Strawberry Cheesecake Overnight Oats

Last summer, I was standing in my kitchen at 6 a.m. staring blankly at the fridge, desperately needing breakfast but too tired to cook anything warm. That's when I spotted a container of Greek yogurt, some fresh strawberries I'd picked up the day before, and a random thought: what if cheesecake could happen overnight without the oven? What emerged was this creamy, dreamy bowl of overnight oats that tastes like indulgence but requires zero effort in the morning.

I made this for my sister during a chaotic weekend visit, and she kept asking if I'd bought it from some fancy café. When I told her it was overnight oats, she laughed—apparently she'd dismissed overnight oats as boring until that spoonful. Now she texts me photos of her homemade batches like they're works of art, which honestly feels like the highest compliment.

Ingredients

• Old-fashioned rolled oats (1 cup): Use the thick-cut variety, not instant—they hold their texture beautifully overnight and don't turn mushy.
• Milk (1 cup, dairy or plant-based): This is your liquid foundation; oat milk creates a nuttier flavor if you're looking for something special.
• Plain Greek yogurt (1/2 cup): The secret to that creamy cheesecake vibe without actual cheesecake ingredients.
• Cream cheese (3 tbsp, softened): Soften it at room temperature before whisking so it blends smoothly without lumps.
• Maple syrup or honey (2 tbsp): Either works, but maple syrup gives a slightly deeper flavor that feels less one-note.
• Vanilla extract (1/2 tsp): Just enough to tie everything together without overpowering.
• Salt (pinch): This tiny amount brightens all the sweet and creamy flavors.
• Fresh strawberries (1 cup, diced): Buy them a day ahead so they're at their sweetest; the lemon juice prevents oxidation.
• Lemon juice (1 tsp): Keeps strawberries bright and cuts through the richness beautifully.
• Graham crackers (2, crushed): Crush them with your hands for that satisfying irregular texture, not into powder.
• Unsalted butter (1 tbsp, melted): Melted butter coats the crumbs evenly so every bite has that toasted richness.
• Brown sugar (1 tsp): Adds a subtle molasses note that makes the crumble feel less artificial.

Instructions

Whisk everything into smoothness:

In a bowl, combine your oats, milk, Greek yogurt, softened cream cheese, maple syrup, vanilla, and salt, whisking until the mixture is genuinely smooth with no cream cheese lumps hiding anywhere. Trust the texture—it should feel thick but pourable, like a luxe oatmeal batter.

Let it rest overnight:

Cover your bowl or jars and slide them into the fridge for at least 4 hours, ideally overnight, while the oats absorb all that creamy goodness and transform into something almost cake-like. The waiting is the hardest part, but it's also where the magic happens.

Prepare the strawberry layer:

In a small bowl, toss your diced strawberries with lemon juice and a teaspoon of maple syrup, then cover and refrigerate until morning. This little step keeps them fresh and slightly macerated, which means they'll taste even sweeter when you eat them.

Make the graham crumble:

Crush your graham crackers into irregular pieces (think chunky, not crumbs), then toss with melted butter and brown sugar until it resembles wet sand. Set it aside in a small bowl so it stays crispy and ready to crown your breakfast.

Assemble like you mean it:

Just before eating, layer your creamy oats into a bowl or jar, then top with the macerated strawberries and their juice, finishing with a generous handful of that buttery crumble scattered on top. The crumble goes on last so it doesn't get soggy—that contrast is essential.

Save

One morning I brought these jars to a work meeting thinking nobody would care about my breakfast, and three people asked for the recipe by 9 a.m. It's become my go-to gift when someone's running on empty, because there's something reassuring about showing up with food that tastes intentional but required almost no effort.

Making It Your Own

The beauty of this recipe is that it takes to customization like nothing else. Swap the strawberries for raspberries, blueberries, or even diced peaches if that's what your farmers market has calling your name. Some mornings I'll add a tablespoon of almond butter to the oat mixture for extra creaminess, or a sprinkle of cinnamon if the weather feels like it demands warmth.

Dietary Flexibility

This recipe practically begs to be adapted. For vegan versions, swap Greek yogurt and cream cheese with cashew-based alternatives (they're honestly creamy enough that you won't miss the dairy), and use plant-based milk and vegan butter. Gluten-free? Certified gluten-free oats and graham crackers make this work seamlessly, and it's genuinely indistinguishable from the original.

Storage and Make-Ahead Magic

These keep beautifully in the fridge for up to three days, though I usually make them no more than two days ahead because the strawberries start releasing too much liquid. The genius part is that you can prep the oat base and strawberry layer separately, then combine them the morning you want to eat, which means you could technically have breakfast ready for an entire week. Here's what works best:

• Store the oat mixture and strawberry mixture in separate containers so the strawberries don't turn the oats into soup.
• Keep the graham crumble in an airtight container and add it only when you're ready to eat.
• If moisture builds up, just drain the strawberry container before serving.

Save

This recipe has become my answer to those mornings when everything feels like too much, because breakfast that tastes this good but asks this little of you is its own kind of kindness. I hope it becomes yours too.

Recipe FAQs

→ How do I prepare the strawberry layer?

Toss diced fresh strawberries with lemon juice and maple syrup or honey, then refrigerate until ready to use for a fresh, tangy layer.

→ Can I make this dish vegan?

Yes, substitute dairy milk with plant-based alternatives, use vegan cream cheese and yogurt, and replace butter with a vegan option.

→ What is the best way to store overnight oats?

Store the assembled oats covered in a jar or airtight container in the refrigerator overnight to allow flavors to meld and oats to soften.

→ Can I use other fruits besides strawberries?

Absolutely, raspberries or blueberries can be used as a delicious substitute to vary the fruity layer.

→ How do I make the graham crumble topping?

Combine crushed graham crackers with melted unsalted butter and brown sugar until the mixture resembles wet sand; set aside until serving.