Chocolate Cheesecake Protein Overnight Oats – My Chocolate Breakfast Dream
I’m a huge chocolate fan—and to be honest, I could really eat chocolate for breakfast every day. That’s exactly why these Chocolate Cheesecake Protein Overnight Oats are the absolute best for me: intensely chocolatey, wonderfully creamy, satisfyingly filling, and packed with protein. Actually, they taste more like a dessert in a glass than a classic breakfast—just with rolled oats, soy flakes, silken tofu, and a generous serving of plant-based protein.
The best part is: It only takes a few minutes in the evening to get everything ready. Then you just pop the jars in the fridge overnight, and in the morning, a ready-to-eat breakfast is waiting for you. I love recipes like this, especially on days when I’m in a hurry.
Protein Overnight Oats with Silken Tofu
Silken tofu always ends up in my shopping cart. At the same time, I’ve noticed that many people aren’t quite sure what to do with it. But for me, it’s one of the most exciting ingredients in vegan cooking—especially for sweet recipes.
Unlike firm natural tofu, silken tofu has a very soft, almost pudding-like texture and a mild flavor. That’s exactly why it works so well in creams, mousses, desserts, or even cheesecake filling. In this recipe, it ensures that the top layer turns out especially smooth and creamy without feeling heavy.
Combined with vegan skyr and protein powder, it turns into a chocolatey cheesecake filling that tastes almost nothing like tofu. If you’ve only ever used silken tofu in savory recipes, this is definitely a recipe that will let you discover its sweet side.
Why These Chocolate Overnight Oats Are So High in Protein
For breakfast to really keep me full for a long time, a good serving of protein is a must. That’s why these overnight oats combine several plant-based protein sources: rolled oats, soy flakes, soy milk, silken tofu, vegan skyr, and a little protein powder.
Soy flakes, in particular, are a simple trick for boosting the protein content of classic overnight oats without having to use huge amounts of protein powder. This keeps the flavor nice and natural and the texture pleasantly creamy. Depending on the products you use, you’ll get about 30–35 g of protein per serving.
Chocolate cheesecake for breakfast? Absolutely!
To me, a healthy breakfast can still taste really good. And that’s exactly what I love about this recipe: The bottom layer is reminiscent of extra-creamy chocolate overnight oats, while the silken tofu cream on top tastes almost like a light and airy chocolate cheesecake mousse.
My favorite toppings are a little nut butter, fresh raspberries or strawberries, and a few pieces of dark chocolate. The slight tartness of the berries pairs perfectly with the rich chocolate flavor. If you like it even more chocolatey, you can sprinkle some cocoa powder or chopped chocolate on top.
Here’s how to make your overnight oats extra creamy
After mixing, the Oat Base will initially still seem relatively runny. That’s exactly right, because the rolled oats, soy flakes, and chia seeds absorb a fair amount of liquid overnight. After a few hours in the refrigerator, it develops a wonderfully creamy consistency.
If your overnight oats are too thick the next morning, just stir in a small sip of soy milk. The cheesecake cream, on the other hand, should be as smooth and mousse-like as possible. To achieve this, blend the silken tofu, skyr, and the remaining ingredients very thoroughly until there are no lumps left.
Tips and Variations
- Even more chocolatey: Use chocolate protein powder and add a few chopped pieces of dark chocolate to or on top of the cream.
- Fruity: Raspberries, strawberries, blueberries, or cherries pair especially well with chocolate.
- For extra crunch: Top your overnight oats in the morning with chopped hazelnuts, almonds, cacao nibs, or crunchy granola.
- Nut butter: Almond butter, peanut butter, or hazelnut butter make breakfast even creamier and add a little touch of dessert.
- Adjust the sweetness: Depending on the protein powder you use, you can adjust the amount of maple syrup, date syrup, and powdered erythritol to your liking.
- Meal Prep: Overnight oats are perfect for preparing the night before and storing in the fridge. I add fresh toppings right before eating.
Perfect for meal prep and a relaxed morning
Especially when it comes to breakfast recipes, I love it when there’s basically nothing left to do in the morning. Just prepare two glasses the night before, chill them overnight, and take them out of the fridge the next morning—it doesn’t get much easier than that.
And honestly: If a breakfast tastes likechocolate cheesecake first thing in the morning and also provides a really good dose of protein, I’m happy. That’s why I highly recommend this recipe to all chocolate lovers.
Here are a few alternative overnight oats recipes
- Banoffee Overnight Oats
- Nutella Overnight Oats
- Overnight Protein Oats
- Apple Cinnamon Overnight Oats
- Pumpkin Pie Overnight Oats
- Carrot Cake Overnight Oats
- Coconut Chocolate Overnight Oats
- Cookie Dough Overnight Oats
- Peanut Butter Chocolate Overnight Oats
I hope this has inspired you to try the Chocolate Cheesecake Protein Overnight Oats. If you make this recipe, I’d love it if you’d leave a rating at the very bottom of this page, as always. If you post a photo, feel free to use the hashtag #veganevibes.
Transparency Note: The images in this post are based on original photographs and were edited with the help of artificial intelligence.
Chocolate Cheesecake Protein Overnight Oats
Utensilien
- Blender
- Measuring Cup
- 2 Glasses
- 80 g Oatmeal
- 30 g Soy flakes
- 15 g Chia seeds
- 15 g vegan protein powder Chocolate flavor or plain
- 10 g Baking cocoa
- 250 ml Soy milk
- 15 g maple syrup
- 10 g Date sugar
- Vanilla to taste
- 1 Pinch of salt
- 200 g Silken tofu
- 150 g vegan skyr
- 20 g vegan protein powder Chocolate or Vanilla
- 10 g Baking cocoa
- 10 g Powdered erythritol
- 10 g maple syrup
- Vanilla to taste
- 1 Pinch of salt
- Nut puree of your choice
- Dark vegan chocolate chopped
- Fresh raspberries Strawberries or other berries
Anleitung
For the Oat Base
- 80 g Oatmeal, 30 g Soy flakes, 15 g Chia seeds, 15 g vegan protein powder, 10 g Baking cocoa, 250 ml Soy milk, 15 g maple syrup, 10 g Date sugar, Vanilla to taste and 1 Pinch of salt Mix thoroughly in a bowl. Let it soak for about 5 minutes, then stir again.
For the Chocolate Cheesecake Cream
- 200 g Silken tofu, 150 g vegan skyr, 20 g vegan protein powder, 10 g Baking cocoa, 10 g Powdered erythritol, 10 g maple syrup, Vanilla to taste and 1 Pinch of salt Place in a blender and blend until completely smooth and creamy.
- Divide the Oat Base evenly between two glasses. Then spoon the Chocolate Cheesecake Cream on top and smooth it out.
- Cover the jars and let them steep in the refrigerator overnight, or for at least about 6 hours.
- The next morning, top it as desired with Nut puree of your choice, chopped Dark vegan chocolate, and Fresh raspberries (other berries). If the oat base has become too thick, simply stir in a small splash of soy milk.
Notizen
The exact protein content depends on the brands of soy milk, vegan skyr, and protein powder used. When made with standard high-protein soy products, this recipe provides approximately 30–36 g of protein per serving.
