• ⅓ cup old-fashioned rolled oats
  • ⅔ cup unsweetened almond milk
  • ¼ ounce (0.25 ounces) fat-free, sugar-free Jell-o cheesecake instant pudding mix
  • ¼ cup fresh raspberries


  • Add oats, almond milk and cheesecake instant pudding mix to a mug or small bowl and stir until thoroughly combined.
  • Cover and refrigerate at least 8 hours, or overnight.
  • Remove from refrigerator, add additional milk if desired, and top with fresh raspberries.

Recipe Notes

Make this blueberry cheesecake overnight oats by substituting blueberries for the raspberries.

For a more intense raspberry flavor, mash raspberries and stir into mixture before refrigerating overnight.

If you aren’t a fan of the artificial sweeteners in the sugar-free Jell-o mix, substitute the 0.85 ounces of ¼th of the box of regular cheesecake Jell-o instant pudding mix (the regular kind weighs more than sugar free so you need to use more.)

Make this on the stove top: Add oats, almond milk and Jell-o cheesecake instant pudding mix to small saucepan and stir to combine. Cook over medium-low heat, stirring frequently, 5 to 10 minutes, or until cooked. Top with raspberries before serving.

Make this in the microwave: Stir oats, almond milk and cheesecake instant pudding mix in microwave-safe bowl or mug until well mixed. Microwave on HIGH for 1 minute and 30 seconds. Stop and stir. Continue cooking for 1 minute, stopping to stir every 15-20 seconds to prevent oatmeal from scorching or bubbling over. Remove from microwave and let stand for at least 2 minutes before topping with raspberries.

Serving size: 1 recipe raspberry cheesecake overnight oats

3 *Points


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