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I turned my overnight oats into a healthy lemon cheesecake.

I turned my overnight oats into a healthy lemon cheesecake.

No Bake Lemon Cheesecake

Today I’m going to show you how to make overnight oats lemon cheesecake.

With a wholesome crust and a healthy lemon curd topping, it’s a dessert that’s both satisfying and nourishing.

The oats in the crust provide a healthy dose of fiber, while the ricotta cheese and Greek yogurt in the filling add a protein boost.

This is why you’ll love this high protein cheesecake:

It’s packed with nutrition!
It will satisfy your sweet tooth without compromising your health goals.
With its overnight preparation, this recipe is incredibly convenient.
It’s versatile, you can experiment with different toppings or additions.

(makes 1 serving)

For the crust:
1/4 cup quick-cooking oats (20g)
1/2 tablespoon chia seeds
1 teaspoon honey
1 tablespoon milk (dairy or non-dairy)
2 tablespoons Greek yogurt

For the filling:
1/4 cup ricotta cheese (60g)
1/4 cup Greek yogurt (65g)
2 teaspoons honey
2 teaspoons freshly squeezed lemon juice

For the lemon curd: (enough for 4 servings)
1/2 cup milk (120ml)
1/4 cup lemon juice (60ml)
2 tablespoons honey, maple syrup, or agave
1 tablespoon cornstarch
A pinch of turmeric

NUTRITIONAL INFO (per serving):
378 calories, fat 10.9g, carb 48.4g, protein 22.1g

Prepare the Crust:
-In a small bowl or jar, combine the quick-cooking oats, chia seeds, honey, milk, and Greek yogurt.
-Stir the mixture with a spoon until well combined.
-Set it aside while you prepare the cheesecake filling.

Make the Filling:
-In another bowl, combine the ricotta cheese, Greek yogurt, honey, and freshly squeezed lemon juice.
-Mix the ingredients together using a spoon until a smooth consistency is achieved.

Assemble the Cheesecake:
-Pour the prepared filling over the oatmeal crust, ensuring it covers the entire surface.
-Smooth the top of the filling to create an even layer.

Prepare the Lemon Curd:
-In a saucepan, combine the milk, lemon juice, honey, cornstarch, and turmeric.
-Whisk the mixture until the cornstarch dissolves completely into the milk.
-Heat the saucepan over medium heat until the mixture thickens and starts to bubble.
-Allow the lemon curd to cool slightly.

Add the Lemon Curd Topping:
-Spoon 2 tablespoons of the prepared lemon curd over the cheesecake filling, distributing it evenly.
-Place it in the refrigerator to cool overnight or for a minimum of 4 hours.

Enjoy your delicious and healthy overnight oats lemon cheesecake!