Anzac Biscuits Mini Cheesecake Recipe

Anzac Biscuit Cheesecake - Miss Charlotte Cake

I baked a batch of fresh Anzac biscuits for an event I attended on Saturday, I kept five biscuits aside and crumbled them up to create delicious Anzac biscuit cheesecake. 

Anzac biscuits have a special place in my heart because they are associated with World War 1. It’s been said that wives/mothers/grandmothers/sisters would send the soldiers these biscuits because the ingredients were cheap, lasted well and provided energy with oats and golden syrup. My mum would often make them for us when we were younger and we loved their sweet, chewy texture. 

I used an Anzac biscuit recipe from my 1952 edition Edmond’s cookbook, you’ll find most New Zealand or Australian baking books will have a recipe for them in the biscuits section. Otherwise, it’s not hard to find a million recipes online for them, they only take about 25 minutes to rustle up a batch.

These cheesecakes do need to be kept in the fridge overnight so make sure you plan so if you’re making them for an event – trust me when I say the wait is worth it.

Anzac Biscuit Mini Cheesecakes

A delicious way to use traditional Anzac biscuits if you’re a baked cheesecake fan like me.

  • 5 x medium sized Anzac Biscuits (crumbled)
  • 250 g cream cheese
  • 1/4 cup sugar
  • 1 tsp pure vanilla extract
  • 3 eggs
  • Golden syrup to serve
  1. Preheat your oven to 150 degrees Celsius.
  2. Press the crumbled Anzac biscuits in 3 separate mini cake tins – make sure you press down and into the sides. Set aside.
  3. Combine the cream cheese, sugar and vanilla until smooth and creamy
  4. Add the eggs one at a time and blend together
  5. Once combined, divide the mixture between the 3 tins evenly
  6. Put into the oven on the middle tray and bake for approximately 40 minutes. The middle should still jiggle a little bit when you check.
  7. Turn off the oven, open the door a little and leave the cakes to slowly cool in the warm oven for about an hour. Once an hour is up, pop straight into the fridge covering them in cling wrap.
  8. Leave overnight to cool completely, when you are ready to serve, carefully remove the cheesecakes from the tins and squirt golden syrup all over the top!
This made 3 mini cheesecakes – I used baby cake tins as the side clip allows you to easily remove the cheesecakes once they are cooked and ready to serve.

Leave Me A Comment



  1. April 25, 2016 / 4:54 am

    I love cheesecake and that looks yummy.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Looking for Something?