Blueberry Cheesecake Overnight Oats
One of the great things about overnight oat recipes is that their inspiration can literally come from anywhere. A favorite dessert, some fresh fruit you’ve got on hand, or your recipe for turkey meatballs. Yeah, I said meatballs.
At this point I’ve probably experimented with more than 50 different overnight oat recipes. This Blueberry Cheesecake version, however, is definitely the first that owes its inspiration to meatballs, because one of the “secret” (I guess not anymore) ingredients in my meatballs is skim milk ricotta cheese.
The night after I’d made a batch of meatballs I was looking in the fridge for an idea for a new kind of overnight oats, and I noticed the half-empty ricotta cheese container. It always bothers me that when I make meatballs I end up wasting the rest of the ricotta, so both of my problems were solved when the word “cheesecake!” popped into my head. All that remained was working out the ingredient math so I could hit my target of around 200 calories a serving, and that brings me to the recipe you’re about to read.
Ingredients (serves 4)
- 1/2 cup skim milk ricotta cheese
- 2 tbsp maple syrup
- 1 tbsp vanilla bean paste
- 1 cup fresh blueberries
- 1 cup old fashioned oats
- 2 tsp chia seeds
- 1 cup unsweetened original almond milk
Say Cheese
Start by getting your cheesecake mix together. In a small bowl combine the ricotta cheese, maple syrup and vanilla bean paste. Stir until well blended.
Take your cup of fresh blueberries and reserve between 16-20 blueberries for later. The rest, add to the ricotta mixture and fold in. It’s personal preference if you want to keep all of the blueberries whole, burst them all or some combination. I prefer letting a few of them burst so there are some streaks of color, but mostly leaving the blueberries whole.
Combine ricotta, maple syrup and vanilla bean paste 
Mix well 
From your cup of blueberries, remove 16-20 to keep for later 
Blend remaining blueberries into ricotta mixture
Oats as our Crust Stand-In
I couldn’t really figure out a way to shoe-horn graham crackers into this recipe… well, not without abandoning the whole overnight oats concept I mean. But don’t worry, you won’t miss them. In each of your four serving containers start with 1/4 cup of oats, 1/2 tsp of chia seeds and 1/4 cup of almond milk. Mix well.
Then slowly distribute the ricotta mixture among the four servings, and as you do, stir it into the oats to combine well. Once you’re done, top each one with 4-5 of the remaining blueberries, and seal.
Refrigerate for 5-6 hours at minimum, but preferably overnight.
To serve, since it’s already well mixed, a small stir is all you need in the morning. I prefer to warm it in the microwave for 30-60 seconds (as I like my overnight oats warm) but this is one of those recipes I could see how people might be fine with eating cold.
Combine oats, milk & chia 
Add in ricotta mix and stir 
Top with reserved blueberries
A Note About Fruit
This is a blueberry cheesecake recipe simply because we had some nice fresh blueberries on hand when I was inspired to make it. This recipe would work equally well with strawberries, raspberries or cherries.
If you wanted to get a bit more adventurous, you absolutely could, you might simply need to adjust the either the milk or the chia seeds to loosen or tighten up the texture based on moisture content.
Blueberry Cheesecake Overnight Oats
Notes
Nutritional information is based on estimates from MyFitnessPal app. Exact numbers may change based on variables in specific ingredients and brands.
Ingredients
- 1/2 cup skim milk ricotta cheese
- 2 tbsp maple syrup
- 1 tbsp vanilla bean paste
- 1 cup fresh blueberries
- 1 cup old fashioned oats
- 2 tsp chia seeds
- 1 cup unsweetened original almond milk
Instructions
- In a small bowl combine the ricotta cheese, maple syrup and vanilla bean paste. Stir until well blended.
- Take your cup of fresh blueberries and reserve about 16 blueberries for later.
- Fold in remaining blueberries to the ricotta mixture.
- In each of your four serving containers combine 1/4 cup of oats, 1/2 tsp of chia seeds and 1/4 cup of almond milk. Mix well.
- Slowly distribute the ricotta mixture among the four servings, and as you do, stir it into the oats to combine well.
- Top each with 4-5 of the previously set aside blueberries.
- Refrigerate for 5-6 hours at minimum, but preferably overnight.
- To serve, a small stir is all you need. I prefer to warm it in the microwave for 30-60 seconds but it’s really personal preference.
Nutrition Facts
Blueberry Cheesecake Overnight Oats
Serves: 4 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 194 | |
| % Daily Value* | ||
| Total Fat 5 g | 7.7% | |
| Saturated Fat 1.5 g | 5% | |
| Trans Fat 0 g | ||
| Cholesterol 12.5 mg | 4% | |
| Sodium 76 mg | 3.2% | |
| Total Carbohydrate 31 g | 10.3% | |
| Dietary Fiber 4 g | 16% | |
| Sugars 15 g | ||
| Protein 6 g | ||
| Vitamin A 5 % | Vitamin C 6 % | |
| Calcium 20 % | Iron 8 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Lighten Up!
One thought on “Blueberry Cheesecake Overnight Oats”
I make this almost daily, but I substitute honey for the maple syrup and vanilla extract for vanilla bean paste. Also great with strawberries, raspberries and mangos!! I also throw in some cinnamon or nutmeg-gives it a nice flavor! Like the ricotta so much better than yogurt!!