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My Lemon and Blueberry Cheesecake Overnight Oats combine all the very best flavours of the classic cheesecake combination into a healthy, filling breakfast recipe.

Lemon and Blueberry Cheesecake Overnight Oats

My Lemon and Blueberry Cheesecake Overnight Oats combine all the very best flavours of the classic cheesecake combination into a healthy, filling breakfast recipe. Thick, creamy and full of flavour - these will become a firm favourite!
Prep Time 5 minutes
Total Time 3 hours 5 minutes
Servings 2

Ingredients

  • 2 cups (160g) rolled oats
  • Zest of 1/2 a lemon
  • 1/2 cup (80g) fresh blueberries
  • 3 tbsp natural sweetener, such as Stevia
  • 1/4 cup (65g) lightest Philadelphia cream cheese
  • 1 cup (240ml) skimmed milk (almond, oat, soy etc. would all work too)
  • 1 digestive biscuit/graham cracker, crushed

Instructions

  1. Place oats, lemon zest, blueberries and sweetener into a medium bowl and stir briefly to combine.
  2. Add in the cream cheese and milk and mix until well combined, make sure the cream cheese has mixed in properly, so you don't end up with lumps in your oats!
  3. Cover bowl with clingfilm or decant oats into an airtight container and place in the fridge for at least 3 hours, overnight is better.
  4. Before serving, crumble 1/2 a digestive biscuit/graham cracker over the top of your oats.
  5. Oats are great right out of the fridge, or you can warm them in the microwave. They'll keep in an airtight container, in the fridge for 2 days.

Recipe Notes

Recipe by Annie of Annie's Noms