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Strawberry Cheesecake Overnight Oats

Strawberry cheesecake overnight oats are creamy, tangy, and made with a smooth cream-cheese yogurt base plus jammy strawberry layers. Prep in about 5 minutes, then chill overnight for a thick, spoonable texture.
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Prep Time 5 minutes
overnight chilling 8 hours
Total Time 8 hours 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

old-fashioned rolled oats
  • 0.5 cup old-fashioned rolled oats
milk
  • 0.5 cup milk
plain Greek yogurt
  • 0.25 cup plain Greek yogurt
cream cheese, softened
  • 2 tbsp cream cheese, softened
honey
  • 1 tbsp honey
vanilla extract
  • 0.5 tsp vanilla extract
diced fresh strawberries
  • 0.5 cup diced fresh strawberries
crushed graham crackers
  • 1 tbsp crushed graham crackers

Method
 

Make the cheesecake-style oat base
  1. Whisk the milk, plain Greek yogurt, softened cream cheese, honey, and vanilla extract until smooth, with no visible cream cheese lumps.
  2. Stir in the old-fashioned rolled oats until fully combined, making sure no dry oats remain.
Layer, chill, and serve
  1. Layer the oat mixture with the diced fresh strawberries in a jar, alternating layers so fruit is visible throughout.
  2. Cover and refrigerate overnight, or for at least 4 hours, until thick and set when spooned.
  3. Top with the crushed graham crackers before serving for a lightly crunchy finish.

Notes

For the thickest, cheesecake-like texture, refrigerate overnight (not just 4 hours) and stir once after about 2 hours if your fridge runs cold and the oats seem very stiff. Store covered in the refrigerator for up to 3 days; do not freeze for best texture. For a lower-sugar option, swap honey for pure maple syrup or omit sweetness and let the strawberries carry the flavor.