Cakes, Food, Recipes

ANZAC Biscuit Lemon Cheesecakes

This Saturday, April 25th, is ANZAC Day and in addition to commemorating our fallen soldiers, we bake and eat ANZAC biscuits.

This famous biscuit featuring rolled oats, coconut and golden syrup was baked by anxious wives and mothers during World War I and sent to the Australian soldiers in the trenches.


I love ANZAC biscuits and try to bake them every year. You can find my original ANZAC Biscuit recipe here.

This year marks the 100th anniversary of the ANZAC landings at Gallipoli, and I wanted to create something extra special. After realising the humble ANZAC biscuit can make a great tart or cake base, I decided to give a patriotic cheesecake a whirl. The caramelised crunchy base contrasts perfectly with the tart and softly set lemon cheesecake topping.


This is a no-bake cheesecake, so the only challenging aspect is waiting patiently for it to set! I topped mine with lemon zest, but you can also top it with crumbled leftover ANZAC biscuits or even edible flowers (preferably native).

ANZAC Biscuit Lemon Cheesecakes

5 from 1 vote
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Prep Time: 3 hours 15 minutes
Cook Time: 15 minutes
Total Time: 3 hours 30 minutes
Servings: 4 mini cheesecakes
Author: Swah


ANZAC biscuit base

  • 125 g butter
  • 4 tbsp golden syrup
  • ¼ tsp of baking soda
  • 1 tbsp boiling water
  • 1 cup rolled oats
  • 1 cup plain flour
  • ½ cup brown sugar
  • ¾ cup desiccated coconut

Lemon Cheesecake

  • 400 g cream cheese
  • 2/3 cup icing sugar or to taste
  • 160 ml double cream
  • 1 tbsp lemon juice
  • Lemon rind to decorate


ANZAC biscuit base

  • Preheat the oven to 160°C and line 4 small 13cm/5" springform tins (or 1 large 23cm/9" tin) with baking paper.
  • Melt together the butter and golden syrup in a saucepan over a low heat.
  • In a large bowl, combine oats, flour, brown sugar and coconut.
  • Dissolve the baking soda in the boiling water, add to saucepan.
  • Combine liquid and dry ingredients.
  • If using the small springform tins, press around 1/3 cup of batter into the bottom of each tin. You may have a bit of batter leftover, make small cookies to decorate the cheesecakes, or for snacking :)
  • Bake in the oven for around 15 mins or until lightly golden brown.

Lemon Cheesecake

  • While the ANZAC biscuit bases are cooling, place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
  • Add in the double cream and lemon juice and beating until smooth and creamy.
  • Pour onto the biscuit base and put in the fridge to set for at least 3 hours, but preferably overnight.
  • To serve, top with some lemon rind.


I took these mini cheesecakes to a baby shower yesterday and they received rave reviews, so I highly suggest you give these a go yourself!

How are you going to celebrate ANZAC Day this year?


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  • Reply Lisa | Mummy Made.It April 21, 2015 at 11:53 am

    i Always forget how great ANZACs taste. They should definitely be elevated to year round cookie status! Great idea for the cheese cake

    • Reply Swah April 28, 2015 at 12:22 pm

      I totally agree Lisa! They are one of my fav biscuits and definitely should be elevated to year round status :)

  • Reply Kylie - Handmade Kids April 21, 2015 at 12:07 pm

    Oh they look wonderful! Can’t wait to make them myself- thanks for sharing :)

    • Reply Swah April 28, 2015 at 12:21 pm

      You are very welcome xx

  • Reply Sarah Foote April 21, 2015 at 1:39 pm

    I just wanted to say I really love your logo graphic!!! It’s so nice.

    Also these lemon cheesecakes look amazing!!!!!! YUM! Thanks for the lovely recipe.

    Sarah | Bows & Pleats

    • Reply Swah April 28, 2015 at 12:21 pm

      Thanks Sarah! I’m a graphic designer so I made it myself :)

  • Reply Rachel LadyM April 22, 2015 at 7:32 am

    wow these look yummy! perfect comforting homely treats to have on ANZAC day. I might just pinch the recipe to try to recreate over in the UK this weekend
    Thanks for sharing

    • Reply Swah April 28, 2015 at 12:21 pm

      You are very welcome! xx

  • Reply Lucy @ Bake Play Smile April 25, 2015 at 7:51 am

    Oh these look absolutely beautiful! The ANZAC base is just perfect. Have a lovely ANZAC Day. Thanks so much for linking up! xx

    • Reply Swah April 28, 2015 at 12:15 pm

      Thanks Lucy! Hope you had a lovely weekend xxx

  • Reply Dianne April 25, 2015 at 10:26 pm

    yummy scrummy – this looks to delicious for words. :) Im thinking the Anzac base would be amazing with the cheesecake. thanks for this beautiful recipe.

    • Reply Swah April 28, 2015 at 12:15 pm

      Glad you enjoyed it Dianne! Happy baking :)

  • Reply Nicole - Champagne and Chips April 29, 2015 at 9:49 pm

    What a perfectly lovely idea. The best of both worlds- almost like a carrot cake, without the carrot and in biscuit form.

    It made sense to me :)

    • Reply Swah April 30, 2015 at 5:32 pm

      I am loving your logic Nicole!

  • Reply 10 tasty twists that will take Anzac biscuits to the next level April 22, 2016 at 10:24 am

    […] you also a fan of no-bake cakes? Then you will love this Lemon Cheesecake recipe. But wait a minute how does cheesecake and Anzac day go together? Well I would say very […]

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