We are in full-blown pumpkin spice season, and that means it’s also time for some delicious Pumpkin Cheesecake Overnight Oats.

I’ll pick creamy pumpkin cheesecake over pumpkin pie any day. And this is my favorite pumpkin recipe for breakfast. (It also makes a yummy snack.)

I know it sounds fancy, but this is one of the best easy breakfasts ever! It’s perfect if you like to meal prep for the next day or week.

2 cups of Pumpkin Cheesecake Overnight Oats

Pumpkin Cheesecake Overnight Oats Ingredients & Substitutions

All of the ingredients for this pumpkin overnight oats recipe come from the grocery store.

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Oatmeal

I use old fashioned oats for all of my overnight oats recipes. Rolled oats and steel-cut oats are really better as cooked oatmeal options; they’re not suitable for this recipe. And instant oats can get a little mushy. But old fashioned oats are just right for creating a dreamy creamy texture.

Pumpkin Puree

Make sure you buy puréed pumpkin and not pumpkin pie filling.

Milk and Ricotta

You will have a rich creamy oatmeal with full-fat ricotta and milk, but I don’t think it’s necessary. I try to save a few calories and lower my fat intake with low-fat milk and part-skim ricotta.

You can also use non-dairy milks like unsweetened almond milk, oat milk, or soy milk.

Cream Cheese

Whipped cream cheese blends in so nicely with a whisk in this recipe. If you use a block-style cream cheese, make sure it’s softened, and use a hand mixer or food processor for Step #1.

You can swap out cream cheese for Greek yogurt, but it will have a bit more tang. If you can’t do dairy, use dairy-free cream cheese.

Maple Syrup

I usually don’t sweeten my weekly ricotta oatmeal, but this pumpkin oatmeal definitely benefits from some sweetener. I think maple syrup is the best option, but agave, stevia, sugar, or even a sweetened protein powder can be substituted.

Pumpkin Spice

I use store-bought, ready-made pumpkin spice because it’s so convenient to have one spice jar with the perfect combination of cinnamon, nutmeg, ginger, clove, and allspice.

If you need to make your own, the ratio is 3 parts cinnamon to 1 part nutmeg, 1 part ginger, ½ part clove, and ½ part allspice.

If you’re going to make your own pumpkin pie spice, be sure to make some extra so you can also try this delicious Pumpkin Spice Milkshake Recipe! If you’re using the ready-made pumpkin spice, be sure to have enough on hand so you can try this delightful milkshake too!

Pumpkin Cheesecake Overnight Oats Recipe

Serves 2

Ingredients

1 cup low-fat milk
½ cup part-skim ricotta
¼ cup whipped cream cheese
½ cup pumpkin puree
2 tablespoons maple syrup
1 teaspoon pumpkin spice
⅛ teaspoon salt
1 cup oatmeal

Instructions

1. In a large bowl, whisk together milk, ricotta, cream cheese, pumpkin puree, maple syrup, pumpkin spice, and salt.

Mixing the wet ingredients for pumpkin oatmeal

2. When well combined, add oatmeal and give another good stir until everything is mixed thoroughly.

Adding the oatmeal to the wet ingredients

3. Transfer oatmeal into two serving cups or bowls, then cover them with plastic wrap and refrigerate. Alternatively, you can refrigerate your oatmeal in a mason jar or other airtight container, then portion out the oatmeal when you’re ready to eat the next morning.

Pumpkin cheesecake oatmeal ready for the fridge

4. Let the oatmeal sit in the refrigerator for at least 4 hours before eating. It won’t hurt you if you eat it before that, it’s just that the texture of the oats won’t be optimal with less refrigeration.

Pumpkin cheesecake overnight oats with pepita

5. Serve straight from the fridge or add a dollop of whipped cream cheese, crumbled graham crackers, pepitas (pumpkin seeds), chia seeds, and/or chopped pecans.