Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
3 jars of overnight oats layered with strawberry jam and topped with fresh strawberries.

Strawberry Cheesecake Overnight Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Chill Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

Description

Cheesecake for breakfast? Why not! Try these strawberry cheesecake overnight oats for a sweet, tangy and creamy breakfast option you can easily prepare the night before so it’s ready to enjoy in the morning.


Ingredients

  • 1 cup rolled oats (100 g)
  • 2 tbsp chia seeds (28 g)
  • ¼ tsp salt
  • ¼ cup softened vegan cream cheese (60 g)
  • ½ cup plain plant-based yogurt (120 g)
  • 1 cup unsweetened plant-based milk (240 mL)
  • 1 tbsp lemon juice (15 ml)
  • 3 tbsp maple syrup (60 ml)
  • 1 tsp vanilla extract (5 ml)
  • ¼ cup strawberry jam (59 ml)
  • 1 cup chopped fresh strawberries, plus more for topping (150 g)
  • crushed graham crackers, optional topping (approx. 2 tbsp total)

Instructions

  1. Set the vegan cream cheese out on the counter to soften up for about 30 minutes, alternatively, microwave briefly to soften.
  2. In a medium bowl add the oats, chia seeds, and salt. Stir to combine.
  3. In a separate bowl add the softened cream cheese and yogurt. Using a whisk, whisk to fully combine making sure there are no lumps.
  4. Add the oat milk, lemon juice, maple syrup, and vanilla extract to the bowl with the yogurt and cream cheese. Stir until well incorporated. 
  5. Add the wet ingredients to the oat and chia seed mixture. Stir all of the ingredients well to fully incorporate them, making sure there are no clumps of chia remaining.
  6. Cover with plastic wrap or use a sealable container and place in the fridge overnight for at least 6 hours.
  7. The next morning chop your fresh strawberries into small bite sized pieces.
  8. Remove the overnight oats from the fridge, remove the plastic wrap and fold in the chopped strawberries.
  9. Using a mason jar or a small bowl for each serving, spoon out ½ tablespoon of strawberry jam, then spoon on some of the overnight oat mixture until your jar is about ½ full. You can sprinkle some crushed-up graham crackers then another ½ tablespoon of jam, and spoon on more overnight oats mixture. Finish by sprinkling on more crushed graham crackers and a few chopped strawberry pieces.
  10. Serve immediately.

Notes

The recipe makes 4 servings and can be stored for up to up to 4 days in the fridge, either before or after portioning out with the jam and strawberries.

For a large portion, you can make 3 servings instead of 4, in which case each serving will be 409.

The recipe can easily be halved, quartered or doubled as needed.


Nutrition

  • Serving Size: 1
  • Calories: 307
  • Sodium: 267 mg
  • Fat: 7 g
  • Carbohydrates: 59 g
  • Fiber: 6 g
  • Protein: 9 g