Lemon Cheesecake Overnight Oats (High Protein)

Creamy lemon cheesecake overnight oats with 29g of protein per serving. A white chocolate cream cheese ganache layered over lemony oats — tastes like a slice of cheesecake for breakfast.

Lemon cheesecake overnight oats are a no-cook breakfast made by mixing oats, chia seeds, protein powder, milk, and fresh lemon juice in a jar, then layering a white chocolate–cream cheese–Greek yogurt ganache on top. One serving packs 29g of protein and 524 calories — it tastes like a lemon cheesecake slice but doubles as a make-ahead breakfast.

The white chocolate cream cheese topping is what takes this from regular lemon oats to “cheesecake for breakfast.” Fresh lemon juice and zest in the oat base give you that bright citrus, and the topping sets thick like an actual cheesecake layer overnight.

If you love this, also try my Biscoff Overnight Oats, Strawberry Cheesecake Overnight Oats, or Blueberry Cheesecake Overnight Oats next.

Why You’ll Love This Recipe

• 29g of protein per serving from Greek yogurt + protein powder
• Tastes like cheesecake — the white chocolate cream cheese topping is the unlock
• Meal prep friendly — make a few jars Sunday for the whole week
• Naturally gluten-free with certified gluten-free oats

Ingredients You’ll Need

(Full measurements in the recipe card at the bottom of the post.)

For the oats:

• Old-fashioned rolled oats — best texture for overnight oats. Quick oats work but go softer. Steel-cut oats won’t work — they need cooking. Use certified gluten-free oats if needed.
• Unsweetened almond milk — neutral flavor here. Oat, cashew, coconut, soy, or regular milk all work.
• Chia seeds — these absorb liquid and thicken the oats overnight. Flax seeds work as a 1:1 swap.
• Vanilla protein powder — I use PEScience Gourmet Vanilla (code BAILEY saves you). Any whey or plant-based vanilla protein works.
• Fresh lemon juice + zest — don’t skip the zest. Bottled lemon juice works in a pinch but loses the brightness. Zest is what carries the lemon flavor.
• Maple syrup — for sweetness. Honey works as a swap.

For the white chocolate cheesecake topping:

• White chocolate chips — melted in 30-second intervals.
• Plain Greek yogurt — pushes the protein up and gives the topping that tangy cheesecake feel. Use full-fat for the creamiest topping; non-fat works for lower calories.
• Cream cheese — room temperature so it whisks in smoothly. Light cream cheese works.

How to Make Lemon Cheesecake Overnight Oats

1. Mix the oat base. Add the oats, almond milk, chia seeds, protein powder, lemon juice, lemon zest, and maple syrup to a bowl or mason jar. Stir well until the protein powder dissolves.
2. Refrigerate for 1 hour minimum. This lets the chia seeds absorb liquid before the topping goes on.
3. Make the cheesecake topping. Microwave the white chocolate in 30-second intervals until melted. Whisk in the room-temperature cream cheese and Greek yogurt until smooth and lump-free.
4. Layer the topping over the chilled oats. Cover and refrigerate overnight (or at least 4 hours) to fully set.
5. In the morning — top with crushed graham crackers, shredded coconut, or a fresh lemon wedge. Eat cold or warm briefly in the microwave.

Tips for the Best Texture

1. Use rolled oats, not steel-cut or quick. Rolled oats absorb evenly and stay slightly chewy. Steel-cut won’t soften without cooking. Quick oats go too mushy.
2. Bring cream cheese to room temperature before whisking. Cold cream cheese will leave lumps in the topping that you can’t whisk out.
3. Use fresh lemon zest — this is what makes it taste like cheesecake, not just lemon-flavored oats. Worth grating zest off the same lemon you juiced.
4. Mix the oats first, then layer the topping — adding the warm white chocolate to the oats while it’s still warm will melt everything together instead of giving you that clean cheesecake layer.
5. Wait for the topping to set — at least 4 hours, ideally overnight. The white chocolate firms up as it cools and creates that thick cheesecake layer.
6. Want it warm? Microwave for 60-90 seconds in the morning. The topping melts back into the oats — different experience but still delicious.

Mix-In Variations

• Ganache without cream cheese (reader favorite): Audrey’s modification — skip the cream cheese, use only vanilla white chocolate + Greek yogurt + extra lemon zest in the ganache. Lighter, still tastes like cheesecake.
• Lemon thins crunch: Crumble 2-3 Simple Mills lemon thins on top before eating for extra crunch and lemon punch (another reader favorite).
• Lemon blueberry: Stir ¼ cup fresh blueberries into the oat base before refrigerating
• Lemon poppy seed: Add 1 teaspoon poppy seeds to the oats for a poppy seed muffin vibe
• Lemon coconut: Add 1 tablespoon shredded coconut to the base + extra coconut on top
• Strawberry lemon: Top with sliced strawberries — a strawberry shortcake meets lemon cheesecake feel
• Higher protein: Add 2 tablespoons cottage cheese to the oat base — pushes protein over 40g per serving
• Dairy-free: Use plant-based protein, coconut yogurt, and dairy-free cream cheese for a vegan version

How to Store and Meal Prep

• Fridge: Store sealed jars for up to 4 days. The topping holds its layered look beautifully.
• Meal prep tip: Make 4 jars at once on Sunday. Layer the cheesecake topping on each so it sets overnight, and you have grab-and-go breakfast for the week.
• Best containers: Wide-mouth mason jars (16 oz) show the layers off best. Meal prep containers also work.
• Save toppings for the morning — add graham crackers, coconut shreds, or lemon wedges right before eating to keep the texture intact.
• Don’t freeze — the topping texture suffers when thawed.

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4.69 from 16 votes

Lemon Cheesecake Overnight Oats

This gluten free, high protein, healthy lemon overnight oats recipe is the perfect grab and go breakfast. Made with Greek yogurt, protein powder, chia seeds, and lemon juice, this actually be my new favorite overnight oatmeal flavour!

Prep Time10 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Course: Overnight Oats

Cuisine: American

Servings: 1

Calories: 524kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• ½ cup certified gluten free oats
• ½ cup unsweetened almond milk
• 1 tsp chia seeds
• ½ scoop vanilla protein powder
• 2 tsp lemon juice
• ⅛ tsp lemon zest
• 1 tbsp maple syrup
• ⅓ cup plain greek yogurt
• 2 tbsp white chocolate chips
• 1.5 tbsp cream cheese

Instructions

• Add oats, almond milk, chia seeds, vanilla protein powder, lemon juice, lemon zest and maple sryup to a bowl or jar. Stir well and refrigerate for minimum 1 hour to set.
• Once oats are set, microwave the white chocolate in a small bowl in 30 second intervals. Mix in with room temperature cream cheese, and greek yogurt. I used a whisk to get rid of clumps.
• Remove oats from refrigerator, and pour the white chocolate mixture overtop. Put back in fridge overnight to set.
• In the morning, top with small pieces of graham wafers, coconut shreds, lemon wedges, and grab and go!

Notes

I used PEScience Gourmet Vanilla protein powder – can use code BAILEY at checkout to save $$ on products

Nutrition

Serving: 1grams | Calories: 524kcal | Carbohydrates: 61g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 141mg | Fiber: 6g | Sugar: 28g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More Overnight Oats Recipes

• Key Lime Pie Overnight Oats
• Easy Blueberry Overnight Oats 
• Carrot Cake Overnight Oats
• Chocolate Peanut Butter Overnight Oats
• Dubai Chocolate Protein Overnight Oats

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