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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 443.3kcal


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

  • 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. 


Nutrition facts based on 2 TB of jam and 2 TB of cream cheese topping.  


Calories: 443.3kcal | Carbohydrates: 63.6g | Protein: 13.4g | Fat: 17.1g | Fiber: 12g