Fall mornings always feel a little more magical when there’s pumpkin spice involved.
These pumpkin cheesecake overnight oats are the perfect blend of creamy oats, tangy cream cheese, and cozy pumpkin flavor.
They taste like dessert in a jar, but they’re secretly packed with wholesome ingredients to keep you full and happy all morning.
You can prep them the night before, so breakfast is waiting for you when you wake up.
This recipe is stupid easy to make! Yes, it involves a few layers, but you can customize the layers however you want. =)
I like the pumpkin taste too much, so I use more pumpkin puree layers.
But if you like the cheesecake taste, incorporate more of those layers!
It’s perfect for busy mornings, meal prep, or an easy snack when you’re craving something sweet but nutritious.
Plus, with a few small tweaks, you can customize it to your dietary needs, making it dairy-free, gluten-free, or high in protein.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Stir in a scoop of vanilla or cinnamon protein powder for extra creaminess and staying power—try this protein powder.
Add texture by mixing in raw pecans or pumpkin seeds before chilling.
Use glass meal prep jars to store these oats—it keeps them fresh and makes mornings so much easier.
If you like it sweeter, add a drizzle of maple syrup just before eating.
Pumpkin Cheesecake Overnight Oats
Course: Dessert, BreakfastDifficulty: Easy2
10
minutesIngredients
1 cup rolled oats
1 cup milk of choice (almond, oat, or dairy)
½ cup pumpkin puree
2 tbsp cream cheese, softened
2 tbsp Greek yogurt
2 tbsp maple syrup or honey
1 tsp pumpkin pie spice
½ tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Optional toppings: crushed graham crackers, whipped cream, pecans, extra cinnamon
Directions
- Step 1: In a medium mixing bowl, combine rolled oats, milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt. Stir until fully combined.
- Step 2: In a separate bowl, whisk together the cream cheese and Greek yogurt until smooth and creamy. This mixture is what gives the oats that cheesecake flavor.
- Step 3: Layer the oat mixture and cream cheese mixture in two jars or containers. Cover tightly and refrigerate overnight (at least 6 hours).
- Step 4: In the morning, top with whipped cream, a sprinkle of cinnamon, and crushed graham crackers for that classic cheesecake vibe. Grab a spoon and enjoy!
- I personally love this when I’m too lazy to cook the next day.
Substitutions and Add-Ins:
For a lighter version, replace cream cheese with whipped cottage cheese or omit it entirely.
Swap maple syrup for date syrup or agave nectar if you prefer.
Use coconut yogurt and dairy-free cream cheese to keep this recipe vegan.
Add chocolate chips or a drizzle of caramel sauce if you want it extra indulgent.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
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