Overnight wheat biscuit cheesecake pots
12 min · 30 g protein · 420 cals / serving
The overnight-cereal trend that took over British breakfast: wheat biscuits crushed and soaked in milk until they set into a soft, cakey base, topped with a vanilla cheesecake layer of Greek yoghurt and a little cream cheese, then a quick jammy raspberry layer and fresh strawberries. Spoon-through-the-layers good, straight from the fridge.
Ingredients
Base
- 150 ml skim milk, skimmed
Raspberry layer
- 120 g frozen raspberries
- 2 tsp chia seeds
Cheesecake layer
- 400 g nonfat Greek yogurt, fat-free Greek yoghurt
- 2 tbsp light cream cheese
- 1/2 tsp vanilla extract
- 1 tsp honey, or a few drops of sweetener
To top
- 250 g strawberries, sliced
Steps
- Crush two wheat biscuits into the bottom of each of two jars or glasses. Pour the milk over evenly and press down lightly with a spoon so every crumb is soaked.
- Microwave the raspberries for 1–2 minutes until soft and juicy, mash with a fork and stir in the chia. Leave for 5 minutes to thicken into a quick jam, then spoon over the soaked biscuits.
- Beat the yoghurt, cream cheese, vanilla and honey until smooth and spoon it over the raspberry layer.
- Top with the strawberries, cover and chill overnight (at least 4 hours), until the base has set soft and cakey. Keeps 2 days in the fridge.
Good to know
Which wheat biscuits?
Any whole-wheat breakfast biscuits, branded or supermarket own-label; two biscuits weigh about 37 g. Shredded wheat works too but stays a little chewier.
Other flavours?
Banoffee (sliced banana and a little caramel sauce), tiramisu (espresso in the milk and cocoa on top) and apple pie (stewed apple and cinnamon) are the other favourites. Keep the yoghurt layer and change the fruit.
Base too wet or too dry?
Biscuits vary in how much they drink. If the base looks dry after soaking, add another splash of milk; if milk pools on top, let it stand 5 minutes before layering.
Per
- Calories
- 81
- Protein
- (30%)
- 6 g
- Fat
- (14%)
- 1 g
- Carbohydrates
- (57%)
- 12 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 53 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 840 kcal goes into the pot and 1040 g of ingredients comes out as about 1035 g of food: 81 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.