AB's Honey & Macadamia Cheesecake Feature image


AB's Honey & Macadamia Cheesecake

AB's Honey & Macadamia Cheesecake

Macadamia nuts and Macadamia honey combine perfectly for a sweet nutty desert
Prep Time 35 minutes
Course Dessert


  • 1 Springform cake tin 20cm


  • 100 g melted butter
  • 350 g ginger nut biscuits
  • 500g g cream cheese softened
  • 175 g Macadamia honey
  • 300 ml thickened cream
  • 70 g macadamia nuts


  • Grease and line 30cm springform cake tin
  • Break apart gingernut biscuits, then process in food processor. Add butter to biscuit and continue to process until combined
  • Press combined mix into the cake tin to form the base of the cheesecake, and place the tin in the freezer for 20 minutes to set
  • Process cream cheese and honey in the processor until smooth. Pour in thickened cream and continue processing until thick. Stir chopped macadamia nuts into the mix
  • Remove the gingernut base from freezer, and evenly spread cream cheese mix over
  • Cover cheesecake with plastic wrap, and freeze overnight or until firm
  • Allow up to 15 minutes cor the cheesecake to soften before serving

Recipe Ingredient – Macadamia Honey

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