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Strawberry Cheesecake Overnight Oats

Creamy, tangy overnight oats that taste like dessert but fuel your body with wholesome ingredients. The perfect combination of cream cheese mixture and sweet strawberry compote.
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Prep Time 15 minutes
Cook Time 4 minutes
Servings: 2
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Oat Base
  • 1 cup rolled oats
  • 1 cup milk of choice
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons Greek yogurt
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the Strawberry Layer
  • 1 cup fresh strawberries, diced
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
For Topping
  • 2 tablespoons graham cracker crumbs
  • extra fresh strawberries

Method
 

  1. Prepare the Strawberry Compote: Combine diced strawberries, honey, and lemon juice in a small bowl. Let this mixture sit for 10 minutes until the strawberries release their juices, creating a naturally sweet syrup.
  2. Create the Cheesecake Base: In a medium bowl, whisk softened cream cheese until smooth and creamy. Gradually add Greek yogurt, whisking continuously to prevent lumps. Slowly pour in milk while whisking, then add honey and vanilla extract until the mixture is completely homogeneous.
  3. Combine Oats and Liquid: Add rolled oats and a pinch of salt to your creamy mixture. Stir thoroughly, ensuring every oat is coated with the cheesecake base.
  4. Layer Your Creation: Divide half the oat mixture between two jars or bowls. Spoon strawberry compote over each portion, creating a vibrant pink layer. Top with remaining oat mixture.
  5. Chill and Set: Cover containers tightly and refrigerate for at least 4 hours, though overnight works best. During this time, oats absorb the liquid completely while flavors meld together.
  6. Finish and Serve: Before serving, give your overnight oats a gentle stir to redistribute settled ingredients. Top with graham cracker crumbs and fresh strawberry slices.

Notes

Always soften cream cheese to room temperature to prevent lumps. Store covered in refrigerator for up to 4 days. Add graham cracker crumbs just before serving to prevent sogginess. Can be made up to 3 days in advance. Not recommended for freezing as texture becomes grainy.