Lemon & blueberry cheesecake slice

blueberry cheesecake slice Arnott's

Lyndal McNamara - Research Dietitian, 20 August 2019


For the base

  • 1 packet (200g/7 oz) Arnott's Rice Cookies 
  • 2 Tbsp (40g/1.4 oz) butter, melted 

For the filling

  • 250g (~8 ounce) packet of reduced fat cream cheese (lactose free if required) 
  • 3/4 cup (~200g/7 oz) plain 2% fat yoghurt (lactose free if required) 
  • 1/3 cup (~80g/2.8 oz) caster sugar 
  • 2 Tbsp (40ml/1.3 fl oz) lemon juice 
  • Zest of 1 lemon 
  • 1 tsp (5ml) vanilla extract 
  • 10g/0.35 oz cornflour (corn starch) 
  • 2 egg whites 
  • 1 cup fresh (160g/5.6 oz) blueberries or raspberries (can use frozen - just measure by cup not grams) 


To make the base: 

  1. Preheat oven to 180°C (350°F) and line a 20cm x 20cm (8 inch x 8 inch) slice tray with baking paper, leaving some paper overhanging on the sides. 
  2. Add Arnott's Rice Cookies to a food processor and pulse until they form a fine crumb. Add melted butter and pulse again until mixture comes together. Pour mixture into prepared slice tray and press down firmly using your hands or the back of a spoon. Bake in oven for 10 minutes or until lightly golden and then set aside to cool. 
To make the filling: 

  1. Using a hand/stand mixer or food processor, beat cream cheese and yoghurt together until smooth and well combined. Next, beat in caster sugar, lemon juice, zest, vanilla extract, cornflour and egg whites (add one at a time). Continue to beat until mixture is light, fluffy and well combined. 
  2. Finally, gently stir through the berries until just combined. 
  3. Pour the filling over the prepared base and bake in the oven at 180°C (350°F) for approximately 25-30 minutes. 
  4. Remove cheesecake from oven and set aside to cool for 30 minutes or so before transferring to the fridge. Refrigerate for at least 4 hours (preferably overnight) before serving. 
  5. Cut cheesecake into bars to serve! 


  • This recipe is best prepared the day before to allow for cooling and setting time
  • Cut slice into 9 larger bars, 12 medium bars or 16 smaller bars depending on your event 
  • Store cheesecake bars in an airtight container in the fridge for up to five days 

Nutrition information/serve Serves 12
Energy 791kJ
Protein 6.2g
Fat 8.7g
- Saturated fat 5.3g
Carbohydrates 20.4g
- Sugars 14.8g
Fibre 1.0g
Sodium 174mg
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