This easy Blueberry Cheesecake Overnight Oats recipe is made with instant pudding mix for a creamy, fiber-packed breakfast that feels indulgent. As a dietitian, I love recipes like this one because they prove “healthy” doesn’t have to be boring. Between the oats, chia seeds, and Greek yogurt, these overnight oats are seriously high fiber and high protein without needing extra sugar or cream. No cooking, no fancy technique: you stir everything together in one container, pop it in the fridge for at least 4 hours (overnight is easiest), and wake up to a creamy, tangy, blueberry-swirled breakfast that tastes way more indulgent than it actually is.

Blueberry cheesecake overnight oats with pudding mix topped with blueberries and served with a spoon.

Recipe Highlights

Cheesecake flavor without the work. The pudding mix delivers that rich, tangy cheesecake taste in one simple step.
High protein, fiber-packed breakfast thanks to Greek yogurt, chia seeds, and oats.
Easily customizable. Easy to make dairy-free, lower sugar, or swap in your favorite fruit.

Love a little fruit in your overnight oats? Try my Strawberry Creamy Overnight Oats or Blueberry Overnight Oats with Yogurt.

Ingredients Notes

Ingredients for blueberry cheesecake overnight oats arranged around a bowl, including oats, Greek yogurt, chia seeds, frozen blueberries, milk, graham cracker, lemon zest, and pudding mix.

Old-fashioned oats — rolled oats hold their texture best here; quick oats will turn mushier.
Cheesecake-flavored instant Jell-O pudding mix — make sure it’s instant pudding, not the cook-and-serve kind, or it won’t set properly. Vanilla or white chocolate pudding mix both work well as swaps. Sugar-free is my go-to, but regular works too.
Milk — any milk you like works, dairy or non-dairy.
Greek yogurt — I like whole milk Greek yogurt for the creamiest, most authentic cheesecake flavor, but any fat percentage will work.
Chia seeds — adds fiber and helps thicken the oats to that classic overnight-oats texture.
Frozen blueberries — Wild blueberries are great for their smaller size and flavor. Fresh work too if that’s what you have on hand.
Graham cracker— the crumbs soak up the milk right along with the oats, giving you that graham cracker crust flavor in every bite.
Lemon zest — really brings out the blueberry flavor and adds a bright, lemony cheesecake note. Zest carefully and avoid the white pith underneath, which tastes bitter.

How to Make Blueberry Cheesecake Overnight Oats

1. Crumble the graham cracker into the bottom of a fridge-safe container.

2. Add the oats, chia seeds, and pudding mix to the graham crumbs and mix well.

Crushed graham cracker in the bottom of a glass bowl for blueberry cheesecake overnight oats.

Old-fashioned oats, chia seeds, and instant pudding mix in a glass bowl for blueberry cheesecake overnight oats.

3. Add the milk, Greek yogurt, blueberries, and lemon zest, and stir until fully combined.

Frozen blueberries and Greek yogurt added to the dry ingredients for blueberry cheesecake overnight oats.

Blueberry cheesecake overnight oats stirred together in a glass bowl until creamy and purple.

4. Cover and refrigerate for at least 4 hours, or overnight.

5. Give it a good stir in the morning before you eat.

CAROLINE’S TIPS

Expert Tips from the Test Kitchen

Avoid aggressively zesting the lemon as the white pith is bitter.
Swap the blueberries for strawberries, raspberries, or sliced bananas if that’s what you have on hand — the cheesecake pudding base works with pretty much any fruit.
If you want to try other instant pudding mixes, vanilla or white chocolate would be a great swap too.

Finished blueberry cheesecake overnight oats topped with blueberries and served in a glass.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4 days.