Dessert

Lemon Cheesecake Overnight Oats Recipe

ByFelix Weber February 25, 2026February 25, 2026

Introduction

Start your day with a bright and refreshing twist on a classic breakfast favorite. This Lemon Cheesecake Overnight Oats recipe combines creamy plant milk, zesty lemon, and a hint of sweetness for a delicious, no-cook treat that’s ready when you wake up.

A white bowl filled with a creamy oat mixture topped with three main layers: a thick, bright yellow lemon curd on the left, a crumbly light brown crushed biscuit layer in the upper right, and a fresh pale yellow lemon slice on the right edge. A bronze spoon lies inside the bowl, resting on the mixture. Around the bowl, there are scattered crumbs, several lemon slices arranged near the bottom right, a whole lemon on the left, and an open white bowl with more crushed biscuits and lemon slices above. A glass jar filled with the same oat mixture sits in the top left corner with a woman’s hand holding a bronze spoon inside it. Everything is placed on a white marbled surface with a pink and white checked cloth to the bottom left. 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, 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 everything really well, secure the lids tightly, and refrigerate overnight or for up to 5 days to allow the oats to soak and flavors to meld.
Step 3: Before serving, crumble over the vegan graham cracker and add a dollop of vegan lemon curd on top. Serving them in the containers you prepared saves on washing up!

Tips & Variations

Swap maple syrup for chopped Medjool dates for a natural sweetener with extra texture.
Use different citrus zests like orange or lime for a new flavor profile.
Add fresh berries or toasted nuts on top for added crunch and color.
If you like it creamier, stir in a spoonful of vegan cream cheese or coconut yogurt before refrigerating.

Storage

Keep your prepared overnight oats sealed in the refrigerator for up to 5 days. The oats will thicken over time, so give them a good stir before eating. Adding toppings just before serving ensures they stay fresh and crunchy.

How to Serve

Two small clear glass jars with metal lids filled with a creamy mixture containing visible oats and tiny black chia seeds sit side by side on a dark wooden board. Next to the jars is a bright yellow lemon cut in half, showing its juicy interior. The scene is set on a white marbled surface with soft natural light coming from behind, creating a cozy and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of plant milk?

Yes, you can substitute dairy milk if you prefer, but plant milk adds a nice lightness that complements the lemon flavor well.

Is it necessary to use chia seeds in this recipe?

Chia seeds help thicken the oats and add nutritional benefits, but you can omit them if you prefer a looser texture.

Lemon Cheesecake Overnight Oats Recipe

★★★★★

4.6 from 76 reviews

This refreshing Lemon Cheesecake Overnight Oats recipe offers a deliciously creamy and tangy breakfast option made with oats, chia seeds, and zesty lemon juice. Sweetened naturally with maple syrup and topped with vegan graham crackers and lemon curd, it’s a perfect make-ahead, no-cook breakfast that is both vegan-friendly and packed with fiber and plant-based protein.

Author: Felix
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 Base

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 cups (360 mL) plant milk (excluding 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

Instructions

Prepare the Jars: Take 2 jars or small lidded containers and evenly divide the oats, chia seeds, maple syrup, vanilla extract, salt, plant milk, lemon zest, and lemon juice into each jar.
Mix Thoroughly: Stir each jar mixture very well ensuring all ingredients are combined evenly. Seal the jars with lids tightly.
Refrigerate Overnight: Place the jars in the refrigerator overnight or for up to 5 days to allow the oats and chia seeds to absorb the liquid and flavors.
Add Toppings and Serve: Before serving, crumble 1 to 2 vegan graham crackers over the oats and add a dollop of vegan lemon curd on top. Serve directly in the jars to minimize washing up.

Notes

Use plant-based milk other than soy milk to maintain desired flavor and texture.
Maple syrup can be substituted with chopped Medjool dates for natural sweetness.
This recipe can be prepared in advance for up to 5 days.
For added texture, toast the graham crackers lightly before crumbling.
Adjust lemon juice and zest to your taste preference for more or less tanginess.

Keywords: overnight oats, lemon cheesecake, vegan breakfast, plant-based oats, chia seeds, lemon curd, healthy breakfast, make-ahead oats

Felix Weber

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