If you’re a fan of lemony desserts and cheesecake, you need to make this Lemon Cheesecake Overnight Weet-Bix. The classic Overnight Weet-Bix base doubles as the perfect cheesecake-inspired crust, topped with a thick, creamy lemon cheesecake filling and finished with a sprinkle of crushed cookie for a little crunch. It’s bright, tangy, sweet, and SO satisfying. And really, who wouldn’t want cheesecake for breakfast?
I am the biggest fan of overnight Weet-Bix for breakfast. It’s incredibly versatile, and the flavor options are endless. Just have a look at my older post: 5 Overnight Weetbix Recipes.
The combination of smooth cottage cheese, Greek yogurt, fresh lemon juice, and lemon zest creates a filling that is rich and creamy while still feeling light and refreshing.
One of the best things about overnight Weet-Bix is how simple it is to prepare. Just a few minutes of prep the night before, and breakfast is ready and waiting for you the next morning.
Whether you’re meal prepping for the week or simply looking for a nourishing breakfast that feels a little special, this lemon cheesecake-inspired version is a delicious way to start the day.
Why you’ll love this recipe
- Tastes just like lemon cheesecake: All the creamy, tangy flavors of a classic lemon cheesecake transformed into a nourishing breakfast.
- Bright and refreshing: Fresh lemon juice and zest add a delicious citrus flavor that keeps every bite light and refreshing.
- Perfect for meal prep: Make it the night before and wake up to a ready-to-eat breakfast waiting in the fridge.
- Naturally high in protein: Cottage cheese and Greek yogurt help create a satisfying breakfast that keeps you fuller for longer.
- Made with simple ingredients: No complicated ingredients or special equipment required, just a handful of everyday staples.
- Creamy and satisfying: The smooth cheesecake filling pairs perfectly with the soft Weet-Bix base and crunchy cookie crumble topping.
- Easy to customize: Add fresh berries, extra lemon zest, a drizzle of honey, or even protein powder to make it your own.
- Great for busy mornings: With only a few minutes of prep, this is an easy grab-and-go breakfast for hectic days.
Ingredients needed
These are the ingredients you’ll need to make this Lemon Cheesecake Overnight Weet-Bix. You can find the exact measurements in the recipe card at the bottom of this page.
Weet-Bix biscuits: The base of the recipe, creating a soft, cake-like layer that absorbs the flavors and provides the perfect foundation for the creamy cheesecake filling.
Milk of choice: Helps soften the Weet-Bix and create that signature overnight texture while adding a little extra creaminess.
Smooth cottage cheese or cream cheese: The key ingredient for achieving that delicious cheesecake flavour. Cottage cheese adds extra protein while keeping the filling light and creamy, while cream cheese creates a richer, more indulgent texture. In South Africa, smooth cottage cheese is widely available in most grocery stores. In many other parts of the world, however, cottage cheese tends to have a chunkier texture, so you’ll either need to blend it until smooth or use cream cheese instead.
Plain Greek yogurt: Adds creaminess, protein, and a slight tang that perfectly complements the lemon flavor.
Honey: Naturally sweetens the filling and balances the tartness of the lemon.
Fresh lemon juice: Gives the cheesecake filling its bright, refreshing citrus flavor and helps create that classic cheesecake taste.
Lemon zest: Adds an extra burst of lemon flavor and makes the filling taste even more vibrant and fresh.
Biscuit of choice: Totally optional, but highly recommended! Crumble your favourite biscuit or cookie over the top to make this Overnight Weet-Bix feel even more like a cheesecake. It adds a delicious crunch, extra flavour, and that classic cheesecake crust experience in every bite.
Ingredient substitutions
Weet-Bix biscuits: If you don’t have Weet-Bix, you can use another wheat biscuit cereal or even rolled oats. The texture will be slightly different but still delicious.
Milk of choice: Any milk works well in this recipe, including dairy milk, almond milk, oat milk, soy milk, or coconut milk.
Smooth cottage cheese: Cream cheese can be used instead for a richer, more traditional cheesecake flavor and texture. You can also blend regular cottage cheese until smooth.
Cream cheese: If using cream cheese and you’d like a lighter option, swap it for smooth cottage cheese or even thick Greek yoghurt.
Plain Greek yogurt: Any thick yogurt will work. You can use regular yogurt, although the filling may be slightly less thick and creamy.
Honey: Maple syrup works perfectly as an alternative.
Fresh lemon juice: Freshly squeezed lemon juice is best, but bottled lemon juice can be used if needed.
Lemon zest: If you don’t have fresh lemons, you can leave out the zest, although it does add a lot of flavor to the cheesecake filling.
Lotus Biscoff biscuit: For the biscuit topping, you can use any cookie or biscuit you like, such as digestive biscuits, graham crackers, Biscoff, or even a chocolate biscuit for a richer twist. It’s completely flexible, so choose whatever flavour or texture you prefer.
Protein boost (optional): For a higher-protein version, add 20-30g vanilla protein powder to the filling. You may need a small splash of extra milk to keep the texture smooth.
Equipment needed
- Container, jar, or meal prep container: Used to assemble and store the overnight Weet-Bix while it chills in the fridge.
- Mixing bowl: For whisking together the lemon cheesecake filling until smooth and creamy.
- Whisk or spoon: Helps combine the filling ingredients and create a smooth, lump-free texture.
- Measuring spoons: Useful for accurately measuring the honey, lemon juice, and lemon zest.
- Zester or fine grater: Used to finely grate the lemon zest, which adds plenty of fresh lemon flavor.
- Spatula or spoon: Perfect for spreading and smoothing the cheesecake filling over the Weet-Bix base.
- Refrigerator: Essential for chilling the overnight Weet-Bix and allowing the layers to set properly overnight.
How to make Lemon Cheesecake Overnight Weet-Bix
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Crush the Weet-Bix into a container, jar, or meal prep container. Add the milk and mix until the mixture resembles a soft cake-like texture. Press down firmly to form an even base.
Step Two:
In a mixing bowl, add the cottage cheese (or cream cheese), Greek yogurt, honey, fresh lemon juice, and lemon zest.
Step Three:
Whisk everything together until the mixture is smooth, creamy, and well combined. If using cottage cheese that isn’t completely smooth, blend it first for the creamiest texture.
Step Four:
Spoon the lemon cheesecake filling over the Weet-Bix base and smooth the top with the back of a spoon or spatula.
Step Five:
Cover and refrigerate overnight, or for at least 4 hours, allowing the flavors to develop and the layers to set.
Step Six:
Before serving, sprinkle over the crumbled biscuit and add extra lemon zest if desired. Serve and enjoy.
Tips & notes
- Use fresh lemon juice: Freshly squeezed lemon juice gives the filling the brightest, freshest flavor and makes a big difference to the final result.
- Don’t skip the lemon zest: The zest adds an extra burst of citrus flavor and helps create that classic lemon cheesecake taste.
- Blend the cottage cheese if needed: If your cottage cheese isn’t completely smooth, blend it first for a creamier, cheesecake-like texture.
- Press the Weet-Bix base down firmly: This helps create a sturdy base that holds together well once chilled.
- Adjust the sweetness to taste: If you prefer a sweeter cheesecake filling, add a little extra honey before chilling.
- Allow enough chilling time: Overnight is ideal, but at least 4 hours will help the filling set properly and allow the flavors to develop.
- Add the biscuit topping just before serving: This keeps it crunchy and prevents it from softening in the fridge.
- Perfect for meal prep: Double or triple the recipe and store individual portions in the fridge for easy breakfasts throughout the week.
- Make it your own: Top with fresh berries, extra lemon zest, a drizzle of honey, or even a dollop of yogurt for extra flavour and texture.
How to store Lemon Cheesecake Overnight Weet-Bix
Fridge:
Store covered or in an airtight container in the fridge for up to 3 days. It’s perfect for preparing ahead and enjoying as a quick breakfast throughout the week.
Best served chilled:
This overnight Weet-Bix is best enjoyed straight from the fridge when the filling is creamy and the flavors are at their freshest.
Meal prep friendly:
You can easily make multiple servings at once and store them in individual containers for easy grab-and-go breakfasts.
Add toppings before serving:
For the best texture, sprinkle over the crumbled biscuit just before eating so it stays nice and crunchy.
Frequently Asked Questions
Can I use cream cheese instead of cottage cheese?
Yes, absolutely. Cream cheese will give the filling a richer, more traditional cheesecake flavour, while cottage cheese keeps it lighter and higher in protein
Does this need to stay refrigerated?
Yes, this overnight Weet-Bix should be stored in the fridge to keep the filling fresh and maintain the best texture.
Can I make this dairy-free?
Yes. Simply use a dairy-free yogurt, dairy-free cream cheese alternative, and your preferred plant-based milk.
Is this a healthier breakfast option?
This recipe combines protein-rich ingredients with simple pantry staples, making it a balanced and satisfying breakfast that still feels like a treat.
Is this good for meal prep?
Definitely. It can be made ahead of time and stored in the fridge, making it perfect for busy mornings throughout the week.
Can I add protein powder?
Yes. For a higher-protein version, add 20-30g vanilla protein powder to the filling. You may need a splash of extra milk to keep the texture smooth.
more meal-prep breakfast recipes:
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Lemon Cheesecake Overnight Weet-Bix
Equipment
- Container, jar, or meal prep container
- Whisk or Spoon
- Measuring spoons
- Zester or Fine Grater
- Spatula or Spoon
- Refrigerator
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 yoghurt (⅓ cup)
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- Zest of ½ lemon
For the topping:
- 1 Biscuit of choice , crumbled (Digestive Biscuit, Graham Cracker, or a Lotus Biscoff Biscuit works perfectly)
Instructions
- Crush the Weet-Bix into a container or jar and mix with the milk until the mixture resembles a soft cake-like texture. Press down firmly to form the base.
- In a bowl, whisk together the cottage cheese (or cream cheese), yoghurt, 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 Lotus Biscoff biscuit.
Video
Notes
TIPS & NOTES:
- Blend cottage cheese if it’s not completely smooth for the best cheesecake-like texture.
- Adjust the sweetness to taste depending on how tangy you like your lemon filling.
- Add a little extra lemon zest for a stronger citrus flavour.
- Let it chill overnight for the best texture and flavour development.
- Add the biscuit topping just before serving to keep it crunchy.
- This recipe is easy to scale up for meal prep.
Nutrition
Let me know in the comments below if you try my Lemon Cheesecake Overnight Weet-Bix!
