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Mini Tiramisu Cheesecake Weetbix Cup with a bite taken out, showing the creamy cheesecake layer and coffee-infused Weetbix base dusted with cocoa powder.

Mini Tiramisu Cheesecake Weetbix Cups

These Mini Tiramisu Cheesecake Weetbix Cups are a creamy, coffee-infused no-bake treat with all the classic flavors of tiramisu in a lighter, protein-packed dessert
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Prep Time 15 minutes
chill time 2 hours
Total Time 2 hours 15 minutes
Course Dessert, Snack
Cuisine Healthy, No-Bake
Servings 6 cups
Calories 150 kcal

Equipment

Ingredients
  

For the base

For the topping

Instructions
 

  • Line a 6-hole muffin tin with paper cupcake liners. If using a silicone muffin tray, you can skip the liners.
  • Crush the Weetbix into fine crumbs in a mixing bowl. Add the cooled coffee and honey, then stir until evenly combined and the mixture resembles damp crumbs.
  • Divide the mixture evenly between the cupcake liners and press down firmly using the back of a spoon or the base of a small glass to form compact bases. Transfer to the refrigerator while you prepare the filling.
  • If using chunky cottage cheese, add it to a blender or food processor with the honey and vanilla extract, then blend until completely smooth and creamy. If using smooth cottage cheese or cream cheese, simply add them to a bowl with the honey and vanilla extract and mix well with a fork or whisk until smooth and fully combined.
  • Spoon or pipe the filling evenly over the chilled Weetbix bases and smooth the tops.
  • Freeze for 2 to 3 hours, or until the filling is firm enough to remove from the muffin tray. Transfer the cheesecake cups to the refrigerator until ready to serve.
  • Just before serving, dust generously with cocoa powder.

Video

Notes

TIPS & NOTES:
  • Use strong, cooled coffee or espresso for the best classic tiramisu flavor.
  • Press the Weetbix base down firmly so it holds together when serving.
  • Blend the filling until completely smooth and creamy for the best texture.
  • Freeze for 2 to 3 hours before removing from the muffin pan for neat cheesecake cups.
  • Dust with cocoa powder just before serving to keep it looking fresh.
  • For a higher-protein version, use smooth cottage cheese instead of cream cheese.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • These cheesecake cups are best served chilled straight from the refrigerator.
 
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your weetbix cups will come out perfectly.
 
MORE INFO:
Read the blog post before making these Tiramisu Cheesecake Weetbix Cups for extra tips, ingredient substitutions and storage instructions.
 
NUTRITIONAL INFO:
These values are estimates and will vary depending on the brands of Weetbix, cottage cheese, and honey you use. If you make the recipe with cream cheese instead of cottage cheese, the calories and fat will be higher, while the protein will be lower.

Nutrition

Nutrition Facts
Mini Tiramisu Cheesecake Weetbix Cups
Serving Size
 
1 cup
Amount per Serving
Calories
150
% Daily Value*
Fat
 
1.6
g
2
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
110
mg
5
%
Carbohydrates
 
27.1
g
9
%
Fiber
 
2.5
g
10
%
Sugar
 
15.6
g
17
%
Protein
 
7.6
g
15
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword tiramisu cheesecake, weetbix dessert recipes
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