Strawberry Cheesecake Overnight Weet-Bix

Ingredients

• 2 Gluten-free Weet-Bix (Weet-Bix™ Gluten Free)
• 0.333 cup Almond milk (So Good brand)
• 1 tsp Stevia or honey (Choose one)
• 100 g Vanilla yoghurt (No added sugar)
• 1 tbsp Light cream cheese
• 15 g Protein powder (Optional)
• 100 g Strawberries (Diced)
• 0.25 tsp Lemon juice (Optional)
• Berry jam or fresh strawberries (Optional topping; amount not specified)
• 0.5 Gluten-free biscuit (Optional topping; crushed)

Steps

1. 1

   Crumble the gluten-free Weet-Bix into a small bowl, jar, or container.

2. 2

   Add the sweetener and almond milk, then stir to combine. Press the mixture down lightly with the back of a spoon until compacted. Let it sit for about a minute if needed so it can absorb the milk.

3. 3

   In a separate bowl, mix together the vanilla yoghurt, light cream cheese, optional protein powder, and optional lemon juice.

4. 4

   Fold the diced strawberries into the yoghurt mixture.

5. 5

   Spread the strawberry-yoghurt mixture over the Weet-Bix layer.

6. 6

   Top with berry jam or fresh strawberries. Cover or place the container in the fridge for a few hours or overnight.

7. 7

   When ready to eat, add the crushed gluten-free biscuit and serve.

Notes

The source does not specify quantities for the optional berry jam or fresh-strawberry topping. It also does not give a precise refrigeration time beyond a few hours or overnight.

Nutrition per serving

• breakfast
• vegetarian
• gluten-free
• no-cook
• make-ahead
• meal-prep