People are shocked with the price of this new Woolworths dessert: ‘What a rip off’

Indulging in desserts is a universal pleasure that transcends cultures and cuisines as they offer a delightful finale to any meal, satisfying sweet cravings and igniting the senses with their tantalising flavours and textures.

While some desserts may be available in certain regions, others remain exclusive to their country of origin.

One brand popular among sweet tooths in the US has now found a home Down Under.



An Australian shopper found that a selection of cheesecakes from The Cheesecake Factory is now available at Woolworths.

News of this exciting addition spread like wildfire when Rose Khater showcased the discovery on social media.

‘They’re only $30 and come in three flavours—Original, Raspberry White Chocolate, and Chocolate Mousse,’ she said.

‘[They] taste exactly like the original—only from Woolies.’


Photo_20240304_083023_0000.png
Rose Khater shared this cheesecake from The Cheesecake Factory, now available at Woolworths, priced at $30. Credits: Tiktok / @rose.khater



Some responses on social media regarding the 736-gram cake revealed jubilation.

‘I need to try,' one commenter exclaimed.

'I'm going to Woolies right now!' another said.

One mentioned their friend in the comments, stating ‘You love cheesecake.’



However, others found themselves baffled by the cake's cost.

‘Those are tiny. Costco has been selling the full-sized ones for ages for about the same price,’ one commented.

‘Not for 30 bucks, though lol,’ another replied.

‘“Only $30”, (I) can buy five normal ones for that,’ a third chimed. ‘I’d rather get the massive Costco one.’

‘“Only” must have some new meaning I’m not aware of,’ one added.

‘What a rip-off. So small. Just go [to a] cheesecake shop [and] get it fresh. Or Costco, huge one, cheap, too.’ another commented.

‘You’re saying $30 as if that wasn’t expensive for something smaller than your hand!’ another user said.



Whether you're lured by the novelty or a devotee of The Cheesecake Factory, now's the chance to pop into Woolworths and see what the hype is about.

This is not the first time that people questioned the price of Woolworths cakes.

Just last month, people on social media criticised a holiday offering for being priced too highly. You can read more about this and what Woolies had to say here.

Key Takeaways

  • Woolworths started stocking products from The Cheesecake Factory, a popular US dessert brand, in Australia.
  • The cheesecakes are available in three flavours—Original, Raspberry White Chocolate, and Chocolate Mousse, and are priced at $30.
  • Consumers on social media had mixed reactions, with some excited to try the cheesecakes, and others critical of the price.
  • The price and size of Woolworths' The Cheesecake Factory offerings have been compared unfavourably to larger, less expensive options available at Costco and local cheesecake shops.

What do you think about the price of this cake? Have you tried one of these? Let us know in the comments below.
 
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Make your own authentic Cheesecake at a fraction of the Cost and stop giving your precious Money to these Greed driven MultiNationals
 
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Reactions: Macarj
Is there one suitable for diabetics pls?
I will post one

Ingredients Crust
1 ½ cups Almond Flour
3 tbsp Sugar Alternative -
½ cup Butter - melted

Cheesecake Filling

3 packets of light Cream Cheese -softened to room temp ( 8oz or 250g)
1/2 cup Sugar Alternative powder that equals to 1/2 cup ( I use stevia)
4 Eggs
2 tbsp Lemon Juice
1 tbsp Lemon Zest 1 tsp VanillaExtract 1 cup Sour Cream

Method

Instructions To make the crust,

preheat your oven to 180 °C 160 °C fan-forced

Grease a springform pan.

In a mixing bowl, blend the ingredients together until you get a course textured mixture. Then transfer the mixture to the prepped springform pan and press it evenly in the pan. Bake the crust for 12 to 15 minutes or until begins to turn golden around the edges. Remove the crust from the oven and allow it to completely cool.


For the cheesecake layer, in a large mixing bowl, beat together the cream cheese and sugar alternative until creamy.
Then add one egg at a time, gently mixing between additions.
Once you have added all of the eggs you can fold in the sour cream, lemon juice, lemon zest, and vanilla extract.

Transfer the mixture the cooled crust, distributing it evenly.
Gently tap the pan on your counter a few times to help distribute the ingredients.
Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center).
The edges will appear to be slightly puffed.
Note: Do not open the oven door during the baking time, as opening the door can cause your cheesecake to crack.

Turn the oven off, prop the door open, and leave the cheesecake in the oven until cool (about 45 minutes to an hour). Then cover the cooled cheesecake loosely and transfer it to the refrigerator until set (four to six hours

Calories: 192kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 149mg | Potassium: 75mg | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.3mg
 
Last edited:
No wonder prices are going up. If some fool is happy to shell out $30 for a cheesecake from Woolies they just go right, we'll jack up everything else too.
 
  • Like
Reactions: Trudylee
I will post one

Ingredients Crust
1 ½ cups Almond Flour
3 tbsp Sugar Alternative -
½ cup Butter - melted

Cheesecake Filling

3 packets of light Cream Cheese -softened to room temp ( 8oz or 250g)
1/2 cup Sugar Alternative powder that equals to 1/2 cup ( I use stevia)
4 Eggs
2 tbsp Lemon Juice
1 tbsp Lemon Zest 1 tsp VanillaExtract 1 cup Sour Cream

Method

Instructions To make the crust,

preheat your oven to 180 °C 160 °C fan-forced

Grease a springform pan.

In a mixing bowl, blend the ingredients together until you get a course textured mixture. Then transfer the mixture to the prepped springform pan and press it evenly in the pan. Bake the crust for 12 to 15 minutes or until begins to turn golden around the edges. Remove the crust from the oven and allow it to completely cool.


For the cheesecake layer, in a large mixing bowl, beat together the cream cheese and sugar alternative until creamy.
Then add one egg at a time, gently mixing between additions.
Once you have added all of the eggs you can fold in the sour cream, lemon juice, lemon zest, and vanilla extract.

Transfer the mixture the cooled crust, distributing it evenly.
Gently tap the pan on your counter a few times to help distribute the ingredients.
Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center).
The edges will appear to be slightly puffed.
Note: Do not open the oven door during the baking time, as opening the door can cause your cheesecake to crack.

Turn the oven off, prop the door open, and leave the cheesecake in the oven until cool (about 45 minutes to an hour). Then cover the cooled cheesecake loosely and transfer it to the refrigerator until set (four to six hours

Calories: 192kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 149mg | Potassium: 75mg | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.3mg
Thank you so much for that. I’m always looking for diabetic friendly desserts that everyone would like
 
I will post one

Ingredients Crust
1 ½ cups Almond Flour
3 tbsp Sugar Alternative -
½ cup Butter - melted

Cheesecake Filling

3 packets of light Cream Cheese -softened to room temp ( 8oz or 250g)
1/2 cup Sugar Alternative powder that equals to 1/2 cup ( I use stevia)
4 Eggs
2 tbsp Lemon Juice
1 tbsp Lemon Zest 1 tsp VanillaExtract 1 cup Sour Cream

Method

Instructions To make the crust,

preheat your oven to 180 °C 160 °C fan-forced

Grease a springform pan.

In a mixing bowl, blend the ingredients together until you get a course textured mixture. Then transfer the mixture to the prepped springform pan and press it evenly in the pan. Bake the crust for 12 to 15 minutes or until begins to turn golden around the edges. Remove the crust from the oven and allow it to completely cool.


For the cheesecake layer, in a large mixing bowl, beat together the cream cheese and sugar alternative until creamy.
Then add one egg at a time, gently mixing between additions.
Once you have added all of the eggs you can fold in the sour cream, lemon juice, lemon zest, and vanilla extract.

Transfer the mixture the cooled crust, distributing it evenly.
Gently tap the pan on your counter a few times to help distribute the ingredients.
Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center).
The edges will appear to be slightly puffed.
Note: Do not open the oven door during the baking time, as opening the door can cause your cheesecake to crack.

Turn the oven off, prop the door open, and leave the cheesecake in the oven until cool (about 45 minutes to an hour). Then cover the cooled cheesecake loosely and transfer it to the refrigerator until set (four to six hours

Calories: 192kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 149mg | Potassium: 75mg | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.3mg
Thank you Susanne Rose. I love cheesecake but being a type 2 diabetic I don't buy any, but I will be making your cheesecake recipe.
 
  • Like
Reactions: Ezzy
I will post one

Ingredients Crust
1 ½ cups Almond Flour
3 tbsp Sugar Alternative -
½ cup Butter - melted

Cheesecake Filling

3 packets of light Cream Cheese -softened to room temp ( 8oz or 250g)
1/2 cup Sugar Alternative powder that equals to 1/2 cup ( I use stevia)
4 Eggs
2 tbsp Lemon Juice
1 tbsp Lemon Zest 1 tsp VanillaExtract 1 cup Sour Cream

Method

Instructions To make the crust,

preheat your oven to 180 °C 160 °C fan-forced

Grease a springform pan.

In a mixing bowl, blend the ingredients together until you get a course textured mixture. Then transfer the mixture to the prepped springform pan and press it evenly in the pan. Bake the crust for 12 to 15 minutes or until begins to turn golden around the edges. Remove the crust from the oven and allow it to completely cool.


For the cheesecake layer, in a large mixing bowl, beat together the cream cheese and sugar alternative until creamy.
Then add one egg at a time, gently mixing between additions.
Once you have added all of the eggs you can fold in the sour cream, lemon juice, lemon zest, and vanilla extract.

Transfer the mixture the cooled crust, distributing it evenly.
Gently tap the pan on your counter a few times to help distribute the ingredients.
Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center).
The edges will appear to be slightly puffed.
Note: Do not open the oven door during the baking time, as opening the door can cause your cheesecake to crack.

Turn the oven off, prop the door open, and leave the cheesecake in the oven until cool (about 45 minutes to an hour). Then cover the cooled cheesecake loosely and transfer it to the refrigerator until set (four to six hours

Calories: 192kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 149mg | Potassium: 75mg | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.3mg
thanks heaps!!!!
 
If it is made in aussie OK otherwise IT is fresh at a cheesecake shop or priority
for me is SARA LEE who needs our support as recently reported bussiness suffering
from sales dropping!!
 
  • Like
Reactions: Trudylee

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