This PB&J Cheesecake Chia Pudding puts a fun, high-protein spin on classic chia pudding, packed with protein from cottage cheese, Greek yogurt, and a little protein powder for an extra creamy, cheesecake-like texture. It takes just 10 minutes to prep and layers that nostalgic peanut butter flavor with a simple smashed strawberry jam for an easy make-ahead breakfast or snack.

If you’re already a chia pudding fan, this PB&J Chia Pudding is such a fun way to switch things up. Blending Greek yogurt, cottage cheese, peanut butter and vanilla makes the base extra thick and creamy with that cheesecake-like flavor, while the homemade strawberry jam brings in the classic PB&J sweetness. If you love easy make-ahead breakfasts like this one, you’ll definitely want to browse my other chia pudding recipes for more flavors to keep in rotation.

And because I apparently can’t leave a good peanut butter and jelly combo alone, there are plenty of other ways to get your PB&J fix around here. My Gluten Free Peanut Butter and Jelly Bars and Frozen Banana Bites with Peanut Butter and Jelly are two favorites when you want something snacky. You can also make this chia pudding completely from scratch with my Homemade Almond Butter or swap the strawberry my Chia Seed Jam for another fun alternative. It’s one of those easy recipes you can prep the night before and be very excited to find waiting for you in the fridge the next morning.

How to Make

Add the milk, peanut butter, Greek yogurt, cottage cheese, maple syrup, protein powder, vanilla and salt to a blender and blend until completely smooth and creamy.

Pour the mixture into a bowl with the chia seeds and mix well. Let sit then stir again to break up any chia seed clumps. 

Add the strawberries and maple syrup to a small saucepan and cook until softened and jammy, mashing the strawberries as they cook. Let cool slightly. 

Spoon the strawberry jam evenly over the top. Cover and refrigerate for at least 4 hours or overnight. When ready to serve, top with peanut butter and granola or crunchy cereal.

Tips and Tricks

• Stir the chia pudding again after 5 minutes to prevent clumps and get that thick, creamy texture.
• Let the strawberry jam cool before layering so it doesn’t warm up the chia pudding.
• Add the granola or cereal right before eating to keep that crunchy PB&J texture.
• For extra peanut butter flavor, warm the topping slightly so it’s easy to drizzle.
• Prep it at night for an easy grab-and-go breakfast the next morning.

How to Save and Store

Store your PB&J Chia Pudding covered in an airtight container or jar in the refrigerator for up to 3–4 days. For the best texture, wait to add the peanut butter and granola or cereal until just before serving so the topping stays nice and crunchy.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Overnight Peanut Butter and Jelly Chia Pudding, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Overnight Peanut Butter & Jelly Chia Pudding (protein packed!)

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Hannah Kling

Creamy Peanut Butter and Jelly Chia Pudding made with Greek yogurt, cottage cheese, peanut butter and homemade strawberry jam for an easy, protein-packed breakfast or snack.

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 serving

Ingredients  

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Chia Pudding

• 6 tablespoons chia seeds
• 2⅔ cups 0% Greek yogurt
• 1⅓ cups low fat cottage cheese
• 1⅔ cups milk of choice (I used fairlife)
• ¼ cup peanut butter
• ¼ cup maple syrup or honey (depending on desired sweetness)
• ¼ cup vanilla protein powder (I used Ritual)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Strawberry Jam

• 3 cups chopped strawberries
• 4 teaspoons maple syrup

For Serving (optional)

• ¼ cup peanut butter
• ½ cup granola or crunchy whole-grain cereal (optional)

Instructions

• Add the Greek yogurt, cottage cheese, milk, peanut butter, maple syrup, protein powder, vanilla and salt to a blender. Blend until completely smooth and creamy.
• Add the chia seeds to a large bowl, then pour the blended mixture over the chia seeds and mix well. Let the mixture sit for 5 minutes, then stir again to break up any chia seed clumps.
• While the chia pudding sits, make the strawberry jam. Add the strawberries, maple syrup to a small saucepan over medium-low heat. Cook until the strawberries are softened and jammy, lightly mashing them as they cook. Alternatively, microwave in a microwave-safe bowl in 30-second increments, stirring and mashing between each, until soft and jammy. Let cool slightly.
• Give the chia pudding one final stir, then divide evenly between 4 jars or a large airtight container. Spoon the mashed strawberry mixture evenly over the top of each jar.
• Cover and refrigerate for at least 4 hours or overnight, until thick and creamy.
• When ready to enjoy, top each serving with 1 tablespoon peanut butter and granola or crunchy cereal, if desired.

Notes

For a single serving: This recipe makes 4 jars, making it perfect for breakfast meal prep. To make just one serving, simply divide all of the ingredients by four.

Macro-friendly option: If you’re tracking macros, use 1 teaspoon maple syrup per serving in the chia pudding and just 1 tablespoon peanut butter total per serving—either blend it into the base or save it for topping. Skip the granola or crunchy cereal. With these adjustments, each serving is approximately 460 calories, 39–40g protein, 38g carbs and 15g fat. Exact macros will vary depending on the brands used..

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!