Blueberry Cheesecake Overnight Oats

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	8 hrs 10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

40 g oat flakes, tender, e.. luten-free
120 ml milk, 1.5% fat or unsweetened almond milk
60 g cream cheese, low-fat, or vean cream cheese alternative
200 g yourt, low-fat, or veetable yourt
Sweetener as desired, e.g. erythritol
0.5 ½ organic lemon (s)
150 g blueberries, frozen

Instructions

Mix the milk, cream cheese and yoghurt thoroughly with a whisk. If necessary, sweeten a little and refine with a little lemon juice and the zest of half a lemon.
Put everything in a screw jar or mason jar and top with the frozen blueberries. Put the jar in the refrigerator overnight.
If you want to use fresh blueberries, you should not add them until the next day.
440 Kcal per serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.