Pine lime splice ice creams remind me of my childhood, i loved the creamy vanilla ice cream and the zing pine lime ice, such a perfect combination for summer.

So I thought those flavours would make the perfect cheesecake.

Splice Cheesecake |

The filling is creamy and packed with vanilla and the jelly is zingy made with pineapple juice and fresh lime juice.

I might love these flavours more in cheesecake…

Splice Cheesecake |

This is a chilled cheesecake, a perfect dessert for your Australia Day party. It requires no cooking and can be made  4 days to a week in advance.

Splice Cheesecake |

Everyone who tried this loved it and i hope you do too.

If you make any of my recipes and post the on instagram remember to use #rachaelsfoodielife so i can see them.

Splice Cheesecake |

Splice Cheesecake

Serves: 12


12 lemon crisp biscuits, crushed
40g butter, melted

250g cream cheese, room temperature
1/2 cup caster sugar
2 teaspoons vanilla bean paste
300ml thickened cream
1 tablespoon water
1 and 1/2 teaspoon gelatin powder

3/4 cup tinned pineapple juice
1/4 cup fresh lime juice
2 tablespoons water
1 tablespoon gelatin powder


Line a 8 inch springform cake tin with baking paper. Combine the crushed biscuits and melted butter in a bowl, mix well to ensure biscuits are fully coated, press the biscuits into the prepared tin. Place in the fridge while you prepare the filling.

Combine the water and gelatin mix well and sit aside for 5 minutes.

Place the cream cheese, sugar and vanilla in a bowl and mix with a handheld electric mixer, until smooth and creamy. Add the cream and mix until well combine and slightly thickened.

Microwave the gelatin for 5-10 seconds, until it is melted but not hot, add to the filling mixture and mix well.

Pour the filling onto the base and refrigerate for 3 hours or until set.

Combine the water and gelatin and set aside for 5 minutes.

Place the juices in a small saucepan and heat gently until hot but not boiling, add the gelatin and remove from heat, stir until the gelatin dissolves fully. Leave the jelly to cool to room temperature, then pour on top of the cheesecake filling. Place in the refrigerator for 2 hours or until set.

Run a knife around the inside edge of the tin to loosen the sides and remove the cheesecake from the tin, place onto a serving plate. Enjoy!

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0 comments on “Splice Cheesecake”

  1. This is so Australian – especially with the use of the lemon crisp biscuits in the base. They are my favourite biscuits of all time. Love the recipe. margaret

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