Ohhhhh my goodness, I’ve been waiting so long to share this with you. I made it months back, right on the precipice of cooler weather, and things came up, and then winter well, and it felt silly to share a lemon cheesecake overnight oats recipe, right?
So I plopped its little Notion card right onto May 11 in my giant, 5-platform editorial calendar, and waited patiently for the day to come.
The day is finally here, which is GREAT, because I am really not patient at all. Especially when it comes to truly delicious breakfasts that have you bounding out of bed and shoving your kids out of the way to get to the fridge. Coffee first? Not anymore.
At the 40 Aprons Substack, we’re overcommitted Millennials answering the “what’s for dinner” question, planning Pinterest-worthy events that are easy as they are stunning, and adding everyday luxury into our lives (and budgets).
Now it’s just creamy, lemony overnight oats, topped with lemon-cheesecake filling and sprinkled with a little touch of graham cracker crumbs or coconut, and oh my goodness oh my goodness, the day is already off to a lovely start.
Marry that with these taking oh, 10 minutes to batch for a week? I could kiss you, I really could.
Here’s why you’ll love them:
Uh, they’re delicious
This recipe is super balanced, with a nice blend of fiber, healthy fats, carbs, and protein.
If you want more protein, you can easily add in a scoop of your favorite protein powder.
These overnight oats are super easy to batch for meal prep, and they keep really well. I store them in these freaking precious jam jars - highly recommend saving your Bonne Maman jam jars for this very purpose, too.
Protein girly? Feel free to stir in a scoop of protein powder or collagen. I don’t always love the flavor protein powder adds to “regular” foods, so I just left it out of this one. BUT it works perfectly (and I include it in Dubai chocolate overnight oats!) if you’re trying to get more protein in the AM.
Let’s make them!
Lemon Cheesecake Overnight Oats
Oats
2/3 cup rolled oats
2/3 cup unsweetened oat milk or milk of choice
1/4 cup Greek yogurt
2 tsp lemon juice
2 tsp chia seeds
1/2 tsp lemon zest
1 1/2 tbsp maple syrup
Cheesecake Topping
1/4 cup plain Greek yogurt
1 tsp maple syrup
1/4 tsp lemon zest
1/2 tbsp cream cheese, room temp (optional)
1/2 tbsp lemon juice
Add the oats, oat milk, chia seeds, lemon juice, lemon zest, and maple syrup to a jar or bowl. Stir well and refrigerate for at least 1 hour to set.
Once the oats are set, mix together the Greek yogurt, cream cheese, maple syrup, lemon zest, and lemon juice until smooth — a whisk helps get rid of any lumps.
Spoon the cheesecake topping over the oats and return to the fridge overnight.
In the morning, top with graham cracker pieces, coconut flakes, and a lemon wedge if you’re feeling fancy. Grab and go.