You might have seen the Weetabix “cheesecake” trend online, and I was determined to create a toddler-friendly version. these overnight cheesecake weetabix bowls have all the lovely layers and flavours you’d expect from a cheesecake, but in a much more balanced, everyday way.
Unlike a traditional cheesecake, which can be high in added sugars and saturated fat, this version provides protein, fibre and iron, alongside calcium and vitamin C, making it a really lovely option for a filling breakfast or even a snack.
It’s also perfect for meal prep. You can make a few pots at once (I usually use small glass containers) and store them in the fridge for up to 3 days. They keep really well, which makes busy mornings so much easier.
The blueberry chia topping comes together in just 5 minutes and thickens into a lovely jam-like layer. If you’re short on time or don’t have chia seeds, simply add some finely chopped or mashed fresh fruit on top instead, and it will still be delicious.
Ingredients
Makes 3 toddler portions* (3 pots)
Base
- 3 Weetabix, crushed
- ~240 ml milk of choice (80ml per pot) or plant-based milk alternative
Cheesecake layer
- 6 tbsp Greek-style plain yoghurt (2 tbsp per pot) or plant-based alternative
Blueberry chia “jam” layer
- 3 small handfuls blueberries
- 1½ tsp chia seeds
- 3-6 tbsp water
*Portion size is influenced by many factors and so the above portion is just a guide. My factsheet on portion sizes for young children looks at these factors in more detail to help guide appropriate portions.
Method
- Make the base
Crush the Weetabix and mix with the milk until softened. You’re aiming for a soft, spoonable but not sloppy texture, similar to thick porridge. Divide evenly between 3 pots, gently pressing it down with the back of a spoon. If the mixture looks too wet, add a little more crushed Weetabix. If it feels too dry, splash in a little more milk until you reach the right consistency - Add the cheesecake layer
Spoon 2 tbsp yoghurt onto each base and smooth over. - Make the blueberry chia layer
Add the blueberries, chia seeds and water to a small pan. Heat gently for a few minutes, stirring and lightly mashing the blueberries until softened.
Remove from the heat and leave to cool slightly – it will thicken as it cools. - Layer and chill
Spoon the blueberry mixture over the yoghurt. Cover and refrigerate overnight, or for at least 3-4 hours.
These keep really well in the fridge for up to 3 days when stored in airtight containers, making them ideal for prepping ahead.
For more breakfast recipes such as these overnight cheesecake weetabix bowls, take a look at my scrambled oats, toddler friendly granola, orange breakfast waffles and my easy pancake sheet.