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Lemon Curd Cheesecake Slice

  • Kid friendly
  • Something quick
  • Something impressive
  • No bake

Arnott's product: Lattice

Prep time: 20 min

Cooking time: None

Chill time: 4 hours

Serves: 9+


1 x 200g packet Arnott’s Lattice biscuits
500g cream cheese, softened
1 x 395g can condensed milk
1 lemon, rind finely grated, juiced
3 tsp gelatine
2 tbsp boiling water
280g (1 cup) lemon curd or lemon butter
caramelised lemon slices (optional), to serve


  • Line the base and 2 long sides of a 20cm x 30cm slice pan with baking paper, allowing the sides to overhang. Line the base with the biscuits, cutting to fit if necessary.
  • Use an electric beater to beat the cream cheese in a bowl until smooth. Add the condensed milk, lemon rind and lemon juice and beat until combined.
  • Place the gelatine and boiling water in a small bowl. Stir until gelatine dissolves. Add to the cream cheese mixture and beat until combined.
  • Pour half the cream cheese mixture over the biscuit. Spoon over half the lemon curd. Use a skewer to swirl. Repeat with remaining cream cheese mixture and lemon curd. Place in the fridge for 3-4 hours until set. Top with caramelised lemon, if desired. Cut into slices to serve.