Macadamia & Dark Chocolate Cookie Crunch Cheesecake by Tina S.

A super indulgent cheesecake that combines the homey taste of cookies, the bitter sweetness of dark chocolate and the smooth nuttiness of macadamias. I hope your tastesbuds are ready for this… 

Base Ingredients:

1 tablespoon Crunchy Peanut Butter
1 tablespoon Tahini
3/4 cup ground almonds
2 tablespoon Agave Syrup

Filling Ingredients:

1 tub 0% Fage 500g
1 container Quark 250g
5 egg whites
1/2 cup Cookies & Cream Impact Whey (
1 teaspoon Stevia
2 squares dark chocolate
1/2 cup macadamia nuts (chopped) 

Topping Ingredients:

1 packet 85% dark chocolate
1/2 cup macadamia nuts (chopped) 


1. Preheat oven to 150 degrees.

2. Prepare your topping first, this needs to set in the freezer while you get on with the rest of it.

3. Place macadamias on a foil lined plate (the foil prevents having to soak your dishes for days to clean the melted chocolate off!).

4. Melt the dark chocolate in the microwave. Then, my favorite bit, pour the chocolate over the macadamia’s. Make sure they’re covered good! The end result should be a gorgeous chocolate-nut mess.

5. Put the entire plate in the freezer.

Now to start work on the construction of your cheesecake. 

For the base:

1. Combine the almond flour + PB + tahini… & mix it HARD!

2. The nut butters can be tough to mix in, so make sure you get your guns behind your wooden spoon until everything is combined!

3. Once ready, push in to the bottom of a springboard cake pan with your fingers, the bottom of the tray should be covered well. Put the base to the side and start working on the inner goodness of your cheesecake… the filling (mmmmm!!!!)

For the filling:

1. Mix the Fage + Quark + Whey + Egg Whites + Stevia in a big bowl with a wooden spoon, until the mixture resembles a creamy bowl of amazingness.

2. Roughly chop the remaining dark chocolate and macadamias and add to the mixture, stirring in.

3. Pour the mixture on top of the base.

4. Now bake the cheesecake in the preheated oven for about 40mins. Be sure to check it every 15mins, giving the tin a bit of a wobble & stabbing with a knife to test the centre. You want to pull the cake out when it just wobbles and the knife is almost clean.

5. Let the cake cool completely.

6. By now, the topping should be set, so get it out of the freezer, chop in to delicious chunks and place on top of the cheesecake. 

Macros per Serving:

Voila! Let your tastebuds enjoy their VIP ticket to your very own CHEESECAKE POW PARTY! 

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