Lemon Cheesecake Overnight Oats

5 from 1 vote

Lemon Cheesecake Overnight Oats

These Lemon Cheesecake Overnight Oats are sweet, rich, and tangy. It tastes just like lemon cheesecake, but it is a healthy breakfast.

Prep Time10

inactive8

Total Time8 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 355kcal

Author: Willow Moon

Ingredients

½ cup gluten-free rolled oats
½ cup almond milk
¼ cup unsweetened vegan yogurt - I used coconut vegan yogurt
½ teaspoon vanilla extract
1 tablespoon maple syrup
Pinch salt
½ teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons homemade vegan cream cheese (optional)
1-2 vegan gluten free graham crackers crushed

Instructions

In a mason jar or other airtight container, add rolled oats, almond milk, vegan yogurt, vanilla extract, maple syrup, salt, lemon zest, and lemon juice. Stir. Let sit overnight in the fridge.
In a small bowl or jar, pour ½ of the crushed graham crackers.
Next, layer ½ of the homemade vegan cream cheese.
On top of the vegan cream cheese layer overnight oats.
Then add more vegan cream cheese.
Top with more crushed graham crackers.

Notes

I tried this with store-bought vegan cream cheese and I didn't like it, so if you don't want to make the homemade vegan cream cheese, I would leave it out.

The homemade version adds a tangy flavor and protein from the cashews. The homemade cream cheese goes well with the tangy flavor of the lemon zest and lemon juice in the overnight oats, whereas the store-bought was thick, dense, and didn't have the same tangy flavor.

This overnight oats recipe will last 3 days in an airtight container in the fridge.

Nutritional values do not include homemade vegan cream cheese.

Nutrition