These creamy Lemon Cheesecake Overnight Oats are a tangy, dessert-like twist on a classic breakfast recipe. Made with oats, fresh lemon juice, chia seeds, and yogurt, they are filling and healthy but taste extra indulgent by blending the mixture so it has a gooey, pudding-like consistency. I guarantee you’ll be making these on repeat.
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Why You’ll Love This Recipe
I have to say, if there was one type of recipe I’ve become known for, it’s blended overnight oats. I have gotten many messages from friends and followers crediting one of my recipes with getting them into overnight oats. It’s always a very proud moment for me! I love changing people’s perception of oatmeal. For too long it’s been perceived as bland, watery, and boring… and in fairness, if you make it by following most packet instructions, that’s pretty much the outcome you’ll get. But if you get creative with it, you’ll see that oats are merely a blank canvas for flavor that’s nutritious, affordable, and filling.
Overnight oats are super low effort too and keep well for a few days—ideal for meal prep. Plus, when blended, overnight oats have the most amazing thick, gooey consistency, like pudding! I’ve lost count of the number of recipes I’ve made at this point, but if you want to try more, then definitely check out my most popular recipes like Strawberry Overnight Oats, Chocolate Blended Oats, and Blueberry Overnight Oats.
Ingredients You’ll Need
The great thing about overnight oats recipes is that they are made mostly from pantry staples. The exact measurements are listed in the recipe card below for your convenience. Here is a shopping list of everything that you’ll need.
- Rolled oats
- Thick plain yogurt
- Chia seeds
- Lemon
- Milk or coconut water
- Vanilla extract
- Maple syrup
- Extra yogurt for topping
- Desiccated coconut
Instructions
Let’s get into the fun part: making it! Follow this simple step-by-step guide to make your Lemon Cheesecake Overnight Oats:
Step One: Add in the oats, yogurt, lemon juice, chia seeds, milk (or coconut water), vanilla, and maple syrup to a blender.
Step Two: Give it about a minute on high speed until everything’s silky smooth. Don’t stress if it looks a little runny—it thickens as it chills.
Step Three: Spoon the mixture into jars or containers. Pop the jars in the fridge and let them chill to set for at least an hour—or overnight if you’re prepping ahead.
Step Four: Top each jar with a little dollop of yogurt. And if you’re feeling a bit extra (I usually am), sprinkle over some desiccated coconut.
Substitutions & Variations
One of the best things about this recipe is how flexible it is—you can totally make it your own depending on what you’ve got on hand or your dietary needs. Here are some easy swaps and fun upgrades to try:
- Milk: Use coconut water for a fresh, light version, or go with almond, oat, or soy milk—whatever works for you.
- Sweetener: Add an extra splash of maple syrup or a few pitted dates into the blender. Taste and tweak until it’s just right for you.
- More Protein: Stir in your fave protein powder or use a high-protein yogurt. I sometimes add a scoop of ora vanilla protein powder and it’s perfect for post-workout mornings.
Storage
These oats keep well in the fridge for up to 4 days—perfect for make-ahead breakfasts! They don’t freeze well, so best to enjoy them fresh. If you’re craving something a little warmer, you can take the chill off by letting them sit at room temp for 10–15 minutes, but honestly, they’re best chilled—it keeps that cheesecake vibe nice and refreshing.
Expert Tips
For blended oats, I always use my NutriBullet blender. It always gets the best silky smooth results! Make sure to use a good quality high powered blender, or if you don’t mind a slightly chunkier oatmeal texture, you can also leave it unblended.
FAQ
You can, but the texture will be totally different—more like regular overnight oats, not that thick, creamy “cheesecake” vibe.
No worries! You can swap in lime juice for a slightly different zing.
Absolutely! These keep well in the fridge for up to 4 days.
Serving Suggestions and More Recipes
To serve, you can keep it simple and enjoy these oats just as they are, or get a little creative! Pair them with some fresh fruit on top, like berries or sliced kiwi, for a pop of color and extra freshness. Want a little extra protein? Add a scoop of your favorite protein powder into the oats before blending. For an indulgent touch, a drizzle of extra maple syrup or a sprinkle of crushed graham crackers could bring out that cheesecake vibe even more!
If you loved these Lemon Cheesecake Overnight Oats, you’ll also love these other oat recipes! For more blended oats, try Choc Smash Top Oats, Tiramisu Blended Oats, or Strawberry Overnight Oats. Or, if you’re into classic overnight oats, check out Carrot Cake Overnight Oats and Peanut Butter Banana Oats.
I hope you love these tangy Lemon Overnight Oats. If you try them out, I’d love to hear what you think—drop a review below, tag me on social media @glowdiaries___, or share the love with a friend who needs a new breakfast idea!
Lemon Cheesecake Overnight Oats
Ingredients
- 2 cups Rolled Oats
- 1 cup Thick Plain Yogurt
- 1 tbsp Chia Seeds
- 3-4 tbsp Lemon juiced
- ½ cup Milk Or Coconut Water
- 1 tsp Vanilla Extract
- 1-2 tbsp Maple Syrup (sweetened to taste)
Toppings
- ½ cup Thick Plain Yogurt
- ½ tbsp Desiccated Coconut (optional)
Instructions
- Add oats, yogurt, milk (or coconut water), chia seeds, lemon juice, vanilla extract, and maple syrup to a high-power blender. Blend for 1 minute or until the mixture becomes thick and creamy, resembling a batter-like consistency.
- Divide the blended oats into jars or individual containers.
- Top each serving with a dollop of thick plain yogurt and sprinkle with desiccated coconut (optional).
- Seal the jars and refrigerate overnight, or for at least 1 hour, to set and chill.
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