Blueberry Cheesecake Overnight Oats

This blueberry cheesecake overnight oats recipe uses yogurt to give the oats that tangy taste from cheesecake.  Fresh or frozen blueberries can be used, so these berry cheesecake overnight oats can be made any time of the year.

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 or just added to the top, your choice. 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.

Jump to:

• Ingredients
• Frozen or fresh blueberries
• Tips 
• Substitutions
• Instructions
• Storage
• Related recipes
• Recipe
• Comments

Ingredients

Oats - Use old-fashioned rolled oats for this recipe.  Not quick cooking or steel-cut oats.

Milk - Any unsweetened dairy-free milk will work for this recipe.

Yogurt - The yogurt is what gives the blueberry cheesecake overnight oats their tang.  I use unsweetened plain coconut yogurt but use your favorite.

Blueberries - Can’t have blueberry overnight oats without the blueberries, but you can substitute them with another berry.  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.

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 oats, 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. 

For this blueberry cheesecake overnight oats recipe I like the texture of thawed frozen blueberries, 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.

Tips 

• I use unsweetened plain coconut yogurt, so I don’t know how other yogurts will work.  Use your favorite yogurt.
• I used unsweetened yogurt, so if your yogurt is sweetened you might want to reduce the maple syrup.
• 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.

Substitutions

• Maple syrup can be substituted with agave syrup.
• I wouldn’t substitute cashew butter with almond or peanut butter.  They have a more pronounced flavor and you’re oats will taste more like almond or peanut butter.  The cashew butter can be left out and the oats will still be delicious.

Instructions

If using frozen blueberries, then 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 about 2-3 hours or overnight.

Storage

Store in air-tight containers with a lid 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.

Related recipes

• Strawberry Overnight Oats
• Cherry Overnight Oats
• Cinnamon Overnight Oats
• Vegan Pumpkin Overnight Oats
• Raspberry Overnight Oats
• Mango Overnight Oats
• Overnight Oats with Frozen Berries

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

Print

Recipe