Lemon Cheesecake Overnight Oats
These lemon cheesecake overnight oats really do live up to their namesake — creamy, lemony, buttery, totally delicious — except they're also high protein and easy to make.
Ingredients
- 50 millilitres Greek yoghurt
- 50 grams cream cheese
- 1 teaspoon chia seeds
- 1 tablespoon pure honey
- ¼ teaspoon vanilla extract
- 200 millilitres full fat milk
- 100 grams rolled oats
- 2 digestive biscuits/graham crackers
- 120 millilitres lemon curd**
Instructions
- Add 50 millilitres Greek yoghurt, 50 grams cream cheese, 1 teaspoon chia seeds, 1 tablespoon pure honey, and ¼ teaspoon vanilla extract to a medium-sized mixing bowl.
- Stir the mixture until combined.
- Slowly pour in 200 millilitres full fat milk, stirring as you go.
- Add 100 grams rolled oats to the bowl. Mix in.
- Split 1 ½ digestive biscuits/graham crackers between each jar. Crush the biscuits using the end of a rolling pin until they resemble fine crumbs.
- Spoon the cheesecake-flavoured oat mixture on top.
- Split 120 millilitres lemon curd** between each jar as the top layer.
- Cover the jars and leave them in the fridge overnight, or for at least four hours.
- Crush ½ digestive biscuits/graham crackers and use them to top the jars, if you wish.
Notes
*This recipe makes 3 small jars, or 2 large.
** You can use store-bought lemon curd as a shortcut. However, if you wish to make homemade lemon curd for this recipe, it only takes an additional 10-15 minutes. Here's the method:
- Add around two inches of water to a small pot. Place the pan on your stove over low to medium heat, and bring to a simmer.
- We're going to create a makeshift bain marie. Set a heatproof bowl or saucepan over the first pot.
- To the heatproof bowl or saucepan, add 2 egg yolks, 66 grams caster sugar, 40 millilitres lemon juice, and the zest of half a large lemon.
- Continually whisk the mixture for around 10 minutes, or until it thickens. Once done, it should coat the back of a spoon. Draw a line through the curd with your finger; the curd should retain the line. At this point, it's done.
- Take your lemon curd off the heat. Add 40 grams of cubed, cold butter. Stir in.
- The lemon curd will thicken as it cools.
Equipment
Nutrition
Calories: 414kcalCarbohydrates: 58gProtein: 11gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 26mgSodium: 250mgPotassium: 268mgFiber: 4gSugar: 30gVitamin A: 345IUVitamin C: 0.02mgCalcium: 152mgIron: 2mg
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