Strawberry Cheesecake Overnight Oats (Printable)

Creamy oats layered with fresh strawberries and buttery graham crumble finish for a chilled morning treat.

# What You’ll Need:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk, dairy or plant-based
03 - 1/2 cup plain Greek yogurt
04 - 3 tablespoons cream cheese, softened
05 - 2 tablespoons maple syrup or honey
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt

→ Strawberry Layer

08 - 1 cup fresh strawberries, diced
09 - 1 teaspoon fresh lemon juice
10 - 1 teaspoon maple syrup or honey

→ Graham Crumble

11 - 2 graham crackers, crushed into 1/4 cup crumbs
12 - 1 tablespoon unsalted butter, melted
13 - 1 teaspoon brown sugar

# Steps:

01 - In a medium bowl, whisk together oats, milk, Greek yogurt, cream cheese, maple syrup, vanilla extract, and salt until smooth and fully combined.
02 - Cover the mixture and refrigerate overnight, or for a minimum of 4 hours, allowing the oats to soften and flavors to meld together.
03 - In a small bowl, toss diced strawberries with lemon juice and maple syrup. Cover and refrigerate until ready for assembly.
04 - Combine crushed graham crackers, melted butter, and brown sugar in a small bowl. Mix until the texture resembles wet sand and set aside.
05 - Layer the chilled oat base and strawberry mixture in jars or bowls. Top with graham cracker crumble immediately before serving to maintain crispness.

# Expert Advice:

01 -
  • It tastes like cheesecake for breakfast, but nobody needs to know it took you fifteen minutes and zero cooking.
  • You can make it on Sunday and have two mornings already handled, which is the closest thing to magic on a weekday.
  • The overnight method means the cream cheese melts into something impossibly creamy that spoonfuls of fresh oats never achieve.
02 -
  • If your cream cheese isn't softened when you start, it'll stay in little pockets throughout the oats instead of creating one creamy base—let it sit on the counter for just five minutes before whisking.
  • The magic happens in those overnight hours, so resist the urge to eat it immediately after mixing; waiting actually makes it taste better, which is rare and wonderful.
  • Add the graham crumble at the very last second before eating, not the night before, or you'll end up with graham paste instead of crunch.
03 -
  • Softening the cream cheese for a few minutes before whisking is the difference between a smooth, creamy breakfast and one with little pockets of cream cheese that never fully incorporate.
  • Store the graham crumble separately in a small container if you're making these more than a day ahead, because it'll absorb moisture from the oats and lose its essential crunch by day three.
Go Back