melomakarona cheesecake greek honey cookie cheesecake recipe

Melomakarona cheesecake (Greek honey cookie cheesecake recipe)

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Me To Mati would like to thank Ang Bervanakis on this collaboration.

Melomakarona cheesecake (Greek honey cookie cheesecake recipe)

5 from 2 votes
Recipe by Me To Mati #passionfood Course: DessertCuisine: GreekDifficulty: Easy


Prep time


Cooking time



The star ingredient of this cheesecake being melomakarona surely gets anyone’s attention. Slightly scented with aromas such as orange, cinnamon and clove (main ingredients of melomakarona) as the base and soft cream cheese filling topped with a drizzle of honey and crumbled walnuts will not only look good rather taste sensational. The perfect companion at your next function or get together.


  • Cheesecake Base
  • 1 ½ cups crumbled melomakarona (about 6 pieces)

  • ¼ cup melted butter (unsalted butter)

  • Cheesecake Filling
  • 3 packets cream cheese (250 g – at room temperature)

  • 3 whole eggs (fresh)

  • ¾ cup caster sugar

  • ¼ cup honey

  • ½ cup crumbled walnuts

  • Cheesecake Topping
  • ¼ cup crumbled melomakarona (about 2 pieces)

  • ¼ cup crumbled walnuts

  • 2-3 melomakarona (decorative)


  • Preheat oven at 160 C.
  • Wrap aluminium foil tightly around springform cheesecake pan. Doing so will ensure no water can enter the springform pan when bathed in water whilst baking.
  • Cheesecake Base
  • Using a food processor, blend approximately 6 pieces of melomakarona.
  • Slowly add melted unsalted butter (combining both ingredients).
  • Spread the combined mixture into the cheesecake pot base, pressing crumbled mixture firmly ensuring some of the mixture filling overflows to the side of the cheesecake pot. cheesecake
  • Wrap cake pot with cling wrap and place in the fridge for at least 1 hour.
  • Cheesecake Filling
  • In a mixer add cheese cream and mix until softened. cheesecake recipe
  • Slowly add whole eggs (one at a time).
  • Add the sugar, crumbled walnut and honey and combine ingredients thoroughly.
  • Pour mixture into cheesecake base (evenly) smoothing the top.
  • Place the Siniform pan into a larger pan/pot and part fill with tap water (approx. half-height of the cheesecake pan).
  • Bake for approx. 60 minutes at 160 C.
  • Remove cheesecake from water bath pan/pot and allow cheesecake to cool in the springform pan for approx. 2 hours (or overnight).
  • Cheesecake topping
  • Using a sharp knife cut around the cheesecake (loosening) and release springform pot. greek cheesecake
  • Crumble 3 pieces of melomakarona and apply over the top of the cheesecake.
  • Apply crumbled walnuts and drizzle some honey over the top.
  • Decorate cheesecake using whole melomakarona (2-3 pieces). melomakarona cheesecake greek honey cookie cheesecake recipe

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