Raspberry Cheesecake Overnight Oats

Freeze dried raspberries give these oats a pretty-in-pink color & amazing bright flavor. Greek yogurt & cream cheese give a luscious, velvety texture.

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About Recipe
Raspberry Cheesecake Overnight Oats

Freeze dried raspberries give these oats a pretty-in-pink color & amazing bright flavor. Greek yogurt & cream cheese give a luscious, velvety texture.

Ingredients :
  • 2/3 cup rolled oats, (64 grams)
  • 1/2 cup freeze dried raspberries, blended, (10 grams)
  • 1/2 cup unsweetened vanilla almond milk, (4 fl oz)
  • 1/4 cup 1/3 fat cream cheese, softened, (62 grams)
  • 1/4 cup Dannon Light and Fit Vanilla Greek Yogurt, (70 grams)
  • 2 tbsp maple syrup, (1 fl oz)
  • 1 tsp chia seeds, (4 grams)
  • 1 tsp vanilla extract
  • pinch salt
  • 1/3 cup Dannon Light and Fit Vanilla Greek Yogurt, (93 grams)
  • 1/4 cup 1/3 fat cream cheese, softened, (62 grams)
  • 2 tbsp white chocolate, melted, (28 grams)
Directions :

  1. Add cream cheese, Greek yogurt, maple syrup, raspberry powder, and vanilla extract to a medium bowl and whisk together until smooth. Add almond milk and salt, and whisk again until smooth.

  2. Add oats and chia seeds and mix until well combined. Divide evenly into two air tight containers like mason jars.

  3. In a separate bowl, add all cheesecake layer ingredients and whisk until smooth. Top the oats before refrigerating or reserve the cheesecake topping until just before serving.

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