Strawberry Cheesecake Overnight Oats (Print Version)

Creamy oats combined with strawberries and cheesecake-flavored yogurt create a layered jar breakfast.

# Components:

→ 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 - Fresh strawberries, sliced, optional
17 - Yogurt or cream cheese dollops, optional

# Directions:

01 - Combine oats, milk, Greek yogurt, chia seeds, maple syrup or honey, vanilla extract, and salt in a large bowl. Stir thoroughly until well incorporated.
02 - Beat softened cream cheese in a medium bowl until smooth. Add Greek yogurt, maple syrup or honey, and vanilla extract, mixing until creamy and uniform.
03 - Toss diced strawberries with lemon juice and sugar if using. Adjust sweetness to taste preference.
04 - Layer 0.25 of oat mixture into each mason jar. Add strawberry layer, then cheesecake mixture. Repeat layers if jar height allows, finishing with strawberries on top.
05 - Seal jars with lids and refrigerate for at least 6 hours or overnight until oats soften and flavors meld.
06 - Top with crushed graham crackers, fresh strawberries, or yogurt dollop if desired before serving.

# Expert Advice:

01 -
  • You prep once on Sunday and forget about breakfast for days, which feels like winning at adulting.
  • It tastes like dessert but delivers real nutrition with protein, fiber, and fresh fruit.
  • Mason jars make you feel organized, and there's something satisfying about eating straight from the jar at your desk.
02 -
  • Soften your cream cheese properly—I learned this when a batch stayed lumpy and grainy no matter how much I stirred, and I had to throw it out and start again.
  • Fresh strawberries only; frozen ones release water that turns everything soggy by morning, and the whole aesthetic falls apart.
  • Make these no more than 2–3 days ahead, because after that the oats absorb too much liquid and lose their personality.
03 -
  • Freeze fresh strawberries when they're on sale, then thaw and use them in a pinch—the texture isn't perfect but the flavor still shines through.
  • Make sure your cream cheese is truly softened by leaving it on the counter for 15 minutes; cold cream cheese will fight you every step of the way.
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