Turtle Cheesecake Baked Oatmeal

Welp, if this isn’t a dessert oatmeal, I don’t know what is.

Turtle Cheesecake Baked Oatmeal #oatmealartist #vegan

I told you I was going to make several variations on my Cheesecake Baked Oatmeal, did I not? Here is the first of many. I’m not sure why I decided to start with the fanciest, but I have to start somewhere, n’est-ce pas? I would argue, however, that turtle cheesecake is one of the more popular variations on the popular dessert.

Turtle Cheesecake Baked Oatmeal by the #oatmealartist #vegan

Since my last adventure in cheesecake, I made a fascinating discovery. Sure, baked oatmeal is typically best right out of the oven. It’s fluffy and cake-like, warm and not dried out. However, cheesecake isn’t necessarily meant to be fluffy and cake-like. It should be more dense and creamy. By accident, since I had made several new oatmeal recipes and put all the leftovers in the fridge, I found out that chilling this oatmeal actually makes it taste and feel more like real cheesecake.

Cold baked oatmeal? Yes. I know, it’s crazy. But it’s stunning.

I recognize not everyone is willing to bake oatmeal and then put it in the fridge and wait to eat it. I realize not everyone is making 5 oatmeals at a time and storing them in the fridge until later like I do. I just want you to know that it’s an option. And a delicious one. 🙂

Random Recommendations:

Turtle Cheesecake Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 20 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
  • handful of chocolate chips or chopped chocolate
  • handful of chopped raw pecans
  • caramel sauce (I used caramel-flavored agave)*

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 except chocolate, pecans, and caramel together in a food processor until it forms a batter.
  3. Stir in chocolate and pecans.
  4. Pour half of the batter in a ramekin. Drizzle on a little caramel. Pour the rest of the batter on top and top with more caramel.
  5. Bake for 20-25 minutes, or until the top is no longer doughy. Feel free to add more caramel, chocolate, or pecans on top before serving!
  6. Optional: Put in fridge to chill. If you eat it cold, it has a similar feel and texture to real cheesecake!

Just an FYI:

*You could substitute maple syrup or honey.

Adapted from my Cheesecake Baked Oatmeal.


Turtle Cheesecake Baked Oatmeal #vegan #oatmealartist

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.

3 Responses to Turtle Cheesecake Baked Oatmeal

  1. Yes!! I always make my oatmeal the night before and warm it up at work the next day. When I made your Cheesecake Baked Oatmeal, something told me not to heat it up, so I didn’t. Maybe that’s why I thought it was so amazing 🙂

  2. Cassie says:

    I love cheesecake! Have you had the raw vegan ones????? To die for! Anyways, I actually do eat cold oatmeal often–at school most of the time! I love the idea of adding Tofutti 🙂

  3. Thanks so much Lauren for giving my almond butter a shoutout! It is SO GOOD. This oatmeal looks amazing! I love the hidden veggies. 🙂

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