I love turning desserts into breakfast — this strawberry cheesecake overnight oats recipe tastes like a breakfast-version of a favorite treat: creamy, tangy, and studded with bright strawberries. I’ve tested this several times to balance the cream cheese flavor without making it too sweet, and it’s become my go-to make-ahead breakfast for busy mornings. If you enjoy creative cheesecake twists, you might also like these handheld strawberry cheesecake cones that inspired a few presentation ideas here.
Why Make This Recipe
- Big cheesecake flavor in a healthy, breakfast-friendly format — creamy but not cloying.
- High-fiber oats and chia seeds keep you full through mid-morning.
- Make-ahead convenience: prepare jars in 10 minutes and refrigerate overnight for grab-and-go mornings.
- Versatile for meal prep or a special brunch; it looks pretty when layered with strawberries and crushed graham crackers.
- Personal insight: I love this because it delivers cheesecake satisfaction with a fraction of the sugar and no baking required.
Recipe Overview
- Prep time: 10 minutes
- Chill time: 6–8 hours (preferably overnight)
- Total time: 6 hours 10 minutes
- Servings: 2 generous jars (or 4 small servings)
- Difficulty: Easy
- Method: No-cook, refrigerated soaking; assemble layers in jars and chill in the refrigerator at about 38–40°F (3–4°C). For other overnight oat flavor ideas, see my apple cinnamon overnight oats for a warm-spice alternative.
Ingredients (serves 2)
- 1 cup (90 g) old-fashioned rolled oats
- 1 cup (240 ml) milk of choice (dairy, almond, or oat milk)
- 1/2 cup (120 g) plain Greek yogurt (or dairy-free yogurt)
- 3 tbsp (45 g) full-fat cream cheese, softened (use dairy-free cream cheese to adapt)
- 2 tbsp chia seeds
- 2–3 tbsp maple syrup or honey, to taste
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup diced fresh or thawed frozen strawberries (about 150 g)
- 2 tbsp strawberry jam or compote (optional, for more concentrated strawberry flavor)
- Topping: 2 tbsp crushed graham crackers or digestive biscuits and sliced strawberries
Equipment recommendation: 2 wide-mouth 12-ounce (350–400 ml) mason jars or airtight containers, whisk, mixing bowl, small spatula.
My Experience Making This Recipe
When I first tested this, the cream cheese clumped and felt grainy — I learned to warm and whisk it with yogurt before folding it into the oats for a silken texture. I also discovered a quick stovetop maceration of frozen strawberries (1–2 minutes with a splash of lemon) brightens the flavor without extra sugar.
How to Make Delicious Strawberry Cheesecake Overnight Oats You’ll Love
Whisk the softened cream cheese with yogurt, maple syrup, and vanilla until smooth. Stir together oats, milk, chia seeds, and a pinch of salt; fold in the cream-cheese mixture and the diced strawberries (or alternate layers of oats and jam for a swirl effect). Spoon into jars, top with crushed graham crackers and extra sliced strawberries, then refrigerate for at least 6 hours. Expect a thick, spoonable texture after chilling — if it’s too thick, stir in a tablespoon of milk to loosen.
Step-by-step
- Soften cream cheese: let it sit at room temperature for 10 minutes or microwave 8–10 seconds.
- Whisk cream cheese + yogurt + maple syrup + vanilla until smooth. Use an immersion blender for extra silkiness.
- In a bowl, combine oats + milk + chia + salt; let sit 2 minutes, then fold in cream-cheese mix and strawberries.
- Layer into jars: oats, a spoonful of jam (optional), oats again, then graham crackers and fresh strawberries.
- Cover and refrigerate 6–8 hours. Serve cold or warm slightly.
Expert Tips for Success
- Use old-fashioned rolled oats (not instant) for the best texture; they hold up well overnight and give a pleasant chew.
- Fully soften the cream cheese and whisk it with yogurt before mixing with oats to avoid lumps; a hand blender makes this effortless.
- If you want more strawberry intensity, warm 1/2 cup frozen strawberries with 1 tbsp sugar for 1–2 minutes to make a quick compote — it concentrates flavor without extra fuss.
- Toast the graham crackers briefly on a sheet pan at 350°F (175°C) for 5 minutes to revive crunch when serving. For layered baking techniques similar to cheesecakes, check my notes from making pumpkin cheesecake cupcakes where I use the same approach to balancing filling and crust textures.
- Use wide-mouth jars so you can evenly layer and eat directly; a spoon with a narrow handle reaches the bottom easily.
How to Serve Delicious Strawberry Cheesecake Overnight Oats You’ll Love
- Breakfast jar: top with extra sliced strawberries, a sprinkle of crushed graham crackers, and a small fresh mint leaf for color.
- Brunch spread: arrange jars on a tray with yogurt parfaits and small pastries; pair with coffee or a green smoothie.
- Dessert-style: drizzle with a little chocolate sauce or a dollop of whipped cream for a sweeter treat.
- For a bite-sized pairing, serve these jars alongside mini sweets like pumpkin cheesecake truffles at a brunch buffet.
Storage and Reheating Guide
- Refrigerator: keep covered in airtight jars for up to 4 days; stir gently before eating.
- Freezing: not ideal because of texture changes, but you can freeze the oat base (without toppings) in an airtight container for up to 1 month; thaw overnight in the fridge and stir, then refresh with fresh fruit.
- Reheating: if you prefer warm oats, microwave a single jar (remove metal lid) for 20–40 seconds, stir, and heat additional 10-second bursts until desired temperature. Warmth softens the cream cheese layer — if it separates, whisk briefly to recombine.
Recipe Variations
- Dairy-free: substitute coconut or almond milk and use dairy-free yogurt and cream cheese; increase maple syrup slightly for sweetness.
- Gluten-free: use certified gluten-free rolled oats and gluten-free graham crackers for the topping.
- High-protein: add 1 scoop unflavored or vanilla protein powder when mixing the cream-cheese and yogurt; thin with a splash of milk if too stiff.
- Strawberry compote version: cook 1 cup strawberries with 1 tbsp maple syrup and 1 tsp lemon juice for 3–4 minutes, cool, then layer for a jammy texture.
Nutritional Highlights
- Good source of fiber and slow-release carbs from rolled oats; chia seeds add extra fiber and omega-3s.
- Protein comes from Greek yogurt and cream cheese — the recipe can be higher in protein if you use Greek yogurt or add protein powder.
- Allergens: contains dairy (cream cheese, yogurt) and may contain gluten if non-certified oats or graham crackers are used; substitute accordingly. For a quick idea of dessert-calorie context, I sometimes compare to standard slices in resources like calories in a piece of strawberry cheesecake when portioning treats.
Troubleshooting Common Issues
- Oats too thick after chilling: stir in 1–2 tbsp milk or yogurt per jar and chill another 15–30 minutes to adjust consistency.
- Lumpy cream cheese in the mix: remove lumps by warming the cream cheese 8–10 seconds in the microwave and whisking vigorously with yogurt before folding into oats.
- Strawberries make the mixture watery: macerate the strawberries with a teaspoon of sugar and drain excess liquid before adding, or fold in diced fresh strawberries right before serving.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: You can, but quick oats absorb liquid more and become softer and sometimes mushy; rolled oats give a creamier, chewier texture that stands up better in overnight preparations.
Q: How long will these overnight oats keep in the fridge?
A: Stored in airtight jars, they stay good for up to 4 days. Beyond that, texture and flavor decline; fresh fruit toppings are best added just before serving.
Q: Can I prepare a week’s worth in advance?
A: Yes — prepare up to four jars and refrigerate. For optimal texture, add crunchy toppings (graham crackers, nuts) the morning you eat them so they stay crisp.
Q: Are frozen strawberries okay to use?
A: Absolutely. Thaw and drain or briefly cook them down into a compote to avoid excess water in the oats; the cooked fruit also boosts flavor concentration.
Enjoy these strawberry cheesecake overnight oats — they’re simple, reliable, and deliciously portable for busy mornings or relaxed brunches.
Print
Strawberry Cheesecake Overnight Oats
- Total Time: 370 minutes
- Yield: 2 generous jars or 4 small servings 1x
- Diet: Vegetarian
Description
A delicious make-ahead breakfast that combines the flavors of cheesecake with healthy oats and fresh strawberries.
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 1 cup (240 ml) milk of choice (dairy, almond, or oat milk)
- 1/2 cup (120 g) plain Greek yogurt (or dairy-free yogurt)
- 3 tbsp (45 g) full-fat cream cheese, softened
- 2 tbsp chia seeds
- 2–3 tbsp maple syrup or honey, to taste
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup diced fresh or thawed frozen strawberries (about 150 g)
- 2 tbsp strawberry jam or compote (optional)
- 2 tbsp crushed graham crackers or digestive biscuits (for topping)
Instructions
- Soften cream cheese by allowing it to sit at room temperature for 10 minutes or microwave for 8–10 seconds.
- Whisk cream cheese with yogurt, maple syrup, and vanilla until smooth.
- In a bowl, combine oats, milk, chia seeds, and salt; let sit for 2 minutes.
- Fold in the cream-cheese mixture and diced strawberries.
- Layer the mixture into jars: oats, a spoonful of jam (optional), oats again, then top with crushed graham crackers and fresh strawberries.
- Cover and refrigerate for 6–8 hours. Serve cold or warm slightly.
Notes
Store in airtight jars for up to 4 days. For warm oats, microwave a single jar for 20–40 seconds, stirring in between.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg