Strawberry Cheesecake Overnight Oats (Print Version)

Creamy oats layered with strawberries and graham cracker topping for a make-ahead breakfast or treat.

# What You'll Need:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk, dairy or unsweetened plant-based
03 - 1/2 cup plain Greek yogurt or dairy-free yogurt
04 - 2 tablespoons cream cheese, softened
05 - 2 tablespoons maple syrup or honey
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ Strawberry Layer

08 - 3/4 cup fresh strawberries, diced, plus extra for topping
09 - 1 teaspoon fresh lemon juice
10 - 1 teaspoon maple syrup or honey

→ Topping

11 - 2 graham crackers, crushed
12 - 2 tablespoons chopped pecans or walnuts, optional

# How to Make It:

01 - In a medium bowl, whisk together oats, milk, Greek yogurt, softened cream cheese, maple syrup, vanilla extract, and salt until creamy and well combined.
02 - In a separate small bowl, toss diced strawberries with fresh lemon juice and 1 teaspoon maple syrup to release juices and enhance flavor.
03 - Layer the oat mixture and strawberry mixture in two mason jars or lidded containers by dividing each component in half. Begin with half the oat base, spoon half the strawberry mixture on top, then repeat with remaining oats and strawberries.
04 - Cover containers tightly and refrigerate overnight or for at least 6 hours to allow oats to soften and flavors to meld together.
05 - Just before serving, top each jar with crushed graham crackers and additional fresh strawberries. Sprinkle with chopped nuts if desired.

# Expert Advice:

01 -
  • No cooking required, which means you can literally make this while brushing your teeth or half-asleep.
  • It tastes like cheesecake for breakfast, so your body doesn't realize it's eating something genuinely good for it.
  • The prep-ahead magic means you're not scrambling on busy mornings, just grabbing and going.
02 -
  • If you prep these more than two days ahead, the graham crackers will eventually absorb moisture from the oats and lose their crunch, so make them no more than two days in advance and wait to add toppings until serving.
  • Use softened cream cheese, not cold straight from the fridge, because it needs to blend smoothly into the liquid or you'll end up with little cream cheese bits that won't dissolve properly.
03 -
  • Make a batch of four jars at once instead of two—they keep beautifully for two days, and having them ready transforms your whole week.
  • If your cream cheese seems too thick to blend, microwave it for ten seconds or leave it on the counter for a few minutes before whisking; cold cream cheese creates lumps that won't dissolve.
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