Description
Pumpkin Cheesecake Overnight Oats are a creamy, cozy breakfast option that blends the warm flavors of pumpkin pie and rich cheesecake. Made by soaking rolled oats overnight with pumpkin puree, cream cheese, Greek yogurt, and warm spices, this no-cook recipe is perfect for busy mornings, offering a delicious and healthy start to your day with a fall-inspired twist.
Ingredients
Overnight Oats Base
- 1 cup old-fashioned rolled oats
- ½ cup canned pumpkin puree
- 1 cup milk (any milk works)
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- Pinch of salt
Cheesecake Mixture
- 2 oz cream cheese, softened
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ cup plain Greek yogurt
Toppings
- 2 tablespoons crushed graham crackers (for topping)
- Optional: whipped cream for topping
Instructions
- Mix the Oat Base: In a medium bowl, combine 1 cup rolled oats, ½ cup pumpkin puree, 1 cup milk, ½ teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, and a pinch of salt. Stir thoroughly until the oats are fully coated and the pumpkin mixture is smooth.
- Make the Cheesecake Mixture: Add 2 oz softened cream cheese, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, and ¼ cup Greek yogurt to the bowl. Mix well using a spoon or spatula until the cream cheese is fully blended into the oat mixture and it becomes smooth and creamy.
- Portion the Oats: Evenly divide the pumpkin cheesecake oat mixture between two jars or containers. Smooth the tops with a spoon and cover with lids.
- Chill and Finish: Refrigerate the covered jars for at least 4 hours or overnight to allow the oats to soften and absorb the liquid. Before serving, top each jar with 1 tablespoon crushed graham crackers and optionally add whipped cream.
Notes
- Soften the cream cheese by letting it sit at room temperature for 10–15 minutes for smooth blending.
- Use rolled oats instead of instant oats to maintain texture after soaking.
- Adjust sweetness by adding extra maple syrup if desired.
- Add crushed graham cracker topping right before eating to keep it crisp.
- Can be stored in the refrigerator for up to 4 days.
- Dairy-free substitution: use dairy-free cream cheese and almond or oat milk.
- Increase protein by adding a scoop of vanilla protein powder.
- Add texture with chopped nuts like pecans or walnuts.
- For a stronger pumpkin pie flavor, add extra pumpkin spice and drizzle maple syrup on top.
