Looking for a quick, delicious, and nutritious breakfast? These vegetarian Blueberry Cheesecake Overnight Oats check all the boxes! This cheesecake-inspired treat pairs the natural sweetness of blueberries with the creamy, tangy flavor of low-fat yogurt . Packed with fiber-rich oats and chia seeds, it’s a satisfying way to start your day—and it only takes a few minutes to prepare.

Photo of Blueberry Cheesecake Overnight Oats serving

Inspiration

I recently started following the MIND diet, which recommends eating a couple of servings of berries each week. To incorporate more berries into my meals, I started making smoothies. Since it’s winter and fresh berries are hard to find, I decided to try frozen ones. Blueberries were on sale, while I wasn’t a big fan of them, I decided to give them a shot.

I made a smoothie with blueberries and strawberries, and my mom and I both liked it a lot more than other smoothies I’d made before. Since then, I’ve grown to love the natural sweetness of blueberries!

I’ve been making yogurt for years, and somewhere along the way, I heard about labneh—a yogurt cheese popular in the Middle East. It sounded intriguing, but I never got around to trying it. The MIND diet also recommends limiting foods high in saturated fats, like cheese. This can be a challenge for many people on the diet, myself included.

Since labneh made with low fat yogurt is low in saturated fats, and it’s incredibly simple to make, I decided to give labneh a shot. When I tasted it, I was amazed. I thought, Wow, this could be a fantastic cream cheese substitute!

This recipe brings these two ingredients together, creating a nutritious breakfast reminiscent of blueberry cheesecake.

How to Make it

Making labneh is really easy, but it does several hours. You can substitute plain Greek yogurt for labneh if you are in a hurry, it just won’t be quite as thick and tangy. To make labneh simply hang plain yogurt in muslin or cheesecloth over a bowl in the refrigerator for a day, you can add some salt if you like. It will keep for least a week in the fridge. See the Labneh recipe at Love and Lemons if you want more information.

The rest is a breeze. Mix everything in a bowl, cover and refrigerate overnight.

Blueberry Cheesecake Overnight Oats

Print Recipe

Overnight oats with sweet blueberries and the creamy tang of cheesecake. These vegetarian Blueberry Cheesecake Overnight Oats are loaded with berries and whole grain oats, making them a nutritious breakfast, or desert.

They may be eaten cold, or warmed in a microwave. Top them with granola, walnuts or almonds for added crunch.

Prep Time10

Resting Time8

Total Time8 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Berries, DASH Diet, Mediterranean Diet, MIND Diet, Vegetarian, Whole Grain

Servings: 4

Calories: 131kcal

Ingredients

1 cup blueberries fresh or frozen
1 cup rolled oats
1½ cup low fat milk or almond milk
¼ cup plain low fat greek yogurt
¼ cup labneh yogurt cheese (see note), or substitute 1/4 cup greek yogurt
2 teaspoon chia seeds
¼ teaspoon cinnamon
½ teaspoon vanilla
pinch salt

Instructions

Optionally, make the labneh in the morning or the night before, mix ⅔ cup plain yogurt with ⅛ teaspoon salt in a mixing bowl (optional). Spoon into muslin or cheesecloth, tie it around the handle of a spoon and hang it over a cup or bowl.
Stir 1 cup rolled oats, 2 teaspoon chia seeds, ¼ teaspoon cinnamon, 1½ cup low fat milk, ¼ cup plain low fat greek yogurt, ¼ cup labneh, ½ teaspoon vanilla in a medium sized mixing bowl
Stir in 1 cup blueberries
Salt to taste
Cover and refrigerate overnight. Serve cold or heated. Optionally, top with granola, or nuts.

Notes

Labneh is a Middle Eastern yogurt cheese with texture similar to cream cheese, but with a tangier flavor. Traditionally, labneh is made from goat’s milk or full-fat Greek yogurt. However, I make it with low-fat Greek yogurt. It should keep for over a week, so you might want to make extra to use in dips, or as a substitute for cream cheese.

See labneh recipe on Love & Lemons.