ANZAC Biscuit Lemon Cheesecakes
Prep time: 
Cook time: 
Total time: 
Serves: 4 mini cheesecakes
ANZAC biscuit base
  • 125g 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
  • 400g cream cheese
  • ⅔ cup icing sugar (or to taste)
  • 160ml double cream
  • 1 tbsp lemon juice
  • Lemon rind, to decorate
ANZAC biscuit base
  1. Preheat the oven to 160°C and line 4 small 13cm/5" springform tins (or 1 large 23cm/9" tin) with baking paper.
  2. Melt together the butter and golden syrup in a saucepan over a low heat.
  3. In a large bowl, combine oats, flour, brown sugar and coconut.
  4. Dissolve the baking soda in the boiling water, add to saucepan.
  5. Combine liquid and dry ingredients.
  6. If using the small springform tins, press around ⅓ 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 :)
  7. Bake in the oven for around 15 mins or until lightly golden brown.
Lemon Cheesecake
  1. While the ANZAC biscuit bases are cooling, place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
  2. Add in the double cream and lemon juice and beating until smooth and creamy.
  3. Pour onto the biscuit base and put in the fridge to set for at least 3 hours, but preferably overnight.
  4. To serve, top with some lemon rind.
Recipe by Love Swah at