Cheesecake for breakfast? Absolutely. These Strawberry Cheesecake Overnight Oats are an easy, make-ahead breakfast that tastes like dessert. Fresh strawberries, cream cheese and a touch of maple blend with hearty oats for a creamy morning treat you’ll look forward to.
Strawberry Season is Here!
I’m excited for everything strawberry this summer, and these Strawberry Cheesecake Overnight Oats have become a go-to on my breakfast rotation. They combine the comfort of a bowl of oats with the creamy, tangy notes of cheesecake—without the fuss.
Overnight oats are perfect for busy mornings because you can prepare them ahead and grab-and-go. If you enjoy cream cheese flavor, try other variations like peanut butter cheesecake overnight oats for a different twist.
Why I Love These Strawberry Cheesecake Overnight Oats:
- They can be prepped ahead of time.
- They’re ready when you wake up.
- They take only about 5 minutes to assemble.
- They taste like cheesecake.
Number four is my favorite—these really do have that cheesecake vibe.
If you’re new to overnight oats, read FAQs in any recipe for tips on ratios and textures.
Ingredients and Substitutions:
- Rolled oats: Regular or gluten-free rolled oats work best. Quick oats are also fine. Steel-cut oats can be used but remain chewier.
- Strawberries: Fresh or frozen both work. If using frozen berries and you plan to eat the oats cold, thaw the berries first.
- Cream cheese: Whipped cream cheese mixes more easily, but softened block cream cheese works too. For dairy-free options, use a dairy-free cream cheese alternative.
- Milk: Any milk—dairy or plant-based—works. Vanilla almond milk or whole milk add extra creaminess, but oat, soy, coconut or skim milk are fine.
- Chia seeds: Optional; they add thickness and texture.
- Maple syrup: My preferred sweetener. Substitute with honey or another sweetener if desired.
How to Make These Strawberry Cheesecake Oats:
There’s very little to it. Mash the strawberries with a teaspoon of maple syrup in the bottom of a jar or small bowl. Add the oats, milk, cream cheese, vanilla, a pinch of salt and chia seeds if using. Stir thoroughly until combined.
Adjust sweetness to taste before serving. Seal and refrigerate for at least 4 hours; overnight is best. Enjoy chilled or warmed—both are delicious.
Recipe Notes:
- Serve hot or cold. If warming, microwave about 45 seconds to 1 minute and add extra milk if it thickens.
- No fresh strawberries? Use strawberry jam or compote as a substitute.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Stir before eating and add a splash of milk if needed.
Recipe Variations:
- Add chocolate chips for a chocolate-strawberry cheesecake flavor.
- Make a strawberry compote by simmering berries, sweetener and a squeeze of lemon for 20–30 minutes; swirl it into the oats.
- Swap strawberries for other berries—blueberries, raspberries or blackberries work great.
- Stir in a couple of tablespoons of vanilla or strawberry Greek yogurt for extra creaminess and protein.
I’ve shared many overnight oats recipes, and readers keep asking for more. This strawberry cheesecake version is a favorite because it’s simple, satisfying and portable.
Other Overnight Oats recipes:
- Banana Bread Overnight Oats
- Peanut Butter Banana Protein Overnight Oats
- Blueberry Lemon Coconut Overnight Oats
- Coconut Cream Pie Overnight Oats
- Vegan Cherry Overnight Oatmeal
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Strawberry Cheesecake Overnight Oats
Ingredients
- 1/2 c rolled oats (regular or gluten free)
- 1/2 c milk of choice
- 1 T cream cheese
- 5–7 strawberries
- 1/2 tsp vanilla extract
- 2 tsp maple syrup, separated
- Pinch of sea salt
- 1 tsp chia seeds (optional)
Instructions
- In the bottom of a jar or small bowl, mash strawberries with 1 tsp maple syrup.
- Add the oats, milk, cream cheese, vanilla, remaining maple syrup, salt and chia seeds (if using). Stir well to combine. Cover and refrigerate for at least 4 hours or overnight. Warm before serving if desired. Top with extra sliced strawberries or a spoonful of jam.
Notes
- Hot or cold: Heat briefly and add milk if needed.
- No strawberries: Use jam or another berry.
- Storage: Keep refrigerated in an airtight container up to 5 days.
Nutrition
Carbohydrates: 50 g,
Protein: 11 g,
Fat: 13 g,
Fiber: 7 g,
Sugar: 19 g
Nutrition information is an approximation.