Lemon Cheesecake Overnight Oats Recipe
A refreshing and protein-packed Lemon Cheesecake Overnight Oats recipe that combines creamy Greek yogurt, zesty lemon, and sweet white chocolate chips for a delicious and nutritious breakfast. Perfect for those who want a gluten-free, easy-to-make, make-ahead meal that tastes like a dessert but is healthy and satisfying.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 10 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: No-cook, Refrigeration
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Oats Mixture
- 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
Cheesecake Mixture
- 1.5 tbsp cream cheese, room temperature
- 1/3 cup plain Greek yogurt
- 2 tbsp white chocolate chips
Toppings (optional)
- Small pieces of graham wafers
- Coconut shreds
- Lemon wedges
Instructions
- Combine Base Ingredients: In a bowl or jar, add the gluten free oats, unsweetened almond milk, chia seeds, vanilla protein powder, lemon juice, lemon zest, and maple syrup. Stir well until fully mixed, then cover and refrigerate for at least 1 hour to allow the oats to soak and thicken.
- Prepare Cheesecake Mixture: While the oats are soaking, melt the white chocolate chips in a small bowl by microwaving in 30-second intervals until smooth. Once melted, mix the white chocolate into the room temperature cream cheese and plain Greek yogurt using a whisk to remove any lumps and create a creamy mixture.
- Assemble Overnight Oats: After the oats have set, remove them from the fridge and pour the cheesecake mixture over the soaked oats. Stir gently to combine or leave layered if desired. Cover and refrigerate overnight to allow flavors to meld and the cheesecake topping to firm up.
- Add Toppings & Serve: In the morning, top your lemon cheesecake overnight oats with optional small pieces of graham wafers, coconut shreds, and fresh lemon wedges for extra flavor and texture. Enjoy a refreshing and protein-rich grab-and-go breakfast!
Notes
- Use certified gluten free oats to keep the recipe gluten free.
- Allow oats to soak for at least 1 hour or preferably overnight for best texture.
- Melt white chocolate gently to avoid burning, stirring frequently.
- You can substitute maple syrup with honey or agave nectar if preferred.
- For a vegan version, replace Greek yogurt and cream cheese with plant-based alternatives.
- Store overnight oats in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 20 mg
Keywords: overnight oats, lemon cheesecake oats, gluten free breakfast, protein oats, healthy breakfast, no-cook oats, lemon yogurt oats
