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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!

Course Breakfast
Cuisine American
Keyword blueberry lemon cheesecake overnight oats, lemon overnight oats, vegan overnight oat recipe, vegan overnight oats
Prep Time 20 minutes
Total Time 20 minutes
Servings 1
Calories 443.3 kcal


Blueberry Jam (makes about 3/4 of a cup)

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


To Make Blueberry Jam

  1. Add blueberries to pan and cook for about 5-10 mins. Mash them with a fork while they are cooking to break them up.

  2. Take the blueberries off the heat and stir in maple syrup, lemon juice, and chia seeds.

  3. Let stand until cooled. Extra jam will last about 2 weeks in the fridge.

To Make Cream Cheese Topping

  1. 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

  1. Make Lemon Overnight Oats.

  2. 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. 

  3. Refrigerate overnight (or at least 4 hours).

  4. 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.  

Nutrition Facts
Blueberry Lemon Cheesecake Overnight Oats
Amount Per Serving
Calories 443.3 Calories from Fat 154
% Daily Value*
Fat 17.1g26%
Carbohydrates 63.6g21%
Fiber 12g50%
Protein 13.4g27%
* Percent Daily Values are based on a 2000 calorie diet.