Lemon Cheesecake Overnight Weet-Bix
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A creamy, dessert-inspired breakfast featuring a soft Weet-Bix base, a high-protein lemon cheesecake layer, and a crunchy cookie topping. It's prepped in minutes the night before for an effortless morning meal.
- Time
- 8 hours 5 minutes
- Equipment
- No cooking needed
- Good for
- Breakfast or snacks
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Base
- 30 g
- 80 g
Cheesecake Filling
- 115 g
- 60 g
- 20 g
- 15 g
- 1 g
Topping
- 15 g
Weights are estimates. Together, the ingredients weigh about 335 g before cooking, which is about 335 g per serving.
Steps
In a small container or jar, crush the Weet-Bix biscuits into a coarse meal.
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.
In a separate bowl, combine the cottage cheese (or cream cheese), yogurt, liquid sweetener, lemon juice, and lemon zest. Mix until smooth and creamy.
Spread the lemon cheesecake mixture evenly over the Weet-Bix base.
Sprinkle the crushed cookie over the top for a crunchy finish.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 411
- Protein
- 25 g
- Carbs
- 59 g
- Fat
- 8 g
- Fiber
- 3 g
Where the calories come from
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