Honey and Macadamia Cheesecake Recipe

By Alanda Young from Flow Hive at The Farm

Honey and Macadamia Cheesecake Recipe

I always try to cook using ingredients that inspire and surround me, and because I’m usually around bees, desserts are a common occurrence. I created this recipe by combining a few of my favourite things: honey, cheesecake and macadamias.

Honey and Macadamia Cheesecake Recipe

Serves 8–10


100 g butter, melted, plus extra for greasing

350 g gingernut biscuits

500 g cream cheese, softened

175 g honey

300 ml thickened cream

70 g raw macadamia nuts, chopped, plus extra to garnish

honeycomb, to garnish

edible flowers, to garnish


Grease and line a 20 cm springform cake tin.

Break the gingernut biscuits with your hands into the bowl of a food processor. Process the biscuit pieces until they are finely chopped. Add the melted butter to the biscuit crumbs and process until combined. Press the biscuit and butter mixture into the bottom of the springform tin to form the base of your cheesecake. Place the tin in the freezer for 20 minutes to allow the base to set.

Meanwhile, thoroughly wash and dry the food processor bowl.

Chop the cream cheese into cubes and add to the food processor bowl with the honey, then process until smooth. Add the cream to the cream cheese and honey mixture and continue processing until thick. Stir in the chopped macadamia nuts.

Remove the base from the freezer. Spread the cheesecake filling evenly on top. Cover with plastic wrap and place in the freezer overnight, or until firm.

Around 15 minutes before serving, remove from the freezer to soften at room temperature. Serve the cheesecake with fresh honeycomb, edible flowers and extra chopped macadamia nuts. Store any leftover cheesecake in the freezer.

Photographer: © Alan Benson

This is an edited extract from The Farm Community by Tom and Emma Lane published by Hardie Grant Books AUD $39.99 / NZD $45.00 and is available where all good books are sold.


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