If you grew up in Australia, chances are you’ve enjoyed a Lattice Cheesecake Slice at some point – that perfectly creamy, no-bake dessert layered with velvety cheesecake filling and those iconic golden, glossy Lattice biscuits on top.
Sweet, buttery, and crisp, the Arnott’s Lattice biscuit wasn’t just a pantry staple; it was an institution in Aussie home baking.
The Lattice Biscuit found its fame in slices, vanilla squares, and especially in that nostalgic no-bake cheesecake that graced family gatherings, bake sales, and special occasions. With its subtle sweetness and distinctive sugar-glazed pattern, it offered the ideal contrast to creamy fillings – a balance of crunch and comfort.
Beyond nostalgia, the Lattice biscuit was a hero for “lazy baking.” Whether layered with custard, cream cheese, or lemon filling, it offered instant polish – no rolling, baking, or fuss. It became the go-to base for generations of Aussie mums, nannas, and home bakers who knew that good food didn’t have to be complicated.
The Sad Goodbye
But in what many fans have called the end of an era, Arnott’s confirmed the discontinuation of the Lattice biscuit. A spokesperson explained that while the decision was difficult, limited shelf space and production priorities meant the beloved biscuit had to retire. Since then, countless Aussies have searched in vain for a packet to recreate their favourite desserts.
As one nostalgic fan lamented, “I’ve been missing Lattice biscuits ever since they were discontinued… not just as a 3pm pick-me-up, but as the ultimate shortcut for lazy baking.
Thankfully, hope isn’t entirely lost. Creative bakers have found worthy substitutes – from Hup Seng Sugar Crackers and Julie’s Sugar Crackers, found in Asian grocers, to Arnott’s SAOs brushed with a simple sugar syrup for that signature glaze. None are quite the same, but each brings us close to the original magic of the Lattice slice.
So while we may no longer find the golden packets on supermarket shelves, the spirit of the Lattice Biscuit lives on – through recipes, memories, and clever recreations. In honour of this nostalgic treat, we’re sharing a special Lattice Cheesecake Slice recipe – made with modern substitutes but packed with all the comfort and charm of the original.
Because some traditions are too sweet to let go.
Lattice Cheesecake Slice
A creamy, no-bake cheesecake slice layered between golden Lattice biscuits – a nostalgic Australian classic that’s rich, tangy, and perfectly sweet.
15
servings20
minutes6
hours280
kcal8
hoursKeep the screen of your device on
Ingredients
30 Lattice biscuits (or Hup Seng Sugar Crackers as substitute)
3 tsp gelatine
¼ cup (60 ml) boiling water
500 g cream cheese, softened
100 g unsalted butter, softened
200 ml thickened cream
½ cup (110 g) caster sugar
1 tsp vanilla extract
Finely grated zest of 1 lemon
Juice of 1 lemon
Directions
- Line a 35 × 21 cm slice tin with baking paper, leaving enough overhang to lift the slice out once set.
- In a small bowl, sprinkle gelatine over boiling water. Stir until dissolved. Set aside to cool slightly.
- Arrange half of the Lattice biscuits (sugar side down) in a single layer to cover the base of the tin.
- In a large mixing bowl, beat softened cream cheese, butter, and caster sugar with an electric mixer until smooth and creamy.
- Pour in the thickened cream and beat until fluffy. Add lemon zest, lemon juice, vanilla. Mix well to combine.
- Slowly pour the cooled gelatine mixture into the cheesecake filling while mixing on low speed until fully incorporated.
- Spoon the cheesecake mixture over the prepared biscuit base. Smooth the surface evenly with a spatula.
- Arrange remaining Lattice biscuits (sugar side up) neatly on top of the filling.
- Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm.
- Remove from the tin using the baking paper. Slice into squares with a sharp knife. Dust with icing sugar if desired.
Notes
- Substitute biscuits: If Lattice biscuits are unavailable, use Hup Seng or Julie’s Sugar Crackers, or brush SAO biscuits with a light sugar syrup.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 1 week.
- Serving tip: For clean cuts, run a knife under hot water and wipe dry between slices.
- Flavour twist: Add a dash of passionfruit pulp or swap lemon for lime for a tropical touch.
- Texture tip: For a firmer slice, add an extra ½ teaspoon of gelatine.
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