If I’m craving something that feels indulgent but still aligns with my healthy habits, I always turn to these Blueberry Cheesecake Overnight Oats. This breakfast is creamy, satisfying, and perfectly sweet, with the flavor of blueberry cheesecake packed into a nourishing bowl of oats. It’s high in protein, rich in fiber, and low in calories — the perfect way to start the day feeling fueled and satisfied.
Why You’ll Love This Recipe
I love this recipe because it feels like I’m having dessert for breakfast without the guilt. The blueberry cheesecake flavor is comforting, fresh, and deliciously balanced. It’s also incredibly easy to prepare — I just mix everything up the night before and wake up to a ready-made meal waiting for me. The combination of protein, oats, and chia seeds keeps me full for hours, and I can easily customize it with different fruits or toppings depending on my mood. It’s ideal for meal prep, super versatile, and tastes like a treat every single time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Oats layer
30 g rolled oats
20 g vanilla protein powder
½ tsp zero-calorie sweetener or any sweetener of choice (like honey, sugar, or maple syrup)
80 ml almond milk or milk of choice
30 g blueberries (if frozen, use slightly less and let thaw first)
3 g chia seeds (about 1 tsp)
Blueberry layer
20 g blueberries (fresh or frozen)
Cream cheese layer
20 g light cream cheese
70 g yogurt (I like using high-protein vanilla Greek yogurt)
½ tsp sweetener (maple syrup, honey, or sugar-free alternative)
½ tsp desiccated coconut (for topping)
Directions
I start by mixing the oats, protein powder, sweetener, blueberries, chia seeds, and almond milk together in a bowl or jar. Then I place it in the freezer while I prepare the next layers.
To make the blueberry layer, I warm the blueberries in the microwave until they soften, then mash them into a simple blueberry jam or purée. I spoon this over the oat mixture.
For the cream cheese layer, I soften the cream cheese slightly in the microwave for about 5–10 seconds, then mix in the yogurt and sweetener. I spread this creamy layer on top of the blueberry purée.
Finally, I refrigerate the oats overnight or for at least 5 hours. In the morning, I top with a sprinkle of desiccated coconut and a few extra blueberries before enjoying it straight from the fridge.
Servings and Timing
This recipe makes 1 serving and takes about 10 minutes to prepare, plus 8 hours of chilling time.
Each serving contains around 355 calories, 26 g of protein, 36.5 g of carbohydrates, and 11 g of fat — making it an excellent balanced breakfast that keeps me energized throughout the morning.
Variations
I love playing around with this recipe to keep it exciting. Sometimes I swap blueberries for raspberries, strawberries, or mixed berries. I’ve also added crushed nuts or a drizzle of nut butter for extra crunch and richness. When I’m in the mood for something different, I change the protein powder flavor — vanilla, white chocolate, or even cheesecake-flavored protein powders all work beautifully. It’s easy to make this recipe my own while keeping the creamy, indulgent essence of cheesecake intact.
Storage/Reheating
I usually store my overnight oats in an airtight jar or container in the refrigerator for up to 5 days. If the mixture separates a little after a few days, I just give it a quick stir before eating. Since these are meant to be eaten cold, I don’t reheat them, but if I prefer a warm version, I can gently warm the oats layer before adding the cheesecake topping.
FAQs
Can I make this recipe dairy-free?
Yes, I can easily make it dairy-free by using dairy-free yogurt, vegan cream cheese, and plant-based protein powder.
Can I use frozen blueberries?
Absolutely. I often use frozen blueberries — I just let them thaw first or warm them slightly in the microwave to release their juices.
What if I don’t have protein powder?
If I don’t have protein powder, I simply skip it and slightly reduce the milk to maintain the right consistency. The oats will still be delicious and satisfying.
Can I make multiple servings for the week?
Yes, I love to meal prep this recipe. I usually prepare a few jars at once and store them in the fridge for up to 5 days — perfect for busy mornings.
Can I add toppings before refrigerating?
I prefer adding toppings like coconut, nuts, or fresh fruit right before serving so they stay fresh and crunchy.
Conclusion
These Blueberry Cheesecake Overnight Oats are one of my favorite breakfast recipes because they combine health, flavor, and convenience so effortlessly. Every spoonful feels like a creamy, fruity dessert, yet it keeps me nourished and satisfied for hours. I love how simple it is to make ahead and customize to my taste — it’s the kind of breakfast that makes mornings something to look forward to.
These Blueberry Cheesecake Overnight Oats are a creamy, protein-rich, and fiber-packed breakfast that tastes like dessert. With layers of oats, blueberry compote, and a light cream cheese topping, it’s indulgent yet healthy—perfect for busy mornings.
Total Time:8 hours 10 minutes
Yield:1 serving
Ingredients
30 g rolled oats
20 g vanilla protein powder
½ tsp sweetener (honey, sugar, maple syrup, or sugar-free)
80 ml almond milk or milk of choice
30 g blueberries (fresh or thawed if frozen)
3 g chia seeds (about 1 tsp)
20 g blueberries (for blueberry layer)
20 g light cream cheese
70 g high-protein vanilla Greek yogurt
½ tsp sweetener (for cream cheese layer)
½ tsp desiccated coconut (for topping)
Instructions
In a bowl or jar, mix oats, protein powder, sweetener, blueberries, chia seeds, and almond milk. Chill in the freezer while preparing other layers.
Microwave the 20 g blueberries until soft, mash into a purée, and spoon over oat mixture.
Microwave cream cheese for 5–10 seconds, then mix with yogurt and sweetener. Spread over the blueberry purée.
Refrigerate the oats overnight or for at least 5 hours.
Top with desiccated coconut and fresh blueberries before serving.
Notes
Customize with different fruits or protein powders.
Store in fridge up to 5 days.
Add crunchy toppings like nuts just before serving.
