Overnight Weetabix Cheesecake with Nutella
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Weetabix ((£2.50 pack of 24)=(£0.21))
- 200 ml 0% Fat yogurt ((£0.85/2)=(£0.43))
- ½ -1 tbsp Nutella, or chocolate spread ((£0.80/8)=(£0.10))
- 100 ml almond milk, unsweetened ((£0.95/5)=(£0.19))
- 1 scoop chocolate protein powder
- 1 tbsp maple syrup
Method
- Start by combining the Weetabix and almond milk with a fork. The Weetabix will absorb the liquid and form a firm paste.
- Pour into a small bowl/container and spread to form the base.
- Next combine the protein powder and yogurt together in a separate bowl. Then pour onto the Weetabix base, spreading until even.
- To thin out the Nutella and add sweetness, combine with maple syrup and drizzle across the top of the yogurt layer.
- For aesthetic swirls, drag a thin object (I used the end of a teaspoon) through the nutella to mix into the yogurt slightly. Pop in the fridge to set overnight (or for a couple of hours) and enjoy!