Blueberry & Lemon Cheesecake Overnight Oats

Anna Van Dyken - Feed Me Healthy
Breakfast made the night before, does a few things, keeps you on track, keeps you on time, keeps you full and gets you an extra 10 minutes in bed
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Course Breakfast
Adjust Serving 2
P-Points 6


  • 1 cup rolled oats
  • 1/2 cup unsweetened vanilla almond milk
  • 6 Tbls Aldi high protein yoghurt
  • 1 Tbls queens sugar free maple syrup
  • Juice & Zest of 1 lemon
  • 1 cup of frozen blueberries microwaved and cooked for 2-3 mins then crush with a fork.

Cheesecake Topping

  • 65 gms Perfect Italiano light Ricotta
  • 30 gms Philadelphia spreadable extra light cream cheese
  • 1/2 tsp sugar free maple syrup
  • 1 tsp lemon zest
  • Few more fresh blueberries for the top


  • Spoon the oat mixture evenly into 2 jars, then top evenly with cheesecake topping. Refrigerate overnight.
  • Can be eaten warm (be sure to add Topping after) or eaten straight from the fridge.


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Keyword blueberry, cheesecake, lemon, overnight oats
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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