Erdbeer Cheesecake Overnight Oats

One Tuesday morning, I was standing in my kitchen staring at a half-empty container of Greek yogurt and wondering why overnight oats always felt so boring when suddenly I thought: what if I just leaned into the dessert I actually wanted for breakfast? That's how strawberry cheesecake overnight oats happened—no fancy revelation, just a tired person deciding that cream cheese and fresh strawberries belonged in their breakfast bowl. The result was so satisfying that I've been making it ever since, always keeping the ingredients on hand for mornings when I need something that tastes indulgent but requires zero cooking.

I brought these to a friend's house for a lazy Sunday brunch last summer, and watching her eyes light up when she took the first bite—that moment when she realized it was actually cheesecake she was eating—made the whole thing worth it. She asked for the recipe immediately, and now I get texts whenever she makes it, telling me about her variations and which berries she used that week.

Ingredients

• Old-fashioned rolled oats (1 cup, 100 g): The texture matters here—they soften overnight into something almost custard-like while still keeping a subtle chew that makes each spoonful interesting.
• Milk, dairy or plant-based (1 cup, 240 ml): This is the liquid foundation, so use something you actually enjoy drinking because you'll taste it in every bite.
• Plain Greek yogurt (1/2 cup, 120 g): The yogurt adds tang and creaminess while keeping the whole thing protein-rich enough to actually keep you full past mid-morning.
• Cream cheese, softened (3 tbsp, 60 g): This is the magic ingredient that transforms ordinary oats into something that genuinely tastes like cheesecake—make sure it's soft so it blends smoothly without lumps.
• Maple syrup or honey (2 tbsp, 30 ml): Either works beautifully; I tend to use maple syrup because it has a subtle depth that honey sometimes masks.
• Vanilla extract (1/2 tsp): Just a whisper of vanilla, enough to round out the flavors without overwhelming anything.
• Salt (pinch): Never skip this—it brings everything into focus and makes the sweetness feel more sophisticated.
• Fresh strawberries, diced (1 cup, 150 g): Look for berries that smell sweet at the market because that's where half the flavor comes from; the fresher the better.
• Lemon juice (1 tsp): A tiny bit of acid brightens the strawberries and prevents them from tasting flat or one-dimensional.
• Graham crackers, crushed (2 crackers, about 1/4 cup, 25 g crumbs): Crush them right before assembly so they stay crispy on top—pre-crushed crumbs will absorb moisture and turn soggy.
• Unsalted butter, melted (1 tbsp, 14 g): The butter binds everything together and creates that irresistible toasted flavor.
• Brown sugar (1 tsp): Just enough sweetness to make the crumble taste like a dessert topping rather than plain crushed crackers.

Instructions

Whisk the base together:

In a medium bowl, combine your oats, milk, yogurt, softened cream cheese, maple syrup, vanilla, and salt, whisking until the mixture is smooth and the cream cheese is fully incorporated without any lumps. This is easier than it sounds if the cream cheese is actually soft—if you forgot to leave it out, just microwave it for 10 seconds.

Let it chill overnight:

Cover your bowl and refrigerate for at least 4 hours, but overnight is ideal because the oats plump up and everything melds into something incredibly creamy. The longer it sits, the more the flavors develop and the creamier the texture becomes.

Prepare the strawberry layer:

In a small bowl, toss your diced strawberries with a teaspoon of lemon juice and a teaspoon of maple syrup, then cover and refrigerate alongside the oats. The lemon juice keeps the strawberries from turning brown and adds a brightness that cuts through the richness.

Mix the graham crumble:

Combine your crushed graham crackers, melted butter, and brown sugar in a small bowl, stirring until the mixture resembles wet sand with visible crumbs. Don't make it into a paste—you want texture that will stay crispy when you eat it.

Assemble and serve:

When you're ready to eat, layer the creamy oat base into a jar or bowl, then add the strawberry mixture on top, and finish with the graham cracker crumble sprinkled generously across the surface. Add the crumble just before eating so it doesn't get soggy from the moisture below.

Merken

There was a morning last winter when I was feeling overwhelmed and didn't have the energy to think about breakfast, so I just grabbed a jar of these overnight oats from the fridge and ate them standing at the kitchen counter. Halfway through, I realized I was actually smiling, and it wasn't because of the food—it was because something so simple and intentional had become part of my routine in a way that actually mattered. That's when I knew this wasn't just a recipe, it was a small ritual I'd created for myself.

Why This Works as a Breakfast

The combination of oats, Greek yogurt, and cream cheese creates a breakfast that actually sustains you because you're getting fiber, protein, and healthy fats all at once. That graham cracker crumble isn't just decoration—it's the moment that makes your brain register this as something special rather than just another bowl of oats, which matters more than you'd think when you're trying to stick with eating breakfast consistently. The strawberries add brightness and natural sweetness without tasting artificial, and the lemon juice is the quiet ingredient that makes everything taste more interesting.

Make-Ahead Magic

This recipe is genuinely designed for people with actual lives who don't want to think too hard in the morning, which means you can make both servings on Sunday night and have breakfast ready for Monday and Tuesday. I've found that these keep beautifully in airtight jars for up to three days, though the oats are best on day one and two when they're still creamy but not yet starting to break down. The strawberry layer stays fresher if you keep it separate and add it right before eating, and the graham crumble should always be stored separately so it maintains its crispness.

Variations That Actually Work

I've experimented with this recipe enough times to know what actually improves it and what just changes it for no reason. Raspberries work beautifully instead of strawberries and add a subtle tartness that's different but equally good, and blueberries are great if you want something less sweet. Swapping the graham crackers for crushed digestive biscuits or even vanilla wafers changes the vibe slightly, and for gluten-free versions, there are actual good gluten-free graham crackers now that don't taste like cardboard.

• Try adding a tiny pinch of almond extract along with the vanilla for a hint of something you can't quite identify.
• If you want it extra indulgent, add a dollop of whipped cream right before eating or even a spoonful of mascarpone on top.
• For a vegan version, use coconut yogurt (Greek-style), oat milk, and vegan cream cheese and butter—it genuinely works and tastes equally delicious.

Merken

This has become one of those recipes I make without thinking about it anymore, the way you might make coffee or toast—except better, because someone's always genuinely happy to eat it. I hope it becomes that kind of recipe for you too, the one you make when you want to feel taken care of without actually having to do much cooking.

Rezept-Fragen & Antworten

→ Wie lange sollten die Haferflocken quellen?

Die Haferflocken sollten mindestens 4 Stunden, besser über Nacht, im Kühlschrank ziehen, damit sie weich und cremig werden.

→ Kann ich die Milch durch eine pflanzliche Alternative ersetzen?

Ja, jede pflanzliche Milch wie Mandel-, Hafer- oder Sojamilch eignet sich gut als Ersatz.

→ Wie kann ich das Topping variieren?

Das Graham Crumble Topping kann mit glutenfreien Keksen oder Nüssen ersetzt werden, um es individuell anzupassen.

→ Welche Früchte passen statt Erdbeeren?

Raspberries, Blaubeeren oder andere Beeren können verwendet werden, um den Fruchtgeschmack zu variieren.

→ Kann das Gericht vegan zubereitet werden?

Ja, durch die Verwendung von pflanzlichem Joghurt, veganem Frischkäse und Butter ist eine vegane Variante möglich.