These strawberry cheesecake overnight oats are a healthy and delicious make-ahead breakfast, snack or even dessert! They have a super smooth and creamy oats, fresh strawberries, buttery graham crackers crumbs, with a sweet white chocolate like sauce on top. The kind of breakfast we all dream of having ready to enjoy in the fridge in the morning!
Ultra creamy strawberry cheesecake overnight oats
After the big success of these Chocolate Hazelnut Praliné overnight oats I posted a few months ago, I wanted to share a similar recipe to give you more ideas for quick and simple breakfasts. I know everyone has a different lifestyle and specific needs that change throughout the life. I know many of you have to deal with very busy periods and don’t have a lot of time to cook. But even in these challenging moments, and I would say ESPECIALLY in these moments, it’s important to provide your body the nutriments and energy it needs to work properly. That’s why I want to share with you more very simple recipes to help you go through these periods of the life!
These strawberry cheesecake overnight oats are one of these recipes. They are the proof that you don’t need to spend hours in the kitchen to prepare something that is healthy, nourishing and absolutely delicious for breakfast! They require only a few simple ingredients and no specific equipment except a blender or food processor. You can even prepare them the day before or make a large batch and have your breakfast or healthy snack ready for the week!
Make cheesecake overnight oats
Ingredients for the oats
These cheesecake overnight oats are the proof that the simple things are often the best! They require only 6 ingredients you probably already have, plus the toppings :
- Rolled oats – you can use pre-cooked or regular oats. As they will be soaked in milk overnight then blended, the oats will absorb the liquid and become smooth. If you’re gluten allergic, make sure to use certified gluten-free oats!
- Cashews – in addition to oats, to make the preparation even more rich and creamy. Use whole raw cashews, not roasted or salted, organic if possible.
- Milk – use any dairy free milk of your choice. I recommend almond or cashew for this recipe, or coconut that goes well with the strawberries if you like the flavor.
- Yogurt – for creamy oats I recommend to use a thick yogurt, like coconut yogurt or greek style plant-based yogurt. But any regular plant-based yogurt will work too.
- Maple syrup – is my favorite option to sweeten the oats. I suggest to start with 1 tablespoon, but don’t hesitate to taste and add more if you want. Make sure to use good quality A grade maple syrup.
- Vanilla – for a delicious hint of vanilla flavor.
- Strawberries – use fresh strawberries if they are in season. Refer to the last section for more variations!
- Graham crackers – you can use either store-bought biscuits or make your own (refer to the next section).
How to make ultra creamy overnight oats
Juste like my chocolate praliné overnight oats, these strawberry cheesecake overnight oats are ridiculously quick and easy to make at home. I recommend that you prepare them the day before so you only have to assemble your breakfast on the morning. You can also make a large batch that you keep in your fridge for the week.
The secret to make these oats so smooth and creamy lies in the very first step. The day before, or sufficiently far ahead, place the oats, cashew and the milk in a bowl. Give it a stir to combine, then cover and leave to soak in the fridge overnight. This step is very important to allow the oats to absorb some of the liquid and the cashews to soften. The longer they soak, the creamier the porridge will be! Don’t skip this step and if you’re really in a hurry you can reduce the soaking time to 4 hours.
On the morning or once the oats and cashews are soft, place all the mixture into a small blender. Add the yogurt, maple, vanilla and blend on high speed until perfectly smooth and creamy. Depending the size and power of your blender, it will take more or less time to blend the oats until creamy. Also you might need to stop the blender and scrap down the sides of the bowl during the process.
Taste the oats and adjust the sweetness depending on your preferences. Keep in mind that you will add crackers, strawberries and a white chocolate sauce that also bring sweetness! I personally like my oats with this level of sweetness, but don’t hesitate to add more or less syrup.
Make the white chocolate sauce
Did I mention that these strawberry cheesecake overnight oats are super creamy? Cause they are! And if you think the blended oats are already smooth enough, just wait to taste the result with this express “white chocolate” sauce! It’s the final touch that takes the oats to the next level! To make this simple sauce, just mix the three following with a spoon into a small bowl:
- Almond butter, preferably blanched
- Plant based yogurt, plain and unsweetened, preferably thick or greek style
- Maple syrup or agave
Make your own homemade graham crackers
A cheesecake is not a real cheesecake without a rich and buttery biscuit crust! In a regular cheesecake, the crust adds flavors, sweetness and some texture to balance the smoothness of the cream cheese. To recreate this cheesecake effect, we’re making successive layers of crumbled graham crackers, strawberries and creamy oats.
At this point, you have two possibilities:
- you can use store-bought graham crackers or any other kind of shortbread cookies. If. you’re vegan, make sure to use dairy and egg free biscuits. Many brands for graham crackers are vegan, check the ingredients list.
- OR, you can make your own graham crackers using my easy cookies recipe! Not only they are delicious, but you know exactly what are inside, and they are gluten-free! The recipe is this one for these Pecan Chocolate Cookies sandwich. Just skip the chocolate ganache. You even don’t have to shape the cookies are you’ll crumble the biscuit. You can roll out and bake the cookie dough in a single layer about 1/5″ (5 mm) thick.
Ingredient substitutions and variations
Use seasonal fruits
Strawberries are currently in season in France, but you are free to replace them with any other fruit of your choice! Blueberries, raspberries, peaches, apricots, kiwis, mangoes, pineapple, are only a few suggestions. You can use either fresh or frozen fruits for these overnight oats.
What can I use instead of …
- Milk? I recommend to use almond, coconut or soy milk but you can use any other variety of dairy-free milk. Don’t replace milk with water in this recipe or the oats will be soggy and not as creamy!
- Yogurt? I didn’t try it but you might be able to replace yogurt with half a mashed ripe banana.
- Maple syrup? You can use any other liquid sweetener instead, like agave, coconut or date syrup. But keep in mind that coconut and date syrups will slightly color the oats and the sauce.
- Almond butter? Almond butter is the best option because it has a light taste. Cashew buter works as well. If you have nuts allergy, you can use tahini or sunflower seed butter, but they have a stronger flavor.
- Graham crackers? You can actually use any kind of cookies as long as they are a little crispy and not too strong in flavor.
For more oats recipes and easy breakfast ideas check out my
- Chocolate Hazelnut Praliné overnight oats (GF)
- Buckwheat and Cashew breakfast crème (GF)
- Lime and Coconut bircher muesli (GF)
- Apple Pumpkin warm porridge (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.Print
Strawberry Cheesecake Overnight Oats
- Prep Time: 10 minutes
- Chill time: 8 hours
- Total Time: 10 minutes
- Yield: 1 large or 2 medium 1x
- Category: Breakfast
- Diet: Vegan
Creamy overnight oats with fresh strawberries, graham crackers crumbs and a sweet white chocolate sauce are like having a cheesecake for breakfast. They require only a few simple ingredients and can be prepared the day before.
- 1 cup rolled oats
- 1/4 cup raw cashews (30 g)
- 2/3 cup dairy-free milk
- 1/4 cup plain yogurt dairy-free
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 8 fresh strawberries
- 4 graham crackers
White chocolate sauce
- 2 tbsp almond butter
- 2 tbsp dairy-free plain yogurt
- 1 tbsp maple syrup
- Add the oats, whole cashews and milk into a bowl and give it a stir. Cover and let it soak in the fridge for at least 4 hours or overnight.
- Add the oats and cashew mixture, yogurt, maple and vanilla to a blender and blend until perfectly smooth and creamy. Taste and adjust the sweetness depending on your preferences.
- Cut the strawberries into quarters. Crumble the graham crackers in the bottom of a large jar or two smaller ones. Add the blended oats and strawberries in successive layers.
- Make the white chocolate sauce by mixing all the ingredients in a small bowl. Stir using a spoon until it is smooth. Pour the sauce on top of the oats and garnish with more strawberries and crackers.
- Enjoy directly or chill in fridge for a few hours.
- Storage: blended overnight oats without the toppings can be stored in an airtight container in the fridge for up to 4 days. If you make a large batch, scoop out 1 cup for a single serving and add the toppings.
- For gluten-free option, use certified gluten-free oats.
Keywords: oatmeal, oats, overnight oats, cheesecake, strawberry cheesecake, breakfast, gluten free
Recette version françaisePrint
Porridge façon cheesecake fraises spéculos
- Prep Time: 10 minutes
- Chill time: 8 heures
- Total Time: 10 minutes
- Yield: 1 grand ou 2 moyens 1x
- Category: petit-déjeuner
- Diet: Vegan
Ce porridge onctueux façon cheesecake aux fraises est idéal pour un petit-déjeuner sain, rassasiant et ultra gourmand! Il est très simple et rapide à préparer et se conserve plusieurs jours au réfrigérateur.
- 80 g de flocons d’avoine
- 30 g de noix de cajou
- 150 ml de lait végétal
- 60 g de yaourt végétal nature
- 20 g de sirop d’érable
- 1 cuillère à c. d’extrait de vanille
- 8 fraises fraiches
- 4 biscuits spéculos
Sauce chocolat blanc
- 2 cuillères à s. de purée d’amandes
- 2 cuillères à s. de yaourt végétal nature
- 1 cuillères à s. de sirop d’érable
- Mélanger les flocons d’avoine, les noix de cajou et le lait végétal dans un bol. Couvrir et laisser tremper au réfrigérateur pendant au moins 4 heures, dans l’idéal toute une nuit, afin de les attendrir.
- Placer le mélange flocons d’avoine, noix de cajou et lait dans un blender et ajouter le yaourt, le sirop d’érable et la vanille. Mixer jusqu’à obtenir une consistance lisse et onctueuse. Goûter et ajuster si besoin la quantité de sirop d’érable selon vos préférences.
- Couper les fraises en quartiers. Emietter grossièrement les biscuits spéculos dans grand contenant (bocal, verre, bol, …) ou dans deux plus petits. Puis verser le porridge crémeux et disposer les fraises pour former plusieurs couches.
- Préparer la sauce chocolat blanc en mélangeant tous les ingrédients dans un petit bol avec une cuillère. Napper le porridge de sauce et garnir de fraises et de spéculos émiettés.
- Déguster aussitôt ou laisser reposer au frais quelques heures.
- Conservation: le porridge sans la garniture se conserve jusqu’à 4 jours dans un récipient hermétique au réfrigérateur.
- Si vous êtes intolérant au gluten, assurez-vous d’utiliser des flocons d’avoine certifiés sans gluten.
- Vous pouvez utiliser cette recette pour réaliser vos biscuits façon spéculos maison.
Keywords: porridge, flocons d’avoine, cheesecake, cheesecake aux fraises, petit-déjeuner, sans gluten, vegan