Lemon myrtle cheesecake is a super easy no bake cheesecake recipe. The use of ground lemon myrtle gives a classic cheesecake a tasty Australian twist.
I have had a bit of a love affair with lemon myrtle for a few years now. First discovered at a local growers' market. The stall holder had made up a cheesecake to showcase this Australian native herb. Very clever marketing, It worked, I purchased a packet of dried ground lemon myrtle leaves from her without hesitation. Lemon myrtle has been a staple amongst my dried herbs ever since.
Lemon myrtle would be Australia's most popular native herb. It has a creamy lemon/lime fragrance and taste. I adore it. Extremely versatile, can be used in both savoury and sweet dishes.
The first recipe I ever made with lemon myrtle was cheesecake. I did say her marketing was clever. On the back of that first packet of ground lemon myrtle I purchased, was the recipe for the cheesecake sampled. Over the years I have moved away from that initial recipe and come up with one of my own.
I personally think this cheesecake is very Aussie in nature. As well as the native flavoured filling the base has crushed macadamia nuts. I have also added toasted coconut to give it a lovely toasted nutty flavour. You could get away with just using macadamias if you wanted.
This cheesecake has become a firm family favourite. Lemon myrtle just works magic into a boring old cheesecake. The nuts in the base add a lovely unexpected surprise. This non-bake recipe is very light as well. I do hope you enjoy one of my favourite cheesecakes. If you end up making it please drop me a line and let me know, would love to hear what you think.
Do tell dear Belly Rumbles' reader, do you use Native Australian ingredients in your cooking?
Lemon Myrtle Cheesecake Recipe
- 250 grams plain sweet biscuits crushed
- 125 grams macadamia nuts toasted and crushed
- 50 grams shredded coconut toasted
- 125 grams butter melted
- 360 grams (1 ½ cups) caster sugar
- 500 grams cream cheese softened
- 600 ml cream
- 8 teaspoons (2 tablespoons)lemon myrtle leaf ground
- 3 ½ gelatine leaves
- 4 teaspoons (1 tablespoon) vanilla extract
- In a large bowl place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Mix until all ingredients are completely combined.
- In a 26cm round spring form pan press crumbs in to the bottom and up the sides to form your shell. Press firmly, you may wish to use the bottom of a glass to assist you. Place pan in the fridge to chill until your filling is ready.
- Place gelatine leaves in a bowl and cover with cold water. Allow to soften. Once softened, squeeze out excess water and place in a small saucepan, add 3 tablespoons of the softening water. Over low heat melt the gelatine. Take off heat and set aside
- Place cream cheese, sugar, lemon myrtle and vanilla in the bowl for your stand mixer. If not using a stand mixer place in a large bowl. Beat until mixture is very smooth and creamy.
- Slowly add the, now cooled (but still liquid), gelatine to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream. Continue to beat until well combined.
- Remove shell from the fridge and pour in cream cheese mixture. Place cheesecake in fridge to chill and set. Once set it is ready to serve.
More Delicious Cheesecake Recipes
Baked Matcha White Chocolate Cheesecake - green tea cheesecake topped with decadent dark chocolate ganache
Basque Burnt Cheesecake - four ingredient cheesecake sensation
Cheeselova - the love child of cheesecake and pavlova
Baked White Chocolate and Mango Cheesecake - creamy cheesecake topped with summery mangoes
Chocolate Cheesecake Crackle Pie - chocolate crackle shell with chocolate cheesecake filling
Strawberry Cheesecake Sponge Cake - when light and airy sponge and strawberry cheesecake collide
Baked Anzac Cheesecake - All the flavours of an Aussie ANZAC biscuit in cheesecake form
I can’t find the actual recipe or instructions
It had fallen off the post via gremlins it looks. I have added it back in. Apologies for any inconvenience.
I have made this cheesecake quite a few times and it always turns out perfect and tastes delicious. Thank you.
I'm so glad you like the recipe. It's one of my faves too.
Carol Agnes Bristol
This is the WORST recipe i have ever made. My grandchildren had food poisoning and diarrhea for a week after eating this! one star. I will NEVER MAKE THIS AGAIN.
Thank you for making my cheesecake recipe and leaving your comment about your experience.
I am sorry to hear that your grandchildren were so ill. Diarrhea for a week sounds horrid, I hope you did take them to the doctor and seek medical assistance.
The cheesecake recipe is a pretty standard recipe, which if made properly and practicing food hygiene it is perfectly safe to eat.
The recipe was published back in 2013 and for seven years readers have been making this recipe over and over again with fantastic results. It has also been made by friends and family for longer. It is one of our family favourites and I am yet to have poisoned my loved ones.
Are your grandchildren lactose intolerant? Or allergic to any of the ingredients used in the recipe, i.e., lemon myrtle?
If it was the cheesecake that made your grandchildren ill, it wasn’t the recipe but most likely your execution and handling.
This is an excellent guide for food safety and handling, you may find it a handy read https://www.healthdirect.gov.au/food-safety
Considering all of the above, thank you for giving the recipe a 1 star rating, it was quite generous.
Instead of Jellatine leaves how many teaspoons do you recommend of powdered? Also what brand of Lemon Myrtle do you use and does it come in a powdered form. Thank you in advance
Substitute the leaves for 2 teaspoons of gelatine powder. I use a few brands of lemon myrtle and I purchase the powdered (ground) style. You can purchase it from most good food specialty stores, and Herbies also stock their own brand (herbies.com.au).
One of the great delights of good gastronomic endeavours. First came on lemon Murthy at the Brisbane ekka 10yrs ago but the herb is hard to find in New Zealand. Great with fish or chicken as well butI reckon I could make thousands of cheesecakes and sell them. Anyway does anyone know if you can buy it hear as it gets costly to travel to Australia every time I run out?
OMG this cheesecake is divine. I used to make the one on the card that came the packs I bought at Carriageworks Market but this is better!
Thanks Paula, so glad you like the recipe! Nice to hear positive feed back 🙂
And somewhat difficult with these pesky travel restrictions with the corona these days! 🙂
I ordered my second batch online from EBAY - It took a couple of weeks but I was in no rush.
Just search = Lemon Myrtle powder
Yum! Delicious and very easy instructions to follow. Made for a work morning tea and it was a big hit. I tweaked it a little, made as mini cheesecakes using a silicone mini muffin pan, less sugar, added lemon zest to the base and the topping. I also finished it with a macadamia nut brittle. YUM! Have images if you would like them?
Also I wasn't sure if the gelatine water was 2 tablespoons or 2 teaspoons, my topping was not quite set so I think I used too much water in the gelatine. Will reduce next time for a slightly firmer top- I hadn't used gelatine leaves before so this was a new learning for me too. Thanks again.
It should have been tablespoons not teaspoons. I have added "tablespoon" in full in the recipe. Thanks for pointing that out to me, and sorry for any confusion.
I'm not sure why they didn't set as well as they should. If you are trying again, reduce the amount of cream by a few tablespoons. You will still need to use 3 tablespoons of water to be able to melt your gelatin.
I am trying to find that original recipe you first had on the back of the pack but can't find it. do you have it still?
Hi Lynda, unfortunately I don't have the original recipe still. I can't even remember what brand of lemon myrtle it was as I now buy Herbies. So sorry I can't be of more help.
Hi there, been making Lemon Myrtle infused Vodka for cocktails for years. Just wondering, if I have fresh leaves and a Thermomix do I pulverize L.M and use 2T of that or less given it's freshly picked?
Hi Megan, I wish I could tell you. I am quite envious that you have access to fresh lemon myrtle. The product I use is ground dried lemon myrtle leaves, hope that helps.
Hey Megan. I have heard that we need to dry roast the leaves first - don’t use fresh when cooking. So I would place the leaves on a baking tray low heat in the oven yummmm can you imagine the aroma in the house whilst that’s roasting away?
Once cool, then grind in the thermy.
Hi Sarah, I'd like to make this for hubby's birthday in a few days as it sounds delicious and different. My question is what brand/type/grade of gelatin did you use? Or do you have a suitable quantity for powdered gelatin? Want to make sure it sets, but isn't like rubber! Thanks a million
Apologies for not coming back to you sooner. I probably used gold gelatine leaves for this recipe.
But, this is a handy little guide by Taste Mag, https://www.taste.com.au/entertaining/articles/gelatine-leaves/T2dB9xzc
You may find this useful
Just about to make this divine Cheese cake with Lemon Myrtle is it a miss print or do you need 2 Tablespoons
of Ground Lemon Myrtle I put teaspoons in my last one and it was a hit so a bit worried to put more
Hi Gill, Yes it is meant to be 2 tablespoons, it is very lemon myrtle heavy. If you only used 2 teaspoons last time and enjoyed it, then I say use 2 teaspoons again 🙂 Plus it also depends on the lemon myrtle that you have. I have found some to be a lot finer, almost powder like and some a lot coarser.