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Mini Egg Cheesecake Overnight Oats - A Fun, Creamy Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients
  

  • 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

Instructions
 

  • 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.