Why You'll Love It
- Tastes like dessert but is actually good for you
- Takes just 10 minutes to prepare the night before
- Perfect for busy mornings when every minute counts
- Keeps you full and satisfied until lunch
"My kids actually beg for breakfast now! It's like having dessert first thing in the morning."
Essential Ingredient Guide
- Rolled oats: Old-fashioned oats work best because they hold their texture overnight without getting mushy. I always keep a big container in the pantry.
- Cream cheese: Just a small amount gives that signature cheesecake tang. Let it sit out for a bit to soften so it blends smoothly.
- Fresh strawberries: Look for berries that are deep red and fragrant. They sweeten naturally as they sit with the oats.
- Maple syrup: Pure maple syrup adds a gentle sweetness that complements the strawberries beautifully. You can adjust to your taste.
- Milk: Any milk works - I use whole milk for creaminess, but almond or oat milk are lovely too.
- Vanilla extract: Just a splash enhances all the other flavors and makes it feel truly special.
Complete Cooking Process
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Ingredient Readiness:
Having everything measured and ready makes the assembly so smooth. I like to slice the strawberries first so they're waiting for me.
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Flavor Development:
The magic happens overnight in the fridge. The oats soften, the strawberries release their juices, and all the flavors meld together into something wonderful.
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Texture Control:
The oats should be tender but not mushy. Using the right oat-to-liquid ratio is key - too much milk and it gets soupy.
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Finishing Touches:
Right before serving, I add a few fresh strawberry slices on top. It makes it look pretty and gives a bright, fresh bite.
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Serving Timing:
These oats are best enjoyed within 2-3 days. The texture stays perfect, and the flavors just keep getting better.
- Use a glass jar so you can see the beautiful layers
- Don't skip the cream cheese - it's what makes it taste like cheesecake
- Stir gently before serving to distribute the fruit juices
- Add toppings right before eating to keep them crisp
Pro Tips
I remember when I first started making these, I was worried they'd be too sweet or too heavy. But honestly, they're just right. The cream cheese gives them this lovely richness that feels indulgent without being overwhelming. My husband used to skip breakfast until I started making these. Now he looks forward to them, especially on early work mornings when he's rushing out the door. It's nice knowing he's starting his day with something nourishing that actually tastes good.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The oats need at least 6 hours to properly soften and absorb the liquid
- Always use rolled oats - quick oats will turn to mush
- The cream cheese must be softened or it won't blend smoothly
- Fresh strawberries work better than frozen for texture
Frequently Asked Questions
→ Can I use frozen strawberries?
You can, but they'll release more liquid and make the oats softer. If using frozen, thaw them first and drain excess juice.
→ How long do these keep in the fridge?
They're best within 3 days, but will keep up to 5 days. The oats continue to soften the longer they sit.
→ Can I make this dairy-free?
Absolutely! Use vegan cream cheese and your favorite plant-based milk. It works beautifully.
→ What if I don't have maple syrup?
Honey works just as well, or you can use agave syrup. Even a little brown sugar would be fine.
→ Can I heat these up?
You can warm them gently, but I prefer them cold. The cheesecake flavor comes through better when chilled.
→ What other fruits work well?
Raspberries, blueberries, or peaches are all wonderful. Just adjust sweetness based on the fruit's natural sugar.
Chef's Tips
Make sure your cream cheese is properly softened or it won't blend smoothly,The oats will thicken as they sit - you can always add a splash more milk in the morning if needed,These taste even better the second day as the flavors continue to develop
Nutrition Facts
per serving
285
Calories
9g
Protein
45g
Carbs
8g
Fat
Taste Profile
Creamy and sweet with a tangy cheesecake finish
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will be tangier and slightly thinner consistency
Adjust to taste as sweetness levels vary
Recipe Variations
Try these delicious twists on the original
Chocolate Version
Add cocoa powder to the oat mixture and use chocolate chips instead of strawberries
Tropical Style
Use coconut milk, pineapple, and shredded coconut for a island twist
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using quick oats instead of old-fashioned
- Not softening cream cheese properly
- Adding toppings too early (they get soggy)
- Skipping the salt (it balances sweetness)
Meal Prep & Storage
Make Ahead Tips
These are designed to be made ahead! Prepare up to 3 days in advance for quick breakfasts all week.
Leftover Ideas
Leftovers keep well for next day's breakfast. The flavors continue to develop nicely.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep ingredients - slice strawberries, soften cream cheese
Mix oat base and prepare strawberry layer
Layer ingredients in jars
Refrigerate overnight to develop flavors
Stir gently and add toppings before serving
Strawberry Cheesecake Overnight Oats
Creamy overnight oats layered with sweet strawberries and a hint of cheesecake flavor, perfect for busy mornings when you need something delicious waiting for you in the fridge.
Timing
Prep Time
10 Minutes
Cook Time
0 Minutes
Total Time
6 Hours 10 Minutes
Recipe Details
Ingredients
Oats Base
- 01 1 cup old-fashioned rolled oats
- 02 1 cup milk (any type)
- 03 2 tablespoons softened cream cheese
- 04 2 tablespoons maple syrup
- 05 1 teaspoon vanilla extract
- 06 Pinch of salt
Strawberry Layer
- 01 1 cup fresh strawberries, sliced
- 02 1 tablespoon maple syrup
- 03 1 teaspoon lemon juice
Toppings (Optional)
- 01 Additional sliced strawberries
- 02 Graham cracker crumbs
- 03 Whipped cream
Instructions
In a small bowl, mash the cream cheese with a fork until it's smooth. Dang, this part always reminds me of making frosting with my grandmother.
Add the milk, maple syrup, vanilla, and salt to the cream cheese. Whisk it all together until it's well combined and creamy. Honestly, it should look like a thin pudding.
Stir in the oats until everything is evenly mixed. The oats will look a bit dry at first, but they'll soak up all that goodness overnight.
In another bowl, toss the sliced strawberries with the tablespoon of maple syrup and lemon juice. This helps them release their natural sweetness.
Layer the oat mixture and strawberries in jars or containers. I like to do oats, then strawberries, then more oats. It makes for a pretty presentation.
Cover and refrigerate for at least 6 hours, or overnight. The waiting is the hardest part, but it's worth it.
Notes & Tips
- 1 Make sure your cream cheese is properly softened or it won't blend smoothly
- 2 The oats will thicken as they sit - you can always add a splash more milk in the morning if needed
- 3 These taste even better the second day as the flavors continue to develop
Tools You'll Need
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2 glass jars or containers with lids
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Mixing bowls
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Whisk or fork
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Measuring cups and spoons
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Knife and cutting board
Must-Know Tips
- Don't use quick oats - they turn too mushy overnight
- Taste before serving - you might want to add a bit more sweetness
- Let the oats sit for a minute after stirring - they thicken up nicely
Professional Secrets
- Room temperature ingredients blend more smoothly
- Layering creates visual appeal and texture variation
- A pinch of salt enhances all the flavors
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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