Dessert

Pumpkin Cheesecake Overnight Oats Recipe

ByVictor Layne November 20, 2025November 20, 2025

Introduction

Start your day with a wholesome twist on a classic dessert with these Pumpkin Cheesecake Overnight Oats. Creamy, spiced, and packed with flavor, they’re an easy, make-ahead breakfast that tastes like pumpkin cheesecake in a jar.

A clear glass filled with a thick, light brown oatmeal mixture forms the base layer, topped with a smooth white swirl of cream or yogurt, sprinkled with light tan rolled oats and a fine dusting of brown cinnamon powder. The surface has a slightly textured look from the oats, and the glass is positioned on a white marbled surface. In the background, there is a blurred second glass with a similar mixture, and a gold spoon lies nearby on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup rolled oats
½ cup milk (dairy or non-dairy)
¼ cup canned pumpkin purée
1 tbsp chia seeds
½ tsp vanilla extract
½ tsp pumpkin pie spice
½ tbsp maple syrup or honey
¼ cup Greek yogurt or cream cheese
1 tbsp milk (for cheesecake layer thinning)
½ tbsp maple syrup or honey (for cheesecake layer)
Optional toppings: crushed graham crackers, dash of cinnamon, drizzle of maple syrup

Instructions

Step 1: In a mason jar, combine rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir well to mix all ingredients evenly.
Step 2: In a small bowl, whisk Greek yogurt (or cream cheese), milk, and maple syrup until smooth and creamy.
Step 3: Spoon half of the oat mixture into the jar, add a layer of the cheesecake mixture, then top with the remaining oat mixture.
Step 4: Seal the jar tightly and refrigerate overnight or for at least 4 hours to let the oats soak and thicken.
Step 5: In the morning, stir the oats well and add a splash of milk if you prefer a looser consistency.
Step 6: Finish with your favorite toppings, such as crushed graham crackers, a dash of cinnamon, and a drizzle of maple syrup. Enjoy!

Tips & Variations

Use real pumpkin purée instead of pumpkin pie filling to avoid added sugar.
For extra creaminess, add a spoonful of cream cheese or coconut yogurt to the oats base.
Boost protein by stirring in a scoop of vanilla protein powder.
Make it dairy-free by swapping milk and yogurt for almond, oat, or coconut varieties.
Substitute pumpkin purée with mashed sweet potato or banana if needed.
Replace chia seeds with flaxseeds or reduce milk slightly if you don’t have chia.
Add toasted pecans or walnuts on top for extra crunch.

Storage

Store your pumpkin cheesecake overnight oats in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, enjoy within the first two days. When ready to eat, stir well and add a bit of milk if the oats have thickened too much.