White Chocolate Macadamia Nut Cheesecake

This cheesecake was inspired by one of my favorite cheesecake flavors and my favorite cookie flavor.

This cheesecake is a perfect combination of white chocolate and macadamia nut.

The crust is made of walnuts, macadamias, dates, and sea salt. The filling is made with soaked cashews and coconut milk. It also contains olive oil. It’s also naturally sweetened by maple syrup and has a rich white chocolate taste from cocoa butter.

Add a few macadamias to the bottom of the crust. Pour in the filling and top with more nuts. They’re now ready to be frozen.

They set up surprisingly quickly, and thanks to the cocoa butter, they can be left out at room temperature for a much longer period without “melting.”

These cheesecakes taste amazing at room temperature – they are super creamy, rich, and full of white chocolate macadamia nuts flavor.

You can upgrade the desserts if you accept the mission. Add coconut whipped cream, toasted coconut, fresh raspberry, and macadamia nut. You’re now looking at a small slice of dessert paradise.

They are perfect for summer barbecues, graduations, bridal and baby showers, and other special occasions. Keep them frozen to ensure maximum freshness, and let them thaw out before serving. Do not forget to add the Coconut Whip.



  • One cup packed Medjool date (pitted before measurement // 20 per 1 cup).
  • 1 cup raw walnuts
  • 1/2 cup roasted unsalted macadamia nuts
  • 1/4 tsp sea salt (optional)


  • Cashews: 1 1/2 cups (soaked in cold water overnight or very hot water for 1 hour).
  • 1 1/2 tsp vanilla extract
  • 1/4 cup coconut milk, light or full fat (full-fat for a creamier texture).
  • Olive oil 2 Tbsp (or substitute melted coconut oil – though it will impart coconut flavor).
  • If not vegan, use 1/2 cup of maple syrup, honey, agave, or agave syrup (use less if you want a tarter cheesecake).
  • 1/3 cup Cocoa Butter (melted over a double boiler or in the microwave)
  • 1-2 tsp lemon juice (for “cheesy” tang // or sub apple cider vinegar)
  • 1/4 tsp sea salt (optional)
  • 1/2 cup chopped roasted unsalted macadamia nuts


  • Roasted macadamia nut (chopped).
  • Coconut whip cream
  • Coconut flakes toasted


  • Cashews can be soaked by adding them to a small bowl and then covering it with hot water. Allow to sit for an hour, uncovered.
  • Add dates to the blender in the meantime and blend until only small pieces remain or until they form a ball. Remove and place aside.
  • Add walnuts, macadamia nut, and optional salt to the mixture and blend until it becomes a meal. Add dates and blend again until a loose, sticky dough forms. Add a few dates to the mixture through the spout if it is too dry. Add more nuts if it’s too wet.
  • You have several choices for serving dishes – ramekins (like these) or springform pans of your choice. Whatever you decide, make sure to use parchment paper so that it is easy to remove.
  • Cut parchment paper into circles that match the size of the ramekins. Also, cut two thick parchment strips per ramekin and place them in an X shape at the bottom. Then, top with a circle. It creates tabs to make it easier to remove the cheesecakes once they are set.
  • To distribute, divide the crust between ramekins. Press gently with your fingers. Use a small glass covered with parchment paper or the back of a wooden spoon to pack it down. Allow some crust to show up on the sides. Place in the freezer or refrigerator to harden.
  • Blend cashews soaked and drained, vanilla, coconut milk, and olive oil with maple syrup and melted cocoa, plus lemon juice and optional sea salt. Mix until smooth, up to 2 minutes, scraping sides as necessary. If the mixture doesn’t blend, you can add more liquids such as coconut milk, maple syrup, agave, or lemon juice.
  • Add more cocoa butter if you want a chocolate flavor. You can also add lemon juice to brighten the flavor.
  • Add a few macadamia nut pieces to the ramekins with the crust (see photo). Then, divide the filling equally among the ramekins or other serving dishes. Tap the ramekins a couple of times to remove any air bubbles. Then, top with more macadamias and loosely cover with plastic wrap.
  • Once frozen, remove the tabs by gently pulling them upwards. Once the dish is frozen, use a butter knife to run along the edges and then gently pull the tabs upwards. The tabs should pop out. They should pop right out. If not, put them in the freezer and let them cool for about 15-20 minutes.
  • Slice and serve as-is, or add a little coconut whipped cream and macadamia nut toppings.
  • Keep leftovers covered in a dish in the fridge for a few hours or in the freezer for up to two weeks.

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