Blueberry Cheesecake Overnight Oats

There is no oven or stovetop needed to make this easy breakfast recipe and they can be made ahead of time for busy mornings.  Have the oatmeal the next morning with plant-based granola sprinkled on top before enjoying the oatmeal.

I layer my cheesecake overnight oats.  Besides that it looks pretty, I also love dipping my spoon in to get the layers.  The berries can also be mixed in or just added to the top, your choice. If you would rather use cream cheese instead of yogurt and cashew butter to make cheesecake-inspired oats, try my mixed berry cheesecake overnight oats.

For more ways to use frozen fruit in overnight oats, check out my recipes for mango overnight oats, cherry overnight oats, strawberry overnight oats, raspberry overnights, and overnight oats with frozen fruit.

Ingredient notes and substitutions

The blueberry overnight oatmeal recipe uses simple ingredients, but please see the recipe card below for the exact measurements.

Rolled oats - Old-fashioned oats are the base for making overnight oats and give the best texture.  The whole grains soak up the liquid to become soft and creamy.  If you need gluten-free, use certified gluten-free oats.  Rolled oats cannot be substituted with steel-cut oats since they take longer to break down.  Quick-cooking oats break down much quicker and may become mushy.

Dairy-free milk - Use your favorite non-dairy milk for this easy recipe.  Try it with unsweetened almond, oat, soy, or cashew milk.

Yogurt - The yogurt is what gives the easy blueberry cheesecake overnight oats their tang. I used unsweetened plain coconut yogurt, so if your yogurt is sweetened you might want to reduce the maple syrup. If you would rather use cream cheese, try mixed berry cheesecake overnight oats.

Blueberries - Can’t have blueberry overnight oats without the blueberries, but you can substitute them with another berry.  If you don't have blueberries on hand, try strawberries or fruit preserves.  Fresh or frozen berries can be used in this recipe.

Ground flax seed - The ground flax seed thickens up the oats.  It can be substituted with chia seeds, but I never do a 1-to-1 ratio substituting ground flax seeds for chia seeds (just a personal preference).  You can start with just 2 teaspoons of chia seeds, and you can always up it to the full tablespoon if you prefer. For more ways to use flax seeds try flaxseed pudding or dairy-free overnight oats.

Cashew butter - The cashew butter is mild, nutty, and has a hint of sweetness.  Its sweet butteriness kind of reminds me of pastries.  I wouldn’t substitute it with almond or peanut butter since those flavors are more prominent.  It can be left out and the oats will still be delightful.

Sweetener - I use maple syrup, but agave syrup can be used too.  The oats are a bit bland without a sweetener but adjust to your sweetness preference.  

Vanilla extract - Adds a bit more flavor to the simple recipe, but it can be left out.

Frozen or fresh blueberries

Thawed frozen blueberries have a different texture than fresh blueberries.  When mashed, the fresh blueberries don’t really create a syrupy texture. So I opt for frozen ones, they’re softer and when mashed a little they create a more syrupy texture.

If you prefer to use fresh they can be stirred in or add them to the top of the oats when you’re ready to eat.  To make strawberry cheesecake overnight oats use strawberries instead.  Thaw frozen strawberries and mash well to create a thick syrup texture for a fruit layer at the bottom of the jar. 

Unmashed, thawed frozen strawberries can have an off-putting texture. So I wouldn't just add thawed strawberries if you don't plant to mash them. For more ways to add frozen fruit to overnight oats check out frozen fruit overnight oats. 

Tips 

• If you’re missing the crust from cheesecake you can always add crumbled-up vegan graham crackers to the top or a bit of oil-free granola for the crunch.
• If you prefer your oats to be less sweet, try using just 2 teaspoons of maple syrup.
• The recipe is for just one serving, but it can easily be doubled or tripled.
• If you prefer a thinner consistency, add a splash of dairy-free milk to thin out.

How to make blueberry cheesecake overnight oats

If using frozen blueberries, thaw and partially mash the blueberries to break some up and leave some whole.  

Layer the blueberries on the bottom of a jar or a container with a lid.  If using fresh blueberries, just add them to the top of the oats before consuming them.

In a separate bowl, mix together the oats, yogurt, milk, cashew butter, flax seed, maple syrup, and vanilla extract together.  Let the mixture sit for a few minutes to thicken up before layering your oats, if you’re not layering then there's no need to wait.

Then top the blueberries with the oat mixture. Cover and refrigerate for at least 2-3 hours or overnight.

Toppings

Enjoy the overnight oatmeal as-is or enjoy the delicious breakfast with your favorite toppings.  My favorite is adding a sprinkle of granola.  Wait to add the toppings until you're ready to enjoy the oat recipe.

• Fresh blueberries or other fresh fruit
• Toasted unsweetened coconut flakes
• Toasted almond slices
• Plant-based granola
• Ripe banana 
• Crumbled vegan graham crackers

Frequently asked questions

Storage

Store in an airtight container with a lid or a wide-mouthed mason jar in the refrigerator. With the blueberries, I would consume them within 2-3 days.  If you’re using fresh berries and adding them to the top of your oats right before consuming then the oats will last about 5 days in the refrigerator.  If the oatmeal becomes too thick, add a little extra milk to thin out.  

The recipe is for one serving but multiple can be made at one time.  Store multiple servings in individual containers for a grab-and-go portion or add multiple servings to one large container and then scoop out the serving needed.  

Related recipes

• Cherry Overnight Oats
• Cinnamon Overnight Oats
• Mango Overnight Oats
• Mixed berry cheesecake overnight oats

I hope you enjoy the healthy overnight oats recipe! If you like the recipe, feel free to rate it and leave a comment.