If you're familiar with my cheesecake recipes then you would notice that I use digestive biscuits a lot for the base of my cheesecakes.
And MANY of you have asked, what the heck is a digestive biscuit?
Ok, worry not. I'm going to share some information about it and what can you substitute it with.
What Is It?
To make things short, I always reply to comments either in our YouTube channel or website that it's just a type of biscuit that here in Europe we typically use for the base of our cheesecakes since graham crackers are extremely difficult to find.
Digestive biscuit is originally from Scotland and it's a semi-meal and semi-sweet biscuit. It is said to help with the digestion, thus its name but I can't personally say if it really does help or in what way.
Where Can I Find Them?
Here in Europe you can basically find digestive biscuit everywhere under many brand names. I usually buy mines from my local supermarket.
If you want to buy it online, here's a brand (affiliate link) that's known for it. And nope, this post unfortunately is not sponsored by them.
What Do I Substitute Them With?
Anything your heart desire, really.
The common substitution would be graham crackers since the taste is mild and not overpowering the cheesecake filling.
Having said that, just go with what you feel.
Ginger biscuit, coconut biscuit, chocolate biscuit. Whatever that you feel matches your cheesecake filling.
Nita says
I just made it with Maria Guetara biscuits which was what is in our pantry, it turned out so good. I plan to try using the oreo biscuits.
Thanks for the mini cheesecake recipe, it was a big hit in my family and friends too
Bea says
Yes, Maria biscuits work well also. I just like the salty touch of the digestive biscuits better. Some of my other cheesecakes have an oreo biscuit base, check out my no-bake chocolate cheesecake.
Jas says
Please show us to make these cheese cake without gelatin instead use agar agar powder and how much and brand that you will use thanks really appreciate in the future please all ways tell/make your recipes both ways so people has options because half of the world doesn't eat gelatin.
Bea says
Hi Jas! I always mention in my recipes the amount needed to solidify a certain amount of water as a reference if you were to use other product such as gelatine sheets or agar-agar. Since types and brands effect the blooming strength, so you need to use it according to what's written in your product's packet instructions. Hope it helps.
Sandra says
Bueno acá en México serian las galletas marias con lo que yo remplazaría las "digestive biscuit " tratare de hacer la receta y espero me salgan bien,gracias por sus deliciosas recetas,saludos