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+ servings

Blueberry Pie Cheesecake Overnight Oats

A juicy blueberry pie filling and a ribbon of cheesecake transform overnight oats into an indulgent breakfast treat! These blueberry pie cheesecake overnight oats will become a morning staple.
Prep Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Servings 3 servings

Ingredients

Oats

  • 2 cups old-fashioned rolled oats
  • 2-1/2 cups milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

Blueberry Pie Filling

  • 2 cups fresh or frozen blueberries
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch, mixed with 1/3 cup water

Cheesecake Swirl

  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

Oats

  • In a large mason jar with a tight-fitting lid, combine oats, milk, honey, and vanilla. Shake several times to combine and let chill overnight or at least 6 hours.

Blueberry Pie Filling

  • In a medium saucepan, combine all blueberry pie filling ingredients and bring to a low simmer over medium heat until sauce is bubbly and thickened. Remove from heat and cool.

Cheesecake Swirl

  • In a small bowl, beat cream cheese with powdered sugar, vanilla, and milk until creamy. Store in refrigerator until ready to use.
  • To assemble overnight oats, transfer oats to serving glasses and spoon blueberry pie filling and cheesecake swirl into oats, gently stirring to swirl the three together. Serve immediately and enjoy!