These Blueberry Lemon Cheesecake Overnight Oats are tart, sweet, and creamy all at the same time. It’s a healthy breakfast you can make ahead of time for those mornings that you’re in a rush!
Weekday mornings usually start with me rolling out of bed at like 5:15, stumbling to get ready, feeding the pups and running out the door. Anyone with me?
I know you are (especially if you have kids thrown in the mix too). So the last thing any of us needs is dealing with breakfast in the morning. But how to have a healthy breakfast with all that going on? I tell you…overnight oats.
One of the reasons I love overnight oats so much is that they’re easy to make ahead of time and then I have a quick and healthy breakfast all ready for me during my hectic morning without me having to do anything.
You may have tried my Strawberries and Cream Overnight Oats or my Peanut Butter and Chocolate Overnight Oats and while both of these are yum in the tum, I wanted to do something that felt a bit lighter and sunnier this time of year to help me start my day.
Blueberry Lemon Cheesecake Overnight Oats
Because I’m obsessed with (vegan) cheesecake, I thought I’d make a nice lemon cheesecake version of my sun-shiny Lemon Overnight Oats. Those actually turned out really nice but my taste buds wanted just a little more flavor.
When I was little I used to hem and haw about whether to get the lemon flavored ice or the blueberry flavored ice when the Little Jimmy Ice truck used to come around.
Did you ever have Little Jimmy? It was the best! Anyway, one day I asked for both and it was sooooo tasty so I thought why not take a page from my Little Jimmy days?
I love the tart flavor of lemon with the sweetness of the blueberry jam and the “cream cheese” topping really ties everything together. I’ll make a few of these Blueberry Lemon Cheesecake Overnight Oats ahead of time and I’m all set for breakfast for a few days.
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below.
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Blueberry Lemon Cheesecake Overnight Oats
Ingredients
- 1 Serving Lemon Overnight Oats
Blueberry Jam (makes about 3/4 of a cup)
- 1 cup blueberries fresh or frozen
- 1/2 TB maple syrup
- 1/2 TB lemon juice
- 1 TB chia seeds
Cream Cheese Topping (makes about 3/4 of a cup)
- 1/2 cup raw cashews soaked for a few hours
- 1/4 cup dairy-free milk
- 1/2 tsp vanilla extract
- 1 tsp maple syrup
- 1 tsp lemon juice
Instructions
To Make Blueberry Jam
- Add blueberries to pan and cook for about 5-10 mins. Mash them with a fork while they are cooking to break them up.
- Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds.
- Let stand until cooled. Extra jam will last about 2 weeks in the fridge.
To Make Cream Cheese Topping
- Add all cream cheese ingredients to a high-speed blender and blend until smooth. Extra topping will last 3-4 days in the fridge.
To assemble Overnight Oats
- Make Lemon Overnight Oats.
- Layer half of the lemon oats, then some blueberry jam, then the rest of the lemon oats and top with some of the cream cheese topping.
- Refrigerate overnight (or at least 4 hours).
- Top with fresh blueberries when ready to eat if desired.
Notes
Nutrition
You might also enjoy…
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- Breakfast Tacos
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- Strawberries & Cream Overnight Oats
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- Baked Pumpkin Oatmeal
Like my Blueberry Lemon Cheesecake Overnight Oats recipe? It would be so wonderful if you could give it some love by sharing!
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info has been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.
Deborah Smikle-Davis says
Hi Mary Ellen,
Your blueberry lemon cheesecake overnight oats is one of the most creative, delectable, mouthwatering breakfast creations I have seen. I can’t wait to make this and sink my spoon into a mason jar full of deliciousness!
Crystle says
Can I replace the cashew with something else to make this low fodmap?
Mary Ellen says
Hi Crystle! Macadamia nuts are very creamy and low fodmap so those might be a good replacement. I haven’t tried it myself so I can’t say exactly how it would be but if you try it, let me know what you think!