Blueberry Cheesecake Overnight Oats

Cheesecake for breakfast might be the best idea I’ve ever had (and I’ve managed to make it somewhat healthy)! Blueberry cheesecake overnight oats are layered with fruity flavour, ultra-creamy texture, and a biscuit crumb.

If you’ve got someone in your household (it might even be you 👀) guilty of skipping breakfast, there’s an easy way to rectify that: “dessert-for-breakfast” recipes.

I’m talking chocolate protein pancakes, blueberry toast, Biscoff overnight oats, dairy-free coconut crepes, and now these blueberry cheesecake overnight oats (which, in turn, are inspired by my blueberry cheesecake galette recipe!).

Even though these overnight oats taste exactly like dessert, they’re packed with fibre (thanks to chia seeds) and protein (from Greek yoghurt, oats, and milk).

They’re also free of added sugars, with the sweetness coming entirely from our cooked blueberries and floral honey.

I first had overnight oats on a plane to the U.S. Plane food doesn’t often hit (quite the opposite!), but I was instantly a massive fan. Since then, my overnight oats obsession has only grown. Nowadays, I try to make a different flavour of overnight oats every week.

Thus far, I’ve perfected Biscoff overnight oats, strawberry cheesecake overnight oats, overnight oats with mango, lemon cheesecake overnight oats, and banana chocolate overnight oats!

But, back to these blueberry cheese overnight oats (which got one of the best reactions from my taste-testers: unbridled love at first bite, real-life heart-eye emojis, and jars polished off in RECORD time!).

The rich, thick cream cheese perfectly replicates cheesecake’s characteristic texture. The blueberry flavour is intense, sweet, and exceptionally fruity. The biscuit crumb on top adds a little crunch.

It’s miles away from the oats your Grandma makes — this recipe is glamorous.

Moreover, blueberry cheesecake overnight oats are easy to meal prep and make a fantastic grab-and-go breakfast for morning commutes.

🫐 Blueberry Cheesecake Overnight Oats Ingredient Notes

You’ll only need 10 ingredients for these easy overnight oats — most are cupboard and fridge staples, so hopefully you’ll not need to add much to your weekly shopping list!

• Rolled oats are a nutrient-dense breakfast food that’s less processed than cereal and packs more natural fibre. Use rolled oats (whole or flakes); they’re affordable, acceptable, and have a great texture. Avoid steel-cut oats or instant oats.
• Cream cheese brings real cheesecake flavour. Cream cheese in a block is best (almost impossible to find in the U.K. — supermarkets take note, please 😭), but full-fat is essential.
• Yoghurt adds protein and tanginess. Full-fat Greek yoghurt is my choice.
• Honey is our natural sweetener that adds floral, slightly fruity notes. Vegan alternatives below.
• Chia seeds are filled with fibre and protein. You won’t taste them, but they add flavour and texture (they make our blueberry cheesecake overnight oats thick).
• Lemon zest beautifully marries with fresh blueberries: citrusy and fragrant.
• Vanilla extract adds complex notes. Use pure extract (not flavouring).
• Whole milk thins out our overnight oats mixture and makes it extra creamy.
• Blueberries: I always try to use fresh blueberries for my desserts when they’re in season, including for my blueberry toast and blueberry cheesecake galette. However, frozen blueberries will work just as well, especially since they’re being cooked down to a sweet, syrupy mixture.
• Digestive biscuits are always the classic choice for cheesecake bases in the U.K., so I’ve picked them for the crunchy topping. You could also try Graham crackers (beloved in the U.S.), shortbread biscuits, or a flavoured biscuit like Biscoff Lotus or Oreo’s for a mix-and-match flavour.

Adapting the Recipe for Allergens and Dietary Preferences

This recipe for blueberry cheesecake overnight oats is nut-free, soy-free, and alcohol-free as-written.

Oats are naturally gluten-free, but they’re often processed, packaged, and shipped with gluten-based products like wheat and barley. If you have celiac disease or a gluten intolerance, please seek our certified gluten-free oats. They can be found in the free-from section of U.K. supermarkets, or I like the Quaker Gluten Free porridge oats from Amazon. You’ll also need to use gluten-free biscuits/cookies.

To make this recipe vegan and dairy-free, use vegan cream cheese (Violife cream cheese is the most popular brand).

You’ll also need dairy-free yoghurt and milk. Use oat-based milk and yoghurt if you want to highlight creaminess, soy-based for a neutral flavour (and more protein), or almond-based if you enjoy the idea of adding a subtle nuttiness to the blueberry cheesecake overnight oats.

To complete your vegan blueberry cheesecake overnight oats, switch honey for agave nectar (a 1:1 ratio works well).

🧑‍🍳 Making the Recipe, with Step-by-Step Photos

Blueberry cheesecake overnight oats are an easy, uncomplicated recipe. There’s very little cooking involved (cooking down the blueberries, however, is a must), and the prep takes just 15 minutes of your evening.

The next morning, you’ll be thanking your past self!

While I layer everything in glasses the morning after (it’s easier to show you step-by-step photos from my kitchen that way), you can add your oat and blueberry mixture to glasses or bowls, then refrigerate overnight, if you prefer.

One: Add yoghurt, cream cheese, honey, vanilla extract, lemon zest, and chia seeds to a medium bowl.

Two: Stir these ingredients until well combined.

Three: Add the milk incrementally, stirring as you go. Once all the milk is incorporated, add the oats.

Four: Stir the oats into the mixture. Cover and refrigerate for at least four hours (preferably overnight).

Five: Cook the blueberries over low heat until glossy and jammy.

Six: The next morning, the oats will have thickened.

Seven: Take small jars (or bowls) and layer the overnight oats with the cooked and cooled berries. Top with crushed digestive biscuits (these can also be added to the bottom of the jars!) and fresh berries, if you wish.

Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!

⭐ Star Tips From Ellanor

• Mix the cream cheese, yoghurt, and other ingredients without milk. If you add your milk too early, it’s incredibly hard to soften and properly incorporate ingredients like cream cheese (and honey, if it’s hardened like mine!). Following the method specified in the recipe ensures you get that cheesecake-like cream cheese flavour alllll through your oats.
• If your berries are out of season/unripe, adjust! While ripe blueberries have a divine balance of sweet and tart notes, conversely, out-of-season berries tend to lean more tart and tangy. To restore the balance, add a pinch of sugar, a squeeze of honey, or a dash of agave nectar/maple syrup while they cook.
• Be patient. They’re called overnight oats for a reason! Don’t skip the resting time. If you don’t let your oats sit for at least 4 hours (ideally overnight), they’ll be harder to digest and won’t fully soak up the milk.
• Add the toppings just before eating. Otherwise, you risk the biscuits going soggy.

🫙 How Long Can I Store Overnight Oats?

Blueberry cheesecake overnight oats will last up to 4 days in the refrigerator if properly stored in an airtight jar or container.

I’ve found that overnight oats with add-ins taste even better when they’re stored over a couple of days. It gives the extra flavours time to infuse into the oats, and is just one of the reasons overnight oats are a fabulous option for meal-prepping.

❓ Can you freeze overnight oats? Surprisingly, yes. You’ll still need to let the oats sit in the fridge overnight. The next morning, portion the overnight oats into freezer-safe containers. Freeze for up to 3 months (label them with the date!). Thaw in the fridge, then add your biscuit and berry toppings.

Note: Dairy can separate when frozen. That means you might have to stir your blueberry cheesecake overnight oats after thawing. If you’d rather preserve the layers, freeze the blueberry mixture separately. However, they do turn a lovely lilac colour once stirred, so I don’t think it’s a problem!

🥣 Serving Blueberry Cheesecake Overnight Oats

Overnight oats are usually eaten cold, straight from the refrigerator.

Prefer to eat your oats hot? To heat overnight oats, microwave them for 1-2 minutes, stirring halfway. You’ll lose the pretty layers, but they’ll be a lovely, comforting breakfast.

Blueberry Cheesecake Overnight Oats

Ellanor

With sweet, syrupy blueberries, creamy oats, and crumbly biscuits, these blueberry cheesecake overnight oats taste like dessert, but pack a nutritional punch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Chilling time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Breakfast Recipes, Dessert Recipes

Cuisine American, British

Servings 2 jars

Calories 465 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricUS Customary

 

1x2x3x

For the Overnight Oats

• ▢ 50 milliliters Greek yoghurt
• ▢ 50 grams cream cheese
• ▢ 1 teaspoon chia seeds
• ▢ 1 tablespoon pure honey
• ▢ ¼ teaspoon vanilla extract
• ▢ lemon zest to taste
• ▢ 200 milliliters full fat milk
• ▢ 100 grams rolled oats
• ▢ 120 grams blueberries fresh or frozen

For the Toppings

• ▢ 1 digestive biscuit see notes for U.S. alternatives

Instructions

 

• Add 50 milliliters Greek yoghurt, 50 grams cream cheese, 1 teaspoon chia seeds, 1 tablespoon pure honey, ¼ teaspoon vanilla extract, and lemon zest (to taste) to a medium mixing bowl.
• Whisk the ingredients until well combined.
• Slowly add 200 milliliters full fat milk, whisking as you go.
• Add 100 grams rolled oats to the bowl. Stir in.
• Heat 120 grams blueberries in a small saucepan over low-medium heat. Cook for 10 minutes, or until the blueberries are syrupy. Let the mixture cool.
• In small jars, layer the oats and blueberry mixture. Cover and refrigerate for at least 4 hours, or overnight.
• The next morning, top your jars with 1 digestive biscuit, crushed.

Notes

*Instead of Digestive biscuits, you can use: Graham crackers, Shortbread biscuits, Oreos, Lotus Biscoff cookies, or any other crumbly cookie/biscuit you like. 

Equipment

Jar

Blue Mixing Bowl

Saucepan

Nutrition

Calories: 465kcalCarbohydrates: 65gProtein: 15gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 39mgSodium: 168mgPotassium: 441mgFiber: 7gSugar: 24gVitamin A: 550IUVitamin C: 6mgCalcium: 228mgIron: 3mg

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