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Arnott's Reduced Sugar Scotch Finger Cheesecake

  • Servings: 16
  • Occasion: Entertaining, Dessert
  • Cooking time: 0 mins
  • Prep time: 30 mins
  • Chill time: 2-3 hours

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.


  • 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


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.

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