Name: Quick Tiramisu Chia Seed Pudding
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Italian-Inspired
Ingredients: 1/4 cup chia seeds; 1 cup unsweetened almond milk (or milk of choice); 1/4 cup brewed espresso or strong coffee; 2 tbsp maple syrup (or sweetener of choice), divided; 1/2 tsp vanilla extract, divided; 1 tbsp unsweetened cocoa powder; 1/2 cup Greek yogurt or dairy-free yogurt; 2 tbsp mascarpone or cream cheese (optional); Pinch of salt; Dark chocolate shavings or cocoa powder, for garnish

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This Quick Tiramisu Chia Seed Pudding is a no-fuss, no-bake twist on the classic Italian dessert. It layers creamy coffee-soaked chia pudding with a sweet mascarpone-style topping for a treat that’s rich, light, and satisfying—all at once. I love making it when I want something sweet but still nourishing.

Why You’ll Love This Recipe

I like how this recipe blends indulgent dessert flavors with wholesome ingredients. It’s quick to prep, great for make-ahead breakfasts, or the perfect guilt-free dessert. The espresso flavor and smooth, creamy texture give major tiramisu vibes without any baking or fancy steps. It’s plant-based adaptable, naturally gluten-free, and surprisingly filling. Quick Tiramisu Chia Seed Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chia seeds
Unsweetened almond milk or any milk of choice
Brewed espresso or strong coffee
Maple syrup or sweetener of choice
Vanilla extract
Unsweetened cocoa powder
Greek yogurt or dairy-free yogurt
Mascarpone or cream cheese (optional for a richer topping)
A pinch of salt
Dark chocolate shavings or cocoa for garnish

Directions

In a bowl or jar, I whisk together chia seeds, milk, espresso, maple syrup, vanilla, cocoa powder, and a tiny pinch of salt.
I let it sit for about 10 minutes, then stir again to break up any clumps. I cover and refrigerate for at least 2 hours, or overnight, until thickened.
In a separate bowl, I mix the yogurt (and mascarpone or cream cheese if using) with a little maple syrup and vanilla until smooth and creamy.
Once the chia pudding is set, I layer it in glasses or jars—pudding on the bottom, creamy topping in the middle, and repeat if I feel fancy.
I finish with a dusting of cocoa powder or chocolate shavings right before serving.

Servings and timing

This recipe makes about 2 to 3 servings. It takes only 10 minutes to prep, and the pudding sets in about 2 hours (or overnight if I want it ready by morning).

Variations

Sometimes I skip the yogurt layer and keep it simple with just the mocha chia pudding. Other times, I add a layer of crushed ladyfingers or granola for texture. For a fully vegan version, I use plant-based yogurt and skip the mascarpone.

Storage/reheating

I store the chia pudding in airtight jars in the fridge for up to 4 days. It doesn’t need reheating—just a quick stir if it thickens too much. It’s perfect for grab-and-go snacks or desserts throughout the week. Quick Tiramisu Chia Seed Pudding

FAQs

Does this really taste like tiramisu?

Yes, it captures the creamy, coffee-forward essence of tiramisu, but with a lighter, healthier spin. The layers really help mimic the classic dessert feel.

Can I use instant coffee instead of brewed espresso?

I do that all the time. I just dissolve a little instant coffee or espresso powder in warm water before mixing it in.

Is this suitable for breakfast?

Definitely. It’s got fiber, protein, and just enough sweetness to feel indulgent without being over the top.

Can I make this dairy-free?

Yes, I use plant-based milk and dairy-free yogurt to keep it vegan. The result is just as creamy and delicious.

How do I thicken it if it’s too runny?

If it hasn’t thickened after a few hours, I stir in an extra tablespoon of chia seeds and let it sit another 30 minutes.

Conclusion

Quick Tiramisu Chia Seed Pudding is my go-to when I want something sweet, satisfying, and a little special without the extra work. It delivers all the dessert vibes of tiramisu in a healthier, spoonable format I can enjoy any time of day.