Cheesecake in Brisbane
We have been making cheesecake on the Pacific Highway at Springwood for 42 years. It is in the name over the door, and it is still the thing we are asked about most. This page covers what we make, the difference between the two styles, and how to get one.
Baked or chilled — which one do you actually want?
This is the question worth getting right, because they are genuinely different desserts.
Baked cheesecake is dense, rich and closer to a New York style. It holds its shape, it slices cleanly, and a small piece goes a long way. It is the one to serve after a big meal when nobody thinks they have room.
Chilled cheesecake is lighter, silkier and set rather than baked. It carries fruit and toppings better, it is more refreshing in a Queensland summer, and it tends to be the one that disappears at a party.
If you are feeding a mixed crowd and cannot decide, chilled is the safer bet. If you are feeding people who take dessert seriously, go baked.
Our baked cheesecakes
- American Baked Cheesecake — the classic. Thick, dense, properly creamy.
- Biscoff Baked Cheesecake — caramelised Biscoff biscuit through and over the top. Our most requested.
- Caramel Baked Cheesecake — golden caramel on a biscuit base.
- Pistachio Baked Cheesecake — buttery pistachio base, and it is not subtle.
- Apple Crumble Baked Cheesecake — spiced apple and buttery crumble over baked cheesecake, finished with a caramel drizzle.
- Nutella Baked Cheesecake — chocolate hazelnut spread and chopped hazelnuts. Not remotely subtle.
See all baked cheesecakes.
Our chilled cheesecakes
- French Vanilla — the plainest and, for a lot of people, the best.
- Strawberry and Blueberry — fruit topped, easy to serve.
- Passionfruit — sharp enough to cut the richness.
- Tangy Lemon — the same idea, more bite.
- Oreo — the one the kids ask for.
- Caramel — rich, but still light.
See all chilled cheesecakes.
Whole cheesecakes to order
Everything above is sold as a whole cheesecake. You can order through the online shop and collect from Springwood, or come in and pick one up. If you need several — for an office, a function, a fundraiser — talk to us first rather than ordering one at a time.
Gluten free cheesecake
We make a gluten free vanilla cheesecake as part of our wider gluten free and vegan range. If somebody at your table has coeliac disease rather than a preference, please call us on (07) 3209 2771 and speak to us directly.
Cheesecake for cafés and venues
A large share of what we bake never reaches our own shop — it goes to cafés, hotels, pubs, clubs and caterers across Brisbane. If you are buying for a business rather than a birthday, our wholesale page is the one you want.
Find us
Roberto’s Cheesecakes, 3414–3416 Pacific Highway, Springwood QLD 4127. Phone (07) 3209 2771.
Common questions
How should I store a cheesecake?
Keep it refrigerated and covered until you serve it. Take a baked cheesecake out fifteen minutes or so before serving — cold flattens the flavour. Chilled cheesecake is better served straight from the fridge.
How do I cut a cheesecake cleanly?
Use a large knife, run it under hot water, wipe it dry, and cut in one motion. Wipe and re-heat the blade between slices. It is the difference between neat wedges and a smeared plate.
Can I order a cheesecake online for collection?
Yes. Order through the online shop and collect from our Springwood store.
Related: birthday cakes and occasion cakes.
Ordering and collection. Custom cakes need at least 5 working days notice; wedding cakes at least two weeks, and more over Christmas. We take a deposit to secure your date, with the balance paid before the cake goes into production. We are collection only from our Springwood store, and you choose your pickup date and time at the checkout. Full detail is in our guide on how far in advance to order.