Front view of raspberry cheesecake overnight oats in a tulip jar with a spoon in it. More oats and raspberries in the background.

Raspberry Cheesecake Overnight Oats

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The time has come for a cheesecake flavoured overnight oats and today I’ve got raspberry cheesecake overnight oats. These oats are super creamy and delicious, just like a piece of cheesecake while also being packed with fibre and protein.

Cheesecake is one of my all time favourite desserts to make and eat but let’s face it, it doesn’t make for a healthy breakfast. So, I wanted to create an overnight oats recipe that was healthy, but still creamy and rich like cheesecake would be. The addition of raspberries helps offset the creaminess and makes for a perfect bite.

If you’ve got any cravings that you need to satisfy but need a healthier way to do it, then these raspberry overnight oats are perfect for that. I love having them for breakfast at work as they keep me full right until lunch and keep me from wanting sweets or other desserts.

If you’d like a different healthy dessert for breakfast option, try my apple cider breakfast doughnuts or my cream cheese filled red velvet muffins.

Diagonal view of Front view of raspberry cheesecake overnight oats in a tulip jar with more raspberries on top. More oats and raspberries in the background.

I used a low fat cream cheese spread to lower the fat content but you can use any kind of spreadable cream cheese.

  1. Super simple and quick to make. Only takes about 5 minutes.
  2. Easy to grab out of the fridge in the morning and take with me to work.
  3. Easy to eat when I’m busy at work. I can have a couple bites while I’m going over patient’s imaging at my desk and then come back to it later.
  4. Adding to the previous reason, when I take 3-4 hours to eat my oats throughout the morning, they taste good straight out of the fridge and once they’ve warmed up to room temperature. Perfect breakfast when you don’t actually get a proper break to eat. While some people may say I could eat before work, I don’t care to get up earlier in the morning and I’m never hungry until I’ve been up for 1-2 hours. I know many other people have the same problem.
  5. They are super healthy and easy to add various toppings too like berries for added nutrition.
  6. There are a million different flavour combinations. Believe me, I’ve got about 30 different recipes written down that I need to test. This is important to me because I find I get bored of foods quick. If I can eat a different flavour every day of the week, I’m likely not going to get bored.
Slightly overhead view of raspberry cheesecake overnight oats in a tulip jar.
  • Oats are a great source of fibre, mostly soluble fibre which helps slow down digestion and keeps you feeling full longer. The type of soluble fibre also aids gut health by supporting healthy gut bacteria. This can help reduce inflammation and symptoms of irritable bowel syndrome.
  • While many people say oats have no protein and aren’t a good thing to eat due to this, we seem to be a very protein obsessed culture currently, this isn’t actually true. While oats aren’t a high source of protein, they do contain about 4g per serving and include a good balance of essential amino acids. This is still important as you do need all of the essential amino acids in your diet, not just some of them.
  • Oats are also high in iron, an essential mineral that many people don’t get enough, especially women. Iron is essential for making hemoglobin which is how your body carries oxygen throughout your body.
  • As well as iron, oats are also a good source of other trace minerals like manganese, copper and phosphorus. These all aid your body in various tasks like bone building, collagen forming, creating red blood cells, etc. These are just a few of the benefits of eating oats and a few of the reasons I love them so much. If you’d like more information, check out https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325078/ or https://www.hsph.harvard.edu/nutritionsource/food-features/oats/.
Overhead shot of a spoonful of raspberry cheesecake overnight oats.

Making this recipe gluten free is super simple, all you need to do is ensure your oats are certified gluten free. That’s it!

As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.

Vertical picture of raspberry cheesecake overnight oats in a tulip jar with fresh raspberries on top.
  • To help the cream cheese blend, push it against the side of your container to break it down. It will blend in more as the oats sit in the fridge as well.
  • For best results, once you’ve mixed everything together, let it rest in the fridge overnight for at least 6 hours. This helps the oats get nice and soft and gives you a creamier consistency.
  • I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Front view of raspberry cheesecake overnight oats in a tulip jar fresh raspberries on top. More oats and raspberries in the background.

Today’s song is one I will always cherish as it reminds me of my cousin’s dog. When he was a puppy he hated the car and this song was the only thing that would calm him down. We’d listen to it on repeat for ages and I’m still not sick of it at all! Here’s Jackie and Wilson by Hozier. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.

Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.

Front view of raspberry cheesecake overnight oats in a tulip jar with a spoon in it. More oats and raspberries in the background.

Raspberry Cheesecake Overnight Oats

Olivia Daly
These raspberry cheesecake overnight oats are super creamy and delicious, just like a piece of cheesecake while also being packed with protein and fibre. An easy healthy breakfast to satisfy any cravings.
No ratings yet
Prep Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 5 minutes
Course Breakfast, Snack
Servings 1

Ingredients
  

  • 1/3 cup (75g) plain Greek yogurt
  • 1/3 cup (75g) unsweetened oat milk (or any milk)
  • 1 tbsp (20g) maple syrup
  • 2 tbsp (30g) low fat cream cheese spread
  • 1/2 tsp vanilla extract
  • 1/2 cup (60g) rolled oats
  • 1/3 cup (45g) raspberries, fresh or frozen

Optional Toppings

  • Crushed graham cracker; chopped nuts; mini chocolate chips

Instructions
 

  • In a small jar or container, that's at least 250mL, add your yogurt, milk, maple syrup, cream cheese and vanilla. Stir until combined, pushing the cream cheese against the sides to break it down if necessary.
  • Add in the oats and stir until well combined. Add in the raspberries and again stir until well combined.
  • Seal the container or jar and store in the fridge for at least 6 hours. Before eating, top with any desired additional toppings and enjoy!
Keyword Cheesecake overnight oats, Raspberry Cheesecake Overnight oats
Tried this recipe?Let us know how it was!

Nutrition Facts

Serving Size1jar
Servings1
Amount Per Serving
Calories442
% Daily Value *
Total Carbohydrate67g
23%
Dietary Fiber9g
36%
Sugar19g
Total Fat11g
17%
Saturated Fat3g
15%
Trans Fat0g
Protein19g
38%
Cholesterol19mg
7%
Sodium141mg
6%
Potassium606mg
18%

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