White Chocolate Lemon Cheesecake Overnight Oats

Here’s my spin on lemon cheesecake overnight oats, combining the fresh taste of lemon with creamy cheesecake flavors, all mixed into a convenient make-ahead breakfast that’s ready when you wake up.

These overnight oats have become my go-to breakfast during busy weekday mornings. I make a batch on Sunday nights so I have breakfast sorted for the next few days. And honestly, who doesn’t want to start their day with something that tastes like dessert but is actually good for you?

What Kind of Oats Should I Use?

For overnight oats, old-fashioned rolled oats are your best bet – they create the perfect creamy texture without turning mushy like quick oats can. While steel-cut oats are great for hot oatmeal, they’re too firm for overnight oats and won’t soften enough in the fridge. Just make sure to grab certified gluten-free rolled oats if you’re following a gluten-free diet, as regular oats can sometimes have cross-contamination from wheat processing. You’ll find these clearly labeled in most grocery stores, usually in the breakfast or health food section. When measuring your oats, use the “scoop and level” method rather than packing them down to get the right proportion of liquid to oats.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the tasty lemon cheesecake flavor:

• Gluten free oats: Regular old-fashioned oats work perfectly if you don’t need the recipe to be gluten-free. Just don’t use quick oats as they’ll get too mushy.
• Almond milk: Any milk works here – try oat milk, soy milk, coconut milk, or regular dairy milk. The texture will be similar with any option you choose.
• Chia seeds: You can skip these or replace with ground flaxseed. If you skip them, reduce the milk by about 2 tablespoons since chia seeds absorb liquid.
• Vanilla protein powder: No protein powder? Use 2 tablespoons of vanilla extract instead, or skip it altogether – the oats will still taste great!
• Greek yogurt: Regular yogurt works too, though the texture won’t be quite as thick. For a dairy-free version, try coconut yogurt.
• White chocolate chips: These can be swapped for regular chocolate chips, chopped nuts, or even crushed graham crackers for that cheesecake feel.
• Maple syrup: Feel free to use honey, agave nectar, or any sweetener you prefer. Start with a smaller amount and adjust to taste.

Watch Out for These Mistakes While Making

The biggest mistake when preparing overnight oats is using too little liquid, which can leave you with dry, hard oats instead of a creamy breakfast – stick to a 1:1 ratio of oats to liquid for the perfect consistency.

Getting the protein powder to blend smoothly can be tricky, so try mixing it with the almond milk first before adding other ingredients, and give everything a thorough stir to prevent clumping.

When adding the cream cheese and lemon components, make sure they’re well incorporated throughout the mixture – nobody wants to bite into a chunk of plain cream cheese – and remember to let the oats chill for at least 6 hours (preferably overnight) to allow the chia seeds to properly expand and create that perfect pudding-like texture.

For the best flavor balance, add the white chocolate chips just before serving rather than overnight, as this keeps them from completely dissolving and maintains their delightful texture contrast.

What to Serve With Lemon Cheesecake Overnight Oats?

Since these overnight oats already pack a good amount of protein and carbs, they make a filling breakfast on their own, but there are some tasty ways to round out your morning meal. Fresh berries like strawberries, blueberries, or raspberries add a nice pop of color and complement the lemony flavor perfectly. For extra crunch and healthy fats, try sprinkling some sliced almonds or crushed graham crackers on top right before eating. If you’re extra hungry, a side of crispy turkey bacon adds a savory element that balances out the sweetness of the oats.

Storage Instructions

Keep Fresh: These lemon cheesecake overnight oats are perfect for meal prep! Once prepared, they’ll stay fresh in an airtight container or mason jar in the fridge for up to 5 days. The flavors actually get better as they sit, making them even more delicious on day 2 or 3.

Make Ahead: You can prep multiple jars at once for the week ahead. Just combine all ingredients except the white chocolate chips – save those to sprinkle on top right before eating to maintain their texture. The oats need at least 4 hours to soak, but overnight is best for the creamiest results.

Serve: When you’re ready to enjoy your overnight oats, give them a good stir as some liquid might settle at the top. If they seem too thick, just add a splash of almond milk to reach your desired consistency. Top with the white chocolate chips and maybe an extra sprinkle of lemon zest if you’re feeling fancy!

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	75-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-550
• Protein: 30-35 g
• Fat: 20-25 g
• Carbohydrates: 50-60 g

Ingredients

For the oat base:

• 1 tbsp maple syrup
• 1/2 cup gluten-free rolled oats (Bob’s Red Mill)
• 1/8 tsp lemon zest (finely grated for bright flavor)
• 1/2 cup unsweetened almond milk
• 1/2 scoop vanilla protein powder (room temperature for best blending)
• 2 tsp fresh lemon juice (freshly squeezed preferred)
• 1 tsp chia seeds (adds texture and nutrition)

For the white chocolate topping:

• 1/3 cup plain Greek yogurt (I use Fage for creaminess)
• 1.5 tbsp cream cheese (softened to room temperature)
• 2 tbsp white chocolate chips (melts smoothly for topping)

Step 1: Prepare the Creamy White Chocolate Base

• 2 tbsp white chocolate chips
• 1.5 tbsp cream cheese
• 1/3 cup plain Greek yogurt

Soften the cream cheese and Greek yogurt to room temperature if they aren’t already—this ensures smooth blending without lumps.

Melt the white chocolate chips using a double boiler or microwave in 20-second intervals, stirring between each pulse to prevent scorching.

Once melted and slightly cooled, fold the white chocolate into the softened cream cheese until combined, then gently stir in the Greek yogurt until the mixture is completely smooth and creamy.

Set this base aside to cool to room temperature while you prepare the oat mixture.

Step 2: Build the Overnight Oat Base

• 1/2 cup gluten-free rolled oats
• 1/2 cup unsweetened almond milk
• 1 tsp chia seeds
• 1/2 scoop vanilla protein powder
• 2 tsp fresh lemon juice
• 1/8 tsp lemon zest
• 1 tbsp maple syrup

In a mason jar or container, combine the rolled oats, almond milk, chia seeds, and vanilla protein powder (which should be at room temperature for easier blending).

Add the fresh lemon juice and finely grated lemon zest—I find that freshly squeezed juice and zest make a noticeable difference in brightness compared to bottled alternatives.

Stir in the maple syrup and mix everything thoroughly until well combined, making sure there are no dry pockets of oats or protein powder.

Step 3: Layer and Chill the Cheesecake Overnight Oats

• white chocolate cream cheese mixture from Step 1
• overnight oat base from Step 2

Pour the cooled white chocolate cream cheese mixture from Step 1 over the oat base from Step 2, folding it gently into the oats so that the lemon and white chocolate flavors begin to distribute.

The mixture will look thick and creamy—this is exactly what you want for that cheesecake texture.

Cover your container and refrigerate overnight (or at least 8 hours).

As the oats sit, they’ll absorb the liquid and soften while the flavors meld together beautifully, creating that signature overnight oats consistency.

Step 4: Serve and Optional Garnish

Remove from the refrigerator and give the oats a good stir to recombine any separated layers.

If the consistency is thicker than you prefer, you can thin it with a splash of almond milk.

Serve directly from the container or transfer to a bowl.

For extra indulgence, I like to top with a sprinkle of toasted coconut flakes and a thin slice of candied lemon, though fresh lemon slices work beautifully too.