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strawberry cheesecake overnight Weet-bix

Abi's strawberry cheesecake overnight Weet-bix

Total Time
6 hr 21 min
15 min
Move over overnight oats and get in on the viral overnight Weetbix trend with this delicious high-protein strawberry cheesecake recipe by WW Ambassador Abi. The great thing about overnight Weet-bix is that it is a quick and easy breakfast option that can be prepared the night before and requires no cooking. It is also customisable, as individuals can add their preferred toppings such as fruit, nuts, or honey—Abi has gone for her take on the classic jelly slice dessert.


Weet-bix Wheat Biscuits, Gluten Free

2 biscuit(s), (2 x 15g)

Psyllium husk

1 tsp, powder

Chia seeds

1 tsp, white variety

Almond milk

½ cup(s), (125ml)

Vanilla yoghurt, 99% fat-free, no added sugar

cup(s), (165g)

Lite jelly, prepared

¼ cup(s), strawberry flavoured (65g)

Fresh strawberries

½ cup(s), sliced (65g)


  1. In a container, crush Weet-bix. Add psyllium husk and chia seeds. Stir through almond milk. Mix and press down firmly. Top with yoghurt. Add strawberries.
  2. Make up jelly according to package instructions. Allow jelly mixture to cool slightly before slowly pouring on top of yoghurt. Refrigerate overnight.


This recipe can also be made with regular Weet-bix. To prepare for the upcoming week, multiply the ingredients by two or three to make enough servings and store in the fridge.