A super easy, no-bake treat that tastes like dessert but is packed with goodness. Layers of soft Weetabix, creamy vanilla yoghurt, and a tangy cherry compote make this one feel a bit fancy—but it’s a breeze to prep and perfect for busy mornings or a sweet snack.
PrintOvernight Weetabix Cheesecake
Ingredients
Scale
4 Biscuits weetabix
120ml Oat milk
480g Plain greek yogurt
2 tsp Vanilla extract
40ml Maple syrup
450g Frozen cherries
1 Lime (juice only)
Instructions
- Start by making the cherry compote. Add the frozen fruit, lime juice, and half the maple syrup to a small saucepan. Simmer gently for around 15 minutes, until the fruit is soft and jammy. Set aside to cool.
- Next, prep the base. Crumble one Weetabix biscuit into the bottom of each jar or container. Pour in the milk (dividing it evenly), stir to combine, then press the mixture down firmly to form a solid base.
- Now for the yoghurt layer—mix the Greek yoghurt with the remaining maple syrup and the vanilla. Spoon it over the Weetabix base, dividing it evenly between the jars.
- Finally, once the cherry compote is completely cool, spoon it over the yoghurt layer to finish.
Notes
Cooking Method
Hob
Equipment required
Mixing bowl and containers
Storage
Store in an airtight container in the fridge. Use within 3 days.
Reheating instructions
This dish is eaten cold.
