Cheesecake Base Ingredients

  • 1 ½ cups digestive biscuits, finely ground
  • ¼ cup Sweet Nothings Xylitol
  • ¼ tsp ground cinnamon
  • ⅛ tsp salt
  • 5 Tbsp unsalted butter, melted


  1. Whisk the digestive biscuit crumbs, ¼ cup Sweet Nothings Xylitol, salt, and cinnamon together in a large bowl.
  2. Add the melted butter and stir until incorporated.
  3. Press into 250mm spring-form pan to form crust.

Cheesecake Filling Ingredients

  • 500g cream cheese
  • ½ cup Sweet Nothings Xylitol
  • ½ tsp vanilla extract
  • 2 eggs


  1. Beat cream cheese, Sweet Nothings Xylitol, and vanilla extract until blended.
  2. Add eggs one at a time until incorporated.
  3. Pour the cheesecake mixture into the prepared crust pan.
  4. Wrap the bottom of the pan tightly in aluminum foil.
  5. Place the spring-form pan inside a larger roasting pan.
  6. Add 15mm of water to the roasting pan to form a water bath for the cheesecake.
  7. Bake in the water bath at 160°C for 40-45 minutes.
  8. Remove from water bath, discard the foil, and refrigerate for 3 hours or overnight until set.
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