Why You'll Love It
- Tastes like pumpkin cheesecake but is breakfast-approved
- Ready to grab and go in the morning
- Perfect for meal prepping the whole week
- Naturally sweetened and packed with fiber
"My whole family adores these oats! They taste like dessert but are actually healthy. Perfect for school mornings."
Essential Ingredient Guide
- Rolled oats: Old-fashioned rolled oats work best here - they soften perfectly overnight without getting mushy. I always keep a good supply for healthy snacks too.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. It adds that beautiful orange color and velvety texture.
- Cream cheese: Just a tablespoon gives that authentic cheesecake flavor. Softened cream cheese blends in smoothly.
- Pumpkin pie spice: The warm blend of cinnamon, ginger, nutmeg, and cloves makes it taste like autumn in a jar.
- Maple syrup: Pure maple syrup adds the right amount of sweetness with that lovely caramel note.
- Milk: Any milk works - dairy, almond, or oat. It helps the oats soften and creates that creamy base.
Complete Cooking Process
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Ingredient Readiness:
Having everything measured and ready makes the process so smooth. I like to line up my jars and ingredients before starting.
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Flavor Development:
The magic happens overnight as the oats soak up all the pumpkin spice flavors and the cream cheese melts into the mixture.
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Texture Control:
The oats transform from dry and separate to creamy and unified, with just the right amount of chewiness remaining.
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Finishing Touches:
A sprinkle of cinnamon or some chopped pecans right before serving makes it feel extra special.
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Serving Timing:
These are best enjoyed cold straight from the fridge, perfect for those rushed mornings when you need quick snacks and meals.
- Mix the cream cheese with a bit of milk first to prevent lumps
- Taste and adjust sweetness after mixing - pumpkin sweetness varies
- Use wide-mouth jars for easier mixing and eating
- Shake the jar well before refrigerating to distribute flavors evenly
Pro Tips
I've found that letting these sit for at least 6 hours gives the best texture, but honestly, they're even better after a full 24 hours. The flavors really meld together and become something special. Sometimes I make a big batch on Sunday evening and have breakfast sorted for the whole week. It's one of those recipes that actually gets better as it sits, unlike some egg white bites that need eating fresh.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don't skip the cream cheese - it's what makes it 'cheesecake'
- Use rolled oats, not instant or steel-cut
- Mix thoroughly to avoid dry pockets
- Taste before serving and adjust sweetness if needed
Frequently Asked Questions
→ Can I use steel-cut oats instead?
Unfortunately, steel-cut oats don't soften properly in the overnight method. They need actual cooking. Stick with old-fashioned rolled oats for the best results.
→ How long do these keep in the refrigerator?
They'll keep for about 4-5 days in airtight containers. Honestly, they're usually gone before then in my house.
→ Can I make these dairy-free?
Absolutely! Use dairy-free cream cheese and your favorite plant-based milk. The texture and flavor will be just as wonderful.
→ What's the best way to sweeten these?
Maple syrup works beautifully, but honey or date syrup would also be lovely. I find about 2 tablespoons is perfect for our taste.
→ Can I eat these warm?
You can gently warm them, but the texture will change. They're really meant to be enjoyed cold, like a pudding or parfait.
→ What toppings work well?
Chopped pecans, a sprinkle of cinnamon, a dollop of yogurt, or even some chocolate protein fluff would be delicious additions.
Chef's Tips
Stir well before serving to redistribute any settled ingredients,Adjust sweetness to your preference - start with less maple syrup and add more if needed,The oats will thicken as they sit - you can add a splash of milk when serving if you prefer a looser consistency
Nutrition Facts
per serving
285
Calories
9g
Protein
45g
Carbs
8g
Fat
Taste Profile
Warm and comforting with balanced sweetness and spice
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Greek yogurt will make it tangier, while dairy-free cream cheese maintains the cheesecake flavor
Adjust to taste as sweetness levels vary between sweeteners
Recipe Variations
Try these delicious twists on the original
Protein Boost Version
Add a scoop of vanilla protein powder and increase milk by 1/4 cup for a more filling breakfast
Chocolate Pumpkin
Add 2 tablespoons cocoa powder and use chocolate protein powder for a chocolate-pumpkin twist
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using instant oats (they become too mushy)
- Not mixing cream cheese thoroughly (causes lumps)
- Skipping the refrigeration time (oats won't soften properly)
- Using pumpkin pie filling instead of puree (too sweet and spiced)
Meal Prep & Storage
Make Ahead Tips
These are designed to be made ahead! Prepare up to 5 days in advance. The flavors actually improve with time as the oats fully hydrate and spices meld together.
Leftover Ideas
Store leftovers in the refrigerator and consume within 5 days. Stir well before serving as ingredients may separate slightly.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients. Soften cream cheese if needed.
Mix cream cheese with milk, then combine with oat mixture. Divide into jars.
Refrigerate to allow oats to soften and flavors to develop.
Stir, add toppings, and enjoy your ready-to-eat breakfast.
Pumpkin Cheesecake Overnight Oats for Cozy Mornings
These pumpkin cheesecake overnight oats are the perfect make-ahead breakfast for seasonal mornings, combining creamy cheesecake flavor with wholesome oats. Honestly, it feels like dessert for breakfast, but in the best way possible.
Timing
Prep Time
10 Minutes
Cook Time
0 Minutes
Total Time
6 Hours (including chilling)
Recipe Details
Ingredients
Oat Base
- 01 2 cups old-fashioned rolled oats
- 02 2 cups milk (any type)
- 03 1/2 cup pumpkin puree
- 04 2 tablespoons maple syrup
- 05 1 teaspoon vanilla extract
- 06 1 teaspoon pumpkin pie spice
Cheesecake Element
- 01 2 tablespoons cream cheese, softened
- 02 1/4 teaspoon cinnamon
- 03 Pinch of salt
Optional Toppings
- 01 Chopped pecans
- 02 Additional cinnamon
- 03 Whipped cream
- 04 Granola
Instructions
In a small bowl, mix the softened cream cheese with 2 tablespoons of milk until smooth. This helps prevent lumps in your final oats.
In a larger mixing bowl, combine the rolled oats, remaining milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Stir until everything is well combined.
Add the cream cheese mixture to the oat mixture and stir thoroughly. Make sure the cream cheese is evenly distributed throughout.
Divide the mixture evenly among 4 jars or containers with lids. Seal tightly and refrigerate for at least 6 hours, or overnight.
Before serving, give the jars a good stir. Add your favorite toppings and enjoy cold. They're perfect for Halloween treats or any autumn morning.
Notes & Tips
- 1 Stir well before serving to redistribute any settled ingredients
- 2 Adjust sweetness to your preference - start with less maple syrup and add more if needed
- 3 The oats will thicken as they sit - you can add a splash of milk when serving if you prefer a looser consistency
Tools You'll Need
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Mixing bowls
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Measuring cups and spoons
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4 jars or containers with lids
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Whisk or spoon for mixing
Must-Know Tips
- Mix cream cheese with liquid first to avoid lumps
- Use real pumpkin puree, not pumpkin pie filling
- Taste and adjust spices after mixing - pumpkin brands vary
- Shake jars after 2 hours to redistribute ingredients
Professional Secrets
- Room temperature cream cheese mixes in smoothly
- Toasting the oats lightly before soaking adds nutty flavor
- A pinch of salt enhances all the other flavors
- Layering with yogurt creates a parfait effect
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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