If you love lemony desserts and cheesecake, this Lemon Cheesecake Overnight Weet‑Bix is a must-try. A soft Weet‑Bix base acts like a cheesecake crust, topped with a thick, creamy lemon cheesecake-style filling and finished with crushed biscuit for a satisfying crunch. Bright, tangy, sweet and surprisingly wholesome — it’s practically cheesecake for breakfast.
I’m a big fan of overnight Weet‑Bix for breakfast because it’s flexible, quick to prepare and endlessly adaptable. This lemon cheesecake-inspired version combines smooth cottage cheese (or cream cheese), Greek yogurt, fresh lemon juice and lemon zest for a filling that is creamy and indulgent but still light and refreshing.
Preparation is simple: a few minutes of assembly the night before and you have a ready-to-eat breakfast waiting in the fridge. It’s ideal for meal prep, but also elegant enough to serve to guests or enjoy as a special weekend treat.
Why you’ll love this recipe
- Cheesecake flavor for breakfast: All the bright, creamy flavor of lemon cheesecake in a protein-rich breakfast.
- Refreshing citrus: Fresh lemon juice and zest brighten every spoonful.
- Meal-prep friendly: Make it the night before and enjoy grab-and-go portions all week.
- High in protein: Cottage cheese and Greek yogurt provide a filling boost of protein.
- Simple ingredients: Everyday pantry staples create an elevated breakfast experience.
- Customizable: Add berries, extra zest, a drizzle of honey or a scoop of protein powder to suit your taste.
Ingredients
Below are the ingredients used for Lemon Cheesecake Overnight Weet‑Bix. Exact measurements appear in the recipe card later in this article.
Weet‑Bix biscuits: The base becomes soft and cake-like after soaking in milk, making a sturdy layer for the filling.
Milk of choice: Any milk softens the Weet‑Bix and adds creaminess.
Smooth cottage cheese or cream cheese: Cottage cheese keeps the filling lighter and adds protein; cream cheese yields a richer, more classic cheesecake texture. If your cottage cheese is chunky, blend until smooth.
Plain Greek yogurt: Adds tang, creaminess and protein.
Honey: Naturally sweetens and balances lemon tartness. Maple syrup works as an alternative.
Fresh lemon juice and zest: Fresh juice provides bright acidity; zest intensifies the citrus aroma and flavor.
Biscuit or cookie: Crumbled on top for crunch — digestive biscuits, graham crackers, Biscoff or similar all work well.
Substitutions and notes
If you don’t have Weet‑Bix, try another wheat biscuit cereal or rolled oats for a different texture. Any plant or dairy milk will work. Cream cheese can replace cottage cheese for a richer filling, or blend cottage cheese until smooth for the best texture. Thick yogurt can be used in place of Greek yogurt if needed. For a dairy-free version, choose dairy-free yogurt and cream cheese alternatives.
Equipment
- Container, jar or meal-prep container to assemble and chill.
- Mixing bowl (or blender if you need to smooth cottage cheese).
- Whisk or spoon for combining ingredients.
- Measuring spoons for accuracy.
- Zester or fine grater for lemon zest.
- Spatula or spoon to spread the filling.
- Refrigerator to chill and set the layers.
How to make Lemon Cheesecake Overnight Weet‑Bix
This is a clear, step-by-step summary of how to assemble the recipe. A printable recipe card with exact measurements appears below.
Step 1: Crush the Weet‑Bix into your chosen container. Add the milk and stir until the texture resembles a soft, cake-like base. Press down firmly to create an even layer.
Step 2: In a bowl, combine smooth cottage cheese (or cream cheese), Greek yogurt, honey, fresh lemon juice and lemon zest.
Step 3: Whisk until smooth and creamy. If your cottage cheese is not smooth, blend it first for the creamiest result.
Step 4: Spoon the lemon cheesecake filling over the Weet‑Bix base and smooth the top with a spatula or spoon.
Step 5: Cover and refrigerate overnight, or for at least 4 hours, to allow the layers to set and the flavors to meld.
Step 6: Before serving, sprinkle with crumbled biscuit and extra lemon zest if you like. Serve chilled and enjoy.
Tips & notes
- Use fresh lemon juice: It provides the brightest, most vibrant flavor.
- Don’t skip the zest: Zest significantly boosts lemon aroma and taste.
- Blend cottage cheese if necessary: For a silky cheesecake-like filling, blend until smooth.
- Press the base firmly: This creates a cohesive layer that holds up when served.
- Adjust sweetness: Add a little more honey if you prefer a sweeter filling.
- Chill time: Overnight is best, but 4 hours is the minimum to let the filling set.
- Add crunchy topping last: Add biscuit crumbs just before serving to keep them crisp.
- Scale for meal prep: Double or triple the recipe and portion into jars for easy breakfasts.
Storage
Fridge: Store covered or in an airtight container for up to 3 days. It’s convenient for preparing breakfasts ahead of time.
Best served chilled: Enjoy straight from the refrigerator while the filling is creamy and the flavors are fresh.
Meal prep: Make multiple portions at once and store them in individual jars for grab-and-go breakfasts during the week.
Add toppings before serving: Sprinkle biscuit crumbs or fresh berries just before eating to preserve texture.
Frequently Asked Questions
Can I use cream cheese instead of cottage cheese?
Yes. Cream cheese produces a richer, more traditional cheesecake flavor, while cottage cheese keeps the recipe lighter and increases the protein content.
Does this need to stay refrigerated?
Yes. Store this recipe in the refrigerator to keep the filling fresh and maintain the best texture.
Can I make this dairy-free?
Yes. Swap in a dairy-free yogurt, a dairy-free cream cheese alternative and a plant-based milk to make a dairy-free version.
Is this a healthier breakfast option?
This version balances protein-rich dairy (or dairy alternatives) with simple pantry ingredients, making it filling and nutritious while still feeling like a treat.
Is this good for meal prep?
Absolutely. It’s easy to prepare in jars for several days of ready-to-eat breakfasts.
Can I add protein powder?
Yes. Stir 20–30 g of vanilla protein powder into the filling for a higher-protein option. Add a splash of extra milk if needed to keep the texture smooth.
Recipe card
Lemon Cheesecake Overnight Weet‑Bix
A creamy, refreshing overnight Weet‑Bix that tastes like lemon cheesecake, finished with a crunchy biscuit topping.
Ingredients
For the base:
- 2 Weet‑Bix biscuits, crushed
- 60 ml milk of choice (¼ cup)
Lemon Cheesecake Filling:
- 100 g smooth cottage cheese or cream cheese (⅖ cup)
- 100 g plain Greek yogurt (⅓ cup)
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- Zest of ½ lemon
For the topping:
- 1 biscuit of choice, crumbled
Instructions
- Crush the Weet‑Bix in a container or jar and mix with the milk until it forms a soft, cake-like texture. Press down firmly to form the base.
- In a bowl, whisk together the cottage cheese (or cream cheese), Greek yogurt, honey, lemon juice and lemon zest until smooth and creamy.
- Spoon the cheesecake filling over the Weet‑Bix base and smooth the top.
- Cover and refrigerate overnight, or for at least 4 hours.
- Before serving, sprinkle over the crumbled biscuit and extra lemon zest if desired.
Notes
- Blend cottage cheese if it’s not completely smooth for a silky filling.
- Adjust sweetness and lemon intensity to your preference.
- Add biscuit crumbs right before serving to keep them crisp.
- Scale up the recipe to make multiple portions for the week.
Nutrition (approx.)
Calories: 468 kcal • Protein: 25.1 g • Carbohydrates: 58.1 g • Fat: 12.6 g
If you make this Lemon Cheesecake Overnight Weet‑Bix, please leave feedback and share how you served it — I’d love to hear your variations and tips!