If you love lemon cheesecake but don’t love turning on the oven, this one’s for you.
These Lemon Cheesecake Overnight Oats are creamy, bright, and just sweet enough.
They taste like dessert, but they’re filling enough for breakfast.
I make these on busy weeks when I want something ready to grab in the morning.
Just stir, chill, and wake up to something really good.
Servings: 2
Prep Time: 10 minutes
Chill Time: At least 4 hours or overnight
Total Time: 4 hours 10 minutes
Right after this, you’ll find the final dish image prompt so you can picture exactly how it should look.
Why I Love This Recipe
The first time I made this, I was craving cheesecake but didn’t want to bake. I had oats, cream cheese, and a lemon sitting on the counter. I mixed them together just to see what would happen. The next morning, I opened the fridge and took one bite. It was creamy, tangy, and tasted like dessert in a jar.
Now it’s one of my go-to breakfasts.
Here’s why I keep making it:
- It tastes like lemon cheesecake without the work
- No cooking needed
- Easy to prep ahead
- Creamy, filling, and packed with protein
- Feels fancy but is super simple
What You’ll Need
- 1 cup old-fashioned rolled oats
- 1 cup milk (any kind)
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 3 tablespoons honey or maple syrup
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 4 tablespoons crushed graham crackers (for topping)
- Optional topping: whipped cream and thin lemon slices
Tools You’ll Need
- Medium mixing bowl
- Whisk or hand mixer
- Spatula
- Measuring cups and spoons
- 2 jars or containers with lids
- Microplane or zester
Lemon Cheesecake Overnight Oats Recipe & Instructions
Step 1: Make the Cheesecake Base
In a medium bowl, add 4 ounces softened cream cheese, 1/2 cup plain Greek yogurt, and 3 tablespoons honey. Whisk until smooth and creamy with no lumps. The mixture should look thick and silky.
Step 2: Add Lemon Flavor
Add 1 tablespoon freshly grated lemon zest, 2 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract to the creamy mixture. Stir until fully combined. The mixture will look pale yellow and smell bright and fresh.
Step 3: Stir in Oats and Milk
Add 1 cup rolled oats and 1 cup milk to the lemon cream mixture. Stir very well so all the oats are coated and soaked. The mixture will look loose and creamy.
Step 4: Chill
Divide the oat mixture evenly into 2 jars. Cover with lids and place in the fridge for at least 4 hours or overnight. The oats will absorb the liquid and thicken.
Step 5: Add Toppings and Serve
After chilling, stir the oats. Top each jar with 2 tablespoons crushed graham crackers, a spoonful of whipped cream, and a thin lemon slice. Serve cold.
Pro Tips
- Make sure the cream cheese is fully softened. Cold cream cheese makes lumps.
- Zest the lemon before cutting it. It’s much easier.
- Use fresh lemon juice, not bottled. It makes a big difference in flavor.
- Stir well before serving so everything is creamy again.
Substitutions and Variations
- Use dairy-free cream cheese and yogurt for a dairy-free version
- Swap honey for maple syrup
- Add blueberries on top for a lemon-blueberry twist
- Use vanilla Greek yogurt if you want it sweeter
Make Ahead Tips
These last up to 4 days in the fridge. Make a batch on Sunday and enjoy all week.
Macros Information (Per Serving)
Approximate values per serving:
- Calories: 420
- Protein: 18g
- Carbohydrates: 48g
- Fat: 18g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Oats absorb liquid as they sit. This softens them without cooking. The acid from the lemon juice thickens the dairy slightly and boosts flavor. The cream cheese and Greek yogurt add protein and fat, which makes the oats creamy and filling. Overnight, everything blends together into a smooth, cheesecake-like texture.
Common Mistakes
- Not softening the cream cheese first
- Skipping the chill time
- Adding too much lemon juice (it can get too tangy)
- Not stirring before serving
What to Serve With
- Fresh berries
- A boiled egg for extra protein
- Hot coffee or iced tea
- A smoothie
Leftovers and Storage
Store covered in the fridge up to 4 days. If they get too thick, stir in a splash of milk before eating. Do not freeze. The texture will change.
FAQ
Can I use quick oats?
Yes, but the texture will be softer and less chewy.
Can I make this higher in protein?
Add a scoop of vanilla protein powder and a splash more milk.
Is it very sweet?
No. It’s lightly sweet. You can add more honey if needed.
Can I meal prep this?
Yes. It’s perfect for meal prep.
Final Thoughts
If you love lemon desserts, this is going to make your mornings better. It’s creamy, bright, and so easy to throw together. Try it once and you’ll see how simple it is. When you make it, come back and tell me how it turned out or what fun twist you added. I’d love to hear!
