Mornings that begin with peanut butter are hard to beat. These Peanut Butter Cheesecake Overnight Oats are a ready-to-go breakfast you’ll be excited to wake up to—easy to customize, five minutes to prep, and ready after an overnight chill.
Overnight oats are my favorite quick breakfast, and these peanut butter cheesecake overnight oats are currently my obsession. They combine the rich flavor of peanut butter with a tangy cream cheese note for a breakfast that tastes indulgent but is easy to make and healthy enough for everyday.
I have many overnight oat variations, but this one stands out. The combination of peanut butter and cream cheese creates a cheesecake-like texture and flavor that pairs perfectly with oats. It’s an effortless way to make mornings better.
Why You Will Love these Peanut Butter Cheesecake Overnight Oats:
- Only five minutes to prep. Mix simple ingredients and let them rest overnight—minimal hands-on time, big payoff in the morning.
- Highly versatile. Easily adapt this recipe to suit dietary needs or flavor preferences: use plant-based cream cheese and milk to make it vegan, choose gluten-free oats, swap peanut butter for another nut or seed butter, or adjust the sweetener.
- Convenient and portable. Grab a jar from the fridge on busy mornings. These oats can be enjoyed cold or warmed briefly if you prefer.
- Great for meal prep. Make multiple jars at once and have breakfasts ready for up to five days.
Recipe Ingredients and Substitutions:
- Rolled oats: Old-fashioned rolled oats are preferred for texture; use regular or certified gluten-free rolled oats. Quick oats work in a pinch but may require a bit more liquid.
- Peanut butter: Natural creamy peanut butter works well, but any peanut butter or alternate nut/seed butter is fine depending on your taste or allergies.
- Cream cheese: Whipped cream cheese blends easily without softening, but softened block cream cheese works too. For dairy-free, use a plant-based cream cheese and dairy-free milk.
- Milk: Use your favorite dairy or non-dairy milk. Whole milk adds richness, while almond, cashew, or oat milk are great non-dairy options—vanilla almond milk is especially nice for added flavor.
- Vanilla: A small amount of vanilla extract brightens the flavor.
- Maple syrup: Maple syrup is the preferred sweetener here; honey or another liquid sweetener can be substituted.
How To Make This Recipe:
Whip the cream cheese, peanut butter and 1 teaspoon of maple syrup together until smooth to create a cheesecake-like mixture. In a jar or bowl, combine the oats, milk, vanilla, remaining maple syrup and a pinch of salt. Stir in or swirl the peanut butter–cream cheese mixture. Cover and refrigerate for at least 4 hours, preferably overnight.
Before serving, add a splash of milk if you prefer a looser texture. Serve cold or warm briefly, and top with an extra drizzle of peanut butter or fresh fruit if desired.
Recipe Tips
- No special jar required. Store these oats in any airtight container—mason jars are optional.
- Make a batch. Store individual portions in the fridge for up to 5 days to simplify weekday breakfasts.
- Adjust sweetness at serving. Everyone’s taste differs—sweeten to your preference just before eating if you’re unsure.
Possible Add-ins and Ways to Vary This Recipe:
- Swap peanut butter for almond or cashew butter, or try a chocolate-hazelnut spread.
- Turn it into a lemon cheesecake version by omitting the peanut butter and adding lemon yogurt and a squeeze of lemon juice; garnish with zest.
- Add graham cracker crumbs on top or stir in a few to mimic a crust; melted butter mixed with crumbs makes a simple faux crust.
- Top with fresh fruit such as strawberries, bananas, or blueberries.
- Stir in chocolate chips or a scoop of protein powder (you may need extra milk if using protein powder).
Other simple make-ahead breakfast ideas:
- Carrot Cake Overnight Oats
- Sausage McMuffins with Spinach
- Blueberry Muffin Overnight Oats
- Chocolate Spinach Muffins
- Zucchini Spinach Egg Cups
- Peanut Butter Greek Yogurt Overnight Oats
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Peanut Butter Cheesecake Overnight Oats
Ingredients
- 1/2 c rolled oats, regular or gluten free
- 1/2 c milk of choice
- 1 T cream cheese
- 1 T peanut butter
- 1/2 tsp vanilla extract
- 2 tsp maple syrup, separated
- Pinch of sea salt
Instructions
- In a small bowl, combine peanut butter, cream cheese and 1 teaspoon maple syrup. Stir until smooth.
- Add oats, milk, vanilla, remaining maple syrup and a pinch of salt to a jar or bowl. Stir to combine, then swirl in the peanut butter–cream cheese mixture. Cover and refrigerate for at least 4 hours. Warm briefly before serving if desired and add additional peanut butter or toppings to taste.
Notes
- No special jar required. Any airtight container will keep these oats fresh.
- Make ahead. Store in the refrigerator up to 5 days for easy weekday breakfasts.
- Sweetness is adjustable. Taste and sweeten before serving if you prefer.
Nutrition
Carbohydrates: 47 g,
Protein: 14 g,
Fat: 20 g,
Saturated Fat: 7 g,
Cholesterol: 28 mg,
Sodium: 176 mg,
Potassium: 411 mg,
Fiber: 5 g,
Sugar: 17 g
Nutrition information is an estimate and should be used as a guideline.
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