Creamy Pumpkin Cheesecake Overnight Oats

Start your day with the cozy flavors of fall with these Pumpkin Cheesecake Overnight Oats. This recipe combines the heartiness of oatmeal with the rich, tangy taste of cheesecake and the warm spice of pumpkin into one delicious, make-ahead breakfast. It’s like having a slice of pumpkin cheesecake for breakfast, but in a completely healthy and satisfying way.

This is the ultimate meal-prep solution for busy autumn mornings. Simply mix everything together the night before, and you’ll wake up to a creamy, dreamy breakfast waiting for you in the fridge. It’s a simple, no-cook recipe that delivers on flavor and convenience, making it a seasonal favorite you’ll return to year after year.

this recipe

Why You’ll Love This Recipe

• Effortless Meal Prep: Takes just 5 minutes to mix together the night before for a ready-to-go breakfast.
• Healthy & Filling: Packed with fiber from oats and chia seeds to keep you full and energized all morning.
• Tastes Like Dessert: All the decadent flavor of pumpkin cheesecake in a nutritious breakfast form.
• Perfectly Portable: Just grab the jar from the fridge and go for an easy breakfast on the move.

Ingredients

• 1/2 cup Rolled Oats (Old-Fashioned)
• 2 tablespoons Cream Cheese, softened
• 1/4 cup Pumpkin Purée
• 2/3 cup Milk (dairy or non-dairy like almond or oat milk)
• 1 tablespoon Maple Syrup, or to taste
• 1 tablespoon Chia Seeds
• 1/2 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Vanilla Extract
• Pinch of Salt
• Optional Topping: Crushed graham crackers, chopped pecans, or a dollop of yogurt

Step-by-Step Instructions

1. Combine Ingredients: In a mason jar or a small bowl, add the softened cream cheese and pumpkin purée. Stir them together until relatively smooth.
2. Add Remaining Ingredients: Add the rolled oats, milk, maple syrup, chia seeds, pumpkin pie spice, vanilla extract, and salt to the jar.
3. Mix Thoroughly: Stir everything together until well combined, making sure there are no clumps of cream cheese or chia seeds.
4. Chill Overnight: Cover the jar or bowl and place it in the refrigerator for at least 6 hours, or preferably overnight. The oats and chia seeds will absorb the liquid and soften.
5. Serve: The next morning, give the oats a good stir. If they are too thick, you can add another splash of milk. Top with crushed graham crackers or pecans and enjoy cold.

Tips & Variations

• Pro Tip: For the creamiest texture, make sure your cream cheese is fully softened to room temperature before mixing. This helps it blend smoothly without lumps.
• Make it Vegan: Use a dairy-free cream cheese alternative and your favorite plant-based milk (almond, soy, or coconut would be great).
• Boost the Protein: Stir in a tablespoon of your favorite vanilla or unflavored protein powder with the dry ingredients. You may need to add an extra splash of milk.
• Sweeter Option: If you have a sweet tooth, feel free to add a little extra maple syrup or try using brown sugar instead.

Frequently Asked Questions (FAQ)

• Can I use quick oats for this recipe?
  • You can, but the texture will be much softer and more like porridge. Rolled oats provide a chewier, more pleasant texture. Steel-cut oats will not work for this no-cook recipe.
• How long do these overnight oats last?
  • You can store them in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prepping a few days’ worth of breakfast at once.
• Is it necessary to use chia seeds?
  • Chia seeds help to thicken the oats and give them a pudding-like consistency. If you don’t have them, the oats will still be good, just a bit thinner.

Serving Suggestions

• These pumpkin cheesecake overnight oats are best served chilled, straight from the refrigerator. For the full cheesecake experience, top with a sprinkle of crushed graham crackers just before serving to mimic a cheesecake crust. A handful of toasted pecans or a dollop of Greek yogurt also makes a delicious topping.

Abby

Pumpkin Cheesecake Overnight Oats

These creamy and cozy Pumpkin Cheesecake Overnight Oats are the perfect make-ahead breakfast for fall! Packed with protein, chia seeds, pumpkin spice, and pumpkin cream cheese, they taste like dessert but fuel your day the healthy way.

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Prep Time 10 minutes mins

Total Time 8 hours hrs

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2/3 cup rolled oats
• 20 g protein powder or collagen peptides (optional, or add 1/3 cup oats if omitted)
• 2 Tbsp chia seeds
• 1/2 tsp pumpkin pie spice (or ground cinnamon)
• 1/4 cup pumpkin cream cheese (or 1/4 cup cream cheese + 1 Tbsp pumpkin puree + 1 tsp brown sugar + 1/4 tsp cinnamon)
• 1 cup oat milk (or milk of choice)
• 1-2 Tbsp peanut butter (optional, to thicken)

Equipment

• Mixing bowl to combine oats and cream cheese mixture
• Whisk or spoon for mixing
• Glass jars or containers for storing overnight oats

Method

 

1. In a medium bowl, mix together rolled oats, protein powder, chia seeds, and pumpkin pie spice until combined.
2. Add in the oat milk and pumpkin cream cheese. Stir until smooth and well combined.
3. Divide mixture evenly into 2 jars or containers. Cover and refrigerate overnight, or at least 6 hours.
4. Serve chilled, with optional toppings such as granola, nuts, or maple syrup.

Notes

For best results, refrigerate at least 6 hours or overnight. Add optional peanut butter for extra richness and thickness. Can be stored in sealed jars for up to 4 days. Customize with toppings like granola, nuts, or a drizzle of maple syrup before serving.