Melomakarona cheesecake (Μελομακάρονα τσιζκέικ)

Two great flavours combined into one dessert! If you love the classic Greek honey cookie, melomakarona and you love cheesecake, then you are going to love this melomakarona cheesecake. It is a wonderful combination of both worlds! This dessert is a showstopper at every family gathering and no one will guess how easy it is to actually make. If you haven’t had the chance to make this dessert yet, this is the year!

Melomakarona cheesecake (Μελομακάρονα τσιζκέικ)

Melomakarona cookies are usually made at Christmas time by Greek families everywhere! They are a common and traditional Greek cookie, and although recipes vary from family to family, they all share a few things. Melomakarona are spiced, honey dipped cookies that are topped with nuts and seeds. Since many families make melomakarona during the holidays, and since they are often offered to hosts during friend and family gatherings, it is not unusual to have a few leftovers. That is the perfect excuse to make this melomakarona cheesecake!

Why I love this recipe

After the Christmas and New Year’s holidays, when kids are back at school, parents all back to work, and the merriment of the season is gone for another year, people process things in different ways! Take me and my sister for example.  Helen is the kind of person who takes down the Christmas tree and packs away the decorations, while I procrastinate and wonder if the tree should stay up until Easter, decorated for every holiday between Christmas and then, the way it did one year.  Despite our home décor differences, both of us agree that once the holidays are over, it might be time to do away with any leftover sweets and treats.  After all, it’s a new year, and for a few weeks at least, we should focus on joining countless others who vow that this is the year that we eat well, and exercise more.  But then again, life is short, and dessert is good.

Melomakarona cheesecake (Μελομακάρονα τσιζκέικ)

A delicious way to use up leftover melomakarona cookies

It’s no surprise that even when most physical signs of Christmas are gone, there are some remnants in the kitchen.  Because we bake hundreds of melomakarona every year (no kidding) there are typically cookies left over. Although melomakarona keep for a long while, and are delicious with a cup of Greek coffee or some soothing mountain tea, they are also incredibly recyclable.  I like to use remaining melomakarona to make this incredible cheesecake.  This dessert is so good that if you don’t have any leftover melomakarona, I think you should bake a batch just for the cheesecake.

Melomakarona (Μελομακάρονα)

Key ingredients

You will need melomakarona cookies to make this cheesecake. I am not including the ingredients, for the cookies themselves, assuming that you already have those on hand. If you are going to be baking melomakarona however, you can find my melomakarona recipe here.

Melomakarona – You will use these honey dipped Greek Christmas cookies as the base of the cheesecake, and also to decorate the top. Melomakarona are traditionally made during the Christmas holiday. They are spiced, honey-dipped dairy free and egg free cookies that are perfect for Orthodox lent.

Butter – Unsalted butter helps to bind the crust together and offers a rich, butter flavour that is so good.

Cream cheese – When baking cheesecake it is best not to use no-fat cream cheese

Sugar – Granulated white sugar is used to sweeten the melomakarona cheesecake.

Eggs – This is a baked cheesecake so eggs are beaten in with the cream cheese filling and will help it to set.

Honey – I always try to use either Greek honey or locally sourced honey because I trust the quality and love the taste. Be careful when purchasing honey – cheaper brands use sugars and other fillers.

Walnuts – In order to tie together all of the flavours of the melomakarona cheesecake I decorate the top with walnuts, which are found in the actual melomakarona cookies.

How to make

Making a melomakarona cheesecake, if you already have the melomakarona baked, is actually pretty easy. Check out these simple steps:

Step 1
Preheat your oven to 350 °F

Step 2
Cut 2 large pieces of aluminum foil, larger than the bottom of the spring form pan you will be using to bake your cheesecake.  Wrap your pan tightly so that the seam between your pan bottom and the pan ring is completely and securely covered with foil.  This is because your cake will be baked in a water bath and you need to prevent water from seeping in to the cake.

Step 3
Prepare your melomakarona crumb by placing approximately 6 – 7 honey dipped melomakarona in a food processor or blender, until you end up with a fine crumb.  Mix together with the melted butter until well combined.  Place the crumb into a 9 inch spring form pan and pat it down with your hand in order to make a compact crust.  It does not need to come up the side of the pan at all; just be sure that the bottom is completely covered, with no holes, and no areas which are thinner than others.

IMG_4257

Step 4
In the bowl of a stand mixer, using the paddle attachement, add the cream cheese.  Mix well until softened.  Add the eggs, one at a time, beating well after each addition.  Add the sugar and honey and continue to beat until well combined and fluffy.  You might find that you have round balls or pieces of cream cheese that have not been perfectly beaten into the mix.  Don’t worry about this.  The cream cheese will melt during baking and everything will be uniform and lovely.  Pour the cream cheese mixture into the pan.  Smooth the top so that it is evenly distributed over the crust.

IMG_4239

Step 5
Place your spring form pan in a larger pan.  Place the pans in the middle rack of your preheated oven.  Pull the rack out and fill the larger pan with about 1 – 1 1/2  inches of water.  Baking your cheesecake this way will ensure that it does not crack, and the filling will be rich and creamy

IMG_4241

Step 6
Bake for 60 minutes.

Step 7
Remove from oven.  Carefully remove the aluminum foil that was protecting your cake.  Be careful, there may be hot water in there.  Allow your cheesecake to cool in the spring form pan and then place it in the refrigerator, covered loosely, for at least 4 hours or overnight.

Melomakarona cheesecake (Μελομακάρονα τσιζκέικ)

Step 8
Decorate your cheesecake with the melomakarona crumb, melomakarona pieces, walnuts and honey.  Prior to serving, remove the ring of the spring form pan.

Baking tips and helpful hints

Measure out your crumb!
You will need about 8 – 10 melomakarona to make this cheesecake.  The exact number will depend on the size of each cookie.  The most important thing is to be sure that you can get 1 1/2 cups of melomakarona crumb.  You can create this crumb by using a food processor or a high speed blender. If you don’t have either a food processor or a blender, place your cookies in a strong Ziploc bag and smash them with a rolling pin or a can.

The best way to bake a cheesecake
Despite what my Thea Voula does when making her phenomenal cheesecake (featured under More Kouppes), I suggest that you use a more traditional approach to cheesecake baking here.  This means that you should bake your cake in a spring form pan placed in a water bath.  If you have cursed cracked cheesecake tops in the past, the water bath is the answer to your cheesecake prayers.  By baking your cake in water you ensure a smooth surface, free of cracks, and a texture that is rich, creamy and simply dreamy.

Be careful when baking your cake in a water bath
Baking in a water bath however has its risks.  Because spring form pans are not seamless (that is, they come apart), there is the possibility of water leaking into your cake.  You do not want this to happen.  In order to prevent it, wrap your spring form pan in at least 2 layers of aluminum foil.  Try to arrange your foil in such a way that there is minimal risk of water getting to the pan through the base and ring junction.

Your cheesecake batter does not need to be entirely smooth
When you prepare your cheesecake batter, beat all the ingredients well using the paddle attachment of your stand mixer if you have one.  Otherwise, a hand held mixer will work.  Although you are aiming for a smooth and uniform batter, you may find that small lumps of cream cheese just do not want to go away.  Don’t worry about it; these small pieces of stubborn cream cheese will melt away as the cake bakes, and all will be well.

Give your melomakarona cheesecake time to cool before cutting it
Baking cheesecake is a lesson in patience.  Not only will your cheesecake bake for an hour, but it then needs to cool as it sits in the refrigerator for at least 3 hours.  Don’t be tempted to cut into your cake earlier than that; you may end up with a runny mess.

Be creative when decorating your cheesecake
After your cheesecake has cooled for the requisite amount of time, the fun begins.  You can see how we like to decorate this cheesecake in the photos.  This is just my way.  Feel free to experiment!  Let your creativity run wild!  The cake is your canvas!  I suggest however that you stick to using honey, melomakarona and walnuts so that the flavours work.  Try this, see how you like it (I promise, you’ll love it!) and then, the next time go wild! 🙂

Frequently asked questions

What is the best way to bake a cheesecake?

I have been baking cheesecakes for years, and my favourite way to bake cheesecake is to use a water bath. I wrap my springform pan well with aluminum foil on the outside, pour my cheesecake batter over the crust, and then place the springform pan into a larger pan that I then fill with water. The water level should come up to at least half the height of the springform pan. Baking cheesecake this way keeps it creamy, and prevents the cracking which often happens when baking cheesecake.

What are melomakarona?

Melomakarona are traditional Greek cookies that are typically made at Christmas time, and Easter. They are dairy-free and egg-free cookies which means that they are perfect for periods of Orthodox lent (which is part of the reason they are popular during the holiday seasons).

Melomakarona are spiced and contain walnuts, either in the batter as ours do or at the very least, on top of the cookies. They are dipped in a honey syrup and often have an orange flavour added to them. They are incredibly special cookies and I have shared my family recipe for melomakarona.

Melomakarona cheesecake (Μελομακάρονα τσιζκέικ)
Melomakarona cheesecake (Μελομακάρονα τσιζκέικ)

How to store

Any leftover cheesecake will keep well in the refrigerator for several days.  Be sure to cover it with some plastic wrap.

Here’s a video of us making another one of our favourite cakes: Almond and pear cake.

Melomakarona cheesecake (Μελομακάρονα τσιζκέικ)

When it comes to melomakarona, I like to get creative. Over the years I have shared more absolutely delicious ways to use any leftover melomakarona, and I am already working on the idea for this year! Here are some more recipes you might love:

Melomakarona (Μελομακάρονα): At the base of these recipes, are the cookies themselves! I think you will love our recipe for melomakarona – people have said that it is their go-to recipe, year after year!

Melomakarona muffins: A totally fun and simple way to use up a few extra melomakarona

Melomakarona ice cream cake: A show stopping dessert! If you have never made an ice cream cake, start with this one! I think you will absolutely love it, and it is gorgeous too!

Melomakarona cinnamon rolls These may be the best cinnamon rolls you will ever try! They are superb!

Melomakarona (Greek cookie) cake with chocolate A delicious cake that doesn’t actually use melomakarona cookies, but tastes just like them!

Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.
Melomakarona muffins: Orange, walnut flavoured muffins with a melomakarona streusel topping.
An incredible melomakarona ice cream cake with chocolate fudge and whipped cream topping.
Melomakarona cinnamon rolls
Melomakarona (Greek cookie) cake with chocolate

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The great flavour of melomakarona and cheesecake combined in our melo cheesecake!

Melomakarona Cheesecake

The great flavour of Greek melomakarona cookies and cheesecake combined in our melomakarona cheesecake!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Greek
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling time: 4 hours
Servings: 12 servings
Calories: 399kcal
Author: Mia Kouppa

Equipment

Ingredients

  • 1 ½ cups crumbled melomakarona (about 6-7 cookies)
  • 1/4 cup melted butter
  • 24 ounces cream cheese
  • 3 large eggs
  • 3/4 cup granulated white sugar
  • 1/4 cup honey

For the topping:

  • 2 melomakarona cookies, broken into bite size pieces
  • 1/4 cup melomakarona crumbs
  • 1/4 cup walnut halves
  • honey for drizzling

Instructions

  • Preheat your oven to 350 °F
  • Cut 2 large pieces of aluminum foil, larger than the bottom of the spring form pan you will be using to bake your cheesecake.  Wrap your pan tightly so that the seam between your pan bottom and the pan ring is completely and securely covered with foil.  This is because your cake will be baked in a water bath and you need to prevent water from seeping in to the cake.
  • Prepare your melomakarona crumb by placing approximately 6 – 7 honey dipped melomakarona in a food processor or blender, until you end up with a fine crumb.  Mix together with the melted butter until well combined.  Place the crumb into a 9 inch spring form pan and pat it down with your hand in order to make a compact crust.  It does not need to come up the side of the pan at all; just be sure that the bottom is completely covered, with no holes, and no areas which are thinner than others.
    1 ½ cups crumbled melomakarona, 1/4 cup melted butter
  • In the bowl of a stand mixer, using the paddle attachement, add the cream cheese.  Mix well until softened.  Add the eggs, one at a time, beating well after each addition.  Add the sugar and honey and continue to beat until well combined and fluffy.  You might find that you have round balls or pieces of cream cheese that have not been perfectly beaten into the mix.  Don’t worry about this.  The cream cheese will melt during baking and everything will be uniform and lovely.  Pour the cream cheese mixture into the pan.  Smooth the top so that it is evenly distributed over the crust.
    24 ounces cream cheese, 3 large eggs, 3/4 cup granulated white sugar, 1/4 cup honey
  • Place your spring form pan in a larger pan.  Place the pans in the middle rack of your preheated oven.  Pull the rack out and fill the larger pan with about 1 – 1 1/2  inches of water.  Baking your cheesecake this way will ensure that it does not crack, and the filling will be rich and creamy
  • Bake for 60 minutes.
  • Remove from oven.  Carefully remove the aluminum foil that was protecting your cake.  Be careful, there may be hot water in there.  Allow your cheesecake to cool in the spring form pan and then place it in the refrigerator, covered loosely, for at least 4 hours or overnight.
  • Decorate your cheesecake with the melomakarona crumb, melomakarona pieces, walnuts and honey.  Prior to serving, remove the ring of the spring form pan.
    2 melomakarona cookies, broken into bite size pieces, 1/4 cup melomakarona crumbs, 1/4 cup walnut halves, honey for drizzling
  • Enjoy!

Notes

Keep the cake refrigerated, lightly covered with plastic wrap.

Nutrition

Calories: 399kcal | Carbohydrates: 33g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 98mg | Sodium: 254mg | Potassium: 113mg | Fiber: 1g | Sugar: 28g | Vitamin A: 991IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 0.4mg

Thanks for sharing!

12 Comments

  1. Omg. Brilliant. I have melomakatona and they are my favourite. How can melomakarona cheesecake not be fabulous? I might try to bake this in my new IP. Wish me luck!

    1. miakouppa says:

      Thanks Angela 🙂 This flavour combination really is great…hope you love it!! By IP, we guess you mean Instant Pot? Interesting! Would love to hear how it turns out 🙂

  2. a little Swiss, a little Canadian says:

    This must be so delicious!😋😍

    1. miakouppa says:

      Oh it is!!! 🙂 🙂 Hope you give it a try one day 🙂

  3. savvysouthindian says:

    Oh my, this is such a decadent cheese cake! your recipes are wonderful and the stories too! I really enjoyed reading your posts! 😊

    1. miakouppa says:

      Thank you so much for stopping by and for your kind words. This dessert really is a joy! Well worth the effort of making the cookies first in order to have some leftovers to make the cake 🙂 🙂 Have a great day!

  4. Rhonda Tsiplakis says:

    I made this and it was delicious. I drizzled leftover dipping syrup over the top and decorated with pomegranate seeds and crushed pistachios.

    1. miakouppa says:

      That’s wonderful Rhonda!! Thanks so much for letting us know that you loved this recipe. It is definitely one of our favourites, and your take on it with the pomegranate and pistachios sounds amazing!

  5. AMAZING! Tried it on the weekend and added cinnamon to the batter. Will definitely be making this after Christmas every year!

    1. miakouppa says:

      That’s so fantastic to hear Irene! We are so thrilled that you tried, and loved this recipe. Have a great day! (also, the additional of cinnamon sounds great 🙂 )

  6. This is amazing! Made it again this year and it does not disappoint! So delicious5 stars

    1. miakouppa says:

      Yay! Thank you Emily for letting us know that you love this recipe! It is one of our favourites as well. So glad that you and your family enjoy it 🙂 ps….have you seen our newest creation? Melomakarona cinnamon rolls!!! xoxo Helen & Billie

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