Blueberry cheesecake overnight oats are creamy with a crunchy topping and layers of juicy berries. Blueberry overnight oats are truly mind-blowingly delicious!
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Overnight oats are such a fun, make-ahead breakfast, and these blueberry overnight oats have a fun, cheesecake-like flavor. They are perfect for busy mornings.
Breakfast cheesecake? Don't mind if I do!
If you like overnight oats, also try my orange cream overnight oats and peanut butter banana overnight oats, too! Unlike my previous overnight oats recipes, though, you make blueberry cheesecake overnight oats in the blender, so the oats have a smooth, creamy consistency that's more like cheesecake and less like oatmeal.
These super easy blueberry overnight oats are dairy-free, vegan, and gluten-free! For gluten-free, just be sure to use certified gluten-free oats and granola. They're also nut-free and soy-free, as long as you use nut-free and/or soy-free non-dairy yogurt, milk, and cream cheese.
✓ Ingredients and Substitutions
- old fashioned oats - Use rolled oats for this recipe, not quick oats, instant, or steel cut oats.
- non-dairy yogurt and vegan cream cheese - Thicken the mixture and add that cheesecake-like tang. You can replace the cream cheese with extra yogurt, but I think it really adds a nice richness to the blueberry-oats mixture. Use plain, unsweetened non-dairy yogurt, if possible.
- non-dairy milk - To hydrate the oats and add even more creaminess. Choose something creamy, like soy, oat, or almond milk. Use unsweetened non-dairy milk, if possible.
- maple syrup - You can use your sweetener of choice, if you prefer. If your milk or yogurt are sweetened, hold off on adding the maple syrup until after blending, then taste and adjust sweetness, as needed.
- vanilla and salt - For flavor.
- blueberries - We are adding blueberries to the blended mixture and layering them into the cups! I prefer frozen blueberries for this recipe, because they release juice as they thaw overnight, and it makes the oats look so pretty! You can use fresh blueberries, if you prefer, though. You can use other fruits, like raspberries, cherries, strawberries, blackberries, etc for other vegan cheesecake overnight oats variations. Heavier fruits, like cherries and blackberries, may sink into the liquid mixture, so the oats may not turn out as pretty, but they'll still taste amazing!
- granola - A little sprinkle of granola adds the crunch you'd get from a cheesecake crust! You can omit, but I definitely recommend it. Choose a granola without strong flavors, if possible.
🔪 How to Make Blueberry Overnight Oats
Add the oats, yogurt, milk, cream cheese, maple syrup, vanilla salt, and ½ cup of the blueberries to your blender.
Blend the mixture for 30 seconds. Then, stop and scrape down the sides and let the mixture sit for 5 minutes. Blend for 30 more seconds, scrape down the side again, and wait 5 minutes for blending one last time for...you guessed it...30 seconds!
Add 2 tablespoons of the remaining blueberries to each half pint jar, then layer on some of the blended mixture.
Top with the remaining blueberries, and layer on the remaining blended mixture. Cover and refrigerate for 6 hours or overnight.
Sprinkle the granola onto the oats just before serving.
💡 Helpful Tips
- Blending the oats mixture thoroughly is so important! If you underblend, your blueberry overnight oats can turn out grainy or slimy. Do follow the blending instructions as written.
- Normally, I prefer fresh berries, but the frozen blueberries actually yield prettier finished cups of overnight oats, because they release juices as they thaw overnight.
- Do not sprinkle the granola onto the oats until just before serving, because they will get soggy.
🫙 Storage Directions
Blueberry cheesecake overnight oats will keep for three to five days in the refrigerator.
🍴 More Vegan Oats Recipes
📖 Recipe
🫐 Blueberry Cheesecake Overnight Oats
Equipment
- 2 half pint mason jars
Ingredients
- 1 cup rolled oats
- ½ cup non-dairy yogurt
- ¼ cup non-dairy milk soy, oat, almond, etc. I am using soy for the extra protein.
- 2 tablespoons vegan cream cheese
- 1 tablespoon maple syrup or equivalent amount of your sweetener of choice, or more, to taste
- 1 tablespoon vanilla extract
- pinch of salt
- 1 cup blueberries divided, fresh or frozen, see note
- 2 tablespoons granola
Instructions
- Add the oats, yogurt, milk, cream cheese, maple syrup, vanilla salt, and ½ cup of the blueberries to your blender. Blend the mixture for 30 seconds. Then, stop and scrape down the sides and let the mixture sit for 5 minutes. Blend for 30 more seconds, scrape down the side again, and wait 5 minutes for blending one last time for...you guessed it...30 seconds!
- Add 2 tablespoons of the remaining blueberries to each half pint jar, then layer on some of the blended mixture. Top with the remaining blueberries, and layer on the remaining blended mixture. Cover and refrigerate for 6 hours or overnight.
- Sprinkle the granola onto the oats just before serving.
Got a question? Tried this recipe? Leave a reply!