Lemon Cheesecake Overnight Oats

Ingredients

• 40 g rolled oats (rolled oats)
• 80 ml almond milk (almond milk)
• 150 g low-fat quark (low-fat quark or Greek yogurt; divided for the base)
• 10 g chia seeds (chia seeds)
• 3 g Flavor Powder (white chocolate) (ESN brand suggested; roughly 1 scoop for the base)
• Lemon juice (lemon juice to taste)
• 50 g low-fat quark (low-fat quark for the cheesecake layer)
• 75 g Philadelphia Light (light cream cheese)
• 3 g Flavor Powder (white chocolate) (roughly 1 scoop for the cheesecake layer)
• 1 Maria biscuit (crumbled Maria biscuit)
• Lemon zest (lemon zest to taste)

Steps

1. 1

   In a bowl or jar, combine 40 g oats, 80 ml almond milk, 150 g low-fat quark, 10 g chia seeds, 3 g (approx. 1 scoop) Flavor Powder, and lemon juice to taste.

2. 2

   Mix the base ingredients thoroughly until well combined.

3. 3

   In a separate small bowl, mix 50 g low-fat quark with 75 g Philadelphia Light cream cheese and 1 scoop of Flavor Powder until you have a smooth, creamy mixture.

4. 4

   Spread the cream cheese mixture evenly over the top of the oat base.

5. 5

   Crumble one Maria biscuit over the top and add some lemon zest if desired.

6. 6

   Place the jar in the refrigerator for at least a few hours (or overnight) to set before serving.

Notes

The author uses ESN Flavor Powder (White Chocolate) which adds sweetness and flavor for very few calories. You can substitute with a splash of vanilla extract and a sweetener of choice if unavailable.

Nutrition per serving

• breakfast
• overnight oats
• high-protein
• vegetarian
• no-cook
• meal prep
• lemon