Methinks I’ve found nirvana and it’s conduit is a chocolate macadamia spread. Oozing pools of this chocolate macadamia concoction now invade my nightly dreams. It is akin to its more famous cousin Nutella, but when faced with decisions of eating Nutella vs this more buttery option it is macadamia all the way.
You can make the chocolate madacamia spread yourself if you feel so inclined, just using my homemade gianduja spread recipe and replace the hazelnuts with macadamias. However, for an active cooking time this is over in the blink of an eye, why not buy a jar of Macabella spread and make this quick, easy and delicious chocolate macadamia no-bake cheesecake.
The cheesecake was so quick to make that I found myself finding excuses to do more just so that I felt like I’d actually done some cooking. I made macadamia praline shards to garnish the top for a few more minutes in the kitchen, but you can easily forgo the shards and whip up the cheesecake without it. However, have a think about how delicious macadamia praline is, and decide if you are willing to risk it… I think not.
Don’t let the low profile of this cheesecake fool you, it is epic in flavour and only requires a small slice to satisfy any chocolate nut craving. That means you’ll be able to share it with more people… which will most definitely make you more popular.*
An oreo crust, chocolate macadamia cream cheese body, swirls of macadamia chocolate spread, toasted macadamias and macadamia praline, this isn’t one for the macadamia fence sitters… not that I know any.
In other news, you probably already know if you visit Chew Town regularly, but the macadamia is my all-time favourite nut. Here’s the proof (and a few ideas for you to try):
- Macadamia and Golden Syrup Tart
- Macadamia and Vanilla Bean Butter
- Chocolate Coated Macadamia Brittle
- Sweet Dukkah
- Rocky Road Easter Eggs
- Tomato Galette with Basil and Macadamia Pesto
- Pork and Macadamia Sausage Rolls
* I cannot offer you an absolute guarantee that this will make you more popular, but I’m pretty sure this is a statement of fact… I mean, just look at it!
Chocolate Macadamia No-bake Cheesecake
- 1 x 275g packet of original vanilla creme oreo biscuits
- 3 tablespoons butter, melted
- 2 x 250g cream cheese block (500g total), softened
- 1 x 375g jar Macabella Velvet Chocolate Macadamia Spread *
- 150g raw macadamia nuts
- 1/2 cup caster sugar
- 2 tablespoons water
Preheat oven to 200° Celsius (°390 Fahrenheit), then place macadamias on a lined tray and bake for 10 minutes until golden. Roughly chop the macadamias and set aside.
Place Oreo biscuits (cream and all) in a food processor and pulse until mixture forms sandy breadcrumbs. Add melted butter and pulse a couple of times, then pour the Oreos into the base of a lined spring form pan and press it down across the bottom of the pan until it sticks together and forms the cheesecake base. Place in the fridge.
In a medium bowl beat the cream cheese until smooth and then add the Macabella macadamia chocolate spread (reserving 3 tablespoons to decorate the top of the cheesecake) and beat again until incorporated. Spread the cheesecake filling on top of Oreo base and level the top with an offset spatula. Place the remaining macabella spread into a piping back with a star nozzle and pipe ruffles around the edge of the cake and fill the inside with 1/2 of the chopped macadamias.
Evenly spread the remaining chopped nuts into the centre of a lined baking tray. In a medium saucepan combine sugar and water and heat over high heat without stirring until the colour becomes golden (roughly 5 minutes). The moment the colour changes, pour the caramel over the macadamias on the baking tray and place in the fridge until set. Once set, break the caramel apart into shards and push them into the cheesecake evenly around the outside.
Refrigerate for between 3 hours and overnight, and serve straight from the fridge.