Here’s a delicious, no-bake Weetabix Blueberry Cheesecake recipe — combining a wholesome Weetabix base with a creamy cheesecake filling and a sweet blueberry topping. It’s simple, fresh, and perfect for any occasion!
🫐 Weetabix Blueberry Cheesecake (No-Bake)
Ingredients:
🔹 Base:
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3 Weetabix biscuits
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1/4 cup (60g) melted butter
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1–2 tbsp honey or maple syrup (optional, for sweetness)
🔹 Cheesecake Filling:
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1 cup (225g) cream cheese, softened
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1/2 cup (120ml) heavy cream or Greek yogurt
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1/4 cup (30g) powdered sugar or sweetener of choice
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1 tsp vanilla extract
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Zest of 1 lemon (optional, for freshness)
🔹 Blueberry Topping:
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1 cup fresh or frozen blueberries
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1 tbsp honey or sugar
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1 tsp lemon juice
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1 tsp cornstarch mixed with 1 tbsp water (to thicken)
Instructions:
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Make the base:
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Crush Weetabix into fine crumbs.
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Mix with melted butter and sweetener until it holds together like damp sand.
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Press into the bottom of a lined 6–8 inch round springform pan or individual cups. Chill in the fridge while you make the filling.
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Make the filling:
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In a bowl, beat the cream cheese until smooth.
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Add heavy cream, sugar, vanilla, and lemon zest. Beat until creamy and fluffy.
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Spoon over the chilled base and smooth the top. Refrigerate for at least 4 hours or overnight to set.
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Make the blueberry topping:
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In a small pan, heat blueberries, sweetener, and lemon juice until the berries soften.
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Stir in the cornstarch slurry and simmer until thickened (1–2 minutes). Cool completely before adding to the cheesecake.
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Assemble and serve:
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Once the cheesecake is set, spoon the cooled blueberry compote on top.
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Slice and enjoy!
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✅ Tips:
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For a healthier version, use Greek yogurt instead of cream cheese or swap sugar for stevia or monk fruit.
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Can be made in individual jars for easy grab-and-go desserts.
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Add chia seeds to the blueberry topping for texture and fiber.
Would you like a baked version, high-protein, or vegan-friendly version next?