Strawberry Cheesecake Overnight Oats

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, satisfying, and packed with flavor. It has the creamy texture of cheesecake and the freshness of real strawberries, all wrapped up in a convenient, make-ahead meal. The Greek yogurt and oats keep me full for hours, and the optional graham cracker topping adds that perfect cheesecake-inspired crunch. Whether I’m rushing out the door or easing into my morning, this breakfast always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup rolled oats

• 1/2 cup milk (dairy or non-dairy)

• 1/4 cup plain Greek yogurt

• 1 tablespoon cream cheese, softened

• 1 tablespoon maple syrup or honey

• 1/2 teaspoon vanilla extract

• 1/4 cup fresh strawberries, chopped

• 1 tablespoon crushed graham crackers (optional, for topping)

• Pinch of salt

directions

1. I combine the oats, milk, Greek yogurt, cream cheese, maple syrup, vanilla extract, and a pinch of salt in a medium jar or bowl. I stir everything together until the mixture is smooth and creamy.

2. I fold in the chopped strawberries gently so they’re evenly distributed.

3. I cover the jar or bowl and refrigerate it overnight, or for at least 4 hours.

4. In the morning, I give the oats a good stir and top with more strawberries and crushed graham crackers, if I’m using them.

5. I enjoy it cold, straight from the jar or served in a bowl.

Servings and timing

This recipe makes 1 serving. It takes just 5 minutes to prep and requires no cooking. After chilling overnight, breakfast is ready to go. Each serving has approximately 310 kcal.

Variations

Sometimes I swap the strawberries for raspberries or blueberries depending on what I have. I’ve also added chia seeds or flaxseeds for extra texture and nutrients. For a dairy-free version, I use coconut yogurt and plant-based cream cheese. When I want more protein, I stir in a little vanilla protein powder.

storage/reheating

I store the oats in a sealed jar or container in the refrigerator for up to 3 days. This is a cold breakfast and doesn’t need to be reheated. If I’m prepping multiple servings, I just layer them into jars and top each with fresh fruit in the morning.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I can. The texture will be softer and more pudding-like, but it still works well for overnight oats.

Is this recipe good for meal prep?

Absolutely. I make a few jars at once to have breakfast ready for several mornings. It saves me time and keeps me full all morning.

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries. I let them thaw slightly before adding, or just fold them in and let them thaw overnight in the oats.

Can I make it without cream cheese?

Yes. The cream cheese adds richness and that classic cheesecake flavor, but it still tastes great without it if I leave it out or swap in more yogurt.

What kind of milk works best?

Any kind works. I’ve used almond, oat, dairy, and soy milk, and they all blend well with the rest of the ingredients.

Conclusion

Strawberry cheesecake overnight oats are a creamy, dreamy way to enjoy a nourishing breakfast that feels like a treat. With simple ingredients, no cooking, and all the flavor of a dessert favorite, this is one of my favorite ways to start the day. It’s fresh, convenient, and always satisfying—exactly what I need on busy mornings.