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Lemon Cheesecake Oats

Lemon Cheesecake Oats

This ingenious little number is something of a miracle worker. We’ve taken all the thick, creaminess of a cheesecake but we’ve done it without cheese. We’ve even done it without dairy.

How? Magic. Well, that and almond milk.

Cooking Time Overnight
Skill Level Easy
Serves 3


150g Mornflake Gluten-Free Oats

180ml almond milk

60ml + 2 tbsp dairy-free greek yoghurt

Juice of 1 lemon + 1 tbsp zest

1 ½ tbsp chia seeds

2-3 tsp maple syrup

1 tsp vanilla bean paste


Cream Cheese

75g cashews

120ml almond milk

1 tbsp maple syrup

½ tbsp lemon juice

1 tsp vanilla


Other Toppings


Lemon zest

Spring of fresh mint


Put the oats into a bowl along with the almond milk and Greek yoghurt. Add in the lemon, chia seeds, maple syrup and vanilla bean paste. Stir well, then refrigerate overnight.

To make the ‘cream cheese’, blend together the cashews, almond milk, lemon juice, maple syrup and vanilla, until smooth and creamy.

Divide the lemon oats between 3 small glasses or jars, then top each with 2 tbsp cream cheese, blueberries, lemon zest and mint.