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Two small mason jars filled with blueberry cheesecake overnight oats with fresh blueberries on top and on the side.

Blueberry Cheesecake Overnight Oats

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  • Author: Sjors
  • Total Time: 10
  • Yield: 1 1x
  • Diet: Vegan


A recipe for a healthy and creamy breakfast. These Blueberry Cheesecake Overnight Oats are super easy to make and it’s almost like having dessert for breakfast. Definitely one of our favourite breakfasts!


  • 2/3 cup (100 grams) frozen blueberries
  • 1/2 tsp vanilla extract
  • 1/2 cup (40 grams) rolled oats
  • 1/2 cup (120 ml) plant-based milk
  • 2,5 tbsp plant-based yogurt
  • 1 tsp maple syrup
  • 1/12 cup (20 grams) cashew butter


  1. Add the blueberries and vanilla extract to a small saucepan on medium-high heat. Cook for 5 minutes, mashing them slightly while stirring. Remove from the heat and allow to cool slightly.
  2. In the meantime, combine the rolled oats, plant-based milk, 1 tbsp plant-based yogurt and maple syrup in a bowl. Mix until combined.
  3. Mix the cashew butter with 1,5 tbsp of the plant-based yogurt in a small bowl. Stir until smooth and creamy.
  4. Now you are ready to combine everything: add half of the cooked blueberries to the bottom of a (small) mason jar. Add the oat mixture. Add the other half of the cooked blueberries. Then add the cream cheese mixture on top.
  5. Cover and store in the fridge overnight.
  6. The next morning, take the mason jar from the fridge and enjoy your breakfast!


Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.

  • Prep Time: 10
  • Category: Breakfast
  • Method: Fridge
  • Cuisine: American


  • Serving Size: 1
  • Calories: 407kcal
  • Sugar: 14g
  • Sodium: 0,26g
  • Fat: 17,6g
  • Saturated Fat: 2,6g
  • Carbohydrates: 42,1g
  • Fiber: 9,2g
  • Protein: 16g
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