Anzac Caramel Cheesecakes - Eat Love Share

Anzac Caramel Cheesecakes

By on April 21, 2017


These creamy Anzac Caramel Cheesecakes are the ultimate sweet treat. Made with Chris’ Traditional Greek Yogurt and baked to perfection in our reusable Heritage Dips pots.

Caramel Cheesecake

Makes 6


  • 1 1/4 cups traditional rolled oats
  • 3/4 cup plain flour
  • 1/3 cup desiccated coconut
  • 75g butter
  • 1/4 cup maple syrup
  • 1/3 cup brown sugar
  • 250g Chris’ Traditional Greek Yogurt
  • 250g cream cheese, softened
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Optional: 12 Anzac Cookies for crumbling on top


  • 60g butter
  • 1/4 cup brown sugar
  • 1/3 cup maple syrup


  1. Preheat oven to 150C fan-forced. Grease the base of 6 empty Heritage pots.
  2. Combine rolled oats, flour and coconut in a bowl.
  3. Place butter, maple syrup and brown sugar in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until melted and smooth. Stand for 2 minutes. Add to the oats mixture and combine well. Press mixture into the base of the pots, smoothing down.
  4. Using a food processor or an electric mixer, beat cream cheese, yogurt, sugar and vanilla until smooth and combined. Add eggs, 1 at a time, beating until just combined. Pour mixture evenly into each pot, then place in the oven.
  5. Bake for 20 minutes or until filling is just set (cake will wobble slightly in the centre). Cool at room temperature then refrigerate overnight.
  6. Caramel: Place butter, brown sugar and maple syrup in a small saucepan over medium heat. Cook, stirring for 5 minutes or until smooth. Remove from heat. Cool for 20 minutes.
  7. Drizzle caramel over centre of cheesecake. Crumble Anzac cookies on top. Serve.

Caramel Cheesecake



Caramel Cheesecake


Caramel Cheesecake