Overnight cheesecake

Cooking time of 10 minutes – Serves 1

Nutritional Information

• 317 Kcal
• 3.3g Fat
• 1.6g Saturates
• 50g Carbohydrates
• 4.8g Fibre
• 20g Protein
• 0.4g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Milk

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan – ⓥ This recipe can be made vegan by replacing the milk and yoghurt with plant-based alternatives
• Pescatarian

Ingredients

• 2 wheat biscuits 
• 125ml semi-skimmed milk   
• 125g 0% fat vanilla yoghurt  
• 60g blueberries (or other berries such as strawberries or mixed berries) 
• ¼ tsp sugar 
• 20ml water 

Method

1. Crumble the wheat biscuits in a bowl or tupperware  
2. Add in the milk and stir until the wheat biscuits are moist and flatten the mixture to the bottom   
3. Spread the yoghurt over the top  
4. Add the berries, sugar, and water to a small pot over medium heat 
5. Mash the blueberries slightly and simmer the mixture for about 5 minutes until it thickens 
6. Let it cool and spread over the yoghurt 
7. Leave in the fridge overnight