Pumpkin Cheesecake Overnight Oats

If you’re anything like me, mornings can feel like a whirlwind — and the last thing I want to do is cook something from scratch before I’m even fully awake. That’s where overnight oats come in — they’re the ultimate prep-ahead breakfast that still feels like a treat. But let’s take things up a notch: pumpkin cheesecake style. Yes, you read that right. Creamy, cozy, and slightly indulgent, this recipe tastes like dessert but fuels you like breakfast.

Pumpkin cheesecake overnight oats are basically fall in a jar. Think pumpkin pie vibes, but cooler, creamier, and with the tangy twist of cream cheese to give it that cheesecake feel. It’s got the comforting flavor of spiced pumpkin puree, balanced with a hint of maple syrup and vanilla. And when you let it sit overnight, everything just soaks in beautifully — the oats get soft and luscious, and the flavors deepen into something rich and dreamy.

What I love most is how versatile this is. You can meal prep a few jars at once, stash them in the fridge, and have breakfast sorted for the next couple of days. Whether you’re rushing out the door or enjoying a slow morning at home, these oats are always ready for you. Plus, you can play around with toppings — a dollop of yogurt, a sprinkle of granola, crushed graham crackers, or even a swirl of almond butter.

And let’s be real — calling it “cheesecake” makes it feel a little extra special. It’s the kind of breakfast that satisfies your sweet tooth but won’t leave you crashing mid-morning. So grab your favorite jar, and let’s dive into the easiest, coziest breakfast upgrade of the season.

Why You’ll Love It

• Tastes like dessert, but it’s actually good for you – With pumpkin puree, rolled oats, and a touch of cream cheese, it hits that sweet spot between indulgent and nourishing.
• Make-ahead magic – Prep it the night before and wake up to a ready-to-eat, grab-and-go breakfast that saves time and stress.
• Full of fall flavors – Packed with cinnamon, nutmeg, and real pumpkin, it brings all the cozy autumn vibes into your morning routine.
• Balanced and satisfying – Thanks to the combo of fiber-rich oats and a bit of protein from the cream cheese or yogurt, it keeps you full and energized for hours.
• Customizable toppings – You can make it your own with crushed graham crackers, chopped nuts, whipped cream, or even a drizzle of maple syrup or caramel for extra flair.

Ingredient List

For the Overnight Oats:

• ½ cup rolled oats
• ⅓ cup pumpkin puree
• ½ cup milk of choice (almond, oat, dairy, etc.)
• 2 tablespoons cream cheese (softened)
• 1–2 tablespoons maple syrup (adjust to taste)
• ¼ teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice
• Pinch of salt

Optional Toppings:

• Crushed graham crackers
• A dollop of Greek yogurt or whipped cream
• Chopped pecans or walnuts
• Drizzle of maple syrup or nut butter

Ingredient Notes

• Rolled oats – Old-fashioned oats work best here; they soften perfectly overnight without getting mushy.
• Pumpkin puree – Use pure pumpkin, not pumpkin pie filling. Libby’s is a go-to brand for consistent texture and flavor.
• Cream cheese – Soften it first so it mixes in smoothly. You can use regular or reduced-fat.
• Pumpkin pie spice – If you don’t have this blend, use a mix of cinnamon, nutmeg, and a pinch of cloves or ginger.
• Maple syrup – Adds warmth and natural sweetness. Adjust to your taste, especially if you’re adding sweet toppings later.
• Milk – Any milk works! Almond and oat milk add a nice subtle flavor, but regular dairy gives the creamiest finish.

Kitchen Equipment Needed

• Mason jar or lidded container – For storing and chilling the oats overnight. I love using wide-mouth mason jars because they’re easy to mix in and eat from.
• Mixing bowl – To stir everything together before transferring to your jar (especially helpful if making multiple servings).
• Spoon or spatula – For mixing the cream cheese in smoothly with the rest of the ingredients. A small silicone spatula works great for scraping every bit.
• Measuring cups and spoons – To get your ratios just right. I always keep a magnetic measuring spoon set on hand—it makes cleanup easier.
• Mini whisk (optional) – Great for blending the cream cheese, pumpkin, and milk into a creamy base without lumps.

Instructions

Step 1: Soften the Cream Cheese

• Scoop the cream cheese into a small bowl and let it sit at room temperature for about 10–15 minutes.
• If you’re short on time, microwave it for 10–15 seconds to soften.

Pro Tip: Soft cream cheese blends more smoothly into the liquid and prevents clumps in your oats.

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Step 2: Mix the Wet Ingredients

• In a mixing bowl or directly in your jar, combine the softened cream cheese, pumpkin puree, milk, maple syrup, and vanilla extract.
• Whisk until everything is well blended and creamy.

Pro Tip: Use a mini whisk or fork to help fully incorporate the cream cheese for a smooth, velvety base.

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Step 3: Add Dry Ingredients

• Stir in the rolled oats, pumpkin pie spice, and a small pinch of salt.
• Mix until the oats are fully coated and evenly distributed throughout the mixture.

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Step 4: Chill Overnight

• Transfer the oat mixture into a jar or airtight container (if you didn’t mix it there already).
• Seal with a lid and refrigerate for at least 4 hours, but ideally overnight for the best texture.

Pro Tip: Give the oats a quick stir after a couple of hours if possible — it helps everything stay evenly mixed.

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Step 5: Add Toppings and Serve

• In the morning, give the oats a good stir. If they’re too thick, add a splash of milk to loosen them up.
• Add your favorite toppings: crushed graham crackers, a dollop of Greek yogurt, chopped nuts, or even a swirl of almond butter.

Pro Tip: Want it extra cheesecake-y? Top with a spoonful of whipped cream or a sprinkle of cinnamon sugar before serving.

Tips and Tricks for Success

• Mix wet ingredients first – Blending the cream cheese with the pumpkin and milk before adding the oats makes for a smoother, creamier base.
• Use rolled oats, not instant – Instant oats can get mushy. Rolled oats hold up better overnight and soak up the flavors just right.
• Chill long enough – Let the oats sit for at least 4 hours, but overnight is ideal. It gives the flavors time to deepen and the oats time to soften properly.
• Adjust sweetness to taste – Start with 1 tablespoon of maple syrup, then taste and add more if needed, especially if your toppings are sweet too.
• Stir before eating – Always give your oats a quick mix in the morning to redistribute everything and check the consistency.

Ingredient Substitutions and Variations

• No cream cheese? – Use Greek yogurt for a tangy twist and extra protein, or try mascarpone for a richer texture.
• Make it dairy-free – Use dairy-free cream cheese and plant-based milk like almond, oat, or soy.
• No pumpkin pie spice? – Combine ½ tsp cinnamon, ⅛ tsp nutmeg, and a tiny pinch of ginger or cloves as a homemade alternative.
• Add protein – Stir in a scoop of vanilla protein powder or a spoonful of nut butter for a boost.
• Change up the sweetener – Use honey, agave, or a few drops of stevia instead of maple syrup if preferred.
• Crunch factor – Add toasted nuts, granola, or crushed graham crackers just before serving to keep them crisp.

Serving Suggestions

• Top with crushed graham crackers and a dollop of whipped cream – It gives that classic cheesecake feel with a fun, dessert-style finish.
• Sprinkle on chopped pecans or walnuts – Adds a lovely crunch and pairs so well with the spiced pumpkin flavor.
• Serve with a side of fruit – Fresh apple slices or a handful of berries add brightness and balance the richness.
• Add a swirl of nut butter – Almond or cashew butter gives it a creamy, nutty depth that makes it even more satisfying.
• My personal favorite? I top it with a little Greek yogurt and a drizzle of maple syrup—it’s like having pumpkin pie for breakfast without the guilt.

Storage and Reheating Instructions

• Store in an airtight container – Mason jars or small meal prep containers work great for easy grab-and-go mornings.
• Refrigerate for up to 4–5 days – Perfect for batch prepping several breakfasts in one go.
• No need to reheat – These oats are meant to be eaten cold, but if you prefer them warm, microwave for 30–45 seconds and stir well.
• Add toppings just before serving – This keeps everything crisp and fresh (especially graham crackers and nuts).
• Stir before eating – Oats may settle as they sit—give them a quick mix and adjust consistency with a splash of milk if needed.

Frequently Asked Questions

How long do these oats need to chill?

They need at least 4 hours, but overnight is best for the oats to fully soften and the flavors to meld.

Can I make this without cream cheese?

Absolutely! You can substitute Greek yogurt or even a dairy-free version. It’ll still taste amazing—just slightly less cheesecake-like.

Are these oats healthy enough for daily breakfast?

Yes! They’re packed with fiber, a bit of protein, and natural sweetness. Just watch your portion sizes and toppings if you’re tracking macros.

Can I double or triple the recipe?

Definitely. Just scale up the ingredients and mix everything in a large bowl before dividing into individual jars. Perfect for busy mornings!

What if I don’t like cold oats?

No problem! You can warm them in the microwave for about 30–45 seconds. Just be sure to use a microwave-safe container and stir well.

Can I freeze pumpkin overnight oats?

Technically yes, but the texture changes slightly after thawing. It’s best to store them in the fridge and eat within 4–5 days for peak freshness.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!