Pureed Weetabix Cheesecakes

  • Post by Kendall Parkinson
  • Jun 22, 2022

This recipe looks and tastes a bit like mini cheesecake pots, only healthier. These will keep in the fridge for a few days, however, if needed, the recipe can always be halved.

  • Prep: 15 Minutes
  • Portions: Makes 6 small ramekins

Ingredients:

  • 1 cup frozen blueberries
  • 1/2 cup water
  • 2tbsp chia seeds
  • 2x Weetabix
  • 1/4 cup wholegrain oats
  • 250ml milk (or unsweetened soy)
  • 6 heaped tsp Greek yoghurt (or unsweetened soy yoghurt)

Method:

  1. Heat the blueberries and water in a small saucepan until softened
  2. Mix the chia seeds in with the blueberries and set aside to cool and thicken
  3. Using a blender or food processor, blend the Weetabix, oats and milk until smooth
  4. Divide the Weetabix mix into 6 small ramekins and use the back of a teaspoon to smooth out
  5. Begin to layer your 'cheesecake' by adding a heaped teaspoon of yoghurt to each ramekin and smooth out
  6. Place the blueberry mix into a clean blender and whizz until smooth
  7. Add the final layer of the 'cheesecake' by spooning a teaspoon of blueberry puree over the yoghurt and smooth out until completely covered
  8. Refrigerate for at least 30 minutes or overnight before serving