Ingredients
Equipment
Method
- Take cream cheese out 45 minutes before starting. Whisk until smooth with zero lumps. Add Greek yogurt slowly while whisking constantly. Fold in cottage cheese gently. Add vanilla, maple syrup, and salt. Mixture should be silky, not chunky.
- Cut strawberries into small pieces - big chunks make soggy spots. Toss with lemon juice and honey. Let sit while preparing other components. Save some pieces for topping.
- Put oats in jars first. Pour cream cheese mixture over, stirring gently to coat everything. Fold in chia seeds. Add most strawberries, saving some for topping. Pour milk slowly until barely covering.
- Refrigerate at least 4 hours, overnight is better. Stir gently before serving. Add more milk if too thick. Top with reserved strawberries and crushed graham crackers.
Nutrition
Notes
The secret to perfect strawberry cheesecake overnight oats is room temperature cream cheese and patience - rush the dairy mixing and you'll get lumps that never disappear. These taste even better the second day as flavors meld together into pure breakfast magic.




