Using a greek yogurt and ricotta cheese combo for the creamiest, dreamiest cheesecake layer, topped with your favourite flavour jam, this Weetabix Cheesecake is quick to make and can be enjoyed straight away, or made the night before.
It’s also going to add natural protein into your breakfast, which will protect against mid-morning blood sugar crashes and help you keep fuelled until lunchtime. For children, having protein for breakfast can help boost concentration at school, along with the vitamins, iron and fibre they’ll get from the Weetabix.
If you have a toddler or weaning baby and are wondering how to adapt this recipe for your family, see here >
The Stars of my Weetabix Cheesecake (with Jam)
The Weetabix
My recipe states quantities per Weetabix biscuit, which is great for kids and those who like a lighter breakfast. If you’re after a bigger breakfast, I recommend you double the recipe. Just use the x2 scale button to the top right of the ingredients. See the FAQ’s below if you’re interested in making this the morning of, instead of the night before.
The Cheesecake Layer
To make this perfectly creamy cheesecake layer, you’re going to combine greek yogurt and ricotta cheese. This will give you a natural protein fix, which is great for those who don’t usually like to use protein powder, or for those making these for kids too.
You’ll want to buy a pot of smooth ricotta cheese. Sometimes they can be quite grainy. I always use Tesco’s or Marks & Spencers own brand ricotta for the smoothest texture.
The Jam
Using jam is a great, speedy way to get fruity flavour into your Weetabix Cheesecake. And you can use reduced sugar or homemade jams if you like. You can use any flavour jam you like, I’ve used Strawberry here, but I also love to make these with cherry jam too.
FAQ’s For My Weetabix Cheesecake (with Jam)
Do I have to prepare this Weetabix Cheesecake (with Jam) in advance?
It’s common to make Weetabix breakfast desserts overnight, to allow the Weetabix time to soak in the milk, but actually it’s really not necessary. I usually make these in the morning now, as by the time I’ve mixed together the greek yogurt and ricotta, I find the milk has soaked in enough. You can of course make these the night before, especially if you want a more solid Weetabix base. If you do make these in advance, ensure you cover and refrigerate.
What should I serve these Weetabix Cheesecakes in?
I like to use these 370ml glass containers which fit the one Weetabix biscuit serving as per the recipe. If you want a bigger breakfast and would like to double up the quantity using two Weetabix biscuits, you can use a 640ml glass container. Alternatively, you can use a small cereal bowl for the one Weetabix biscuit serving, or a larger cereal bowl for two.
Will one Weetabix biscuit serving be enough?
I don’t personally like to eat a big breakfast during the week so the one Weetabix serving is fine for me. It’s also the perfect size for kids. If you like a bigger breakfast then double up the recipe. You can easily do this using the x2 scale button top right of the recipe ingredients.
How can younger children help make it?
Yes! This is a great quick and easy breakfast for the kids to help make, or for older ones to make themselves.
How long can I store the Weetabix Cheesecake (with Jam) for?
You can store my Weetabix Cheesecake in an air-tight container in the fridge for up to 2 days (make day + 1).
More on safe food storage and reheating.
What diets is this recipe suitable for?
My Weetabix Cheesecake is suitable for vegetarians and those with egg and nut allergies.
Making My Weetabix Cheesecake Suitable for Baby Weaning
These are great for sharing with weaning babies and toddlers. For their servings use a reduced sugar jam or a homemade jam that’s suitable for little ones.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. You can read about how I keep my family meals baby friendly here>
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Weetabix Cheesecake (with 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
Baby & Toddler
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