Arnott’s Gluten Free Shortbread Cream Cheesecakes

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

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Servings:10
Occasion:Dessert, Entertaining, Snack
Cooking Time:N/A
Preparation Time:20 mins
Chill Time:4 hrs

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Made with

Gluten Free Shortbread Cream

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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.