A couple Sunday’s ago we were at our local farmers market and I spotted a few boxes labeled “first of the season cherries”. Obviously I had to get some. I didn’t have a recipe in mind when I bought them, I just wanted something local and fresh to eat. Of course later that afternoon I came up with the idea for these Cherry Vanilla Dark Chocolate Overnight Oats, but that was after I had already stuffed myself eating half of them.

One of the things I like to do is take desserts and turn them into a healthy (or somewhat healthier) breakfast. I guess, in my own little world, it allows me to enjoy the flavors of desserts without all the calories, fat, and guilt.

I think it all started with my apple pie steel cut oatmeal. Who knew apples could taste so sinful after simmering with some steel cut oats for a little bit. Oh baby! That led into a pumpkin pie version. Which then led into a pumpkin pie smoothie. Pumpkin lovers unite!

I’ve really been enjoying overnight oats now that the weather has warmed up. Not only do they make a great breakfast, but a better-for-you after dinner treat. These Cherry Vanilla Dark Chocolate Overnight Oats are especially satisfying for a weeknight “dessert” because of the chunks of dark chocolate.

Since cherries and chocolate are such a classic combination, it was a no brainer to put them together with these thick, creamy and very vanilla oats. These overnight oats aren’t all carbs, although there are plenty. There’s a decent amount of protein and fiber in them as well from the Greek yogurt, chia seeds and flax meal that I added in. If the cherries have hit the farmers’ market or grocery store where you live, take advantage of them and try out these overnight oats!


  • 250 g chocolate biscuits
  • 70 g unsalted butter melted


  • 500 g cream cheese softened
  • 3/4 cup caster sugar
  • 100 ml thickened cream
  • 3 egg
  • 3 tbs black cherry and vanilla jam
  • 1 tbs vanilla essence


  • 200 ml thickened cream whipped
  • 50 g dark chocolate shaved


  1. Preheat fan-forced oven to 150C degrees. Grease and line 22cm springform tin with baking paper.
  2. In a food processor, process biscuits until fine crumbs. Add melted butter and combine.
  3. Press biscuit mixture into the base of the prepared tin and flatten using the bottom of a glass. Place in fridge while filling is prepared.
  4. Beat cream cheese in an electric mixer until smooth, add the sugar and vanilla and beat until combined. Add the cream and mix through. Add the eggs one at a time, beating in between each addition until combined. Add the jam one tablespoon at a time and fold through the cheesecake filling until swirled though. Pour the filling onto the prepared biscuit base.
  5. Place tin on a baking tray and place in a preheated oven for 60-75 mins ( depends on your oven). The cheesecake should have a slight wobble in the centre. Turn the oven off and allow the cheesecake to cool completely in the oven with the door ajar to prevent cracking. Once cooled place in fridge to cool completely.
  6. Remove from tin and pipe whipped cream around the edges. Top with grated dark chocolate. Enjoy.