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Blueberry Cheesecake Overnight Oats

Blueberry cheesecake overnight oats combine creamy oats, tangy Greek yogurt, and sweet blueberries in a no-cook breakfast. Chill the mixture until soft and creamy, then serve it cold straight from a jar.
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Prep Time 10 minutes
Chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 oz cream cheese softened
  • 0.5 cup plain Greek yogurt
  • 1 cup milk
  • 2 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 0.5 tsp lemon zest finely grated
  • 0.125 tsp kosher salt
  • 1 cup old-fashioned rolled oats
  • 1 tbsp chia seeds
  • 1 cup blueberries

Method
 

  1. In a medium bowl, whisk the softened cream cheese until smooth.
  2. Whisk in the Greek yogurt, milk, maple syrup, vanilla, lemon zest, and salt.
  3. Stir in the oats and chia seeds.
  4. Gently fold in the blueberries.
  5. Divide the mixture between two covered jars or containers.
  6. Refrigerate for at least 6 hours or overnight, until the oats are soft and creamy.
  7. Serve cold.

Notes

For the smoothest mixture, whisk the softened cream cheese until no lumps remain before adding the other ingredients. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the creamy texture. For a dairy-free option, use dairy-free cream cheese, yogurt, and milk.