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




  • Whisk the digestive biscuit crumbs, ¼ cup Sweet Nothings Xylitol, salt, and cinnamon together in a large bowl.
  • Add the melted butter and stir until incorporated.
  • 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




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