Zesty Lemon Cheesecake Overnight Oats (Printable)
Creamy, tangy lemon cheesecake flavors in convenient overnight oats. Ready in 10 minutes.
# What You’ll Need:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or unsweetened non-dairy)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons cream cheese, softened
05 - 1 1/2 tablespoons honey or maple syrup
06 - Zest of 1 lemon
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1/2 teaspoon pure vanilla extract
09 - Pinch of salt
→ Toppings
10 - 2 tablespoons crushed graham crackers (optional, for crunch)
11 - Fresh berries (such as blueberries, raspberries, or strawberries)
12 - Extra lemon zest, for garnish
# How To Make It:
01 - In a medium bowl, whisk together the cream cheese, Greek yogurt, milk, honey (or maple syrup), lemon juice, lemon zest, vanilla extract, and salt until smooth and well combined.
02 - Stir in the rolled oats until fully distributed throughout the mixture. Ensure all oats are evenly coated.
03 - Divide the mixture evenly between two jars or containers with lids, filling each about three-quarters full.
04 - Cover the containers and refrigerate for at least 6 hours or overnight to allow the oats to soften and flavors to meld.
05 - In the morning, stir the oats thoroughly. Top with crushed graham crackers, fresh berries, and a sprinkle of extra lemon zest before enjoying.
# Expert Tips:
01 -
- Tastes like having cheesecake for breakfast without the guilt or the effort
- Prep in five minutes the night before and wake up to something special
02 -
- The mixture thickens more than you expect overnight
- Lemon intensity increases as it sits
03 -
- Room temperature cream cheese incorporates way more smoothly than cold
- Microplane your zest for maximum flavor extraction