Dessert

Lemon Cheesecake Overnight Oats Recipe

ByThomas Greene January 11, 2026January 11, 2026

Introduction

If you love the bright, tangy flavor of lemon cheesecake but want a quick and healthy breakfast, this Lemon Cheesecake Overnight Oats recipe is for you. It’s creamy, refreshing, and ready to grab on busy mornings.

A rectangular clear glass container holds a creamy white dessert topped with two bright yellow lemon slices placed near the top center. The surface is textured with small crumbles of light tan biscuits scattered along the edges. A golden spoon inserted from the bottom right scoops a smooth, thick layer of white cream, revealing a crumbly light brown layer underneath. The container rests on a white marbled surface with additional lemon slices partially visible around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup certified gluten free oats
1/2 cup unsweetened almond milk
1 tsp chia seeds
1/2 scoop vanilla protein powder
2 tsp lemon juice
1/8 tsp lemon zest
1 tbsp maple syrup
1/3 cup plain Greek yogurt
2 tbsp white chocolate chips
1.5 tbsp cream cheese

Instructions

Step 1: In a bowl or jar, combine oats, almond milk, chia seeds, vanilla protein powder, lemon juice, lemon zest, and maple syrup. Stir well to blend and refrigerate for at least 1 hour to allow the oats to soak and soften.
Step 2: Microwave the white chocolate chips in a small bowl in 30-second intervals, stirring between each, until fully melted. Mix the melted white chocolate with room temperature cream cheese and Greek yogurt, whisking to remove any clumps and create a smooth mixture.
Step 3: Remove the soaked oats from the refrigerator and pour the white chocolate and cream cheese mixture on top. Cover and refrigerate overnight to let the flavors meld and the topping set.
Step 4: In the morning, add your favorite toppings such as graham wafer pieces, coconut shreds, or lemon wedges for extra texture and flavor. Enjoy your grab-and-go breakfast!

Tips & Variations

For a dairy-free option, substitute Greek yogurt and cream cheese with coconut yogurt and dairy-free cream cheese.
If you prefer a less sweet version, reduce the maple syrup to 1 teaspoon or omit it entirely.
Add fresh berries or a sprinkle of toasted nuts on top for added crunch and nutrition.

Storage

Store the overnight oats covered in the refrigerator for up to 3 days. The oats tend to thicken as they sit, so if you want a looser texture when reheating, stir in a splash of almond milk. Enjoy cold or warm them briefly in the microwave if preferred.

How to Serve

A small glass rectangular dish holds a dessert with three visible layers: the bottom layer is a light brown creamy mixture, the middle layer is smooth white whipped cream, and the top layer has crumbly bits sprinkled around the edges. Two thin lemon slices rest on the whipped cream at the top right side, adding a bright yellow color. A spoon is scooping into the dessert, showing the layered texture inside. The dish is placed on a white marbled surface, with part of a halved lemon in the background and a lemon slice slightly out of focus on the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without protein powder?

Yes, you can omit the protein powder if you don’t have it on hand. The oats and Greek yogurt provide protein, but the texture and flavor may be slightly different.

What if I don’t have white chocolate chips?

You can substitute with white chocolate bars broken into small pieces or use a mild-flavored cream cheese topping without chocolate. Another option is to melt white candy melts if available.