Lemon Cheesecake Overnight Weet-Bix
Prep
5 min
Serves
1
Skill
Prep
5 min
Serves
1
Skill
Love lemon cheesecake but want something quick for breakfast? This Lemon Cheesecake Overnight Weet-Bix recipe combines crushed Weet-Bix with So Good Unsweetened Almond Milk and a creamy lemon yoghurt topping to create an easy make-ahead breakfast. It's ready in just five minutes of prep and left to chill overnight, making busy mornings effortless.
If you're looking for healthy overnight Weet-Bix recipes, easy meal prep breakfasts or a refreshing high fibre breakfast idea, this recipe delivers cheesecake flavour in a lighter breakfast.
Ingredients
- 2 Weet-Bix, roughly crushed
- ⅓ cup So Good Almond Milk Unsweetened
- 1 tbsp light cream cheese, room temperature
- ⅓ cup low fat natural yoghurt
- 1 tsp finely grated lemon zest, plus extra to garnish
- 1 tbsp lemon juice
- 1 tsp honey (optional)
- 1 tbsp lemon curd, to garnish (optional)
- 1 slice lemon, to garnish
Nutrition per serving
996 kJ
energy kj
11 g
protein
3 g
saturated fat
5 g
dietary fibre
30 g
carbohydrate
9 g
sugars
220 mg
sodium
Method
In a small bowl, mix together the crushed Weet-Bix and almond milk.
In a separate bowl, mix the cream cheese, yoghurt, lemon zest, lemon juice and honey until smooth.
Choose a glass, small jar or container. Layer however you like, smooth all of the Weet-Bix mixture on the bottom and top with the cream cheese mixture, or create layers by alternating half of each mixture at a time for a layered effect.
Top with a spoonful of lemon curd, a slice of lemon and a little extra lemon zest if you wish.
Place in the fridge for 3 hours or overnight.
- 2 Weet-Bix, roughly crushed
- ⅓ cup So Good Almond Milk Unsweetened
- 1 tbsp light cream cheese, room temperature
- ⅓ cup low fat natural yoghurt
- 1 tsp finely grated lemon zest, plus extra to garnish
- 1 tbsp lemon juice
- 1 tsp honey (optional)
- 1 tbsp lemon curd, to garnish (optional)
- 1 slice lemon, to garnish
Nutrition per serving
996 kJ
energy kj
11 g
protein
3 g
saturated fat
5 g
dietary fibre
30 g
carbohydrate
9 g
sugars
220 mg
sodium
In a small bowl, mix together the crushed Weet-Bix and almond milk.
In a separate bowl, mix the cream cheese, yoghurt, lemon zest, lemon juice and honey until smooth.
Choose a glass, small jar or container. Layer however you like, smooth all of the Weet-Bix mixture on the bottom and top with the cream cheese mixture, or create layers by alternating half of each mixture at a time for a layered effect.
Top with a spoonful of lemon curd, a slice of lemon and a little extra lemon zest if you wish.
Place in the fridge for 3 hours or overnight.