Soften the cream cheese: In a small bowl, mash 1–2 tablespoons of light cream cheese with a spoon until smooth. This helps it mix evenly.

Mix the “cheesecake” base: In a jar or bowl, whisk the softened cream cheese with 1/2 cup plain Greek yogurt, 1/2 cup milk, 1/2–1 scoop vanilla protein powder (if using), 1–2 teaspoons maple syrup, 1/2 teaspoon vanilla extract, a tiny pinch of lemon zest (optional), and a pinch of salt. Whisk until smooth and creamy.

Add the dry ingredients: Stir in 1/2 cup rolled oats and 1 teaspoon chia seeds (optional). Mix well so everything is coated.

Fold in the strawberries: Gently stir in 1/3–1/2 cup chopped strawberries. If using frozen, don’t thaw—just chop if needed and add directly.

Taste and adjust: If the mixture isn’t sweet enough, add another teaspoon of maple syrup or a few drops of liquid sweetener.

Chill: Cover and refrigerate for at least 4 hours, ideally overnight. The oats and chia will absorb liquid and thicken.

Finish and serve: In the morning, stir, add a splash of milk if too thick, and top with extra strawberries. For a cheesecake finish, add a light sprinkle of crushed graham crackers right before eating.