Lemon Cheesecake Overnight Oats

Protein-packed, zesty, and creamy, these lemon cheesecake overnight oats are the ultimate make-ahead breakfast. With layers of crushed graham crackers, refreshing oats, and a tangy cheesecake-inspired topping, this recipe tastes like dessert but fuels your day like a balanced meal.

Why You’ll Love This Recipe

These overnight oats strike the perfect balance between indulgence and nutrition. The lemon zest and juice bring a refreshing brightness, while the Greek yogurt and optional protein powder provide a solid protein boost. The graham cracker crust makes it feel like cheesecake for breakfast without the guilt. Plus, it’s no-bake and meal-prep friendly—just assemble the layers, chill, and wake up to a ready-to-eat treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

• graham crackers, crushed

• milk of choice

Oats

• oats (quick, minute, or rolled)

• chia seeds

• vanilla protein powder (optional)

• milk of choice

• vanilla extract

• lemon zest

Cheesecake topping

• plain Greek yogurt

• honey

• light cream cheese (optional)

• lemon juice

Directions

1. In three bowls, prepare each layer: crust, oat mixture, and cheesecake topping.

2. Press the crust mixture firmly into the bottom of a mason jar or container.

3. Pour in the oat mixture, smoothing the top.

4. Add the cheesecake topping over the oats.

5. Cover and refrigerate for at least 2 hours, ideally overnight.

6. Before serving, garnish with extra crushed graham crackers and lemon zest, if desired.

Servings and timing

Servings: 1
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes

Variations

• High-protein boost: Add extra protein powder or use Skyr yogurt for even more protein.

• Vegan option: Swap Greek yogurt and cream cheese for dairy-free versions, and use maple syrup instead of honey.

• Berry twist: Add a layer of blueberries or raspberries between the oats and topping.

• Nutty crunch: Sprinkle chopped almonds, pecans, or walnuts on top for added texture.

• Coconut lemon: Mix shredded coconut into the oats for tropical flair.

Storage/Reheating

• Refrigerator: Store overnight oats covered in the fridge for up to 3 days.

• Freezer: Not recommended, as dairy and oats don’t thaw well together.

• Reheating: Best enjoyed cold, but you can let the oats sit at room temperature for 10–15 minutes before eating if you prefer less chilled.

FAQs

Can I make these oats without protein powder?

Yes, simply omit it—the recipe still works perfectly.

Can I use steel-cut oats instead of rolled oats?

No, steel-cut oats won’t soften enough with the overnight method. Stick to rolled, quick, or minute oats.

Do I need to add the cream cheese?

It’s optional but recommended for a richer, cheesecake-like flavor.

Can I prepare multiple jars at once?

Absolutely—make 3–4 servings at a time for grab-and-go breakfasts throughout the week.

What type of milk works best?

Any milk will do—dairy, almond, oat, or soy. Choose based on your dietary needs.

How do I keep the oats from being too runny?

Make sure to measure liquid correctly and stir well. Chia seeds help thicken the mixture.

Can I reduce the sugar?

Yes, simply cut back on honey or sweetener, or let the fruit provide natural sweetness.

What’s the best container for these?

Mason jars or any airtight container work well. Wide-mouth jars make layering easier.

Can I make this with lime instead of lemon?

Yes! Lime cheesecake oats are equally delicious.

Is this recipe kid-friendly?

Yes—it’s mildly sweet and creamy, but you can skip the protein powder for younger children.

Conclusion

Lemon cheesecake overnight oats combine creamy, tangy, and crunchy layers into a wholesome yet indulgent breakfast. Easy to prep ahead and customizable with your favorite add-ins, this recipe is the perfect balance of healthy fuel and dessert-like satisfaction.