Dessert for breakfast is absolutely a must in my eyes And these lemon cheesecake overnight Weetabix make a very convincing case for it. With a soft lemony Weetabix base, creamy Greek yogurt cheesecake layer, white chocolate shell, and little swirls of lemon curd, this is bright, creamy, sweet, and ridiculously easy to throw together. Plus, Weetabix gives you a nice dose of fiber, so we’re calling this breakfast and nobody can argue with us.
Mix the base, spread over the lemon cheesecake yogurt layer, then finish with melted white chocolate and swirls of lemon curd. Chill it overnight and let the chocolate set into a crisp shell. You can use any milk you like and add less if you prefer a firmer, crunchier Weetabix base. Basically, it’s lemon cheesecake in overnight Weetabix form—and honestly, outstanding flavour choice.
Lemon Cheesecake Overnight Weetabix
Ingredients
For the Weetabix Base
- 2 Weetabix
- 15 g vegan vanilla protein powder
- 1 tsp lemon juice
- 90 ml milk of choice
- ½ tsp lemon zest
For the Cheesecake Layer
- 150 g lemon-flavored Greek yogurt
- ½ tsp lemon zest
For the Topping
- 20 g white chocolate
- Spoonfuls of lemon curd
Instructions
- Crush the Weetabix into a bowl and mix with the vanilla protein powder, lemon juice, lemon zest, and milk. Use slightly less milk if you prefer a firmer base.
- Press the Weetabix mixture firmly into the bottom of a serving bowl.
- Mix the lemon Greek yogurt with the lemon zest until smooth.
- Spread the cheesecake mixture evenly over the Weetabix base.
- Melt the white chocolate in the microwave in short bursts, stirring between each one.
- Drizzle the melted chocolate over the yogurt layer to create a thin shell.
- Add small spoonfuls of lemon curd over the chocolate and swirl gently with a cocktail stick.
- Refrigerate overnight until chilled and set.
- Enjoy straight from the fridge!
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