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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Raspberry Cheesecake Overnight Weetbix is a delightful treat that can be enjoyed as a quick dessert or breakfast. The base softens in just 10-15 minutes, making it a convenient option for those short on time. The combination of crushed Weet-Bix, creamy lemon cheesecake-flavored yoghurt, and homemade raspberry jam creates a harmonious blend of textures and flavors. The yoghurt topping, sweetened with sugar-free maple syrup and a splash of vanilla, adds a creamy layer, while...
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Crush the Weet-Bix in a bowl or container. Add milk, mix and flatten into an even layer to form the base.
Mix together the yoghurt, maple syrup, vanilla extract, and protein powder in a separate bowl.
Add the yoghurt mixture on top of the base in a smooth even layer.
Heat a saucepan on low heat, add the frozen raspberries and stevia, stirring and crushing raspberries with a spoon to form a jam.
Add the raspberry jam on top of the yoghurt layer.
Refrigerate for 15 minutes minimum or overnight.
Add a crushed biscoff biscuit before serving.
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You can add chia seeds to the raspberry jam for extra fiber.
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but the texture of the jam may vary slightly.
Is it necessary to refrigerate overnight?
No, the base softens in 10-15 minutes, so it's not necessary to refrigerate overnight.
Can I substitute the yoghurt flavor?
Yes, you can use any flavor of yoghurt you prefer.
What can I use instead of stevia?
You can use any sweetener of your choice.
How can I make it vegan?
Use plant-based yoghurt and milk, and ensure the protein powder is vegan.
