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:

• 1/2 cup gluten-free rolled oats
• 1/2 cup unsweetened almond beverage
• 1 tsp chia seed
• 1/2 scoop vanilla-flavored protein powder
• 2 tsp fresh lemon juice
• 1/8 tsp finely grated lemon peel
• 1 tbsp pure maple syrup

For the white chocolate topping:

• 2 tbsp white chocolate morsels
• 1.5 tbsp softened cream cheese
• 1/3 cup plain greek-style yogurt

Step 1: Combine Dry and Wet Ingredients

• 1/2 cup gluten-free rolled oats
• 1/2 cup unsweetened almond beverage
• 1 tsp chia seed
• 1/2 scoop vanilla-flavored protein powder
• 2 tsp fresh lemon juice
• 1/8 tsp finely grated lemon peel
• 1 tbsp pure maple syrup

In a bowl or jar, add the gluten-free rolled oats, unsweetened almond beverage, chia seed, vanilla-flavored protein powder, fresh lemon juice, finely grated lemon peel, and pure maple syrup.

Stir thoroughly to ensure everything is well combined.

Cover and refrigerate the mixture for at least 1 hour to allow the oats to soak and the chia seeds to bloom.

Step 2: Let Oats Set in Refrigerator

Keep the oat mixture covered in the refrigerator for at least 1 hour, allowing it to set and thicken.

This resting time is essential for the best texture.

I like to give the mixture a quick stir after 30 minutes to make sure the chia seeds distribute evenly.

Step 3: Prepare White Chocolate Cream Topping

Once the oats are set, prepare the white chocolate cream topping (refer to your own topping recipe, as these ingredients aren’t listed here).

Melt the white chocolate in a small microwave-safe bowl, microwaving in 30-second intervals.

Mix the melted white chocolate with room temperature cream cheese and Greek yogurt.

Whisk the mixture until no clumps remain for a smooth, creamy topping.

Allow topping to cool to room temperature before using.

Step 4: Assemble Oats with Cream Topping

Remove the set oat mixture from the refrigerator.

Pour the white chocolate cream mixture (from Step 3) evenly over the oats.

Return the assembled oats to the fridge and let them set overnight for ideal texture and flavor development.

Step 5: Top and Serve

In the morning, remove the oats from the refrigerator.

Top with small pieces of graham wafers, coconut shreds, and lemon wedges if desired.

Grab your jar and enjoy your overnight oats on the go!

For an extra burst of lemon flavor, I sometimes add a few fresh lemon zest curls as garnish.