Upside-Down Weet-Bix Breakfast Cheesecake
Prep
15 min
Cook
2h
Serves
1
Skill
Prep
15 min
Cook
2h
Serves
1
Skill
Ingredients
Mixed Berry Chia Compote (Fruit Layer – Bottom)
Makes approx. 1 cup (serves ~6). Extra can be stored in the fridge for up to 5 days.
- 1 cup frozen berries (any variety or mixed)
- 2 tbsp chia seeds
- 2 tsp honey or liquid sweetener of choice
- (e.g. maple syrup, coconut syrup, rice malt syrup)
- 30 ml water
- 1 tsp vanilla extract
For recipe assembly:
- 2 tbsp mixed berry chia compote
Breakfast-Style “Cheesecake” Filling
- ¾ cup thick reduced-fat Greek yoghurt or high-protein yoghurt
- ½ scoop vanilla protein powder (approx. 15 g)
- 1 tsp vanilla extract
Optional substitutes for protein powder (choose 1–2):
- 1–2 tbsp ricotta
- 1–2 tbsp oat flour (or preferred flour)
- 1–2 tbsp mashed banana or other fruit
- 1–2 tsp chia seeds
Weet-Bix Base (Added Last – Becomes the Top When Flipped)
- 3 Weet-Bix, crushed
- 1 tsp margarine, melted or extra virgin olive oil
- 2 tsp sugar-free maple syrup or honey
Optional toppings:
- Extra mixed berries
- Crushed nuts or nut butter
Nutrition per serving
1860
energy kj
34g
protein
4g
saturated fat
14g
dietary fibre
48g
carbohydrate
16g
sugars
263mg
sodium
Method
Prepare the Mixed Berry Chia Compote
- Prepare the Mixed Berry Chia Compote
- Add frozen berries, water, and sweetener to a small saucepan.
- Cook over medium heat for 5–7 minutes, stirring occasionally, until berries soften and break down.
- Remove from heat and stir through chia seeds and vanilla extract.
- Set aside for 10–15 minutes to thicken, then allow to cool completely.
Prepare the Weet-Bix Base
- Preheat oven to 180°C.
- In a heat-proof dish (approx. 500 ml capacity), crush Weet-Bix into fine crumbs.
- Mix crumbs with melted margarine and sweetener until just combined and holding together when pressed.
- Press the mixture firmly into the base and slightly up the sides of the dish.
- Bake for 5 minutes, then remove and allow to cool for 10 minutes.
Make the Yoghurt “Cheesecake” Filling
- In a bowl, combine yoghurt and vanilla extract.
- Stir in protein powder or chosen alternative thickeners.
- Mix until smooth, thick, and spoonable.
- The filling should hold its shape when layered.
Assemble the Cheesecake
- Spoon 2 tbsp of the berry compote over the cooled Weet-Bix base.
- Gently layer the yoghurt filling on top and smooth the surface.
- Refrigerate for 1–2 hours, or until set.
- Eat straight from the dish or flip onto a plate and top with extra berries, nuts, or nut butter.
Mixed Berry Chia Compote (Fruit Layer – Bottom)
Makes approx. 1 cup (serves ~6). Extra can be stored in the fridge for up to 5 days.
- 1 cup frozen berries (any variety or mixed)
- 2 tbsp chia seeds
- 2 tsp honey or liquid sweetener of choice
- (e.g. maple syrup, coconut syrup, rice malt syrup)
- 30 ml water
- 1 tsp vanilla extract
For recipe assembly:
- 2 tbsp mixed berry chia compote
Breakfast-Style “Cheesecake” Filling
- ¾ cup thick reduced-fat Greek yoghurt or high-protein yoghurt
- ½ scoop vanilla protein powder (approx. 15 g)
- 1 tsp vanilla extract
Optional substitutes for protein powder (choose 1–2):
- 1–2 tbsp ricotta
- 1–2 tbsp oat flour (or preferred flour)
- 1–2 tbsp mashed banana or other fruit
- 1–2 tsp chia seeds
Weet-Bix Base (Added Last – Becomes the Top When Flipped)
- 3 Weet-Bix, crushed
- 1 tsp margarine, melted or extra virgin olive oil
- 2 tsp sugar-free maple syrup or honey
Optional toppings:
- Extra mixed berries
- Crushed nuts or nut butter
Nutrition per serving
1860
energy kj
34g
protein
4g
saturated fat
14g
dietary fibre
48g
carbohydrate
16g
sugars
263mg
sodium
Prepare the Mixed Berry Chia Compote
- Prepare the Mixed Berry Chia Compote
- Add frozen berries, water, and sweetener to a small saucepan.
- Cook over medium heat for 5–7 minutes, stirring occasionally, until berries soften and break down.
- Remove from heat and stir through chia seeds and vanilla extract.
- Set aside for 10–15 minutes to thicken, then allow to cool completely.
Prepare the Weet-Bix Base
- Preheat oven to 180°C.
- In a heat-proof dish (approx. 500 ml capacity), crush Weet-Bix into fine crumbs.
- Mix crumbs with melted margarine and sweetener until just combined and holding together when pressed.
- Press the mixture firmly into the base and slightly up the sides of the dish.
- Bake for 5 minutes, then remove and allow to cool for 10 minutes.
Make the Yoghurt “Cheesecake” Filling
- In a bowl, combine yoghurt and vanilla extract.
- Stir in protein powder or chosen alternative thickeners.
- Mix until smooth, thick, and spoonable.
- The filling should hold its shape when layered.
Assemble the Cheesecake
- Spoon 2 tbsp of the berry compote over the cooled Weet-Bix base.
- Gently layer the yoghurt filling on top and smooth the surface.
- Refrigerate for 1–2 hours, or until set.
- Eat straight from the dish or flip onto a plate and top with extra berries, nuts, or nut butter.