Cheesecake Baked Oatmeal

I gave up on this recipe ages ago. As I mentioned in my Berry Cream Cheese Baked Oatmeal, I have been trying to master a cheesecake oatmeal since 2013! Now that I like the taste of Tofutti, and I’ve discovered the trick of adding zucchini, I figured it was time to try it again.

Cheesecake Baked Oatmeal topped with Cherry Chia Compote #vegan

I think one thing hindering my progress was that my mom makes amazing cheesecake. Even though I haven’t had it since my vegetarian days, I still recall the creamy, tangy, sweet, rich flavor of those perfect cakes. Mommy, I miss your cheesecake!!!

In a way, I had to settle. The thing about oatmeal is that it is so earthy and heavy that it just sucks up the flavor of some ingredients, and cream cheese (especially nondairy) is one of them. To actually make this oatmeal taste like my mom’s cheesecake (New York style), I would need sugar–lots of sugar–and I would probably need to leave out the oats altogether. ?

Cheesecake Baked Oatmeal #vegan #OatmealArtist

Therefore, I said to myself, “Lauren, you are not making cheesecake. You are making baked oatmeal that is reminiscent of cheesecake.” And I set off and made this beauty, which I topped with Cherry Chia Compote:

Cheesecake Baked Oatmeal topped with Cherry Chia Compote by the #OatmealArtist #vegan

That’s not to say that it’s not good. It’s excellent. It’s creamy, has a subtle cheesecake flavor, and is a base for a million things. And yeah, I will be rolling out variations of this for the rest of my life. Chocolate chip cheesecake! Peanut butter swirl cheesecake! Caramel cheesecake! Strawberry cheesecake! Coming soon to theaters near you.

Random Recommendations:

Cheesecake Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup worth of diced yellow squash or (peeled) zucchini
  • 1/4 cup milk of choice
  • 1/2 cup old-fashioned oats
  • 2 tbsp cream cheese (I used Tofutti)
  • 1 tsp lemon juice
  • pinch of salt
  • 1/4 tsp baking powder

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Puree all ingredients together in a food processor until it forms a batter.
  3. If you desire, add in other optional ingredients at this time (fruit, chocolate, etc.).
  4. Transfer to a ramekin. Bake for 20-25 minutes, or until the top is no longer doughy.

Just an FYI:

I topped mine with Cherry-Chia Compote!

Cheesecake Baked Oatmeal by the #OatmealArtist #vegan


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

10 Responses to Cheesecake Baked Oatmeal

  1. Kelsey says:

    That cherry compote looks delicious! I wonder if you could also do it with frozen cranberries for a thanksgiving themed cheesecake oatmeal?

  2. I’m going to have to try that cherry chia compote! It seems so fancy (and I’m a sucker for alliteration 😀 )
    One of the first recipes I posted on my blog was for a cheesecake baked oatmeal using ricotta cheese (one of the recipes I came up for my oatmeal enthusiast post, back in the day!). So I get what you mean – it’s super hard to make baked oatmeal taste like cheesecake, and not just like, uh, oats.

  3. Sandra says:

    Yummy!! Cheesecake is my weakness!! Although I am not vegan, I heard that cashews are a great vegan cream cheese substitute.

  4. Coach Lizzy says:

    Oh my! We definitely need to try this recipe! This looks incredible

  5. I made this today and thought it was flippin’ amazing! I was blown away by how much it tasted like cheesecake. Maybe that’s influenced by the fact that I can count on one hand the number of times I’ve had cheesecake (or cream cheese) since going vegan. But still. It’s oats, with ZUCCHINI in it, that tastes like cheesecake. Mind. Blown.

  6. Cassie says:

    Oh my, this recipe excites me! The zucchini sounds a bit funky, but I definitely trust that it’ll give the oats a wonderful texture and volume without an overpowering flavor. I’d also add some chocolate to it!

  7. Kristin says:

    With no cherries on hand, I made a raspberry version instead. Delicious! I have to admit that I don’t think it tasted like cheesecake, but it was filling, tasty, and snuck in some veggies. Nice recipe!

  8. Amy says:

    Could you blend the night before or even an hour before making this? Or would it thicken too much? I’m looking for things that I can make ahead and take to work…

    • Lauren Smith says:

      You could try it but don’t add the baking powder until just before baking (it loses its effectiveness within a few minutes of getting wet). Stir in 1-3 teaspoons of water if it’s too thick. 🙂 I’ve never done this myself but it’s worth a shot.

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