A delicious dessert after a nice dinner is generally considered the perfect way to end a meal (hopefully not the evening). Well, we don’t just enjoy these delicious Chocolate Chia Pudding Cheesecake Trifles after dinner. We prepare these small sweet treats whenever we are in the mood for something delicious – day or night. ;P Chia is healthy, they say. So a little glass of his chia pudding here and there can’t be that bad, right? ;P
We really enjoy desserts and snacking on something sweet. Often it’s just a piece of fruit or a small piece of chocolate – as long as it is sweet and delicious, we are happy. Whenever we got more time at hand, we prepare something more »elaborate«. Something like these trifles instead of just an apple. This means fruit on a weeknight and the real deal on the weekend. ;P
Saying that – this does not mean you can’t prepare those trifles during the week. They are super easy to prepare. The chia pudding just needs some time to get ready – that’s all. Everything else is super easy. Well… the compote takes some time to prepare in case you want to make it yourself as well.
You can prepare the components for this dessert separately and store everything in the fridge until you are ready to serve – that’s something we like about this type of dessert. The chia pudding, the cheesecake cream and the compote can all be prepared separately, for example throughout the day (in case you are working from home). Or maybe do everything the night before. The components can be stored in the fridge for quite some time. Then all you got to do is layering everything in the glasses with the ladyfingers, and you are good to go!
The compote we used here is a delicious compote with roasted gooseberries. If you want to know how it’s done, check out this recipe here. That’s only one of many compotes you could use here. Anything with fruit or berries works, homemade or store-bought. The ones from the supermarket are often just as delicious. Most of them are a bit sweet, but still good for a dessert like this one here. ;P
If you like to serve your desserts in glasses, you’ll find plenty more ideas here on the blog. One delicious example is our Strawberry & Lemon Mascarpone Mousse. This dessert is especially refreshing in summer when served straight from the fridge. So good!
If you need something a little more »substantial« for a larger number of guests, we recommend our Summer Trifle with Cherries & Mango. This dessert is also served in a glass, but it’s a very big glass and everyone shares the trifle. This little trifle easily serves eight people or more. ;P
INGREDIENTS / ZUTATEN
(4 glasses)
For the Chia Chocolate Custard:
6,7 fl. oz. (200ml) oat drink
4 tbsp. chia seeds
1 tbsp. cocoa powder
1/2 tsp. vanilla extract
For the Cheesecake Cream:
5.3 oz. (150g) cream cheese
3.5 oz. (100g) heavy cream
1 tsp. confectioners’ sugar (optional)
1/2 tsp. vanilla extract
8-10 ladyfingers, broken up
about 7 oz. (200g) fruit jelly or compote
(4 Gläser)
Für den Chocolate Chia Pudding:
200ml Haferdrink
4 EL Chiasamen
1 EL Kakao
1/2 TL Vanille Extrakt
Für die Cheesecake Creme:
150g Frischkäse
100g Schlagsahne
1 TL Puderzucker (optional)
1/2 TL Vanille Extrakt
8-10 Löffelbiskuit, zerbrochen
etwa 200g Fruchtgrütze oder Kompott
DIRECTIONS / ZUBEREITUNG
1. Mix oat milk, chia seeds, cocoa powder, and vanilla extract in a bowl – make sure the cocoa is well incorporated. Let the chia seeds do their work in the fridge for about 20 minutes, then mix again with an immersion blender to get a thick and smooth custard.
2. Mix the cream cheese, heavy cream, confectioners’ sugar (optional), and vanilla extract until well combined and rather stiff. Transfer to a piping bag with a star tip.
3. Add some broken ladyfingers (haha) into serving glasses, top them with fruit jelly/compote and pipe a layer of the cheesecake cream on top. Next, add some chia chocolate custard and repeat the whole shablam once more. Lady fingers, fruit jelly/compote, cream and more chia pudding. Decorate the desserts to your liking and serve asap.
Tip: You can prepare the components of the dessert well in advance and store them in the fridge until needed. When ready to serve, simply layer everything in glasses and decorate.
1. Haferdrink, Chiasamen, Kakao und Vanille Extrakt in einer Schüssel verrühren – der Kakao sollte komplett untergerührt sein. Für etwa 20 Minuten im Kühlschrank quellen lassen, dann mit einem Pürierstab zu einer möglichst glatten Masse pürieren. Die Konsistenz sollte in etwa die eines Puddings sein.
2. Frischkäse, Sahne, Puderzucker (optional) und Vanille Extrakt aufschlagen, bis eine stichfeste Creme entstanden ist. In einen Spritzbeutel füllen.
3. Als Erstes einige Stücke zerbrochenen Löffelbiskuit in Serviergläser füllen, dann etwas Fruchtgrütze/Kompott darauf verteilen, Cheesecake Creme aufspritzen und etwas Chia Pudding darauf löffeln. Das ganze Prozedere einmal wiederholen – Löffelbiskuit, Grütze/Kompott, Creme und zum Schluss noch einmal etwas Chia Pudding. Nach Belieben noch ein wenig dekorieren und dann auch schon recht bald servieren.
Tipp: Man kann alle Bestandteile des Desserts schon vorab gut zubereiten bzw. vorbereiten und im Kühlschrank lagern und dann erst kurz vor dem Servieren in Gläser schichten – geht ratzfatz.
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Here is a version of the recipe you can print easily.
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Chocolate Chia Custard Cheesecake Trifles
- Prep Time: 00:10
- Cook Time: 00:00
- Total Time: 00:30
- Yield: 4
- Category: Dessert
- Cuisine: International
- Diet: Vegetarian
Description
A dessert is the perfect end for a relaxed dinner. If you like trifles, make these Chocolate Chia Custard Cheesecake Trifles – they are so good!
Ingredients
For the Chia Chocolate Custard:
6,7 fl. oz. (200ml) oat drink
4 tbsp. chia seeds
1 tbsp. cocoa powder
1/2 tsp. vanilla extract
For the Cheesecake Cream:
5.3 oz. (150g) cream cheese
3.5 oz. (100g) heavy cream
1 tsp. confectioners’ sugar (optional)
1/2 tsp. vanilla extract
8-10 ladyfingers, broken up
about 7 oz. (200g) fruit jelly or compote
Instructions
1. Mix oat milk, chia seeds, cocoa powder, and vanilla extract in a bowl – make sure the cocoa is well incorporated. Let the chia seeds do their work in the fridge for about 20 minutes, then mix again with an immersion blender to get a thick and smooth custard.
2. Mix the cream cheese, heavy cream, confectioners’ sugar (optional), and vanilla extract until well combined and rather stiff. Transfer to a piping bag with a star tip.
3. Add some broken ladyfingers (haha) into serving glasses, top them with fruit jelly/compote and pipe a layer of the cheesecake cream on top. Next, add some chia chocolate custard and repeat the whole shablam once more. Lady fingers, fruit jelly/compote, cream and more chia pudding. Decorate the desserts to your liking and serve asap.
Notes
You can prepare the components of the dessert well in advance and store them in the fridge until needed. When ready to serve, simply layer everything in glasses and decorate.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
