Strawberry Cheesecake Overnight Oats with White Chocolate
This recipe creates a convenient, dessert-inspired breakfast that tastes like strawberry cheesecake but is prepared ahead of time. It is suitable for busy schedules and offers a nutritious, grab-and-go option.
Equipment
- Medium bowl or jar
- Mason jar or airtight container
Ingredients
Oats Base
- 1/2 cup Old-fashioned rolled oats
- 1/2 cup Milk (dairy or non-dairy)
- 1/4 cup Greek yogurt (plain or vanilla)
- 2 tablespoons Cream cheese, softened
- 1 tablespoon Honey or maple syrup
- 1/2 teaspoon Vanilla extract
- 1/4 cup Fresh strawberries, diced
- 2 tablespoons White chocolate chips
- 1 tablespoon Chia seeds optional
- 1 pinch Salt
Topping
- Additional strawberries and white chocolate for topping
Instructions
- In a medium bowl or jar, whisk together the softened cream cheese, Greek yogurt, milk, honey, and vanilla extract until smooth and well combined.
- Add the rolled oats, chia seeds (if using), and a pinch of salt to the mixture. Stir thoroughly to ensure all oats are coated.
- Gently fold in the diced fresh strawberries and white chocolate chips, reserving some for topping.
- Transfer the mixture to a mason jar or airtight container with a lid.
- Cover and refrigerate for at least 4 hours or overnight to allow the oats to absorb the liquid and soften.
- In the morning, give the oats a good stir and check the consistency. Add a splash of milk if you prefer a thinner texture.
- Top with additional fresh strawberry slices, extra white chocolate chips, and a dollop of Greek yogurt if desired.
- Eat cold straight from the refrigerator, or let sit at room temperature for 5 minutes before eating.
Notes
I created this recipe on a Sunday evening when I craved cheesecake but needed a healthier option for the week. After testing sweetness levels, I found the right balance that tastes like dessert but provides good fuel for breakfast. This is now my weekly meal prep recipe.