Dessert

Lemon Cheesecake Overnight Oats Recipe

ByNora Delaney February 25, 2026February 25, 2026

Introduction

Start your day with a bright and creamy delight—Lemon Cheesecake Overnight Oats. This refreshing, vegan-friendly breakfast combines the tartness of lemon with the smooth texture of oats for a nourishing and easy-to-make meal.

The image shows a small glass jar filled with a three-layer creamy dessert. The bottom layer is a light beige oatmeal mixture with visible small chia seeds spread throughout. The middle layer is a slightly lighter creamy oatmeal with chia seeds, creating a smooth texture. The top layer is a thick white cream dollop, sprinkled with small bright yellow lemon zest. A lemon wedge is placed upright on the cream top. In the blurred background, there are other similar jars and a whole lemon, all placed on a white marbled surface with a wooden board underneath the main jar, along with scattered lemon zest and white flower petals. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 cup (360 mls) plant milk (not soy milk)
Zest of 1 medium lemon
2 tablespoons lemon juice
1 to 2 vegan graham crackers
2 small dollops of vegan lemon curd

Instructions

Step 1: Take 2 jars or other small lidded containers. To each one add ½ cup (50 grams) oats, 1 tablespoon chia seeds, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, a small pinch of salt, ¾ cup plant milk, zest of half a lemon, and 1 tablespoon of lemon juice.
Step 2: Stir the mixture really well, seal the lids tightly, and refrigerate overnight or for up to 5 days.
Step 3: Before serving, crumble 1 to 2 vegan graham crackers on top and add a small dollop of vegan lemon curd for an extra burst of flavor. Serve directly in the container to save on washing up.

Tips & Variations

Swap maple syrup for chopped Medjool dates to add natural sweetness and texture.
Use almond, oat, or coconut milk instead of soy milk for a creamier taste.
Add fresh berries or chopped nuts on top for extra crunch and nutrition.

Storage

Store the overnight oats in airtight containers in the refrigerator for up to 5 days. They make a convenient grab-and-go breakfast. No need to reheat; enjoy cold or at room temperature.

How to Serve

Three clear glasses filled with creamy, pale yellow chia pudding sit on a wooden board over a white marbled surface, with two taller glasses behind a smaller jar. The two taller glasses each have a layer of crunchy granola on top, garnished with a half lemon slice and a small white flower, while the smaller jar in front is topped with a dollop of white cream, lemon zest, and a thin lemon wedge. Around the board are scattered white flower petals, oat flakes, and chia seeds, with whole and cut yellow lemons placed in the background and foreground. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of oats?

Yes, rolled or old fashioned oats work best for soaking, but you can also use quick oats if you’re in a hurry. Avoid steel-cut oats as they won’t soften properly overnight.

Is this recipe suitable for vegans?

Absolutely. This recipe uses plant-based milk and vegan-friendly sweeteners and toppings, making it perfect for a vegan diet.

Lemon Cheesecake Overnight Oats Recipe

★★★★★

4.6 from 120 reviews

A refreshing and healthy vegan breakfast, Lemon Cheesecake Overnight Oats combine creamy oats with zesty lemon flavor and a hint of sweetness. Made with plant milk, chia seeds, and a touch of lemon curd, this make-ahead recipe is perfect for busy mornings and offers a delightful cheesecake-inspired taste without baking.

Author: Nora
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes plus overnight refrigeration
Yield: 2 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

Scale

Overnight Oats Mixture

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 cup (360 mls) plant milk (e.g., oat or almond milk, not soy milk)
Zest of 1 medium lemon
2 tablespoons lemon juice

Toppings

1 to 2 vegan graham crackers
2 small dollops of vegan lemon curd (optional)

Instructions

Prepare Overnight Oats Mixture: Divide the oats evenly between two jars or small lidded containers. To each container, add 1 tablespoon chia seeds, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, a small pinch of salt, ¾ cup plant milk, zest of half a lemon, and 1 tablespoon lemon juice. Stir thoroughly to combine all ingredients well.
Refrigerate: Secure the lids tightly on the containers and place them in the refrigerator overnight or for up to five days. This allows the oats and chia seeds to absorb the liquid and flavors, creating a creamy texture.
Serve with Toppings: Before serving, crumble vegan graham crackers over the oats for crunch. Add a dollop of vegan lemon curd on top for an extra burst of citrusy sweetness. Serve directly in the jars to minimize cleanup.

Notes

You can substitute maple syrup with chopped Medjool dates for natural sweetness.
This recipe keeps well refrigerated for up to 5 days, making it a great meal prep option.
For best texture, use rolled or old fashioned oats rather than instant oats.
Choose plant milk varieties like oat or almond milk to maintain a creamy consistency without soy.
Vegan lemon curd is optional but adds a tart and creamy layer to mimic cheesecake flavor.

Keywords: overnight oats, vegan breakfast, lemon cheesecake oats, no-cook oats, plant-based, healthy breakfast, make-ahead oats, lemon curd oats

Nora Delaney

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