Breakfast · 10 min · Serves 1
Raspberry & Dark Chocolate Wheat Bisk Cheesecake
My glucose-friendly take on the viral Weetabix cheesecake. Raspberry, dark chocolate, date and walnut: balanced, filling and so good.
Wheat biscuits are a fast carb on their own, so they get a lot of company here: Greek yoghurt and collagen for protein, chia and oat bran for fibre, and walnuts for fat.
- Protein
- ~35g
- Carbs
- ~55g
- Fat
- ~22g
- Fibre
- ~17g
- kcal
- ~600
Medium. Estimated from published GI values, adjusted for the protein and fat on the plate. How we calculate it
Ingredients Serves 1
No scales needed. Measurements are here if you want them, but it’s often easier to watch the reel, judge it by eye and have a go. Just keep the protein, fat and fibre on the plate.
Macros and real-life GL are for the recipe as written.
Swap it
- Collagen → an extra 2 tbsp Greek yoghurt, or a scoop of unflavoured protein powder.
- Dates → a few more raspberries. Less sugar, so a slightly lower GL.
- Walnuts → pecans or chopped almonds.
What I used Ad
- Nutrition Geeks Collagen Glow Up: The collagen I stir into the yoghurt. View it
Method
- Crumble the wheat biscuits into a bowl with the oat bran, chia seeds and a pinch of cinnamon.
- Pour over the milk to soak (add a splash more if the chia makes it too thick), then press it down into a base.
- Stir the collagen and vanilla into the yoghurt and spread it over the base.
- Top with the raspberries, dates, walnuts and chocolate chips.
- Eat straight away, or cover and chill overnight so the base sets more like a cheesecake.
Nutrition and glycaemic load are estimates. Responses vary from person to person. General information only, not medical advice.