An easy to make, no bake Kwareżimal Cheesecake. A thick Kwareżimal biscuit layer topped with a honey flavour cream and finished with plenty of nuts and honey on top!
Every year I make several batches of the traditional Maltese lenten treat Kwareżimal; and so as to enjoy this biscuit even more, I decided to create something different. That’s when this Kwareżimal cheesecake came to be. I wanted that the distinguished taste of Kwareżimal doesn’t get lost in the cheesecake, and this recipe does that.
The bottom layer of this cheesecake is made from crushed Kwareżimal biscuits. You can either crush them directly with the nuts on top or else you can remove them before crushing. After crumbling the biscuits into fine crumbs, I added melted butter and mixed everything together. Then pressed the mixture tightly into the springform.
Honey Cheesecake Layer
Traditionally, the Kwareżimal are only topped with honey so that the nuts stick on top. However, I opted to make honey more of a star in this cheesecake, but still keep it subtle. This layer is made from cream cheese, icing sugar, honey and whipped cream. The honey and cheese go so well together as the sweetness of the honey balances the tart cheese taste. This layer might be the trickiest as it needs to rest for a while. You can either place it in the freezer for about 6 hours or let it rest in the fridge overnight. The longer it stays chilled the better.
As the Kwareżimal are topped with nuts, I decided to top this cheesecake with plenty of chopped nuts. Instead of limiting to just almonds, I have done a mixture of almonds and walnuts. In addition, I cut some pieces of Kwareżimal to decorate. Finally, I drizzled some honey on top.
Kwareżimal Base *
- 500 g Kwareżimal biscuits crushed
- 125 g butter melted
- 500 g cream cheese
- 400 ml heavy cream
- 100g icing sugar
- 80 ml honey
- kwareżimal crumbles
- almonds & walnuts crushed
- honey drizzled
- Lightly grease a 9 inch springform pan with cooking spray and set aside.
- Crush the kwareżimal biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Press down the mixture into the pan. Place in the fridge.
- In a large bowl, cream together the cream cheese, icing sugar and honey. Set aside.
- Whip the heavy cream and fold it gently in the cream cheese mixture.
- Pour the mixture into the pan over the kwareżimal base.
- Place in the fridge overnight or in the freezer for about 6 hours.
- Once the cheesecake is set, remove from the springform pan. Decorate with the crushed nuts, crumbled kwareżimal and drizzle the honey on top.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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