Can I make lemon cheesecake overnight oats without chia seeds?

Yes, you can definitely omit chia seeds , but they add incredible thickness and extra nutrition (hello, omega-3s!). For similar texture, substitute with 1 tablespoon ground flaxseed or add an extra 2 tablespoons of oats per serving. The chia seeds really help create that pudding-like consistency that makes these taste more like cheesecake.

How long do lemon cheesecake overnight oats last in the fridge?

These overnight oats stay fresh for up to 5 days in the refrigerator when stored in sealed containers. This makes them absolutely perfect for meal prep and grab-and-go breakfasts. I usually make a big batch on Sunday and have breakfast sorted for the entire work week!

What's the best plant milk for lemon cheesecake overnight oats?

Oat milk or almond milk work best for that creamy, cheesecake-like texture. Definitely avoid soy milk as it can curdle with the lemon juice - trust me on this one! Coconut milk creates an extra rich, indulgent consistency if you want to go all out.

Can I substitute the maple syrup in overnight oats?

Absolutely! You can replace maple syrup with 2 chopped Medjool dates , agave nectar, or honey (if you're not strictly vegan). For a lower-calorie option, try stevia or monk fruit sweetener to taste. The dates actually add extra creaminess, which works beautifully in this recipe.

Lemon Cheesecake Overnight Oats Recipe Easy & Delicious

Description

I am so over-the-moon excited to share this lemon cheesecake overnight oats recipe with you! This magical recipe literally tastes like lemon cheesecake in a jar, but it’s packed with wholesome ingredients that’ll keep you satisfied all morning long. Perfect for busy mornings when you need something nutritious that’s ready to grab and go.

Ingredients

Scale

1 cup (100 grams) rolled or old fashioned oats
2 tablespoons chia seeds
2 tablespoons maple syrup (or 2 chopped Medjool dates)
1 teaspoon vanilla extract
2 very small pinches fine sea salt
1½ cups (360 mls) plant milk (not soy milk)
Zest of 1 medium fresh lemon
2 tablespoons fresh lemon juice
1 to 2 vegan graham crackers or digestive biscuits (optional but recommended)
2 small dollops of vegan lemon curd (optional)

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Instructions

Take 2 wide-mouth mason jars or small lidded containers. To each jar, add ½ cup (50 grams) oats, 1 tablespoon chia seeds, 1 tablespoon maple syrup, ½ teaspoon vanilla, and a small pinch of salt.
Pour ¾ cup plant milk into each jar, then add the zest of half a lemon and 1 tablespoon of fresh lemon juice to each container.
Stir really well – this is crucial! Make sure everything is completely combined so the chia seeds don’t clump together. Stir for about 30 seconds to get everything perfectly mixed.
Put the lids on tightly and refrigerate overnight, or for up to 5 days for meal prep.
Before serving, crumble the graham crackers on top and add a dollop of lemon curd if you’re feeling fancy.

Notes

Use oat milk or almond milk for the creamiest texture. Avoid soy milk because it can curdle when mixed with the lemon juice. The flavors develop and get better after the first night. Store in airtight containers for up to 5 days in the refrigerator.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 320
Sugar: 18g
Sodium: 95mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 11g
Protein: 12g
Cholesterol: 0mg