Zesty Lemon Cheesecake Overnight Oats (Printable)
Creamy, tangy lemon cheesecake flavors in convenient overnight oats with Greek yogurt and fresh berries.
# What You Need:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or unsweetened non-dairy)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons cream cheese, softened
05 - 1 1/2 tablespoons honey or maple syrup
06 - Zest of 1 lemon
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1/2 teaspoon pure vanilla extract
09 - Pinch of salt
→ Toppings
10 - 2 tablespoons crushed graham crackers (optional)
11 - Fresh berries (blueberries, raspberries, or strawberries)
12 - Extra lemon zest for garnish
# How-To Steps:
01 - In a medium bowl, whisk together cream cheese, Greek yogurt, milk, honey or maple syrup, lemon juice, lemon zest, vanilla extract, and salt until completely smooth and well combined.
02 - Stir in rolled oats until fully distributed throughout the creamy mixture, ensuring all oats are evenly coated.
03 - Divide the mixture evenly between two jars or containers with lids, smoothing the tops with a spoon.
04 - Cover containers tightly and refrigerate for at least 6 hours or overnight to allow oats to soften and flavors to meld.
05 - In the morning, stir oats thoroughly. Top with crushed graham crackers, fresh berries, and extra lemon zest before serving.
# Expert Tips:
01 -
- Tastes like dessert but fuel for your actual morning meetings
- Five minutes tonight means breakfast is already waiting when you wake up
02 -
- If the cream cheese is cold, you will have tiny lumps no amount of whisking can fix
- The oats absorb liquid as they sit so if it seems too thick tomorrow, add a splash of milk
03 -
- Zest your lemon before squeezing the juice so you don't struggle with a squishy fruit
- Warm your jar slightly in the microwave if the oats feel too cold straight from the fridge