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Strawberry Cheesecake Overnight Oats

Strawberry cheesecake overnight oats combine creamy rolled oats with tangy cream cheese, Greek yogurt, and vanilla, then get swirled with ruby-red strawberry. This meal-prep jar version soaks overnight for a thick, spoonable texture ready for grab-and-go breakfasts.
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Prep Time 10 minutes
chilling 8 hours
Total Time 8 hours 10 minutes
Servings: 5 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

rolled oats base
  • 1 cup old-fashioned oats
  • 1 cup milk
  • 0.5 cup plain Greek yogurt
  • 2 tbsp light cream cheese, softened
  • 1 tbsp honey
  • 0.5 tsp vanilla extract
  • 1 cup fresh strawberries, diced
  • 2 tbsp graham cracker crumbs
  • 1 tbsp strawberry jam

Method
 

Make the cheesecake oat mixture
  1. In a bowl, whisk together the milk, plain Greek yogurt, light cream cheese, honey, and vanilla extract until smooth and creamy, using a steady circular motion so no cream cheese lumps remain.
  2. Stir in the old-fashioned oats until fully combined and evenly moistened, with no dry oat pockets visible.
  3. Fold in half of the diced fresh strawberries and spoon the mixture into jars, leaving a little headspace at the top for toppings.
Chill overnight
  1. Cover the jars and refrigerate for at least 4 hours, preferably overnight, until the oats are thick and set like cheesecake filling.
Top and serve
  1. Before serving, top with the remaining fresh strawberries, the graham cracker crumbs, and a swirl of strawberry jam so the surface has both crunch and a glossy, jammy finish.

Notes

For the smoothest “cheesecake” texture, make sure the light cream cheese is truly softened before whisking; lumps will stay even after chilling. Refrigerate covered for up to 5 days (do not freeze for best texture). For a lower-sugar option, replace honey with an equivalent amount of a no-sugar-added sweetener that measures 1:1.