Raspberry Cheesecake Overnight Oats

5 from 3 votes

Freeze dried raspberries give these oats a pretty-in-pink color & amazing bright flavor. Greek yogurt & cream cheese give a luscious, velvety texture.

Prep Time15

Total Time15

Course: Breakfast

Cuisine: American

Keyword: breakfast, cheesecake, high protein, meal prep, overnight oats, raspberry

Servings: servings

Calories: 299kcal

Ingredients

2/3 cup rolled oats (64 grams)
1/2 cup freeze dried raspberries, blended (10 grams)
1/2 cup unsweetened vanilla almond milk (4 fl oz)
1/4 cup 1/3 fat cream cheese, softened (62 grams)
1/4 cup Dannon Light and Fit Vanilla Greek Yogurt (70 grams)
2 tbsp maple syrup (1 fl oz)
1 tsp chia seeds (4 grams)
1 tsp vanilla extract
pinch salt

Optional Cheesecake Layer (Not Included in Nutrition Info)

1/3 cup Dannon Light and Fit Vanilla Greek Yogurt (93 grams)
1/4 cup 1/3 fat cream cheese, softened (62 grams)
2 tbsp white chocolate, melted (28 grams)

Instructions

Add cream cheese, Greek yogurt, maple syrup, raspberry powder, and vanilla extract to a medium bowl and whisk together until smooth. Add almond milk and salt, and whisk again until smooth.
Add oats and chia seeds and mix until well combined. Divide evenly into two air tight containers like mason jars.
In a separate bowl, add all cheesecake layer ingredients and whisk until smooth. Top the oats before refrigerating or reserve the cheesecake topping until just before serving.

Notes

The first time you make this recipe, I recommend holding off on adding the cheesecake topping until you've stirred the oats after sitting overnight. You may want to add more milk to loosen up the oats based on your own preferences.
Click here or scan the barcode below to log this food WITH CHEESECAKE TOPPING in My Fitness Pal. Click here or scan the 2nd barcode below to log it WITHOUT CHEESECAKE TOPPING.

Nutrition