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No-Bake Toasted Macadamia Crunch Cheesecake Recipe

Toasted Macadamia Crunch Cheesecake

Sara Coleman
This luxurious, creamy cheesecake features a golden toasted macadamia nut crust and a velvety smooth filling, topped with a decadent honey-glazed macadamia crunch. It is the ultimate tropical-inspired dessert for celebrations.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 645 kcal

Ingredients
  

Ingredients

  • 1.5 cups graham cracker crumbs finely crushed
  • 1 cup macadamia nuts roasted and finely chopped for the crust
  • 0.5 cup unsalted butter melted
  • 24 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream full fat, room temperature
  • 1 tbsp vanilla bean paste or pure vanilla extract
  • 3 large eggs room temperature
  • 0.5 cup macadamia nuts halved for the topping
  • 2 tbsp honey for glazing the topping

Notes

For the best texture, ensure all dairy ingredients are at room temperature before mixing. Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake freezes well without the topping for up to 3 months; thaw overnight in the fridge before serving.