Arnott’s Gluten Free Shortbread Cream Cheesecakes

Arnott’s Gluten Free Shortbread Cream Cheesecakes

  • Servings: 10
  • Occasion: Dessert, Entertaining, Snack
  • Cooking time: N/A
  • Prep time: 20 mins
  • Chill time: 4 hrs

This recipe for Gluten free Shortbread Cream Cheesecakes is simple, delicious and perfect for entertaining. Arnott's Gluten free Shortbread Creams are perfect for the base.


Ingredients

Base
  • 144g Packet Arnott’s Gluten Free Shortbread Cream
  • 2 tbsp Desiccated coconut
  • 40g Butter
Filling
  • 1 tsp Gelatine
  • 1 tbsp Water
  • 185g Cream cheese, softened
  • ¼ cup Caster sugar
  • 150ml Cream

Preparation

Step 1 Lightly grease 10 x 1/3 capacity cheesecake pan with removable bases.


Step 2 Process shortbread cream biscuits in a food processer until finely crushed. Add coconut then butter and process until combined. Spoon mixture evenly into prepared holes. Refrigerate whilst making the filling.


Step 3 Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a saucepan of simmering water until gelatine dissolves. Cool for 3 mins.


Step 4 Beat cheese and sugar in a bowl of an electric mixer until smooth. Gradually beat in gelatine, cream and lemon zest until smooth.


Step 5 Divide mixture among holes. Chill for at least 4 hrs or until firm. Serve with extra lemon zest.

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