This Tiramisu Chia Pudding With Greek Yogurt blends creamy Greek yogurt, bold espresso, and a light chia seed gel for a dessert (or breakfast) that tastes like tiramisu but stays healthy and very make-ahead. The texture is mousse-like from the blended base, with a silky yogurt topping and a dusting of unsweetened cocoa for classic coffee-chocolate notes. It’s simple to prep in minutes, then chill while you get on with your day. Serve in jars for an elegant single-serve dessert or spoon into bowls for a casual treat. If you like easy yogurt-based make-ahead breakfasts, try this easy strawberry Greek yogurt overnight oats as another quick option.

Why You’ll Love This Tiramisu Chia Pudding With Greek Yogurt

Hands-off finish: blend, divide, chill — no stovetop or oven required.
Rich coffee flavor from instant espresso powder, balanced by maple syrup and vanilla.
Thick, mousse-like base thanks to a short blender step plus chia seeds.
High in protein from Greek yogurt — satisfying for breakfast or dessert.
Easy to portion and gift-ready in jars for meal prep or parties.
Flexible milk choice — dairy or plant-based milk both work.
Quick topping: a light, sweetened yogurt layer gives a classic tiramisu look without heavy mascarpone.
Low added sugar option: maple syrup can be reduced or replaced for dietary needs.

What Is Tiramisu Chia Pudding With Greek Yogurt

Tiramisu Chia Pudding With Greek Yogurt is a no-bake, layered pudding inspired by the classic Italian tiramisu. It swaps mascarpone and heavy cream for Greek yogurt, then uses chia seeds to thicken into a pudding texture. Instant espresso powder adds that coffee kick; unsweetened cocoa on top mirrors the traditional dusting. The result is a light, tangy, and coffee-forward treat with a velvety mouthfeel. It fits many vibes — a comforting dessert after dinner, a quick weekend brunch item, or a grab-and-go breakfast when you make it ahead.

Ingredients for Tiramisu Chia Pudding With Greek Yogurt

For the Base

2 cups plain Greek yogurt
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup milk of your choice (dairy or plant-based)
½ cup chia seeds
1.5 tablespoons instant espresso powder
A pinch of salt

For the Topping

1 cup plain Greek yogurt (for topping)
2 teaspoons maple syrup (for topping)
1 teaspoon vanilla extract (for topping)

To Serve

Unsweetened cocoa powder for dusting

Ingredient Notes (Substitutions, Healthy Swaps)

Greek yogurt: Use full-fat for richer texture or low-fat/nonfat for fewer calories. Plant-based yogurt can work, but texture and protein will differ.
Milk: Dairy milk (whole or 2%) gives a creamier mouthfeel. Almond, oat, or soy milk all work; choose unsweetened versions for better control of sweetness.
Chia seeds: Essential for thickening. If you don’t have chia, you could use 2 tablespoons of ground flax plus a bit more time to set, but chia is preferred for the gel-like texture.
Maple syrup: Swap with honey or agave if you prefer. For lower sugar, reduce the amount or use a liquid non-nutritive sweetener, but taste may change.
Instant espresso powder: If you don’t have it, use strong cooled brewed coffee (about 2–3 tablespoons). Avoid using espresso beans directly.
Cocoa dusting: Use unsweetened cocoa powder for authentic bitterness. For a sweeter finish, mix a touch of sugar with the cocoa.

Step-by-Step Instructions

Step 1 – Measure and gather ingredients
Gather the Greek yogurt, maple syrup, vanilla extract, milk, chia seeds, espresso powder, and salt. Measure so you can blend smoothly.
Visual cue: Have jars or containers ready for dividing the pudding.

Step 2 – Blend the pudding base
Place all pudding-base ingredients (2 cups Greek yogurt, 2 tbsp maple syrup, 1 tsp vanilla extract, 1 cup milk, ½ cup chia seeds, 1.5 tbsp instant espresso powder, pinch of salt) into a high-speed blender. Blend on medium-high for about 60 seconds, scraping down the sides occasionally, until the mixture is smooth and mousse-like.
Visual cue: The mixture should look homogeneous with no visible chia clumps.

Step 3 – Portion the pudding
Divide the blended pudding evenly into four jars or containers. Smooth the tops slightly with a spoon to create an even layer.

Step 4 – Make the topping
In a small bowl, combine 1 cup Greek yogurt, 2 teaspoons maple syrup, and 1 teaspoon vanilla extract. Whisk until smooth and slightly airy. This will be the creamy tiramisu-style layer.

Step 5 – Top and finish
Spoon the prepared topping evenly over each of the four pudding jars. Dust generously with unsweetened cocoa powder on top.

Step 6 – Chill
Cover the jars and refrigerate for at least 2 hours. For the best results, chill overnight so the chia seeds fully hydrate and flavors meld.
Pro cue: Chill longer for a firmer, sliceable texture; short chills yield a softer spoonable pudding.

Pro Tips for Success

Use a high-speed blender for a smooth, mousse-like base. If using a regular blender, blend in shorter bursts and scrape often.
Measure chia seeds carefully — too many will cause a gummy texture; too few will make the pudding thin.
Let it rest: chilling at least 2 hours is required, but overnight improves texture and flavor.
Taste before chilling: adjust maple syrup or espresso if you prefer sweeter or stronger coffee notes.
Use cold milk from the fridge to help the chia hydrate evenly and to keep the mixture cool while blending.
For extra smoothness, blend the base first, then rest 10 minutes, stir and press through a fine sieve before portioning (optional).
Avoid over-dusting with cocoa; it can clump when covered. Dust just before serving for a clean look.

Flavor Variations

Optional: Mocha swirl — add 1 teaspoon cocoa powder to the base before blending for deeper chocolate notes.
Optional: Vanilla-cardamom — add 1/4 teaspoon ground cardamom to the topping for a warm spice twist.
Optional: Orange-espresso — stir in 1/2 teaspoon orange zest to the topping for a citrus lift that pairs well with cocoa.
Optional: Maple-banana — stir mashed banana into the topping (reduce maple syrup slightly) for a fruity layer.
Optional: Nut topping — sprinkle chopped toasted hazelnuts or almonds on top just before serving for crunch.
Optional: Keto swap — use a low-carb syrup or stevia and unsweetened almond milk to lower carbs; chia will still thicken.

Serving Suggestions

Serve chilled in clear jars to show the layers for an elegant dessert at dinner parties.
Add a biscotti or a crisp cookie on the side for a classic tiramisu pairing.
Top with a few coffee-soaked ladyfinger crumbs for a closer tiramisu feel.
Offer fresh berries or sliced banana on the side for a breakfast twist.
Serve in small ramekins for portion control at gatherings.
Bring to brunch buffets — these keep well in the fridge and are easy to plate.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the base and topping, then assemble and chill. You can make these jars up to 48 hours ahead for best texture.
Storage duration: Store covered in the refrigerator for up to 4 days. After that, chia texture and yogurt freshness decline.
Reheating: This dessert is best served cold. If you prefer a warm version, remove the topping and warm the chia layer gently in a microwave for 20–30 seconds, then re-chill slightly before adding the cold topping.
Texture changes: The chia will continue to thicken over time. Expect a firmer pudding after overnight chilling; if it becomes too firm, stir in a tablespoon of milk per jar to loosen before serving.

Storage and Freezing Instructions

Refrigeration: Keep covered in the fridge for up to 4 days. Use airtight lids or wrap to avoid absorbing fridge odors.
Freezing: Freezing is not recommended. Chia and yogurt textures change and separate when frozen and thawed, leaving a grainy result. If you must freeze, freeze only the base (without the topping) in an airtight container for up to 1 month; thaw overnight in the fridge, then re-whisk and add a splash of milk to restore creaminess before adding the topping.
To refresh after thawing: Stir vigorously and give it time to come to serving temperature; do not refreeze after thawing.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 250 kcal | 19 g | 25 g | 9 g | 7.5 g | 90 mg

Estimates vary by brands and portions.

FAQ About Tiramisu Chia Pudding With Greek Yogurt

Q: Why is my pudding too runny after chilling?
A: Likely not enough chia or not chilled long enough. Stir in 1 tablespoon chia, let sit 30 minutes, then chill longer.

Q: Why is the texture grainy after blending?
A: Over-blending can break seeds too much or a low-speed blender can’t fully hydrate chia. Blend just to combine, then rest and chill.

Q: Can I use instant coffee instead of espresso powder?
A: Yes — instant coffee works. Use the same amount but taste and adjust for strength.

Q: Can I make this vegan?
A: Use plant-based Greek-style yogurt and plant milk. Protein will be lower and texture slightly different.

Q: How long will this last in the fridge?
A: Best within 3–4 days. Chia continues to absorb liquid over time and the yogurt can thin or separate after several days.

Q: Can I skip the cocoa dusting?
A: Yes, but the cocoa adds the classic tiramisu finish. You could use shaved dark chocolate as an alternative.

Notes

Use clear jars for pretty layers — the cocoa top contrasts nicely with the white yogurt layer.
For a stronger coffee punch, dissolve espresso powder in a tablespoon of hot water before adding to the blender.
If prepping for kids, reduce maple syrup and offer a small honey drizzle at serving time.
To serve on a plate: spoon into small bowls and tap lightly to level before topping with cocoa.
Keep a small sifter on hand to dust cocoa evenly without clumps.

Troubleshooting

Problem: Pudding too thin after blending. Fix: Add 1–2 tablespoons more chia, stir well, wait 10 minutes, then chill.
Problem: Gritty or dry chia texture. Fix: Ensure chia is fully hydrated; give it more time in the fridge (overnight is best).
Problem: Overly sweet topping. Fix: Stir in a small spoon of plain yogurt to balance sweetness.
Problem: Cocoa clumps on top. Fix: Sift cocoa powder through a fine mesh or use a small tea strainer for an even dusting.
Problem: Yogurt topping separates. Fix: Whisk topping just before serving and avoid over-chilling with very cold lids on.

Final Thoughts

This Tiramisu Chia Pudding With Greek Yogurt is an easy, make-ahead twist on a classic that keeps the coffee and cocoa charm while staying light and protein-rich. It’s forgiving, flexible, and ideal for breakfast or dessert — blend, chill, and enjoy a creamy tiramisu-inspired treat whenever you like.

Conclusion

For more inspiration and an alternate version of this idea, check out High Protein Tiramisu Chia Seed Pudding with Yogurt.