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Weetabix Cheesecakes

Serves 4


4 weetbix

80g milk (I used almond milk)

900g chobani

30g Honey

4 biscoff biscuits

40g biscoff spread (melted)

Prepare 4 glass bowls (that have lids for easy storage).

Place 1 weetbix in each bowl with 20g of milk, mush up in the bottom of the bowl.

Mix Yoghurt and honey in a large bowl then spread evenly between the 4 bowls.

Place spread over the top with a biscuits.

Store in the fridge for up to 5 days.

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