Strawberry Cheesecake Overnight Oats (Printable)

Creamy oats layered with fresh strawberries and cheesecake-style yogurt make a refreshing chilled breakfast or snack.

# What Goes In:

→ Oats Base

01 - 1.5 cups old-fashioned rolled oats
02 - 1.5 cups milk, dairy or plant-based
03 - 0.5 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 - 0.25 cup Greek yogurt
10 - 1 to 2 tablespoons maple syrup or honey
11 - 0.5 teaspoon vanilla extract

→ Strawberry Layer

12 - 1.5 cups fresh strawberries, diced
13 - 2 teaspoons lemon juice
14 - 1 to 2 teaspoons sugar, optional

→ Toppings

15 - Crushed graham crackers or digestive biscuits, optional
16 - Sliced fresh strawberries, optional
17 - Additional yogurt or cream cheese dollops, optional

# How to Make It:

01 - In a large bowl, combine rolled oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and salt. Stir thoroughly until well incorporated.
02 - In a separate medium bowl, beat softened cream cheese until smooth. Add Greek yogurt, maple syrup, and vanilla extract, mixing until creamy and well combined.
03 - In another bowl, toss diced strawberries with lemon juice and sugar if using. Let sit briefly to release natural juices.
04 - Layer one-quarter of oat mixture into each mason jar. Add a layer of strawberries, followed by a layer of cheesecake mixture. Repeat layers if jars are tall enough, finishing with strawberries on top.
05 - Seal jars tightly with lids and refrigerate for at least 6 hours or overnight, allowing flavors to meld and oats to soften.
06 - Before serving, top with crushed graham crackers, fresh strawberry slices, or a dollop of yogurt and cream cheese as desired.

# Expert Advice:

01 -
  • No cooking required means you actually have time to sleep in instead of standing over a stove.
  • The cheesecake swirl tastes indulgent but the whole thing is genuinely nutritious and filling.
  • Making four at once means breakfast is handled for half the week without the repetition of eating identical things.
02 -
  • Soften your cream cheese at room temperature for at least 30 minutes, or it will lump up and ruin the silky texture you're after.
  • Don't skip the lemon juice on the strawberries—it's the difference between bright berries and ones that turn brown and mushy overnight.
03 -
  • Make the cheesecake mixture the day before and keep it separate—it stays fresher and you can layer faster on prep day.
  • If strawberries are out of season or expensive, raspberries or blackberries work beautifully and add a tartness that complements the cream cheese perfectly.
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