Pumpkin Cheesecake Overnight Oats Recipe

Introduction

Pumpkin Cheesecake Overnight Oats are a creamy, spiced breakfast treat that combines the flavors of fall with the convenience of make-ahead oats. This recipe layers pumpkin-spiced oats with a smooth cheesecake-like yogurt mixture for a delicious start to your day.

Ingredients

• ½ cup rolled oats
• ½ cup milk (dairy or non-dairy)
• ¼ cup canned pumpkin purée
• 1 tbsp chia seeds
• ½ tsp vanilla extract
• ½ tsp pumpkin pie spice
• ½ tbsp maple syrup or honey
• ¼ cup Greek yogurt or cream cheese
• 1 tbsp milk (to thin out the cheesecake layer if needed)
• ½ tbsp maple syrup or honey (for the cheesecake layer)
• Optional toppings: crushed graham crackers, dash of cinnamon, drizzle of maple syrup

Instructions

1. Step 1: In a mason jar, combine rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir well until fully mixed.
2. Step 2: In a small bowl, whisk together Greek yogurt (or cream cheese), milk, and maple syrup until smooth and creamy.
3. Step 3: Spoon half of the oat mixture into the jar, then add a layer of the cheesecake mixture, followed by the remaining oat mixture.
4. Step 4: Cover the jar and refrigerate overnight or for at least 4 hours to allow the oats to soak and flavors to meld.
5. Step 5: In the morning, stir the oats well and add a splash of milk if you prefer a thinner texture.
6. Step 6: Top with crushed graham crackers, a sprinkle of cinnamon, and a drizzle of maple syrup before serving. Enjoy!

Tips & Variations

• Use real pumpkin purée—avoid pumpkin pie filling which contains added sugar.
• For extra creaminess, add a spoonful of cream cheese or coconut yogurt to the oat base.
• Boost protein by stirring in a scoop of vanilla protein powder.
• Make it dairy-free by choosing almond, oat, or coconut milk.
• If you don’t have pumpkin purée, substitute with mashed sweet potato or banana.
• Swap chia seeds for flaxseeds or reduce the milk slightly if unavailable.
• Add toasted pecans or walnuts for a crunchy topping.

Storage

Store your pumpkin cheesecake overnight oats in a sealed container in the refrigerator for up to 3 days. For meal prep, prepare multiple jars at once. Reheat gently if desired, or enjoy cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

It’s best to use pure pumpkin purée. Pumpkin pie filling contains added sugars and spices that can alter the taste and sweetness of the oats.

How thick should the oats be before refrigerating?

The addition of chia seeds helps thicken the mixture, but it should still be pourable. After soaking overnight, the oats will absorb liquid and become creamy but not dry. Add a little extra milk before serving if needed.

Pumpkin Cheesecake Overnight Oats Recipe

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★★★★★

4.5 from 66 reviews

• Author: Lily
• Total Time: 4 hours 10 minutes (including chilling time)
• Yield: 1 serving 1x
• Diet: Vegetarian

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Description

This Pumpkin Cheesecake Overnight Oats recipe offers a creamy, autumn-inspired breakfast that’s easy to prepare ahead. Combining rolled oats with pumpkin purée, warm spices, and a luscious cheesecake layer made from Greek yogurt or cream cheese, this comforting dish delivers the cozy flavors of pumpkin cheesecake in a healthy, make-ahead oatmeal format. Perfect for busy mornings or anyone craving a seasonal treat that’s wholesome and delicious.

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Ingredients

Scale 1x2x3x

For the Oats:

• ½ cup rolled oats
• ½ cup milk (dairy or non-dairy)
• ¼ cup canned pumpkin purée
• 1 tbsp chia seeds
• ½ tsp vanilla extract
• ½ tsp pumpkin pie spice
• ½ tbsp maple syrup or honey

For the Cheesecake Layer:

• ¼ cup Greek yogurt or cream cheese
• 1 tbsp milk (to thin out if needed)
• ½ tbsp maple syrup or honey

Optional Toppings:

• Crushed graham crackers
• Dash of cinnamon
• Drizzle of maple syrup

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Instructions

1. Mix the Oats Base: In a mason jar, combine rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir well to evenly distribute all ingredients.
2. Make the Cheesecake Layer: In a small bowl, whisk together Greek yogurt (or cream cheese), milk, and maple syrup until the mixture is smooth and creamy.
3. Layer the Oats & Cheesecake Mix: Spoon half of the oat mixture into the jar, then add a layer of the cheesecake mixture, and top with the remaining oats mixture to create distinct layers.
4. Seal & Chill Overnight: Cover the mason jar tightly and refrigerate overnight or for at least 4 hours to allow the oats and chia seeds to soak and thicken.
5. Stir & Serve: In the morning, stir the oat mixture to combine the layers and add extra milk if a thinner consistency is desired.
6. Add Toppings & Enjoy: Sprinkle crushed graham crackers and cinnamon on top, drizzle with maple syrup, and serve immediately for added texture and flavor.

Notes

• Use pure canned pumpkin purée, not pumpkin pie filling, to avoid added sugars.
• For a creamier texture, add cream cheese or coconut yogurt instead of Greek yogurt.
• Boost protein by stirring in a scoop of vanilla protein powder.
• Make it dairy-free by substituting any milk with almond, oat, or coconut milk.
• Chia seeds can be replaced with flaxseeds or omitted with slight milk adjustment.
• Substitute pumpkin purée with mashed sweet potato or banana if needed.
• Store leftovers in the refrigerator for up to 3 days.

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

Keywords: pumpkin cheesecake overnight oats, pumpkin oats, overnight oats recipe, pumpkin breakfast, creamy oats, make-ahead breakfast