I love how innovative this recipe overnight Weetabix cheesecake is. It takes 3 healthy breakfast ingredients and turns it into everyone’s favourite dessert = cheesecake.
We have the crispy Weetabix as the biscuit layer replacement.
The high protein, chocolatey yogurt layer as the creamy cheese layer.
And the bonus layer = the Nutella swirl that is sweetened and loosened with maple syrup.
Start by combining the Weetabix and almond milk with a fork. The Weetabix will absorb the liquid and form a firm paste.
Pour into a small bowl/container and spread to form the base.
Next combine the protein powder and yogurt together in a separate bowl. Then pour onto the Weetabix base, spreading until even.
To thin out the Nutella and add sweetness, combine with maple syrup.
Drizzle across the top of the yogurt layer.
For aesthetic swirls, drag a thin object (I used the end of a teaspoon) through the Nutella to mix into the yogurt slightly. Pop in the fridge to set overnight (or for a couple of hours) and enjoy!
Is this a good recipe for weight loss?
This recipe is high in protein and has a great balance of carbs and fats. You get a healthy amount of fibre from the Weetabix, which will keep you fuller for longer, which would prevent you from snacking throughout the morning.
Can I make this recipe vegan?
Yes! Ensure you’re using a vegan protein powder and vegan hazelnut spread. Swap with your favourite plant based yogurt and there you have a vegan overnight weetabix cheesecake!
How long can I keep it in the fridge for?
I would eat this within 1 day of making it. So if you made the recipe on Monday night, ideally eat it on Tuesday morning or latest Wednesday morning.
Substitute the chocolate spread with Vego Crunchy Fine Hazelnut Chocolate Spread and use vegan chocolate protein powder.
Nutritional info per serving: 406kcal |Carbs: 60g | Fats: 6g |Protein: 37g