Raspberry and white chocolate Weetabix cheesecake in a square glass bowl, topped with raspberries and served with a spoonful of creamy cheesecake.

Raspberry and White Chocolate Weetabix Cheesecake Pots

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Easy No-Bake Breakfast Cheesecake with Quark and Raspberries

Fancy cheesecake for breakfast? These raspberry and white chocolate Weetabix cheesecake pots combine a soft cereal base, a creamy white chocolate-flavoured quark topping and juicy raspberries.

They’re easy to prepare, require no baking and make a lovely breakfast or chilled afternoon treat. Prepare them ahead of time for a fuss-free start to your morning.

Why You’ll Love These Cheesecake Pots

  • No oven required.
  • Easy to prepare with everyday ingredients.
  • Creamy cheesecake-style topping without cream cheese.
  • Sweet, tangy raspberries for a fruity finish.
  • Convenient for making ahead.

Recipe Details

  • Prep Time: 10 minutes
  • Chilling Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Servings: 2
  • Course: Breakfast, Dessert
  • Method: No-Bake
  • Cuisine: British-Inspired

Ingredients

For the Cereal Base

  • 80g Weetabix Crispy Minis Caramelised Biscuit cereal (40g per serving)
  • 160ml skimmed milk

For the White Chocolate Cheesecake Layer

  • 250g plain fat-free quark
  • 1 sachet (11g) Options White Chocolate instant hot drink powder
  • ½ teaspoon vanilla extract (optional)

For the Raspberry Topping

  • 120g raspberries, fresh or frozen and thawed

Instructions

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