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Healthier Weet-Bix Baked Cheesecake

Healthier Weet-Bix Baked Cheesecake

This healthier take on a classic cheesecake features a Weet-Bix base and lighter cream cheese blend, all inspired by nostalgic baking sessions and modern food styling. Perfect for both taste and Cheesecake Photography.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 3 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: Modern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 5 Weet-Bix biscuits crushed
  • 2 tbsp natural sweetener e.g. honey or maple syrup
  • 2 tbsp Greek yogurt to bind the base
Filling
  • 400 g reduced-fat cream cheese or half full-fat, half low-fat
  • 1/2 cup Greek yogurt
  • 2 eggs room temperature
  • 1/3 cup natural sweetener honey, maple syrup or stevia
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch or plain flour

Equipment

  • Springform Pan
  • Mixer
  • Oven
  • Water Bath Tray

Method
 

  1. Preheat the oven to 160–170°C (325–340°F). Line a springform pan with parchment paper.
  2. Mix crushed Weet-Bix, 2 tbsp sweetener, and 2 tbsp Greek yogurt. Press firmly into the pan base. Set aside.
  3. Beat cream cheese until smooth. Add Greek yogurt, sweetener, vanilla, then eggs one at a time. Stir in cornstarch.
  4. Pour filling over crust. Smooth the top.
  5. Place pan in a water bath. Bake 50–60 minutes, until edges are set and center is slightly wobbly.
  6. Turn off oven, crack open door. Let cool inside for 1 hour. Refrigerate at least 4 hours or overnight.

Notes

You can serve this as a dip version by using more yogurt and skipping the bake. It’s also great with fresh berries or a light glaze. Perfect for food photography with props and styling.