Lemon Meringue Cheesecake Microwave Oatbran…


PLEASE NOTE: This recipe includes a limited edition product from Whittards. It is an Easter limited edition hot chocolate so will not be widely available all year round. If you are lucky enough to have some or can get some then I highly recommend you use it in this recipe, I assure you it gives a different flavour to using essences. HOWEVER if you can not get the hot chocolate then use 1 teaspoon lemon flavouring instead.


Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Pyrex pudding bowls suitable for microwaves and ovens.

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Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
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** DISCLAIMERBAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.


Lemon Meringue Cheesecake Microwave Oatbran


  • 45g oatbran – HexB or 7.5 syns
  • ΒΌ teaspoon baking powder**
  • 1 egg
  • Β½ tablespoon sweetener
  • 2 tablespoons fat free greek yogurt
  • 9g Whittards lemon meringue hot chocolate powder – 2 syns
  • 1 teaspoon lemon curd – 0.5 syn (syns vary so check your own brands)
  • 2 teaspoons white chocolate spread – 3 syns
  1. Add the dry ingredients to a bowl and give a quick mix.
  2. In another bowl whisk the egg and lemon extract if you are not using the hot chocolate until pale and fluffy and stir in the yogurt.
  3. Stir the egg mixture into the dry ingredients until well combined.
  4. Leave to soak for a few minutes.
  5. Pour the oatbran mixture into your dish.
  6. Place in the microwave for 2 minutes 20 seconds (please experiment with the timings as they will vary for different microwaves).
  7. Check a skewer comes out clean and the top springs back when you poke it.
  8. Turn out of the dish by putting a plate over the top and flipping it over.
  9. Slightly warm the lemon curd and the chocolate spread in the microwave so they are runny and pour over the top of the cake.
  10. I also topped mine with a Hotel Chocolat lemon cheesecake chocolate and a few mini meringues from Tesco baking section (synned accordingly).