Healthier Weet-Bix Baked Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a round cake tin.
• STEP 2.In a food processor, crush the Weet-Bix biscuits until they resemble fine crumbs.
• STEP 3.In a bowl, combine the crushed Weet-Bix, melted butter, and honey. Press the mixture into the bottom of the cake tin to form the crust.
• STEP 4.In a separate bowl, beat the cream cheese, Greek yogurt, sugar, vanilla extract, and lemon juice until smooth and creamy.
• STEP 5.Pour the cream cheese mixture over the crust in the cake tin.
• STEP 6.Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set and slightly golden on top.
• STEP 7.Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
• STEP 8.Serve chilled and garnish with fresh berries or a dusting of powdered sugar, if desired.

Cooking Tips

• For a gluten-free version, use gluten-free Weet-Bix or substitute with almond meal.
• Make sure the cream cheese and Greek yogurt are at room temperature for easier mixing.
• To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not open the oven door during baking.

Storage and Serving

• Store the baked cheesecake in the refrigerator for up to 4-5 days.
• Serve chilled as a dessert or enjoy a slice as a sweet snack.
• This cheesecake can also be frozen for up to 2 months. Thaw in the refrigerator before serving.