How long do Pumpkin Cheesecake Overnight Oats last in the fridge?

Pumpkin Cheesecake Overnight Oats will keep well in the fridge for up to 4 days. Make sure to store them in a sealed jar or airtight container to keep everything fresh and creamy. The oats will actually become even softer and more flavorful after the first night, so they’re perfect for prepping ahead. If you notice any separation, just give them a good stir before eating. As always, check for any off smells or signs of spoilage before digging in.

What’s the ideal soak time for overnight oats?

For the best texture, let your overnight oats soak for at least 4 hours, but overnight (8–12 hours) is ideal. This gives the oats plenty of time to absorb the liquid, soften, and develop that creamy, “cheesecake-like” consistency. If you’re in a rush, you can eat them after a shorter soak, but they’ll be a bit chewy. I love prepping them the night before for a grab-and-go breakfast that’s ready when I wake up. The longer they rest, the richer the flavor!

Can I use different milk or yogurt in Pumpkin Cheesecake Overnight Oats?

Absolutely! You can swap almond milk for any milk you like—dairy, oat, soy, or coconut all work beautifully. Greek yogurt is my favorite for that tangy cheesecake vibe, but regular yogurt or a dairy-free version will also do the trick. Just keep in mind that different milks and yogurts may change the creaminess and flavor slightly. Adjust the consistency with a splash more milk if your oats seem too thick in the morning.

What are common mistakes to avoid with overnight oats?

The biggest mistake is not letting the oats soak long enough—they need time to soften and mingle with the flavors. Avoid using too little liquid, or your oats will turn out dry and dense instead of creamy. Don’t forget a touch of sweetness; maple syrup or honey balances the pumpkin and spice perfectly. Finally, resist the urge to pile on crunchy toppings until just before serving—otherwise, they’ll lose their texture overnight

Pumpkin Cheesecake Overnight Oats – Creamy Fall Breakfast

Description

Overnight oats that taste like a slice of pumpkin cheesecake—creamy, spiced, and packed with cozy fall flavor.

Ingredients

Scale

1/2 cup certified gluten free oats

1 tsp chia seeds

1/2 tsp pumpkin pie spice

1/2 scoop vanilla protein powder

3 tbsp pumpkin puree

1/2 cup almond milk

1 tsp maple syrup

1/2 tsp vanilla bean paste

1/3 cup plain Greek yogurt

2 tbsp white chocolate chips

1.5 tbsp cream cheese

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Instructions

1. In a medium bowl or jar, combine oats, chia seeds, pumpkin pie spice, vanilla protein powder, pumpkin puree, almond milk, maple syrup, and vanilla bean paste. Stir well to mix.

2. Cover and refrigerate the oat mixture while you prepare the cheesecake ganache.

3. In a small microwave-safe bowl, microwave white chocolate chips in 30 second intervals, stirring until melted and smooth.

4. Add Greek yogurt and cream cheese to the melted white chocolate. Whisk until smooth and no lumps remain.

5. Remove oats from the refrigerator. Pour the cheesecake ganache over the oat mixture and spread evenly.

6. Cover and refrigerate for at least 4 hours, or overnight, to set.

7. In the morning, optionally top with pumpkin seeds and chopped pecans before serving.

Notes

The oats will thicken as they sit in the fridge; don’t worry if the mixture looks loose at first.

For a vegan version, use dairy-free yogurt, plant-based cream cheese, and vegan white chocolate.

Prep Time: 10
Cook Time: 240
Category: Breakfast
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 475 kcal
Sugar: 25 g
Sodium: 144 mg
Fat: 19 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 8 g
Protein: 30 g
Cholesterol: 30 mg