Japanese Cheesecake Overnight Oats
Japanese cheesecake overnight oats are officially the breakfast you didn’t know you needed. Light, fluffy, ultra-creamy, and inspired by the viral Japanese cheesecake everyone can’t stop talking about, this recipe brings dessert vibes straight to your morning routine. It’s sweet, cozy, and somehow still feels balanced enough to start your day.
Servings: 1
Calories: 557kcal
Ingredients
Dry:
- 40 g Old Fashioned Oats (Bob’s Red Mill)
- 20 g Unflavored Protein Powder (Isopure)
- 7 g Cheesecake Instant Pudding Mix (Jello)
- ½ tsp Chia Seeds
Wet:
- 113 g Fat Free Yogurt (Siggi’s)
- 120 ml Nonfat Milk (Whole Foods)
- 4 ml Vanilla Extract (Nielsen Massey)
Topping:
- 41 g Biscoff Cookie (Lotus)
Instructions
Dry:
- Grab a bowl large enough for one serving of oats and add your dry ingredients. Give it a quick mix.40 g (0.5 cup) Old Fashioned Oats, 20 g (1.5 tbsp) Unflavored Protein Powder, 7 g (1.5 tsp) Cheesecake Instant Pudding Mix, 1/2 tsp Chia Seeds
Wet:
- Add the wet right on top and carefully mix everything together, ensuring there are now dry pockets.113 g (0.5 cup) Fat Free Yogurt, 120 ml (0.5 cup) Nonfat Milk, 4 ml (1 tsp) Vanilla Extract
Topping:
- Once smooth, place your biscoff cookies evenly distributed in the bowl. Add a lid and refrigerate overnight or for at least 4 hours.41 g (3 large) Biscoff Cookie
- Once ready to enjoy, remove lid and watch the cookies perfectly melt right in to the oats!
Video Tutorial
Nutrition Information
Japanese Cheesecake Overnight Oats
Serving Size
1 Serving
Amount per Serving
Calories
557
% Daily Value*
Fat
11.4
g
18
%
Saturated Fat
3.3
g
21
%
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
1
g
Cholesterol
10.1
mg
3
%
Sodium
651.9
mg
28
%
Potassium
487.9
mg
14
%
Carbohydrates
72.8
g
24
%
Fiber
4.7
g
20
%
Sugar
25.7
g
29
%
Protein
40.8
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.