Lemon Cheesecake Overnight Weet-Bix for Father’s day

Ingredients

2 Weet-Bix, roughly crushed

¹∕³ cup So Good Almond Milk Unsweetened

1 tbsp light cream cheese, room temperature

¹∕³ cup low fat natural yoghurt

1 tsp finely grated lemon zest, plus extra to garnish

1 tbsp lemon juice

1 tsp honey (optional)

1 tbsp lemon curd, to garnish (optional)

1 slice lemon, to garnish

Method

1. In a small bowl, mix together the crushed Weet-Bix and almond milk.
2. In a separate bowl, mix the cream cheese, yoghurt, lemon zest, lemon juice and honey until smooth.
3. Choose a glass, small jar or container. Layer however you like, smooth all of the Weet-Bix mixture on the bottom and top with the cream cheese mixture, or create layers by alternating half of each mixture at a time for a layered effect.
4. Top with a spoonful of lemon curd, a slice of lemon and a little extra lemon zest if you wish.
5. Place in the fridge for 3 hours or overnight.