Strawberry Cheesecake Overnight Oats (Printable)

Creamy oats with fresh strawberries and cheesecake yogurt, perfectly chilled in jars for a tasty, convenient start.

# Components:

→ Oats Base

01 - 1½ cups old-fashioned rolled oats
02 - 1½ cups milk, dairy or plant-based
03 - ½ cup Greek yogurt, plain or vanilla
04 - 2 tablespoons chia seeds
05 - 2–3 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Cheesecake Layer

08 - 4 ounces cream cheese, softened
09 - ¼ cup Greek yogurt
10 - 1–2 tablespoons maple syrup or honey
11 - ½ teaspoon vanilla extract

→ Strawberry Layer

12 - 1½ cups fresh strawberries, diced
13 - 2 teaspoons fresh lemon juice
14 - 1–2 teaspoons sugar, optional

→ Toppings

15 - Crushed graham crackers or digestive biscuits, optional
16 - Fresh strawberries, sliced, optional
17 - Yogurt or cream cheese dollops, optional

# Method:

01 - In a large mixing bowl, combine rolled oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and salt. Stir thoroughly until well combined.
02 - In a separate medium bowl, beat softened cream cheese until smooth using an electric mixer or whisk. Add Greek yogurt, maple syrup, and vanilla extract, mixing until the mixture reaches a creamy consistency.
03 - In another bowl, combine diced strawberries with fresh lemon juice and sugar if desired. Toss gently to combine.
04 - Divide the oat mixture evenly among four 12-ounce mason jars, using approximately ¼ of the mixture per jar. Layer with strawberry mixture, followed by cheesecake mixture. Repeat layers if jar height permits, finishing with strawberries on the surface.
05 - Seal jars with lids and place in refrigerator for a minimum of 6 hours or overnight, allowing flavors to meld and oats to absorb liquid.
06 - Remove jars from refrigerator and top with crushed graham crackers, additional fresh strawberries, or yogurt dollops as desired before serving.

# Expert Advice:

01 -
  • You get the taste of cheesecake without the guilt, and honestly, no one needs to know it's basically breakfast.
  • Everything comes together in ten minutes, then you forget about it until morning actually arrives.
  • The texture changes as it sits, each bite a little different from the last, which keeps you interested even on day three.
02 -
  • Softening the cream cheese before mixing is non-negotiable; cold cream cheese will create gritty lumps that feel wrong no matter how much you stir afterward.
  • Don't skip the lemon juice on the strawberries, because without it they turn into a murky brown sludge by day two, even though the taste is still fine.
03 -
  • Crush your graham crackers by hand just before serving rather than ahead of time, so they stay crispy instead of absorbing moisture and turning into sad soggy bits.
  • If you're dairy-free, use coconut yogurt in the cheesecake layer instead of Greek yogurt; it's tangier and actually works better with vegan cream cheese.
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