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.
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Blueberry Lemon Cheesecake Overnight Oats
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!
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.
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Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds.
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Let stand until cooled. Extra jam will last about 2 weeks in the fridge.
To Make Cream Cheese Topping
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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
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Make Lemon Overnight Oats.
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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.
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Refrigerate overnight (or at least 4 hours).
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Top with fresh blueberries when ready to eat if desired.
Recipe Notes
Nutrition facts based on 2 TB of jam and 2 TB of cream cheese topping.
You might also enjoy…
Breakfast Tacos
Strawberries & Cream Overnight Oats
Baked Pumpkin Oatmeal
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping clients regain their energy, confidence and health through a plant-based diet. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
Cheesecake for breakfast? Don’t mind if I do! This looks super delicious.
Haha, I know, it sounds so naughty – kind of what I like about it! Thanks Becky!
Cheesecake with lemon and blueberries for breakfast, even better. I want to take this into work tomorrow, I start at 7am, be happy to eat this at my desk.
Thanks so much Shaheen! I brought this into work last week and it was a fun way to start the day. 🙂
What a beautiful breakfast! Perfect for spring/summer and all those fresh berries.
Thanks Jenn! I’m finally getting into the spring feel so I thought this would be appropriate!
Loving the cashew cream topping! I haven’t made overnight oats in a long time!
I love having breakfast waiting for me in the morning – especially when it’s cheesecake!
Ohhh I have a deep running love affair with cheesecake… and you just made it vegan AND a healthy breakfast??!! Genius!
Yum, this sounds like a perfect weekend breakfast for me or dessert. Thanks!
Once again, it looks amazing! My overnight oats always look like a big mixture of mud. haha
I will try this one over the weekend and see if I can make it look half as nice as yours. 🙂
I love how this builds upon another recipe. Such a great flavor combination!
Yes, overnight oats are a lifesaver for early mornings with kids! I make strawberries and cream overnight oats and David calls it “strawberry pudding.” Hooray!
OMG… these are the fanciest overnight oats ever. I can’t wait to try this! I make overnight oats every single Tuesday nights as my Wednesdays are nuts – this will definitely help with that. That cream cheese topping though! Damn girl.
This looks amazing!!
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!
Can I replace the cashew with something else to make this low fodmap?
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!