Pumpkin Cheesecake Overnight Oats 🎃🍰🥣

If you love pumpkin cheesecake but want something healthy and easy, these Pumpkin Cheesecake Overnight Oats are perfect! They’re thick, creamy, and packed with warm pumpkin spice flavors, giving you the best of fall in every bite. The best part? No baking, no stress—just mix, chill overnight, and wake up to a dessert-like breakfast!

Let’s make it.

What You’ll Need

For the Oats:

½ cup rolled oats
½ cup milk (dairy or non-dairy)
¼ cup canned pumpkin purée
1 tbsp chia seeds (for thickness)
½ tsp vanilla extract
½ tsp pumpkin pie spice
½ tbsp maple syrup or honey

For the Cheesecake Layer:

¼ cup Greek yogurt or cream cheese
1 tbsp milk (to thin out if needed)
½ tbsp maple syrup or honey

For Toppings (Optional but Delicious!):

Crushed graham crackers (for a true cheesecake feel)
Dash of cinnamon
Drizzle of maple syrup

a small plate of rolled oats, a small glass of milk, a small plate of canned pumpkin purée, a small plate of chia seeds, a small plate of vanilla extract, a small plate of pumpkin pie spice, a small plate of maple syrup, a small plate of Greek yogurt, a small plate of crushed graham crackers, and a small plate of cinnamon

Pro Tips

Use real pumpkin purée! Skip pumpkin pie filling—it has added sugar.
Want it extra creamy? Add a spoonful of cream cheese or coconut yogurt.
For a protein boost, stir in a scoop of vanilla protein powder.
Make it dairy-free by using almond, oat, or coconut milk.
Let the oats sit overnight for the best flavor and texture!

Tools You’ll Need

Mason jar (or airtight container)
Spoon for stirring
Small bowl for cheesecake layer

Substitutions & Variations

No pumpkin purée? Use mashed sweet potato or banana instead.
No chia seeds? Swap for flaxseeds or reduce the milk slightly.
Want extra crunch? Add toasted pecans or walnuts on top.

Instructions

Step 1: Mix the Oats Base

In a mason jar, add rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir well.

a mason jar filled with rolled oats, creamy milk, smooth pumpkin purée, tiny chia seeds, warm pumpkin pie spice, clear vanilla extract, and golden maple syrup, all layered before stirring

Step 2: Make the Cheesecake Layer

In a small bowl, mix Greek yogurt (or cream cheese), milk, and maple syrup until smooth.

a small plate of thick Greek yogurt being whisked with milk and maple syrup, creating a smooth, creamy texture

Step 3: Layer the Oats & Cheesecake Mix

Spoon half the oat mixture into the jar, add a layer of the cheesecake mix, then top with the remaining oats.

a mason jar being layered with creamy pumpkin-spiced oats, a smooth cheesecake filling, then more oats, creating a thick, luscious texture

Step 4: Seal & Chill Overnight

Cover the jar and refrigerate overnight (or at least 4 hours) to let the oats soak.

a mason jar with a tight-sealed lid, filled with pumpkin cheesecake overnight oats, chilling in the fridge door

Step 5: Stir & Serve

In the morning, stir the oats and add a little extra milk if needed.

a spoon stirring thick, creamy pumpkin cheesecake oats inside a mason jar, with a drizzle of creamy milk cascading in

Step 6: Add Toppings & Enjoy

Sprinkle crushed graham crackers, drizzle maple syrup, and enjoy!

a jar of Pumpkin Cheesecake Overnight Oats, topped with crushed graham crackers, a drizzle of golden maple syrup, and a light dusting of cinnamon

Leftovers & Storage

Store in the fridge for up to 3 days.
For meal prep, make multiple jars at once!

Wrap-Up

And that’s it—your Pumpkin Cheesecake Overnight Oats are ready! They’re sweet, creamy, and taste just like a slice of pumpkin cheesecake, but in a healthy, make-ahead breakfast. Try them out, take a pic, and let me know how they turned out. Enjoy! 🎃🍰✨