This simple no-bake Blueberry Chia Pudding Cake is a light vegan yogurt cheesecake pie that is healthy, vegan AND delicious! The recipe is super easy to make, requires just 6 ingredients and it is perfect to enjoy for dessert or a snack or even for breakfast!
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.