Overnight Weetabix is a great way to switch up your breakfast game. They’re quick and easy to prepare, nutritious, filling, and you can flavour them how you like. This Blueberry Cheesecake Weetabix is my take on a breakfast version of cheesecake, you’ll be jumping out of bed to eat this!
Blueberry Cheesecake Overnight Weetabix
Overnight weetabix is a great way to switch up your breakfast game. They're quick and easy to prepare, nutritious, filling, and you can flavour them how you like. This Blueberry Cheesecake Weetabix is my take on a breakfast version of cheesecake, you'll be jumping out of bed to eat this!
Ingredients
Weetabix Base
- 4 wheat biscuits / Weetabix
- 220 ml milk of choice I like soya milk
- 1 tsp vanilla extract or paste
- 2 tsp maple syrup
Cheesecake Layer
- 300 g Greek yoghurt I use Alpro Greek Style (dairy free)
- 1 tbsp cream cheese I use vegan
Blueberry Topping
- 150 g blueberries
- 2 tsp maple syrup
Instructions
- Start by adding the blueberries to a saucepan along with a splash of water and the maple syrup. Heat over a low-medium heat for around 10 minutes, stirring often, until the blueberries have softened/wilted and a sticky compote has formed.
- Crumble the Weetabix / Wheat Biscuits into your container or bowls – you can prepare this in 2 seperate bowls/ramekins or all in one.
- Add the milk, vanilla extract and maple syrup and stir well. Press down and smooth over the top.
- Combine the greek yoghurt with the cream cheese until smooth. Add this on top of the weetabix base and smooth over.
- Add the blueberry topping on top. Cover and place in the freezer for 20 minutes or overnight. Enjoy!
