Why You’ll Love This Recipe
Blueberry Cheesecake Overnight Oats offer a creamy, tangy, and naturally sweet breakfast option that tastes like dessert but is packed with wholesome ingredients. Combining the flavors of classic cheesecake with the convenience of no-cook oats, this recipe is ideal for busy mornings, meal prep, or a nutritious grab-and-go snack.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
old-fashioned rolled oatsmilk (dairy or non-dairy)plain Greek yogurtcream cheese (softened)maple syrupvanilla extractblueberrieschia seeds (optional)graham cracker crumbs (optional for topping)
directions
In a medium bowl or jar, combine the oats, milk, Greek yogurt, softened cream cheese, maple syrup, and vanilla extract.
Whisk or stir until the mixture is smooth and well combined.
Fold in the blueberries and chia seeds, if using.
Divide the mixture into jars or containers with lids.
Refrigerate overnight or for at least 4 hours to allow the oats to soften and flavors to meld.
Before serving, stir gently and top with additional blueberries and a sprinkle of graham cracker crumbs for a cheesecake-like finish.
Servings and timing
This recipe yields approximately 2 servings.Preparation time: 10 minutesChill time: 4 hours or overnightTotal time: 4 hours 10 minutes (or overnight)
Variations
Swap blueberries for strawberries, raspberries, or a berry mix.
Use flavored Greek yogurt for extra sweetness or variety.
Add lemon zest for a citrusy boost.
Include a tablespoon of nut butter for extra richness and protein.
Top with crushed nuts instead of graham crackers for a crunchier texture.
storage/reheating
Store in the refrigerator in sealed jars or containers for up to 4 days.Best served cold, but can be slightly warmed in the microwave if desired (remove toppings first).
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.
Is this recipe gluten-free?
Yes, if you use certified gluten-free oats and skip or replace the graham crackers.
Can I make it dairy-free?
Yes, use dairy-free milk, yogurt, and cream cheese alternatives.
Can I use frozen blueberries?
Yes, no need to thaw—just stir them in and refrigerate as usual.
How do I adjust the sweetness?
Add more or less maple syrup according to your taste.
Do I have to use chia seeds?
No, they are optional but add texture and nutrition.
Can I prep these for the whole week?
Yes, make a batch and portion into jars for easy grab-and-go meals.
Will the oats get soggy?
No, they soften to a creamy consistency that resembles pudding.
Can I blend the mixture for a smoother texture?
Yes, blend before refrigerating if you prefer a creamier consistency.
What can I top it with besides graham crackers?
Try granola, nuts, seeds, or a drizzle of nut butter.
Conclusion
Blueberry Cheesecake Overnight Oats are a delicious and nutritious twist on a breakfast staple, delivering indulgent flavor with the benefits of whole grains and protein. Perfect for meal prep or a special morning treat, this recipe is easy to customize and sure to satisfy your cravings while keeping you energized.
Print
Blueberry Cheesecake Overnight Oats
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 5 minutes (includes chilling time)
- Yield: 2 servings
- Category: Breakfast / Snack
- Method: No-bake / Refrigeration
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, protein-packed overnight oats layered with tangy Greek yogurt and sweet blueberries—perfect for a grab-and-go breakfast.
Ingredients
- 1 cup rolled oats
- ½ cup plain Greek yogurt
- ½ cup milk (dairy or non‑dairy)
- 2 Tbsp cream cheese, softened
- 1‑2 Tbsp honey or maple syrup (to taste)
- ½ tsp vanilla extract
- ½ cup fresh or frozen blueberries (plus extra for topping)
- 1 Tbsp chia seeds (optional, for thickness)
- Pinch of salt
Instructions
- In a bowl or mason jar, whisk together Greek yogurt, milk, softened cream cheese, honey/maple syrup, vanilla, and salt until smooth.
- Add rolled oats and chia seeds; stir until fully combined.
- Fold in the ½ cup blueberries gently.
- Seal the jar or cover the bowl and refrigerate overnight (at least 6 hours).
- In the morning, give it a good stir. If it’s too thick, add a splash of milk to reach desired consistency.
- Top with extra fresh blueberries before serving. Enjoy chilled, or warm slightly if preferred.
Notes
- Use flavored Greek yogurt (like vanilla or lemon) for extra taste.
- Swap cream cheese with mascarpone or omit for lower fat.
- Double the recipe and prepare in multiple jars for breakfast prep.
- Stir in a handful of granola or nuts just before eating for crunch.