Lemon Cheesecake Overnight Weet-Bix

Ingredients

• 2 Weet-Bix (crushed)
• 0.33 cup milk (any variety)
• 0.5 cup cottage cheese (can substitute with cream cheese)
• 0.25 cup Greek yogurt (plain or vanilla)
• 1 tbsp liquid sweetener (such as maple syrup or honey)
• 1 tbsp lemon juice
• 0.5 tsp lemon zest
• 1 cookie (crushed, for topping)

Steps

1. 1

   In a small container or jar, crush the Weet-Bix biscuits into a coarse meal.

2. 2

   Pour the milk over the crushed Weet-Bix and stir or press down until the liquid is absorbed and a soft base layer is formed.

3. 3

   In a separate bowl, combine the cottage cheese (or cream cheese), yogurt, liquid sweetener, lemon juice, and lemon zest. Mix until smooth and creamy.

4. 4

   Spread the lemon cheesecake mixture evenly over the Weet-Bix base.

5. 5

   Sprinkle the crushed cookie over the top for a crunchy finish.

6. 6

   Cover and refrigerate overnight (or for at least 4-8 hours) to allow the flavors to meld and the base to soften completely.

Notes

For a smoother cheesecake texture, you can blend the cottage cheese before mixing it with the other filling ingredients. Adjust the amount of lemon juice and sweetener to suit your preference for tartness.

Nutrition per serving

• breakfast
• overnight oats
• vegetarian
• high-protein
• no-cook
• meal prep
• dessert for breakfast