This tiramisu chia pudding with Greek yogurt layers bright coffee flavor, creamy mousse-like texture, and a light cocoa finish into a simple jarred dessert or breakfast. The chia seeds add gentle gel and body while the blender step turns the mix into an immediately smooth, spoonable pudding that only gets better after chilling. Sweet but not cloying thanks to maple syrup and espresso, it tastes like a lighter tiramisu but with the protein boost from Greek yogurt. It’s easy to make ahead for busy mornings or to serve at brunch in pretty jars. If you enjoy Greek yogurt in both sweet and savory dishes, try a savory counterpoint like this Greek chicken meatballs with zesty lemon orzo for a full meal plan idea.

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

Hands-off thickening: chia seeds do the work while it chills in the fridge.
Creamy, mousse-like texture thanks to quick blending before chilling.
Coffee-forward tiramisu flavor without heavy mascarpone or raw eggs.
High-protein thanks to generous Greek yogurt in both base and topping.
Easy to portion — divides evenly into four jars for grab-and-go meals.
Flexible milk choice: use dairy or plant milk to suit diets.
Simple ingredients you likely already have in the pantry.
Great for make-ahead breakfasts, light desserts, or healthy snacks.

What Is Tiramisu Chia Pudding With Greek Yogurt?

Tiramisu chia pudding with Greek yogurt is a no-bake pudding that combines chia seeds, Greek yogurt, milk, maple syrup, and instant espresso for a quick tiramisu-inspired treat. It tastes of coffee and cocoa, with mild sweetness and a clean tang from the yogurt. The blender step makes the chia seeds suspend in a smooth, mousse-like base rather than a grainy gel. The topping is plain Greek yogurt sweetened and flavored with vanilla, then dusted with unsweetened cocoa to mimic classic tiramisu. This recipe feels like comfort food that’s also light and modern — perfect for weeknight desserts, weekend brunch, or a protein-forward breakfast.

Ingredients for Tiramisu Chia Pudding With Greek Yogurt

For the pudding 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
2 teaspoons maple syrup
1 teaspoon vanilla extract
Unsweetened cocoa powder for dusting

Ingredient Notes (Substitutions, Healthy Swaps)

Greek yogurt: Use full-fat for creamier texture or 2%/nonfat to cut calories. Plain is best to control sweetness.
Milk: Dairy milk adds richness; almond, oat, or soy work well and lower calories for some choices. Use unsweetened plant milk if you want less sugar.
Chia seeds: Black or white chia seeds both work. Don’t substitute with ground flax—they behave differently.
Maple syrup: Honey or agave can replace maple syrup (optional). If using honey, flavor will be a bit different.
Instant espresso powder: Use strong brewed espresso cooled (about 1–2 tablespoons) if you don’t have powder; reduce the milk slightly to keep texture.
Cocoa powder: Use unsweetened for a classic tiramisu finish; Dutch-processed gives a darker flavor if preferred.

Step-by-Step Instructions

Step 1 – Prepare your ingredients
Gather the Greek yogurt, maple syrup, vanilla extract, milk, chia seeds, espresso powder, and salt. Measure so you can blend smoothly.

Step 2 – Blend the base
Place all pudding-base ingredients 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. This step breaks up chia clumps and gives a creamy texture right away.
Visual cue: the mixture should look thick and glossy, with no visible dry chia clumps.

Step 3 – Portion the pudding
Divide the blended pudding evenly into four jars or containers. Smooth the tops slightly with a spoon. The chia will continue to thicken as it chills, but the blender gives a creamy texture immediately.

Step 4 – Prepare 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.

Step 5 – Layer the topping
Spoon the prepared topping evenly over each of the four pudding jars, creating a clean layer. Smooth with the back of a spoon or spatula. Dust generously with unsweetened cocoa powder on top to mimic the classic tiramisu finish.

Step 6 – Chill to set and serve
Cover the jars and refrigerate for at least 2 hours. For the best results, chill overnight. Serve straight from the jar and optionally stir gently to mix the cocoa into the pudding before eating.
Pro cue: chilling overnight deepens the coffee flavor and gives the best texture; if short on time, 2 hours still works.

Pro Tips for Success

Use a high-speed blender to fully suspend chia seeds and avoid a gritty mouthfeel.
Measure chia seeds carefully — too many will make an overly firm pudding.
If using brewed espresso, cool it first and reduce milk by 1–2 tablespoons to keep texture correct.
Taste before chilling and adjust maple syrup if you prefer sweeter pudding.
For the cleanest cocoa dusting, use a small sieve or fine mesh strainer.
Keep a tight lid on jars while chilling to prevent fridge odors from transferring.
If texture is too thick after chilling, stir in a tablespoon of milk per jar until desired creaminess.

Flavor Variations

OPTIONAL: Mocha boost — add 1–2 teaspoons cocoa powder into the blender base for deeper chocolate-coffee flavor.
OPTIONAL: Cinnamon twist — add ¼ teaspoon ground cinnamon to the topping for warm spice notes.
OPTIONAL: Vanilla bean — scrape ½ vanilla bean into both base and topping instead of extract for richer aroma.
OPTIONAL: Citrus lift — fold 1 teaspoon finely grated orange zest into the topping for a bright contrast.
OPTIONAL: Nutty crunch — top with toasted chopped pistachios or almonds just before serving for texture (adds calories).

Serving Suggestions

Serve in clear jars to show the layered look for brunch or a casual dinner party.
Pair with biscotti or a crisp cookie for a classic tiramisu feel.
Add fresh berries or sliced banana on the side for color and freshness.
Spoon onto a shallow dish and top with a drizzle of espresso reduction for an elegant dessert.
Take jars to work as a protein-rich snack or breakfast on the go.
Set a small spoonful of espresso-soaked ladyfinger crumbs on top right before serving for a traditional touch.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the entire pudding and topping up to 24 hours before serving and keep refrigerated. Assemble jars and dust with cocoa just before serving for best presentation.
Storage duration: Store in the refrigerator for up to 4 days in airtight jars or containers.
Reheating: This is best served cold; reheating is not recommended. If you prefer it warm, gently microwave a single serving for 20–30 seconds and stir, but expect a thinner texture.
Texture changes: Chia continues to thicken over time. If pudding becomes too firm, stir in 1 tablespoon milk per serving to loosen.

Storage and Freezing Instructions

Freezing is not recommended because chia and yogurt textures change and can separate when thawed. Instead, store in the fridge for up to 4 days.
If you must freeze, only freeze the base (without topping) in an airtight container for up to 1 month. Thaw overnight in the fridge and whisk vigorously before serving; expect some texture loss.
Keep the topping refrigerated separately and add fresh cocoa dusting after thawing.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
290 kcal | 19 g | 18 g | 11 g | 9 g | 160 mg

Estimates vary by brands and portions.

FAQ About Tiramisu Chia Pudding With Greek Yogurt

Q: Why is my pudding too thin after chilling?
A: It likely needs more time to set — chill at least 2 hours or overnight. If still thin, stir in 1–2 teaspoons chia seeds and chill again for 30–60 minutes.

Q: Why is my pudding too thick or gummy?
A: Too many chia seeds or too little liquid can cause over-thickening. Stir in a tablespoon of milk per serving to loosen texture.

Q: Can I use brewed coffee instead of instant espresso powder?
A: Yes. Use strong brewed espresso or coffee, cooled, and reduce the milk slightly (about 1–2 tablespoons) to maintain consistency.

Q: Can I sweeten with sugar instead of maple syrup?
A: Yes, dissolve sugar into the milk first or use a simple syrup. Honey or agave are also acceptable swaps (optional).

Q: Can I make this dairy-free?
A: Use plant-based Greek-style yogurt and plant milk (soy, oat) to keep it dairy-free. Texture may vary slightly but remains tasty.

Q: How long will this keep in the fridge?
A: Up to 4 days in airtight containers. The flavor holds well; texture thickens slightly with time.

TastyInspo Notes

Finish with a light dusting of cocoa just before serving to keep the top dry and pretty.
For an elegant twist, grate a little dark chocolate over the cocoa for texture contrast.
Use uniform jars for neat portion control and easy transport.
Let jars sit at room temperature 5–10 minutes before eating if very cold — flavors open up when not ice-cold.
If serving guests, offer extra maple syrup and cocoa on the side for personal adjustments.

Troubleshooting

Bland flavor: Add a touch more espresso powder (½ teaspoon), a pinch of salt, or extra maple syrup to brighten flavor.
Grainy texture: Blend longer to fully break up chia and suspend seeds. Use a high-speed blender.
Separation after sitting: Stir well before serving; if watery on top, drain a small amount of excess liquid and stir.
Overly coffee-forward: Reduce espresso next time or add an extra tablespoon of milk to mellow it.
Topping too thin: Whisk more vigorously or fold in a tablespoon of Greek yogurt to thicken.

Final Thoughts

This tiramisu chia pudding with Greek yogurt is an easy, protein-rich take on tiramisu that you can prep in minutes and enjoy for days. It balances coffee, cocoa, and creamy yogurt into a light dessert or morning option that’s flexible and forgiving. For more recipe inspiration and a different take on a high-protein tiramisu chia pudding, see High Protein Tiramisu Chia Seed Pudding with Yogurt.