Description
A creamy, zesty twist on overnight oats! These Lemon Cheesecake Overnight Oats combine the tangy flavor of lemon with the richness of cream cheese, making for a decadent yet nutritious breakfast that’s easy to prep ahead.
Ingredients
Units
Scale
- Base:
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or plant-based, e.g., almond or oat milk)
- 1/4 cup Greek yogurt (plain or vanilla)
- 2 tbsp cream cheese, softened
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1–2 tbsp maple syrup or honey (adjust for sweetness)
- 1/2 tsp vanilla extract
- A pinch of salt
- Toppings (optional):
- Fresh berries (e.g., blueberries, raspberries)
- Granola or crushed graham crackers
- Additional lemon zest
Instructions
- Mix the Base: In a bowl or mason jar, combine the oats, milk, Greek yogurt, cream cheese, lemon juice, lemon zest, maple syrup (or honey), vanilla extract, and a pinch of salt. Stir well to ensure everything is mixed smoothly.
- Chill: Cover the mixture and refrigerate for at least 4 hours or overnight to allow the oats to soften and absorb the flavors.
- Serve: In the morning, give the oats a good stir. Add a splash of milk if they seem too thick.
- Top & Enjoy: Add fresh berries, granola, crushed graham crackers, or more lemon zest for an extra burst of flavor.
Notes
- Texture Tip: For a creamier consistency, blend the mixture before refrigerating.
- Dietary Variations: Use dairy-free yogurt and cream cheese to make this recipe vegan.
- Storage: Can be stored in the fridge for up to 3 days.