Description
Back in my grandma’s sunny Sicilian garden, her lemon tree was the queen of summer. She’d turn those bright fruits into her famous cheesecake—days of effort, layers of love, and one heavenly bite. Fast forward to my tiny NYC kitchen, I needed that same joy in a no-fuss version. These Lemon Cheesecake Overnight Oats are my sweet shortcut: creamy, tangy, and ready to eat when you wake up. It’s sunshine in a jar—and it’s waiting for you in the fridge.
Ingredients
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½ cup rolled oats
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½ cup milk (any kind)
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¼ cup plain Greek yogurt (or coconut yogurt)
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2 tbsp cream cheese, softened
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1 tbsp fresh lemon juice
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1 tsp lemon zest
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1–2 tsp honey or maple syrup
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Optional toppings: crushed graham crackers, berries, extra zest
Instructions
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In a jar, combine oats, milk, yogurt, cream cheese, lemon juice, zest, and sweetener.
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Stir until smooth—mash cream cheese well to avoid lumps.
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Refrigerate overnight (or 4+ hours).
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In the morning, stir and top with graham crumbs, berries, or zest.
Tip: Like it sweeter? Add a touch more honey in the morning.
- Prep Time: 5 minutes
Nutrition
- Calories: 320kcal per serving