Mornings that begin with peanut butter are hard to beat. These Peanut Butter Cheesecake Overnight Oats make a ready-to-go breakfast you’ll actually look forward to. They take about 5 minutes to prep, are easy to customize, and are waiting for you when you wake up.
Overnight oats are my go-to breakfast, and these peanut butter cheesecake overnight oats are a current favorite. Cream cheese and peanut butter together create a rich, creamy flavor that feels indulgent yet simple.
I’ve shared many overnight oat variations, but this one stands out. It’s easy to make, adaptable to dietary needs, and perfect for busy mornings when you need something nutritious and satisfying.
If you enjoy overnight oats, consider trying other flavors like Nutella Overnight Oats, Triple Chocolate Protein Overnight Oats, Chocolate Peanut Butter Overnight Oats, or Peanut Butter Banana Protein Overnight Oats for more variety.
Why You Will Love these Peanut Butter Cheesecake Overnight Oats:
- Only 5 minutes to prep. A simple stir-and-store method makes these an effortless breakfast option. Minimal prep and maximum payoff.
- Very versatile. Make them vegan with plant-based cream cheese and milk, gluten-free with certified oats, or swap the peanut butter for any nut or seed butter. Adjust sweeteners and mix-ins to suit your taste.
- Healthy and portable. These are great for grab-and-go mornings. They can be eaten cold or warmed briefly if you prefer.
- Excellent for meal prep. Prepare several jars at once and keep them refrigerated for up to five days for quick breakfasts throughout the week.
Recipe Ingredients and Substitutions:
- Rolled oats: Old-fashioned rolled oats are preferred for texture. Gluten-free rolled oats work fine if needed. Quick oats can be used in a pinch but may require a bit more liquid.
- Peanut butter: Natural creamy peanut butter is ideal, but any peanut butter or another nut/seed butter will work.
- Cream cheese: Whipped cream cheese blends easily without softening, but softened block cream cheese works too. Use dairy-free cream cheese and plant-based milk to make a vegan version.
- Milk: Any milk is fine—whole milk, almond milk, cashew milk, or another plant-based milk. Vanilla unsweetened almond milk is a great non-dairy choice.
- Vanilla: A small amount of vanilla extract enhances the flavor.
- Maple syrup: Maple syrup is the recommended sweetener, though 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. Combine the oats, milk, vanilla, remaining maple syrup, and a pinch of salt in a bowl or jar. Swirl in the peanut butter–cream cheese mixture, cover, and refrigerate for at least 4 hours or overnight.
Before serving, stir and add a little extra milk if you prefer a looser texture. Serve cold or warm briefly—either way, top with an extra drizzle of peanut butter, chopped peanuts, fruit, or graham cracker crumbs if desired.
Recipe Tips
- No special jar required. Any airtight container will do—mason jars are optional.
- Make several at once. Store in the refrigerator for up to five days for easy breakfasts all week.
- Adjust sweetness at serving. If you’re unsure about sweetness, wait to add additional maple syrup or sweetener until you taste it.
Possible Add-ins and Ways to Vary This Recipe:
- Swap peanut butter for almond butter, cashew butter, or a chocolate-hazelnut spread for a different flavor.
- Turn it into a lemon cheesecake variation by omitting the nut butter and adding lemon yogurt and a squeeze of lemon juice; finish with lemon zest.
- Add graham cracker crumbs on top or mix with a little melted butter to create a crust-like topping.
- Top with fresh fruit—strawberries, banana slices, blueberries, or a mix of berries.
- Stir in chocolate chips or a spoonful of cocoa for a chocolate twist.
- Add protein powder for an extra protein boost—add more milk if the mixture becomes too thick.
Other Simple Make-Ahead Breakfast Recipes:
- 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 of maple syrup. Stir until smooth.
-
Add the 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 or overnight. Warm briefly before serving if you like and add an extra drizzle of peanut butter or your favorite toppings.
Notes
- No special jar required. Any airtight container works—mason jars are optional.
- Make several at once. Store in the refrigerator for up to 5 days for easy weekday breakfasts.
- Sweeten to taste. Add extra maple syrup at serving if needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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