Gluten Free Strawberry Cheesecake Overnight Oats

If dessert for breakfast is your thing, these Gluten Free Strawberry Cheesecake Overnight Oats are about to become a favorite. They’re rich and creamy with that classic cheesecake tang, and packed with sweet strawberries in every bite - no baking required. Just stir, chill, and enjoy. Perfect for meal prep, but fancy enough to serve at brunch (especially when served with some homemade Gluten Free Graham Cracker Crumbs).

Recipe Ingredient Notes

Gluten Free Rolled Oats: For the best texture in Gluten Free Strawberry Cheesecake Overnight Oats, use old-fashioned (rolled) oats, quick-cooking oats. You can even use a mix of the two. Old-fashioned oats add a hearty bite and hold their shape well, while quick oats soften faster and create a creamier consistency. A 50/50 blend of both types gives you the best of both worlds. It's best to avoid instant oats, as they absorb liquid too quickly and tend to turn mushy overnight.

Milk: You can use either dairy or non-dairy milk, such as unsweetened almond milk, oat, coconut, or soy milk. The milk hydrates the oats and contributes to a smooth, creamy base that's ideal for this dish.

Yogurt: Plain Greek yogurt is my go-to choice, but dairy-free alternatives like coconut or almond milk yogurt work just as well. You can also use a strawberry-flavored yogurt for an extra boost of strawberry flavor. Adding yogurt to overnight oats enhances their creaminess and richness while also providing a boost of protein and probiotics. The tangy flavor of the yogurt balances the sweetness and helps achieve a thick, pudding-like texture.

Cream Cheese: I use full-fat cream cheese (the one that's sold in blocks). Adding cream cheese to strawberry cheesecake overnight oats gives them a rich, tangy flavor that mimics real cheesecake. It also makes the oats extra creamy and indulgent, turning a simple breakfast into a dessert-like treat.

Strawberries: Fresh and frozen strawberries work here. Keep in mind that frozen strawberries contain more moisture. Therefore make sure to reduce the amount of milk by 2-3 Tablespoons. (If Strawberries aren't your thing, feel free to replace them with raspberries, blueberries or even fresh mango)

Maple Syrup:  I love adding a touch of pure maple syrup for sweetness and to balance the flavors in overnight oats. You can also substitute with honey or leave it out if you prefer a less sweet option. (Keep this in mind if you use a strawberry flavored yogurt which tend to be on the sweeter side).

Chia Seeds: Adding chia seeds to overnight oats enhances both texture and nutrition. These tiny seeds absorb liquid, creating a creamy, pudding-like consistency that's both satisfying and indulgent. If you don't have any chia seeds on hand, feel free to replace them with some ground flaxseeds.

Graham Crackers: For the ultimate strawberry cheesecake flavor I garnish my strawberry cheesecake overnight oats with some crumbled up gluten free graham crackers.

How to make Strawberry Cheesecake Overnight Oats

Making Strawberry Overnight Oats is very simple. Feel free to adjust the sweetness as needed with some additional maple syrup or honey if you like. I prefer using a blender to ensure the cream cheese is fully incorporated into the wet ingredients. You can also whisk it with the greek yogurt, vanilla extract and maple syrup until smooth. It's okay if there are a few tiny lumps.

1. Start by washing and dicing the strawberries. If you use frozen strawberries there is no need to thaw them but make sure to cut them into smaller pieces AND reduce the amount of milk used by 2-3 tablespoons. The frozen strawberries will release some liquid while thawing.
2. Add the softened cream cheese, Greek yogurt, maple syrup, your choice of milk, and approximately 65 grams of the diced strawberries to a blender. (This is about half of the diced strawberries, so there's no need for precise measurement.) Blend until the mixture is smooth and creamy. Incorporating some strawberries into the liquid base intensifies the strawberry flavor throughout the overnight oats.
3. In a bowl, combine the gluten-free rolled oats, the remaining diced strawberries, chia seeds, kosher salt, and the zest from one small lemon.
4. Pour the blended liquid mixture into the bowl with the dry ingredients. Add a generous squeeze of fresh lemon juice. Stir everything together until well mixed. It may look like there's too much liquid, but don't worry - the oats and chia seeds will absorb it as they soak.
5. At this point, you can divide the Gluten Free Strawberry Cheesecake Overnight Oats into smaller bowls or jars (like small mason jars with lids). Alternatively, cover the entire bowl with a lid or plastic wrap and let it soak in the fridge for at least 3 - 4 hours, preferably overnight. I prefer letting the overnight oats soak in one big bowl. This way, it's easier to adjust the sweetness (or add a little bit more lemon juice) and add more liquid if needed.

Storage

Store the strawberry cheesecake overnight oats in the fridge for up to 2-3 days. This gives the oats enough time to absorb the liquid and develop flavor. Just make sure the container is sealed tightly. If possible, keep toppings (like graham cracker crumbs and additional berries) separate until you're ready to serve. This prevents them from getting soggy or losing their texture.

If you're making multiple servings, it's convenient to store individual portions in separate jars or containers. This makes it easy to grab a quick breakfast throughout the week.

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