1

Passionfruit sour cream cheesecake slice

This yummy, zesty passionfruit slice is a lovely alternative to a cheesecake, and it’s much more foolproof. Bake in a low oven then let it set overnight in the fridge.

2

Japanese Souffle Cheesecake

Here, we call it a Japanese Cheesecake, but in Japan, there's no such thing as a Japanese Cheesecake... so it's known simply as a 'Souffle Cheesecake'!

4

Choc peppermint cheesecake slice

Save space for afternoon tea! This peppermint cheesecake is a refreshing and delicious treat.

5

Nonna’s lemon ricotta cheesecake slice

Enjoy this Italian-inspired lemon ricotta cheesecake in slice form. Its sweet, lemony flavour is delicious for morning or afternoon tea, and it’s a breeze to whip up in the food processor.

6

Condensed Milk Fruit Salad Cheesecake

With zero baking involved, make this canned fruit salad and condensed milk cheesecake ahead of time and leave it in the fridge in the cake pan until it’s time to release, slice and serve. Lovely, light and creamy, with sweet pops of fruit, you’ll be glad you made this one. How to make a condensed milk fruit salad cheesecake: key tips The butter and biscuit crumb combine to make the crumbly base of this cheesecake. You can use the back of a spoon to smooth it into the base of the cake pan, but I always find that the base of a straight-sided glass works wonders, and less pressure is required by your fingers. Make sure you pop your prepared base into the fridge for about 30 minutes so that the butter hardens up and the base becomes nice and firm. Before adding your canned fruit to the cream cheese layer of your cheesecake, be sure to drain the fruit well, or you’ll just end up with an undesirable sloppy filling. Top with the remaining cream cheese mixture and smooth the surface. The whole thing then needs to go into the fridge for at least a few hours, but preferably overnight, so that it firms up enough for you to be able to slice it. Key ingredients in this condensed milk fruit salad cheesecake recipe The cook used Marie biscuits but you could just as easily use Milk Arrowroot, shortbread or digestive biscuits. Cream cheese, sweetened condensed milk, vanilla essence (you could also use the extract) gelatine and whipped cream make up the creamy filling for this delectable cheesecake. Condensed milk provides a delicious sweet milky flavour and helps to thicken the filling, contributing to the cheesecake’s smooth and rich texture. Meanwhile, folding in some whipped cream ensures this filling is light and airy, too. Canned fruit salad in juice can be bought from the supermarket and contains a mix of peach, pear and pineapple. You can use any brand you prefer, or any other mixed canned fruit varieties. Cheesecakes can be enjoyed all year round. Here are some more of our best cheesecake recipes. You might also like this Japanese cheesecake. This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

7

Amazing Kmart Pie Maker Mooncakes

Traditionally eaten during the Mid-Autumn Festival (or also known as Moon Festival), we make it easy to enjoy Chinese mooncake at home with these lemon and coconut flavoured cakes that can be made in your pie maker.

8

No-Bake Baileys and Caramilk Cheesecake

With zero baking involved, this Caramilk cheesecake recipe is spiked with boozy Baileys Irish Cream for a delicious adults-only dessert.

9

Lychee Frozen Cheesecake

A soft and creamy cheesecake with the subtle taste of tropical lychees.

10

Pineapple Lumps Cheesecake

We turn the iconic Pineapple Lump chocolates into this easy no-bake cheesecake.

11

Easy Caramello cheesecake

For a decadent treat, this easy no-bake Caramello cheesecake will please the whole family. With a chocolate biscuit crust and oozing caramel topping, it’s not only easy to make, but sets in the fridge without having to turn the oven on.