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Overhead photo of lemon blueberry cheesecake overnight oats in a glass jar on a rustic wooden cutting board. The oats are topped with fresh blueberries, crushed graham crackers, and a creamy cheesecake layer, with half a lemon placed beside the jar in warm natural sunlight.
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Lemon Blueberry Cheesecake Overnight Oats

Servings: 1
Prep Time: 5 minutes
Chill time: 4 hours
Total Time: 4 hours 5 minutes
Author: Bridgette Blakey
Creamy, high-protein lemon blueberry overnight oats layered with a cheesecake-inspired topping, fresh blueberries, and graham cracker crumbs. The perfect fresh and cozy spring breakfast for busy mornings and easy meal prep.
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Ingredients
 

Overnight Oats

  • ⅓ cup rolled oats
  • 1 scoop vanilla protein powder
  • 1 tbsp chia seeds
  • zest ½ lemon
  • 1 tbsp lemon juice
  • ½ cup unsweetened almond milk, or other milk
  • ¼ cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • ¼ cup blueberries

Cheesecake Layer

  • ¼ cup Greek yogurt
  • 1 tbsp cream cheese
  • 1 tsp maple syrup
  • 1 splash vanilla extract
  • 1 squeeze lemon juice

Toppings

  • 1 tbsp graham crackers, crushed
  • 1 tbsp blueberries
  • ¼ tsp lemon zest

Instructions
 

  • In a jar or bowl, mix together the oats, protein powder, chia seeds, lemon zest, lemon juice, almond milk, Greek yogurt, vanilla extract, and maple syrup.
  • Fold in the blueberries.
  • In a separate small bowl, stir together the cheesecake layer ingredients until smooth and creamy.
  • Place in fridge for at least 4 hours or overnight
  • Spoon the cheesecake mixture over the oats.
  • Top with blueberries, crushed graham crackers, and lemon zest.
Calories: 527kcal, Carbohydrates: 62g, Protein: 40g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 81mg, Sodium: 328mg, Potassium: 556mg, Fiber: 9g, Sugar: 28g, Vitamin A: 234IU, Vitamin C: 12mg, Calcium: 554mg, Iron: 2mg