If you’ve ever wished you could eat pumpkin cheesecake for breakfast, these Pumpkin Cheesecake Overnight Oats are your dream come true. They’re creamy, cozy, and taste like dessert, but without the sugar overload or hours in the kitchen. Just stir, chill overnight, and wake up to a grab-and-go breakfast that feels indulgent but is secretly nourishing.
This recipe is perfect for busy mornings, meal prep, or anyone who wants to bring a little fall magic into their everyday routine.
Ingredients for Pumpkin Cheesecake Overnight Oats
For the Oats Base:
- ½ cup rolled oats
- ½ cup milk (dairy or non-dairy)
- ¼ cup canned pumpkin purée (not pumpkin pie filling)
- 1 tbsp chia seeds (for thickness)
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice (or cinnamon + nutmeg + ginger)
- ½ tbsp maple syrup or honey (adjust to taste)
For the Cheesecake Layer:
- ¼ cup Greek yogurt or cream cheese (for richness)
- 1 tbsp milk (to thin, if needed)
- ½ tbsp maple syrup or honey
For Toppings (optional but recommended):
- Crushed graham crackers
- Dash of cinnamon
- Extra drizzle of maple syrup
- Toasted pecans or walnuts (for crunch)
Step-by-Step Instructions
- Mix the Oats Base
In a mason jar or airtight container, stir together rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup until well combined. - Make the Cheesecake Layer
In a small bowl, whisk Greek yogurt (or cream cheese), milk, and maple syrup until smooth and creamy. - Layer It Up
Spoon half of the oat mixture into the jar, spread a layer of cheesecake mix over it, then top with the remaining oats. - Seal & Chill
Cover tightly with a lid and refrigerate overnight (or at least 4 hours) to let the oats soak and thicken. - Serve & Enjoy
In the morning, stir gently, adjust consistency with extra milk if needed, then add toppings: crushed graham crackers, cinnamon, and a drizzle of maple syrup.
Tips & Tricks for the Best Pumpkin Cheesecake Oats
- Use pure pumpkin purée, not pie filling — the latter has added sugar and spices.
- Want it creamier? Stir in a spoonful of cream cheese or coconut yogurt.
- Boost protein with a scoop of vanilla protein powder (adjust milk accordingly).
- Make it dairy-free with almond, oat, or coconut milk and plant-based yogurt.
- Meal prep hack: Make 3–4 jars at once; they’ll last up to 3 days in the fridge.
Substitutions & Variations
- No pumpkin purée? Try mashed sweet potato, butternut squash, or banana.
- No chia seeds? Swap with ground flax or reduce milk slightly.
- Extra crunch: Add granola, pecans, or walnuts before serving.
- Seasonal twist: Try apple butter or spiced pears instead of pumpkin.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. If you prefer a thicker bite, stick to rolled oats.
How long do overnight oats last in the fridge?
They keep well for up to 3 days, but are best within the first 48 hours for freshness.
Can I make this vegan?
Absolutely. Use almond or oat milk, plant-based yogurt (like coconut yogurt), and maple syrup.
Can I freeze overnight oats?
It’s not recommended, freezing changes the texture of oats and dairy. Stick to refrigeration.
Nutrition Information (per serving, approximate)
- Calories: 320
- Protein: 14g
- Carbs: 42g
- Fat: 9g
- Fiber: 8g
Wrap-Up
And there you have it, creamy, spiced Pumpkin Cheesecake Overnight Oats that bring all the coziness of fall in a ready-to-eat breakfast jar. They’re sweet but balanced, indulgent yet nourishing, and perfect for mornings when you need comfort with zero effort.
Try making a batch tonight, and tomorrow you’ll thank yourself for having dessert-for-breakfast ready to grab. If you give it a go, let me know how it turned out, and don’t forget to share or save this recipe for your next pumpkin craving.
Pumpkin Cheesecake Overnight Oats (Healthy & Easy Recipe)
Ingredients
For the Oats Base:
- ½ cup rolled oats
- ½ cup milk (dairy or non-dairy)
- ¼ cup canned pumpkin purée (not pumpkin pie filling)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 tbsp chia seeds (for thickness)
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice (or cinnamon + nutmeg + ginger)
- ½ tbsp maple syrup or honey (adjust to taste)
For the Cheesecake Layer:
- ¼ cup Greek yogurt or cream cheese (for richness)
- 1 tbsp milk (to thin, if needed)
- ½ tbsp maple syrup or honey
For Toppings (optional but recommended):
- Crushed graham crackers
- Dash of cinnamon
- Extra drizzle of maple syrup
- Toasted pecans or walnuts (for crunch)
Instructions
- Mix the Oats Base In a mason jar or airtight container, stir together rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup until well combined.
- Make the Cheesecake Layer: In a small bowl, whisk Greek yogurt (or cream cheese), milk, and maple syrup until smooth and creamy.
- Layer It Up: Spoon half of the oat mixture into the jar, spread a layer of cheesecake mix over it, then top with the remaining oats.
- Seal & Chill: Cover tightly with a lid and refrigerate overnight (or at least 4 hours) to let the oats soak and thicken.
- Serve & Enjoy: In the morning, stir gently, adjust consistency with extra milk if needed, then add toppings: crushed graham crackers, cinnamon, and a drizzle of maple syrup.
Notes
- Use rolled oats for the best texture; quick oats will be softer, and steel-cut oats won’t soften enough overnight.
- Stick with pure pumpkin purée, not pumpkin pie filling (which has added sugar and spices).
- The cheesecake layer can be made with either Greek yogurt (lighter, tangier) or cream cheese (richer, more dessert-like).
- Adjust sweetness to your liking — maple syrup adds a warm flavor, while honey gives a brighter sweetness.
- Overnight oats keep well in the fridge for up to 3 days; for best texture, add crunchy toppings just before serving.
- For extra protein, stir in a scoop of vanilla protein powder (reduce oats or milk slightly to balance consistency).
- Make it vegan-friendly with non-dairy milk and plant-based yogurt.