These Strawberry Cheesecake Overnight Oats are a dreamy, dessert-inspired breakfast that makes waking up a joy. By blending creamy Greek yogurt with softened cream cheese and fresh lemon, the oats take on a rich, tangy cheesecake flavor that pairs perfectly with sweet strawberries.
Loaded with protein and fiber, this effortless no-cook meal preps itself while you sleep, giving you a decadent start to the day that is actually good for you.
Recipe Details
- Flavor Profile: It tastes just like a slice of strawberry cheesecake, with the tang of cream cheese and lemon zest balancing the natural sweetness of the fruit and honey.
- Texture: Thick, creamy, and pudding-like, with a pleasant chew from the oats and chia seeds and juicy bites of fresh berries.
- Time: 5 minutes prep, 4+ hours chilling time.
- Difficulty: Very Easy. It is a simple “mix and chill” method.
What You’ll Need
To make this recipe, you will need a medium-sized mixing bowl and a whisk to combine the ingredients smoothly. A mason jar or airtight container with a lid is essential for storing the oats in the fridge. The ingredients combine breakfast staples like oats and milk with cheesecake essentials like cream cheese and lemon.
Ingredient Notes
- Rolled Oats – Use heaping 1/2 cup of old-fashioned rolled oats. They soften perfectly overnight without turning into mush like instant oats might.
- Greek Yogurt – Plain Greek yogurt adds a thick, creamy texture and a protein boost that mimics the richness of cheesecake filling.
- Cream Cheese – Softened cream cheese is the star ingredient. Whisking it into the oats gives that authentic cheesecake flavor and mouthfeel.
- Milk – Any unsweetened milk works (almond, oat, dairy). It hydrates the oats and chia seeds.
- Chia Seeds – These seeds absorb liquid and gel up, thickening the oats into a pudding-like consistency while adding fiber.
- Lemon Zest & Juice – The zest and juice of half a lemon provide the brightness and acidity found in a classic cheesecake.
- Strawberries – Fresh chopped strawberries add natural sweetness and juicy texture.
- Sweetener – Honey or maple syrup can be adjusted to your taste preference (0-2 tablespoons).
Add-ins and Substitutions
- Crust Crunch – To truly mimic cheesecake, sprinkle crushed graham crackers or granola on top right before eating.
- Protein – You can stir in a scoop of vanilla protein powder for an extra boost (you may need a splash more milk).
- Fruit – This base works well with blueberries, raspberries, or even peaches if you want to switch up the fruit.
How to Make Strawberry Cheesecake Overnight Oats
- Mix: In a medium-sized mixing bowl, combine the Greek yogurt, rolled oats, milk, chia seeds (or flax), vanilla extract, salt, honey (or maple syrup), chopped strawberries, softened cream cheese, lemon zest, and lemon juice.
- Whisk: Whisk everything together vigorously. Ensure the cream cheese breaks down and incorporates into the liquid so you don’t have large lumps.
- Jar: Spoon the mixture into a jar or container with a tight-fitting lid.
- Chill: Close the jar and refrigerate for at least 4 hours, but preferably overnight. This allows the oats to soften and the flavors to meld into a creamy cheesecake consistency.
- Serve: Stir before eating and enjoy cold!
Pro Tip: Make sure your cream cheese is very soft before mixing. If it is cold, it won’t blend into the milk and yogurt, leaving you with little white chunks instead of a smooth, cohesive cheesecake batter flavor.
Recipe Tips
- Sweetness: Taste the mixture before jarring it. If your strawberries are tart, you might want the full 2 tablespoons of sweetener. If they are sweet, you might need less.
- Consistency: If the oats are too thick in the morning (chia seeds soak up a lot!), simply stir in an extra splash of milk to loosen them up.
- Lemon Zest: Don’t skip the zest! The oils in the lemon peel provide that aromatic cheesecake smell that juice alone can’t achieve.
FAQs
- Can I use frozen strawberries? Yes, you can. They will release more liquid as they thaw overnight, turning the oats a pretty pink color.
- How long do these last? They stay good in the fridge for up to 3 days, though the strawberries may get softer over time.
- Is this gluten-free? As long as you use certified gluten-free oats, this recipe is gluten-free.
Serving Suggestions
- Topping: Top with extra fresh sliced strawberries and a drizzle of honey.
- Crunch: Add chopped walnuts or almonds for texture.
- Dessert: This is sweet and rich enough to serve as a healthy dessert pudding!
Make This Recipe in Advance
- Meal Prep: You can double or triple this recipe to make breakfast jars for the next few days. Just keep them sealed in the fridge.
Strawberry Cheesecake Overnight Oats
- Total Time: 4 hours 5 minutes
- Yield: 1 Large Serving 1x
Description
These Strawberry Cheesecake Overnight Oats are a dreamy, dessert-inspired breakfast that makes waking up a joy. By blending creamy Greek yogurt with softened cream cheese and fresh lemon, the oats take on a rich, tangy cheesecake flavor that pairs perfectly with sweet strawberries. Loaded with protein and fiber, this effortless no-cook meal preps itself while you sleep, giving you a decadent start to the day that is actually good for you.
Ingredients
The Base
- 1/2 cup heaping rolled oats (old-fashioned)
- 2/3 cup unsweetened milk of choice (almond, oat, dairy)
- 1/3 cup plain Greek yogurt
- 1 tablespoon chia seeds (or ground flax meal)
The Cheesecake Flavor
- 3 tablespoons cream cheese, softened
- Zest and juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
- 0–2 tablespoons honey or maple syrup (adjust to taste)
- Pinch of salt
The Mix-ins
- 1/4 cup fresh strawberries, chopped (plus more for topping)
- Optional: Crushed graham crackers (for serving)
Instructions
Combine
In a medium mixing bowl, add the Greek yogurt, rolled oats, milk, chia seeds, vanilla extract, salt, honey, softened cream cheese, lemon zest, and lemon juice.
Whisk
Whisk vigorously! Why? You need to break down the cream cheese so it incorporates into the milk and yogurt. You want a smooth, creamy batter, not a liquid with white lumps.
Fold
Stir in the chopped strawberries.
Jar
Spoon the mixture into a Mason jar or an airtight container with a lid.
Chill
Cover and refrigerate for at least 4 hours, preferably overnight. Magic Time: During this time, the oats and chia seeds will absorb the liquid and thicken into a pudding-like consistency.
Serve
In the morning, give it a good stir. Top: Top with extra fresh strawberries and for the full cheesecake experience a sprinkle of crushed graham crackers.
Notes
Soft Cream Cheese is Key: Ensure your cream cheese is very soft (room temperature) before mixing. If it’s cold, it won’t blend smoothly, and you’ll end up with tiny chunks of cheese in your oats rather than a cohesive cheesecake flavor.
The “Crust” Hack: To truly mimic a slice of cheesecake, crumble a graham cracker or some granola on top right before eating. This adds the necessary textural crunch.
Texture Adjustments: Chia seeds soak up a lot of liquid. If the oats are too thick for your liking in the morning, simply stir in a splash of milk to loosen the mixture.
Lemon Zest: Don’t skip the zest! The oils in the lemon peel provide that aromatic “baked cheesecake” scent that juice alone cannot achieve.
- Prep Time: 5 minutes
- Cook Time: 4 hours (or overnight)
- Category: Breakfast
- Method: No-Cook / Refrigerator
- Cuisine: American
Nutrition
- Serving Size: 1 Jar
- Calories: 460
- Sugar: 18g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 45mg
Keywords: strawberry cheesecake oats, healthy dessert breakfast, overnight oats recipe, high protein breakfast, meal prep breakfast, chia seed pudding, gluten free oats
