Chilled, creamy Lemon Cheesecake Overnight Oats are quick and easy to make with no cooking involved. Perfect to enjoy at home or on the go!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Jump to:
All the things you know and love about lemon cheesecake transformed into quick and easy overnight oats! Sound good? Then you need to give these Lemon Cheesecake Overnight Oats a try!
We're talking creamy, tangy, and citrusy with optional cookie crumbles to resemble the crust on a cheesecake. Maybe even a dollop of vegan lemon curd if you have some handy and want to take them right over the top.
Dessert for breakfast is always a good thing...My Lemon Cheesecake Smoothie is proof!
Ingredients
Here are the ingredients you need to make Lemon Cheesecake Overnight Oats:
And some ingredient notes:
- Oats - I recommend using rolled oats or old-fashioned oats. Quick oats are ok too if you don't mind a little less texture. I don't recommend using steel-cut oats.
- Plant milk - Any will do such as oat milk, cashew milk, or almond milk. Don't use soy milk as it could curdle.
- Lemon - I recommend using a fresh lemon in this recipe rather than bottled lemon juice. The lemon zest is where most of the flavor comes from.
- Chia seeds - Helps to thicken the oatmeal and make it creamier. It also adds extra protein and healthy fats. You can omit the seeds but your overnight oats won't be as thick and creamy.
- Sweetener - I like to use maple syrup but you could use a chopped Medjool date or a spoonful of sugar/granulated sweetener instead.
- Cookie - This is what makes the lemon overnight oats lemon "cheesecake" overnight oats. I like to use vegan digestive biscuits or graham crackers. When eating, the crumbled cookie resembles a cheesecake crust. Use a gluten-free cookie if necessary or omit it. For a healthier option chopped pecans also work well.
Recommended Jars For Overnight Oats
I love to use 10oz/295ml wide-mouth mason jars for my overnight oat recipes because they are so easy to eat out of. It saves having to tip them out into a bowl, which saves on washing up and means you can eat your oatmeal on the go!
Optional Extras
Lemon overnight oats are perfect as they are but you could also add:
- Vegan Lemon Curd
- Blueberries, strawberries, or raspberries
- A dollop of vegan yogurt or cream cheese for an extra creamy texture
- Dairy-free white chocolate chips
- Chopped nuts. Pecans make a great alternative to the cookie crumbles if you want a healthier option.
How To Make Lemon Cheesecake Overnight Oats
Here's a quick summary of how to make this overnight oats recipe:
- Add everything except the cookie to a jar.
- Stir together really well, put the lid on and refrigerate overnight (or at least 6 hours).
- Serve in the container, or spoon into a bowl and then sprinkle over a crushed cookie.
Making Ahead & Storing
Lemon Cheesecake Overnight Oats are perfect for making ahead/meal prep. Make up a batch at the weekend and they will last for up to 5 days in the refrigerator. Just perfect for eating at home or taking with you on the go.
Recipe
Lemon Cheesecake Overnight Oats
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 cup (100 grams) rolled or old fashioned oats
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup (or 2 chopped Medjool dates)
- 1 teaspoon vanilla extract
- 2 very small pinches fine sea salt
- 1½ cup (360 mls) plant milk , not soy milk
- zest of 1 medium lemon
- 2 tablespoons lemon juice
- 1 to 2 vegan graham crackers , or digestive biscuits (or similar cookies)
OPTIONAL
- 2 small dollops of vegan lemon curd
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Take 2 jars or other small lidded containers. To each one add ½ cup (50 grams) oats, 1 tablespoon chia seeds, 1 tablespoon maple syrup, ½ teaspoon vanilla, a small pinch of salt, ¾ cup plant milk, zest of half a lemon, and 1 tablespoon of lemon juice.
- Stir really well, put the lid on tightly and refrigerate overnight or for up to 5 days.
- Crumble over the cookie and add a dollop of optional lemon curd before serving. I tend to serve them up in the container they were made in to save on washing up!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Sharon says
Wondering if i can use gluten free oats for this recipe. Has anyone tried the gluten free oats in any of these recipes?
Melanie McDonald says
They will be fine. Gluten-free oats and regular oats are totally interchangeable in recipes.
Nicky says
Goodness me this was amazing, almost felt too decadent to eat for breakfast, really woke my tastebuds up and kept me full till lunch which is a rarity. A breeze to make but total luxury.
Matt says
Can this be heated?
Melanie McDonald says
Overnight oats aren't intended to be heated, but you could warm them very gently. Don't let them cook though. The thickness is just right after the overnight soak. If they get cooked they'll end up way too thick and stodgy.
Tracey says
This looks so yummy!! I love lemon & have not seen a recipe like this.🙂🍋❤
Nina Hollenberg says
This one has become an I start favourite. I don't use the cookie though, I sprinkle some granola on top. Love this. Thank you
Mandy says
Oh boy! ! Another hit! Thank you Mel!! Yum yum! This lemon cheesecake overnight oats is FANTASTIC and REALLY tastes like lemon cheesecake!!!! I used unsweetened soy milk as that's what I had and mine did not curdle. I put this together in mere minutes last night after doing the dishes and general clean up. I almost thought "ugh. There's too much to do to bother making this recipe for tomorrow" but it was so quick and easy I'm glad I did! And it smelled SOOOO GOOD! I couldn't wait for breakfast (but I did!) Thanks for another easy, tasty, vegan recipe.
Marianne says
This is by far my favorite overnight oats recipe! I love lemon but don't really like sweets so I omitted the lemon curd and crumbled cookie. I did add some toasted almond slices. I will be making this weekly. Thank you!