Hero Image Recipe Arnott’s Gluten Free Shortbread Cream Cheesecakes

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


Made with

Image pack Gluten Free Shortbread Cream

Gluten Free Shortbread Cream

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  • 144g Packet Arnott’s Gluten Free Shortbread Cream
  • 2 tbsp Desiccated coconut
  • 40g Butter


  • 1 tsp Gelatine
  • 1 tbsp Water
  • 185g Cream cheese, softened
  • ¼ cup Caster sugar
  • 150ml Cream


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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