Arnott's Reduced Sugar Scotch Finger Cheesecake

Arnott's Reduced Sugar Scotch Finger Cheesecake is a deliciously light and creamy dessert, perfect for entertaining and dinner parties. Using just 6 ingredients, including Arnott's 50% Less Sugar Scotch Finger Biscuits and no-baking, they are a tasty sweet treat anyone can enjoy.

Servings:16
Occasion:Entertaining, Dessert
Cooking Time:0 mins
Preparation Time:30 mins
Chill Time:2-3 hours

Made with

Reduced Sugar Scotch Finger

Buy now

Ingredients

250g Arnott’s reduced sugar scotch finger
100g unsalted butter, melted
250g packet cream cheese, room temperature
300ml thickened cream
9gm lite jelly - Mango & Passionfruit flavour
Serve with fresh passionfruit

Preparation

Step 1

Lightly grease and line a 20 cm springform tin.

Step 2

Place Arnott’s reduced sugar biscuits in the food processor bowl and pulse until mixture resembles crumbs. Add melted butter and pulse until combined. Press mixture evenly into the base of the tin. Refrigerate until required.

Step 3

To make the filling, Beat thickened cream until soft peaks. Set aside.

Step 4

In a small jug combine 1 x 9 gm sachet of jelly with ¼ cup boiling water. Stir until jelly is dissolved.

Step 5

In a separate bowl whisk cream cheese until light and fluffy, add jelly mixture and whisk until combined. Stir through whipped cream. pour mixture over biscuit base – chill for approx. 2-3 hours or until filling is set.

Step 6

Serve with fresh passionfruit.