Weetabix Cheesecake (with Jam)
Top a Weetabix base with the creamiest cheesecake layer of greek yogurt + ricotta for a natural protein fix, and finish with your favourite flavour jam.
Equipment
- Scales or measuring cups
- Glass container or cereal bowl
Ingredients
- Per 1 Weetabix:
- 60 ml milk
- 65 g greek yogurt
- 60 g ricotta cheese go for a smooth one, Tesco or M&S
- Jam of choice
See notes for baby & toddler
Instructions
- Add one or two Weetabix biscuits to a bowl, you can break them up as you do so.
- Pour over the milk and allow to sit briefly. Then using a fork ensure the Weetabix biscuit is all under the milk. Set aside.
- Combine the greek yogurt and the ricotta in a bowl and mix well.
- Ensure the Weetabix biscuit is levelled out and top with the yogurt / ricotta filling. Level that out.
- Top with teaspoonfuls of jam to your liking, dotting them around. Then use a table knife, slanted on it’s side, running it side to side through the jam to create a swirl effect. Either enjoy right away, or cover and refrigerate until the morning.
Notes
You can store my Weetabix Cheesecake in an air-tight container in the fridge for up to 2 days (make day + 1).
Baby & Toddler
Use a reduced sugar or homemade jam that’s suitable for little ones.
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