Arnott’s just released their recipe for a Classic Nice Cheesecake and it looks delicious

The latest recipe in Arnott's features their simple, yet delicious Nice biscuits.

So far we've had recipes for their delicious Tim Tam brownies, as well as their classic Scotch Finger, Iced Vovo, and Monte Carlo biscuits.

"When life (or your pantry) gives you Arnott’s Nice biscuits, bake a cheesecake!" Arnotts says about their recipe.

"After weeks of Big 'bikkie' Recipe Releases, we've unearthed one of our most classic, must-bake recipes for you and your loved ones to #BakeTogether whilst staycation-ing at home."

Classic Nice Cheesecake

  • Prep time: 20 mins + 30 mins refrigeration
  • Cook time: 50 mins + cooling
  • Serves: 10-12


  • 1 x 250g packet of Arnott’s Nice biscuits
  • 125g butter, melted
  • 1 tsp ground cinnamon
  • 2 x 250g packets of cream cheese, room temperature
  • ½ cup caster sugar
  • 1 tsp vanilla extract
  • 3 eggs 



  1. Preheat the oven to 150°C. Grease a 20cm (base measurement) springform tin.
  2. Place Arnott’s Nice biscuits and cinnamon in a bowl of food processor and process until biscuits are finely crushed. Add melted butter and process until combined.
  3. Transfer mixture to the prepared tin, and using the back of a spoon, press evenly over the base and up the sides of the tin.
  4. Refrigerate for 30 minutes or until required for a firm crust.


  1. In a medium bowl beat together cream cheese, sugar and vanilla extract until well combined. Add eggs, one at a time, beating well after each addition.
  2. Pour mixture over the biscuit base.
  3. Bake for 50 minutes or until set.
  4. Turn the oven off and leave cheesecake in the oven with door ajar until completely cooled, this will help prevent the cheesecake from cracking.


  • Add a teaspoon of lemon or orange zest to your cream cheese mixture for extra flavour.
  • Replace the cinnamon with mixed spice for a twist.
  • Serve with your favourite berries and double cream.
  • If you don’t have a food processor, do it the old-fashioned way. Place biscuits in a zip lock bag and crush with a rolling pin.