Strawberry Cheesecake Overnight Oats (Printable Version)

Creamy layers of oats, strawberries, and cheesecake-style yogurt chilled overnight in jars for a fresh start.

# The Ingredients You'll Need:

→ 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 to 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 to 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 to 2 teaspoons granulated sugar, optional

→ Toppings

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

# Step-by-Step Instructions:

01 - In a large mixing bowl, combine rolled oats, milk, Greek yogurt, chia seeds, maple syrup or honey, vanilla extract, and salt. Stir thoroughly until well combined.
02 - In a separate medium bowl, beat softened cream cheese until smooth and creamy. Add Greek yogurt, maple syrup or honey, and vanilla extract, then mix until fully incorporated and uniform in texture.
03 - In another bowl, combine diced strawberries with fresh lemon juice and granulated sugar if desired. Toss gently to combine flavors.
04 - Distribute one-quarter of the oat mixture into the bottom of each 12-ounce mason jar. Layer strawberries over oats, then add cheesecake mixture. Repeat layering if jar height permits, finishing with strawberries on top.
05 - Seal mason jars with lids and refrigerate for a minimum of 6 hours or overnight, allowing flavors to meld and oats to soften.
06 - Before serving, top each jar with crushed graham crackers, additional fresh strawberries, or a dollop of yogurt or cream cheese as desired.

# Additional Tips::

01 -
  • No cooking involved, which means you can make breakfast while still half-asleep and completely avoid heating up the kitchen.
  • It actually tastes like dessert for breakfast, and nobody has to know how simple it was to throw together.
  • The texture stays perfect overnight—creamy but with little pops of fresh strawberry that don't get soggy.
02 -
  • The cream cheese must be softened before you mix it or you'll spend ten minutes fighting with lumps instead of enjoying your morning coffee.
  • Don't skip the lemon juice on the strawberries—it's the difference between bright, fresh berries and ones that look brown and tired by morning.
03 -
  • Soften your cream cheese at room temperature for at least an hour before making these—it makes blending infinitely easier and prevents lumps.
  • Make a batch of five or six jars instead of four; you'll want them available, and they keep beautifully for up to three days in the fridge.
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