Delish Strawberry Cheesecake Overnight Oats

If dessert-for-breakfast had a main character, this would be it. Creamy oats swirled with a little tangy cream cheese, sweet strawberries, a whisper of vanilla, and that cheeky graham cracker crunch on top. It tastes like strawberry cheesecake, but it’s actually breakfast, it’s prepped the night before, and it basically babysits itself in the fridge while you sleep. I’m not saying it makes mornings magical… but I’m not not saying that either.

My husband tried to “save half” the first time I made these, which is adorable because he absolutely did not. Now I batch two jars on Sunday nights, and our little family does this cozy grab-and-go thing: he steals the one with extra graham crumbs, my kid negotiates for more strawberries, and I just guard my spoon and pray no one notices the maple syrup drizzle situation. It’s become the steady, low-drama breakfast in a house that regularly forgets where we left the shoes.

How to Make It

Okay, grab a bowl you can actually whisk in (not that tiny one you use for salsa). Soften 2 ounces of cream cheese—30 seconds on the counter while you hunt the vanilla is fine. Whisk it with 1/2 cup plain Greek yogurt, 1 cup milk (dairy or almond), 1–2 tablespoons maple syrup, 1 teaspoon vanilla, a tiny pinch of salt, and 2 tablespoons chia seeds. If it looks a little lumpy, keep whisking; it smooths out. Add 1 cup old-fashioned rolled oats and fold in 3/4–1 cup chopped strawberries plus a squeeze of lemon so everything stays bright and strawberry-y.

Spoon the mixture into two jars. If you’re feeling extra, add a spoon of strawberry jam in the middle—no shame, we all do it. Lid on. Fridge. Bedtime for oats. In the morning, loosen with a splash of milk if they’re extra thick, then shower the top with crushed graham crackers. I also do a little dollop of yogurt on top so it looks bakery-level fancy while I’m still in pajamas.

✔Ingredient Notes

– Old-fashioned rolled oats: Don’t use steel-cut unless you like crunchy breakfast confetti. Quick oats work in a pinch but get mushier.
– Cream cheese: The cheesecake magic. Soften it or it’ll clump. Light or regular both work—regular is silkier.
– Greek yogurt: Adds protein and tang. Full-fat = extra creamy. Vanilla yogurt is fine; just dial back sweetener.
– Milk: Any milk you love. Almond is light, oat milk makes it extra dessert-y, dairy is classic.
– Strawberries: Fresh is best. Frozen works; thaw and drain unless you want pink soup (not mad about it).
– Maple syrup: Honey also loves this. Or use sugar—dissolve it well. Sweetness is personal; taste and tweak.
– Chia seeds: Thickens and adds a little pudding vibe. If you skip, use a touch less milk.
– Graham crackers: The “cheesecake crust.” Keep them off until serving or they’ll go soft. GF grahams work too.
– Lemon + vanilla: Tiny squeeze + splash = bakery-level flavor. Don’t overdo the lemon or it’ll taste yogurt-y.

✔Recipe Steps

1. Soften cream cheese and whisk with Greek yogurt, maple syrup, vanilla, and a pinch of salt until mostly smooth.
2. Pour in milk and whisk again; stir in chia seeds until evenly distributed.
3. Fold in rolled oats, chopped strawberries, and a squeeze of lemon.
4. Spoon half into two jars, add a small swirl of strawberry jam if using, then top with remaining oat mixture.
5. Cover and chill at least 4 hours, ideally overnight, to thicken.
6. Stir, splash in milk to loosen if needed, and top with crushed graham crackers (and extra berries) right before eating.

What to Serve It With

– Hot coffee and a smug smile.
– Crispy bacon or soft-scrambled eggs if you need savory with your sweet.
– Extra strawberries, a maple drizzle, or a spoon of yogurt on top to flex a little.

✔Tips & Mistakes

– Soften the cream cheese or you’ll chase little white specks forever.
– Don’t add graham crackers until serving. Sog town.
– Use rolled oats. Steel-cut won’t soften enough overnight; quick oats get very soft.
– Start with less sweetener; strawberries can be sweet on their own.
– If it’s too thick, add milk. Too loose? Add a spoon of oats or chia and give it 10 minutes.

✔Storage Tips

Make it in jars with lids and stash in the fridge 3–4 days. Keep the graham crumbs separate in a little baggie and toss on right before eating so they stay crunchy. It’s great cold straight from the fridge—zero judgment—and if chilled breakfasts aren’t your thing, a gentle microwave zap (20–30 seconds) loosens it up without turning it into hot porridge.

✔Variations and Substitutions

– Dairy-free: Use almond or oat milk, dairy-free yogurt, and a vegan cream cheese—or skip cream cheese and add extra yogurt for tang.
– Protein bump: Stir in 1 scoop vanilla protein powder and add 2–4 tablespoons more milk to balance thickness.
– Sweetener swaps: Maple ↔ honey ↔ granulated sugar. Even a little strawberry jam works as sweetener + flavor boost.
– No chia: Reduce milk by 2–3 tablespoons, or add 1–2 tablespoons ground flax instead.
– No fresh berries: Thaw frozen strawberries and drain, or swirl in a spoon of strawberry jam/compote.
– Gluten-free: Use certified GF oats and GF graham crackers (or almond crumbs).

Frequently Asked Questions

Delish Strawberry Cheesecake Overnight Oats

Creamy cheesecake-style overnight oats layered with fresh strawberries and a graham cracker crumble for a dessert-for-breakfast treat that’s ready when you wake up.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup old-fashioned rolled oats
• ▢ 1 cup milk 2% dairy or unsweetened almond milk
• ▢ 0.5 cup plain Greek yogurt nonfat or 2%
• ▢ 2 oz cream cheese softened
• ▢ 1 cup strawberries, diced plus more for topping
• ▢ 1 tbsp chia seeds
• ▢ 2 tbsp maple syrup adjust to taste
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp lemon zest finely grated
• ▢ 0.125 tsp fine salt
• ▢ 0.25 cup graham cracker crumbs for topping
• ▢ 0.5 cup strawberries, sliced for topping

Instructions

Preparation Steps

• In a medium bowl, whisk cream cheese, Greek yogurt, maple syrup, vanilla, and lemon zest until smooth and creamy.
• Whisk in the milk until evenly combined.
• Stir in oats, chia seeds, and salt until fully coated.
• Fold in the diced strawberries.
• Divide the mixture into 2 jars or bowls. Top with graham cracker crumbs and sliced strawberries.
• Cover and refrigerate at least 4 hours or overnight until thick and creamy.
• Stir before serving and add an extra drizzle of maple syrup if you like it sweeter.

Notes

For a lighter option, use reduced-fat cream cheese and skim milk. The oats keep up to 4 days refrigerated. Make it gluten-free by using certified GF oats and swapping graham crumbs for crushed GF cookies or toasted nuts.