinnamon apples or whatever fruit you prefer. And if you’re not into berries, you can skip the fruit and add some nut butter, caramel sauce or just syrup.
Looking for more vegan blueberry cake and dessert recipes? If so you may also like my:
- Lemon Blueberry Cake
- Blueberry Bundt Cake
- Blueberry Coconut Yogurt Cake
- Best Blueberry Pie
- Blueberry Babka
- Blueberry Crumble Cheesecake
- No-Bake Blackberry Mousse Tart
If you try this Vegan Blueberry Chia Pudding Cake Recipe be sure to leave a comment and rating letting me know how it turns out! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your no-bake blueberry cheesecake pie please tag me on Instagram @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying!
Blueberry Chia Pudding Pie | Vegan
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- 3,5 oz vegan cookies you can use any (gluten-free) cookies or sub crunchy granola
- ¼ cup vegan butter melted (or coconut oil)
Blueberry Chia Pudding
Chia Cheesecake Pie
- ⅓ cup non-dairy milk or blueberry juice for more intense color
- 2 tsp agar 100% powder - no flakes! (*read notes)
- fresh blueberries
- fresh blackberries
Cookie Pie Crust
- Lightly grease a 7-Inch (18-cm) springform pan and line the bottom with parchment paper.
- Add cookies (or granola) into a blender or food processor and crush until finely ground. (Alternatively, put the cookies into a freezer bag and crush them with a rolling pin).
- Transfer ground crumbs into a bowl, add the melted vegan butter and mix to combine.
- Press the mixture onto the bottom of the prepared springform pan. Then place in the freezer (or fridge) for about 15 minutes to set (*see step-by-step photos in my blog post above).
Blueberry Chia Pudding
- Add the coconut milk into a bowl. Whisk in the chia seeds until there are no lumps. Let sit for 5 minutes, stirring occasionally.
- In the meantime, purée the blueberries in a blender until smooth. (Alternatively, heat the blueberries in a pot and cook until they’re soft enough to mash with a fork).
- Stir the puréed blueberries, non-dairy yogurt, sugar, and vanilla extract into the chia pudding until combined (*see blog post for serving suggestions).
Chia Cheesecake Pie
- In a small saucepan, stir the agar powder into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat, and quickly stir into the blueberry chia pudding until well combined. Then immediately fill the mixture onto the cookie crust, smoothing out evenly. Refrigerate for 3-4 hours at least (or better overnight) to firm up.
- When ready to serve, garnish with fresh blueberries and blackberries or other toppings you like. Enjoy!
- Cookies: You can basically use any (gluten-free) cookies or crunchy granola to make the crust. If using graham crackers, you may need adding a little sugar or syrup to sweeten, about 4 tbsp. Alternatively, you can also use sandwich cookies -> click here for the Oreo cookie crust recipe.
- Yogurt: I used soya quark for the yogurt filling. This is actually just drained non-dairy yogurt that has a thicker and creamier consistency like regular yogurt. But if you can’t find it in a store, you can use another thick non-dairy yogurt, such as coconut yogurt or sub creamy blended silken tofu.
- Non-Vegan: If making this cake non-vegan, simply mix 2 tbsp of instant powdered gelatin (instead of agar) into the blueberry chia pudding yogurt mixture, then fill onto your pie crust and refrigerate overnight to set.
- Please read my blog post for additional information about this recipe.
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