If you love the creamy tang of cheesecake and the crunch of chocolate mini eggs, these overnight oats will make your morning feel like a treat. They’re rich without being heavy, sweet without going overboard, and so easy to prep the night before. You’ll get the familiar cheesecake vibe from Greek yogurt and a hint of vanilla, plus a graham “crust” twist.

The colorful mini eggs add chocolatey crunch that wakes up every spoonful. It’s comfort food you can feel good about.

Jump to Recipe Card

What Makes This Recipe So Good

Overhead shot of Mini Egg Cheesecake Overnight Oats layered in a 12–16 oz glass jar: creamy vanill

Cheesecake flavor, breakfast format: Tangy yogurt, vanilla, and a touch of cream cheese bring that classic cheesecake taste.
Balanced sweetness: Honey or maple syrup keeps it just sweet enough without feeling like dessert-for-breakfast overkill.
Satisfying texture: Creamy oats meet crunchy chocolate mini eggs and a light graham cracker crumble.
Make-ahead friendly: Stir, chill, and wake up to a ready-to-eat jar.
Customizable: Swap dairy, sweeteners, or toppings to suit your needs.

Shopping List

Old-fashioned rolled oats (not quick or steel-cut)
Milk of choice (dairy or unsweetened almond/oat milk)
Plain Greek yogurt (2% or 5% for creaminess)
Cream cheese (block style works best; light is fine)
Honey or maple syrup
Vanilla extract
Pinch of salt
Graham crackers (or digestive biscuits), lightly crushed
Mini chocolate eggs (crushed or chopped)
Optional add-ins: Lemon zest, chia seeds, protein powder, cocoa powder

Step-by-Step Instructions

Close-up detail, side angle of the “finish and serve” moment: spoon lifting a scoop of chilled,

Soften the cream cheese: In a small bowl, let 2 tablespoons of cream cheese sit at room temperature for 10 minutes so it mixes smoothly.
Make the cheesecake base: Whisk the softened cream cheese with 1/2 cup plain Greek yogurt, 1–2 teaspoons honey or maple syrup, 1/2 teaspoon vanilla extract, and a small pinch of salt until silky.
Stir in the oats: Add 1/2 cup rolled oats and 1/2 cup milk. Mix until everything is evenly combined.
If you like it thicker, add 1 teaspoon chia seeds.
Add bright notes (optional): Fold in 1/2 teaspoon lemon zest for that classic cheesecake lift.
Layer with “crust” and mini eggs: Spoon half the oat mixture into a jar. Sprinkle 1 tablespoon crushed graham crackers and a spoonful of chopped mini eggs. Top with the remaining oats.
Chill overnight: Cover and refrigerate at least 4 hours, ideally 8–12 hours, to let the oats soften and flavors meld.
Finish and serve: In the morning, stir gently.
Add a final sprinkle of graham cracker crumbs and mini eggs on top for crunch. Adjust sweetness to taste.

How to Store

Fridge: Keep sealed in the refrigerator for up to 3 days. Add the final topping of mini eggs and grahams just before serving to keep them crisp.
Meal prep: Double or triple the recipe and portion into individual jars.
Wait to add crunchy toppings until the day you eat them.
Freezer: Not recommended; the dairy base can separate and oats turn mushy after thawing.

Why This is Good for You

Steady energy: Rolled oats offer fiber and complex carbs that help keep you full longer.
Protein boost: Greek yogurt adds satisfying protein to support satiety and muscle repair.
Calcium and probiotics: Dairy delivers calcium, while cultured yogurt brings gut-friendly bacteria.
Mindful indulgence: A small amount of mini eggs adds joy without derailing balance.

Common Mistakes to Avoid

Using quick oats: They turn pasty. Rolled oats keep a better bite.
Skipping the salt: A tiny pinch sharpens the cheesecake flavor and balances sweetness.
Adding all the crunch too soon: Graham crumbs and mini eggs soften overnight. Save some for the top just before eating.
Too much liquid: Stick close to a 1:1 ratio of oats to milk for a creamy, spoonable texture.
Cold, firm cream cheese: It won’t blend well and leaves lumps.
Let it soften first.

Alternatives

Dairy-free: Use dairy-free yogurt and cream cheese, plus almond or oat milk.
Lower sugar: Cut sweetener to 1 teaspoon or use stevia/monk fruit. Choose sugar-free chocolate if preferred.
Gluten-free: Use certified gluten-free oats and swap graham crackers for gluten-free grahams or almond meal.
High protein: Stir in a scoop of vanilla or unflavored protein powder and add a splash more milk to keep it creamy.
Chocolate cheesecake twist: Mix 1 teaspoon cocoa powder into the yogurt base and top with extra mini eggs.
Fruit-forward: Add sliced strawberries or raspberries for a classic cheesecake pairing.

FAQ

Can I use steel-cut oats?

Steel-cut oats won’t soften enough overnight without pre-cooking. Stick to rolled oats for the right texture.

How sweet is this recipe?

It’s lightly sweet.

Start with 1–2 teaspoons honey or maple syrup and adjust in the morning if you want more.

Do I have to use cream cheese?

No. It adds cheesecake authenticity, but you can skip it and use extra Greek yogurt for a lighter version.

When should I add the mini eggs?

Mix a little into the middle layer and save most for topping right before eating to keep them crunchy.

Can I warm overnight oats?

Yes. Heat gently in the microwave in short bursts, stirring between intervals.

Add toppings after warming.

What’s the best jar size?

A 12–16 ounce jar gives room for layering, stirring, and toppings without spills.

In Conclusion

Mini Egg Cheesecake Overnight Oats bring playful crunch and creamy, tangy flavor to your morning with almost zero effort. The make-ahead method means breakfast is ready when you are, and the ingredients are easy to tailor to your tastes. Keep a few jars in the fridge, save the crunchy bits for the top, and enjoy a bright, indulgent-feeling start to your day.