Creamy Vegan Cheesecake Oats - Faster Than Overnight Oats & Perfect for Meal Prep!

[@cookingwithplants]

🌱 Welcome to Cooking With Plants! Subscribe for tasty recipes and culinary adventures! 🍳 If you love quick, easy, and delicious plant-based meals, give me a thumbs up. Happy viewing, and thanks for watching! 😍

[@alliphil1]

Miso? You’re a wizard in the kitchen. Never would have thought of miso in a cheesecake recipe. Def gonna make some this weekend. I’ve always preferred plain cheesecake so I think I’m gonna crush some vegan graham crackers and layer it in between cheesecake layers like a parfait. Can’t wait to try it!

[@cookingwithplants]

Oh yum... that sounds great!

[@kaybrown4010]

I’d definitely stir in some lemon zest and top with blueberries. Thanks for a tasty and versatile recipe!

[@cookingwithplants]

Glad you like it... your combination sounds great!

[@3218Lucy]

This is a really awesome idea. I eat oatmeal every morning for breakfast. This is a great option to have, to change it up a little bit. Thanks! 😊

[@cookingwithplants]

You are so welcome!

[@glendaanderson4969]

Been making this as raspberry chocolate cheesecake using tractor oats and just cooking them, which are from Australia. They're the creamist ever ❤ Sad my krogers discontinued🥺. I cook that while blending up almond milk, rolled oats, red miso, stevia, & lemon juice. Pop cooked oats in freezer for a few moments so my CChips don't melt. Mix half the 'cheesecake' sauce in the oats. Top with frozen raspberries, ground flax, stevia chocolate chips, & drizzle with maple syrup.

[@cookingwithplants]

Wonderful!

[@suzannebarber4762]

Made a test batch tonight since I happened to have white miso on hand. What a pleasant surprise! Really good

[@cookingwithplants]

So glad you liked it!

[@VeganTKDMaster]

I just made this, and it's wonderful! Tastes delicious and does resemble cheesecake, and I don't have to remember to set up my overnight oats the night before. Will definitely make this a part of my rotation. Thanks!

[@cookingwithplants]

Glad you liked it!!

[@Alocasia021]

Absolutely delicious right out of the blender. We'll be having this often.

[@cookingwithplants]

Oh yes!

[@mrs.broccoli4362]

This is a wonderful idea for dessert or to take to work. Danke Anja 🙂

[@cookingwithplants]

You're welcome 😊

[@miss2slick]

This is genius! I was getting bored of my overnight instant pot oats lol. Thank you ❤

[@cookingwithplants]

You're so welcome!

[@BubblyAesthetic]

Hey, I been watching for 1 year. now and I am a new vegan now and I love it Thanks for the Recipe I will definitely try it out.😇

[@cookingwithplants]

Awesome! Thank you!

[@Jeremiah33.3]

I’ve now made these oats…absolutely delicious and so easy to make.

[@cookingwithplants]

Glad you like them!

[@Shirmagedrusclau]

I eat oatmeal almost 7 days a week. You come up with tasty ingenious ways of incorporating oatmeal into a breakfast. I'm not really fond of overnight oats I don't like cold oats like that. But you made it into something different a more of a dessert. Great great idea and I can't wait to make some

[@cookingwithplants]

Perfect!

[@sandracarli1110]

I've found jam jars with a large lid. They are so practical to spoon out the content!

[@cookingwithplants]

Yes that's what I do too. Jars are so versatile and keep things so fresh

[@diana9298]

Sounds so yummy!

[@janismiller1135]

love, love your recipes!!! You are so creative! Thank you!

[@cookingwithplants]

Thank you :-)

[@avonbylisajay]

Looking forward to trying this.

[@cookingwithplants]

Enjoy

[@pixelated.peachyangel]

I gotta try

[@cookingwithplants]

Please do.

[@lynnestarick1764]

Just perfect for this coming summer ..thank you👏👏👏

[@cookingwithplants]

You're welcome 😊

[@debbiestevens5490]

Wow that's really unusual ingredients! I'm going to have to try it sometime

[@cookingwithplants]

Please do!

[@brendagriffin1414]

Wow, you never disappoint Anja, fabulous idea - defo gonna try! I’ve just baked yet another batch of your 3 ingredient oat cookies. I have adapted them a bit, but thanks for the idea in the first place 👍 Please keep the vids coming 🙏

[@cookingwithplants]

Thank you so much :-)

[@sfree322]

They all look amazing! I might try a little almond extract add-in with a few toasted almond slices on top!

[@cookingwithplants]

Sounds great!

[@sandralutz-rodriguez2864]

that looks so good! what a rad idea and so many amazing topping ideas Anya!!

[@cookingwithplants]

Glad you liked it!!

[@veronicasalas2666]

Thank you it sounds delicious 😋👍

[@cookingwithplants]

Thank you 😋

[@evag5041]

Wow! What great creations! Can’t wait to make this in the morning.

[@cookingwithplants]

Enjoy!

[@suicune2001]

Yum!!

[@cookingwithplants]

Yes indeed

[@susannaball]

Thanks!

[@cookingwithplants]

Thank you so much! I really appreciate your kidness. Thank you for being here xoxox

[@happyandjoyful7916]

😋 Yummy 😋

[@cookingwithplants]

It was!

[@uknow5024]

Wow, miso paste? Never would have thought of that. I would have guessed fresh lemon juice with rhind.

[@cookingwithplants]

It's so good!

[@vfran838]

How many ounces are your jars? I'd like to get similar size jars.

[@cookingwithplants]

I think 8oz... it holds about a cup of liquid. They are just small jam jars.

[@Melissa0774]

What type of rolled oats do you use, the quick cooking type or the regular ones?

[@cookingwithplants]

Just regular rolled oats

[@CharGC123]

Sounds awesome, I'll definitely try some variations! I don't have chia though, do you think flax , psyllium or something else could be subbed?

[@cookingwithplants]

Absolutely, feel free to experiment with substitutes! If you don't have chia seeds, both flaxseeds and psyllium husk can work as alternatives in many recipes. They also provide a good source of fiber and can have a similar binding effect. Just be mindful of the quantities, as the absorbency may vary slightly. Happy experimenting, and enjoy your creations! 😊🌱

[@CharGC123]

@@cookingwithplants OMG, I loved this and really ran with it! I live in Florida where it is hot, and the kid in this 70 year old bod still loves popsicles. I usually make healthy fudgesicles out of black beans and cocoa, but I wanted something different, and you inspired me... who doesn't love cheese cake? I had just cooked up some butter beans, so into the blender went about a heaping cup of beans with some of their hot broth; a handful of cashews and some hemp hearts for omega 3's; about 8-10 dates or to taste; a cup+ of hot water, the extract, and about a cup of oats. I blended it on high until it got thick like a batter. (I added more liquid as needed to keep it moving. Since it gets frozen, amounts aren't critical.) I let it cool for a bit before adding the miso to preserve the probiotics. I added a spoonful of canned crushed pineapple to the bottom of the molds and poured the "cheesecake" mix on top. Yummy refreshing pineapple cheesecake pops! I love that they taste so decadent but are so healthy! I had plenty left over so added it into a couple ice cube trays ... the cubes can be blended anytime with a dash of mylk for nice cream, no icecream maker needed. Thanks Anja!

[@christinepeters7110]

Hi Anja I don't use miso would the recipe still come out if I decide to make it?

[@cookingwithplants]

Yes, but just won't have that extra bit of tang like cheesecake

[@luisasfiat]

I need to get some white miso

[@cookingwithplants]

Yes!!! So good!

[@luisasfiat]

My miso just came in! Can't wait to try this!

[@rhondapitts9650]

Where did you purchase coconut extract thankyou kindly

[@cookingwithplants]

I got mine at a local health food store, but you can get it online too

[@gabipolit4973]

The miso paste I've got is quite salty. Is that Ok for this recipe?

[@cookingwithplants]

yes

[@thealiceftw]

where do i get coconut extract ?

[@cookingwithplants]

Health food store or online

[@maureens2812]

Is there a reason that needs to be white miso or an enemy so work

[@cookingwithplants]

I like the taste of the white one. Some of the others are stronger in taste

[@marlenebright7401]

Please could you send me the ingredients for me please for the cheese cake.

[@cookingwithplants]

It is in the description below

[@maggiezemanek9656]

I can never find miso paste...where is it usually? Also, what is the purpose of chia seeds (flaxseed too) can you leave it out? I only see it as extra calories. I already take omega 3 supplements.

[@Ad-Infinitum]

If you watch the video, she explains the purpose of the chia seeds @ 2:22.

[@gabipolit4973]

Chia seeds make it thick and creamy plus they are full of nutrients. It doesn't hurt having some more Omega 3 and chia seeds don't make you gain weight. I would definitely give it a try!

[@cookingwithplants]

Miso paste is typically found in the refrigerated section of your local grocery store, often near the tofu or dairy alternatives. However, some stores may keep it in the international foods aisle. If you're having trouble locating it, don't hesitate to ask a store associate for assistance. Regarding chia seeds and flaxseeds, they not only provide texture but are also a natural source of omega-3 fatty acids. If you're looking for a more natural way to boost your omega-3 intake instead of processed supplementation, incorporating chia and flaxseeds into your diet could be a great option. However, if you're already taking omega-3 supplements and are concerned about additional calories, feel free to omit them from your recipes. Happy cooking! 😊🌱