Blueberry Cheesecake Overnight Oats are creamy, dreamy, and absolutely delicious! With layers of creamy cheesecake-flavored oats and fresh blueberries, this make-ahead breakfast feels like you’re having dessert for the most important meal of the day.
Why You’ll Love This Recipe
- Tastes like dessert – But it’s actually healthy breakfast
- No morning prep – Make it the night before
- Perfectly portable – Grab a jar and go
- Keeps you full – Protein-packed and satisfying
- Kid-approved – Even picky eaters love these
Blueberry Cheesecake Overnight Oats
- Total Time: 10 minutes
- Diet: Vegetarian
Description
Blueberry Cheesecake Overnight Oats are creamy, dreamy, and absolutely delicious! With layers of creamy cheesecake-flavored oats and fresh blueberries, this make-ahead breakfast feels like you’re having dessert for the most important meal of the day.
Ingredients
1 cup rolled oats,
1 cup almond milk,
1/2 cup plain Greek yogurt,
1/4 cup cream cheese softened,
2 tablespoons maple syrup,
1 teaspoon vanilla extract,
1/2 cup fresh blueberries,
1 tablespoon chia seeds optional,
1/4 teaspoon cinnamon,
Fresh blueberries and graham cracker crumbs for topping.
Instructions
Take cream cheese out of the fridge 30 minutes before starting, or microwave for 10-15 seconds. It needs to be soft enough to blend smoothly.
In a medium bowl, combine softened cream cheese and Greek yogurt. Whisk until completely smooth and creamy. Add rolled oats, milk, maple syrup, vanilla extract, chia seeds, and cinnamon. Stir until evenly combined.
Gently fold in fresh blueberries. Save a few to place on top later, but most should be mixed right into the oat mixture.
Divide mixture evenly between two mason jars or airtight containers. Pop the lids on and place in the refrigerator. These need at least 4 hours to set, but overnight is ideal.
The next morning, give your jar a good stir. Top with extra fresh blueberries and a generous sprinkle of graham cracker crumbs.
Notes
Room temperature cream cheese is CRUCIAL – cold cream cheese will never blend smoothly.
Use old-fashioned rolled oats, NOT instant oats. Instant oats turn mushy overnight. If oats are too thick in the morning, stir in a splash more milk until desired consistency. Store in sealed mason jars or airtight containers for up to 5 days in the refrigerator.
The flavors actually get even better after day two as everything melds together.
For dairy-free version, use coconut yogurt or cashew yogurt and dairy-free cream cheese. Can use frozen blueberries but they’ll release more liquid and may make oats slightly more watery. To warm them up, microwave for 45 seconds and stir.
Add graham cracker topping after heating. Make a double batch on Sunday for easy breakfasts all week! Swap blueberries for strawberries, raspberries, or diced apples for different flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Ingredients You’ll Need
1 cup rolled oats,
1 cup almond milk,
1/2 cup plain Greek yogurt,
1/4 cup cream cheese softened,
2 tablespoons maple syrup,
1 teaspoon vanilla extract,
1/2 cup fresh blueberries,
1 tablespoon chia seeds optional,
1/4 teaspoon cinnamon,
Fresh blueberries and graham cracker crumbs for topping.
Why These Ingredients Work
The magic here is all about that creamy, tangy cheesecake flavor from the partnership of Greek yogurt and cream cheese.
The yogurt brings protein and tang, while the softened cream cheese adds richness and makes everything extra velvety. Together, they create that unmistakable cheesecake taste.
The rolled oats soak up all that creamy goodness overnight and become tender and satisfying.
Fresh blueberries add natural sweetness and break down slightly overnight, creating beautiful purple swirls. The graham cracker crumb topping makes it taste like authentic cheesecake!
Essential Tools and Equipment
- Mason jars or airtight containers – 2 medium jars with lids
- Mixing bowl – For combining ingredients
- Whisk or fork – To blend cream cheese smoothly
- Measuring cups and spoons – For accurate proportions
- Spoon for stirring – And for eating!
Step-by-Step Instructions
Step 1: Soften Your Cream Cheese
Take cream cheese out of the fridge 30 minutes before starting, or microwave for 10-15 seconds. It needs to be soft enough to blend smoothly.
Step 2: Mix Your Creamy Base
In a medium bowl, combine softened cream cheese and Greek yogurt. Whisk until completely smooth and creamy. Add rolled oats, milk, maple syrup, vanilla extract, chia seeds, and cinnamon. Stir until evenly combined.
Step 3: Add Your Blueberries
Gently fold in fresh blueberries. Save a few to place on top later, but most should be mixed right into the oat mixture.
Step 4: Divide and Chill
Divide mixture evenly between two mason jars or airtight containers. Pop the lids on and place in the refrigerator. These need at least 4 hours to set, but overnight is ideal.
Step 5: Morning Glory
The next morning, give your jar a good stir. Top with extra fresh blueberries and a generous sprinkle of graham cracker crumbs.
You Must Know
The consistency depends on how much liquid you use and how long they sit. If your oats are too thick in the morning, simply stir in a splash more milk. If they seem too thin, just add a tablespoon more oats next time. Every brand of oats absorbs liquid slightly differently.
Personal Secret: I always make a double batch on Sunday nights and have breakfast sorted for the first half of my week! They keep beautifully in the fridge for up to 5 days. The flavors actually get even better after day two.
Pro Tips & Cooking Hacks
- Room temperature cream cheese is key – Plan ahead
- Use full-fat Greek yogurt – Makes a huge difference
- Make them in batches – Prep 4-5 jars on Sunday
- Layer for presentation – Alternate layers for pretty parfaits
- Toast your graham crackers – Extra crispy and flavorful
- Warm them up – Microwave for 45 seconds if you prefer warm oats
Flavor Variations & Suggestions
While blueberry cheesecake is my favorite, this recipe is incredibly versatile! Swap blueberries for strawberries and add chocolate chips for chocolate-covered strawberry version.
Use raspberries and add lemon zest for lemon raspberry cheesecake oats.
Try diced apples with apple pie spice for fall. You can even go tropical with mango and coconut flakes!
Make-Ahead Options
These overnight oats are literally made to be prepared ahead! You can safely make them up to 5 days in advance.
I recommend making 4-5 jars every Sunday evening so you have breakfast covered through Thursday.
What to Serve With Blueberry Cheesecake Overnight Oats
These oats are satisfying enough on their own, but a hard-boiled egg on the side adds protein.
Fresh fruit salad makes a light accompaniment.
A handful of nuts or granola gives extra crunch. Or pair with coffee or latte for the perfect morning.
Allergy Information
This recipe contains dairy and gluten. For dairy-free, use coconut yogurt or cashew yogurt and dairy-free cream cheese. Any plant-based milk works.
To make it gluten-free, use certified gluten-free oats and skip the graham cracker topping or use gluten-free crackers. Naturally nut-free if using oat or soy milk.
Storage & Reheating
Store in sealed containers or mason jars in the refrigerator for up to 5 days.
Don’t freeze overnight oats – the texture becomes grainy. If you want them warm, microwave for 30-45 seconds, stirring halfway.
Add graham cracker topping after heating.
FAQs
Can I use instant oats?
Not recommended. Instant oats turn mushy overnight. Rolled oats (old-fashioned oats) are perfect.
My overnight oats are too liquidy – what went wrong?
You added too much milk, or your oats haven’t had enough time. Give them more time in the fridge, or next time use slightly less milk.
Do these really taste like cheesecake?
They really do! The combination of cream cheese, Greek yogurt, vanilla, and graham cracker topping creates that authentic cheesecake flavor.
💬 Tried this recipe? Leave a comment below!
