There’s nothing better than waking up to a breakfast that’s already made and feels like dessert.

These blueberry cheesecake overnight oats are creamy, fruity, and indulgent without being heavy.

With blended Greek yogurt, cream cheese, blueberries, and oats, this recipe captures the flavor of cheesecake in a wholesome, grab-and-go breakfast.

Why You’ll Love This Recipe

It’s quick to prep the night before and ready when you wake up.

Tastes like blueberry cheesecake but is made with healthy ingredients.

Greek yogurt and chia seeds add protein and fiber to keep you full.

Perfect for meal prep—make several jars at once for the week.

What You’ll Need (Ingredient Highlights)

Rolled oats are the base—choose certified gluten-free if needed.

Chia seeds help thicken the oats and add nutrition.

Blueberries bring sweetness, color, and antioxidant benefits.

Nonfat vanilla Greek yogurt adds protein and creaminess.

Low-fat cream cheese gives that signature cheesecake flavor.

Maple syrup adds natural sweetness to balance the tangy yogurt.

Pro Tips Before You Start

Blend half the blueberries into the milk mixture for color and flavor.

Use mason jars or airtight containers for easy storage and portioning.

Chill at least 4 hours, but overnight gives the best texture.

Add the compote topping right before serving for maximum freshness.

How to Make Blueberry Cheesecake Overnight Oats

Step 1 – Blend the cheesecake milk

In a blender, combine almond milk, Greek yogurt, vanilla, maple syrup, cream cheese, and 1/4 cup blueberries. Blend until smooth.

Step 2 – Mix the oats

In a jar or container, add rolled oats, chia seeds, and remaining 1/4 cup blueberries.

Step 3 – Combine and chill

Pour the blended blueberry mixture over oats and stir well.

Cover and refrigerate at least 4 hours, preferably overnight.

Step 4 – Make the compote (optional)

In a skillet, heat blueberries 5–7 minutes until juicy.

Mash slightly, then stir in chia seeds and a squeeze of lemon juice. Let cool.

Step 5 – Serve and enjoy

Top oats with blueberry compote before serving.

What to Serve It With

Enjoy with hot coffee for a balanced breakfast.

Pair with a side of scrambled eggs for extra protein.

Add fresh fruit or nuts on top for crunch.

Variations / Substitutions

Swap blueberries for raspberries or strawberries.

Use maple syrup, honey, or agave depending on preference.

Replace cream cheese with a dairy-free alternative for vegan oats.

Add crushed graham crackers before serving for a true cheesecake vibe.

Storage & Leftovers

Store overnight oats in sealed jars in the fridge for up to 4 days.

Keep compote in a separate container and add before serving.

Not freezer-friendly, as the oats lose texture when thawed.

FAQs

Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats won’t soften enough—stick with rolled oats.

Can I make this vegan?
Yes, use dairy-free yogurt, cream cheese, and plant-based milk.

How sweet are these oats?
Lightly sweet—adjust maple syrup to taste.

Can I skip the compote?
Yes, the oats are flavorful on their own, but the compote adds a nice finishing touch.

What’s the best container to use?
Mason jars or any airtight glass container work well for meal prep.

Can I double the recipe?
Yes, just multiply ingredients and portion into jars for the week.

Final Thoughts

These blueberry cheesecake overnight oats are creamy, satisfying, and taste like dessert for breakfast.

They’re perfect for busy mornings when you want something quick, healthy, and delicious.

Once you try them, you’ll want to keep them in your weekly meal prep rotation.

The Boat Shed Kitchen

Blueberry Cheesecake Overnight Oats

These blueberry cheesecake overnight oats are creamy, tangy, and naturally sweet. With rolled oats, Greek yogurt, chia seeds, and blueberries, they’re a nutritious breakfast that tastes like dessert. Perfect for meal prep and busy mornings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 2

Calories: 210

Ingredients Method Notes

Ingredients

  

Overnight Oats:

• 1/2 cup rolled oats certified gluten-free if needed
• 1/2 tablespoon chia seeds
• 1/2 cup blueberries divided
• 1/2 cup unsweetened almond milk
• 1/4 cup nonfat vanilla Greek yogurt
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon low-fat cream cheese

Blueberry Lemon Compote (optional):

• 1/2 cup blueberries
• 1/2 teaspoon chia seeds
• Squeeze of lemon juice

Method

 

1. In a blender, combine almond milk, Greek yogurt, vanilla, maple syrup, cream cheese, and 1/4 cup blueberries.
2. Blend until smooth.
3. In a jar, add rolled oats, chia seeds, and remaining 1/4 cup blueberries.
4. Pour blended blueberry mixture over oats and stir.
5. Cover and refrigerate 4 hours or overnight.
6. For compote: Heat blueberries in a skillet 5–7 minutes. Mash slightly.
7. Remove from heat and stir in chia seeds and lemon juice.
8. See full steps with tips & photos → https://theboatshedcafe.com/blueberry-cheesecake-overnight-oats/

Notes

• For extra creaminess, add more yogurt or cream cheese.
• Swap maple syrup with honey or agave for a different sweetness.
• Can be prepped in jars for grab-and-go breakfasts.