Lemon Myrtle No Bake Cheesecake Slice @Not Quite Nigella

Lemon Myrtle No Bake Cheesecake Slice

July 7, 2009 by Not Quite Nigella

Even though I’m Australian I know I don’t do a lot of native Australian foods. Not because I don’t like them – on the contrary – but ingredients aren’t particularly easy to come across. However markets and food festivals are often places where you can pick up native Australian bushfoods such as Wattleseed or Lemon Myrtle. I came across a stall at the Easter Show called Barbushco where they offered us small slices of a Lemon Myryle cheesecake they had made in order to demonstrate how to use their spices. We were instantly smitten. Light and fluffy and with that aromatic Lemon Myrtle scent (much like Lemongrass or Lemon Verbena), it was a fabulous Australian take on a lemon cheesecake.

I’ve made plenty of baked cheesecakes in the past but never an unbaked cheesecake. I was surprised at how easy it was (having put aside a whole afternoon to make it only to find that it was done within 40 minutes) in comparison. The different, lighter texture as opposed to the thick, creamy baked cheesecake texture was something not to eschew but to embrace at times where lightness and ease will do. The ground Lemon Myrtle is a pretty green shade as the leaves are used and they impart such a delicious sweet lemony aroma. If you’re unable to get Lemon Myrtle then you can always substitute it with a good quality lemongrass powder or Lemon verbena. Or alternatively, you could use any kind of sweet sauce like a caramel sauce swirled through, a berry or fruit puree or your favourite chocolate bar chopped up into small pieces and stirred through.

As a whole cheesecake, it is a little shallower than your normal towering hunk of baked cheesecake and this is no surprise given that it only uses 250grams or 9 ounces of cream cheese. The ratio of crust to filling is also more equal than say a typical cheesecake so the first thing I thought of was a cheesecake slice where sturdiness and a thicker base is a desirable and necessary feature. Mr NQN was so in love with this idea that I decided to make the slice version the next day. It was a fabulous slice and out of the two shapes, I preferred it in the squares as this was easy to pop in a lunchbox.

So tell me Dear Reader, do you prefer a baked or a non baked cheesecake and what is your favourite Cheesecake flavour?

Also in some very exciting news, I have made it to #2 on the Top Australian Women Bloggers list!

Lemon Myrtle No-Bake Cheesecake Slice

For base:

10 digestive biscuits
1/2 cup macadamias
100g/3.5ozs melted butter

For filling:

1.5 sheets of gelatine (titanium strength)
125g/4.4ozs butter at room temperature
250g/9ozs cream cheese at room temperature
2 teaspoons ground lemon myrtle
3/4 cup caster sugar

1. Line a square cake tin if you are making a slice or a round springform tin with baking paper on the base and sides. In a food processor, grind biscuits and macadamia nuts until finely ground as possible. Tip into a medium sized bowl and add melted butter and stir to combine.

2. Press onto the base of the lined tin and refrigerate until needed.

3. In a bowl of cold water, soften gelatine until pliable. Drain the cold water and add 1/4 cup of hot water and stir to combine and cool. Using an electric mixer, cream butter and sugar until fluffy and then add cream cheese and lemon myrtle and beat again.

4. Add gelatine and beat until fluffy and fully incorporated. Take tin out of fridge and working quickly using a spatula, spoon the filling on top of the crumbs and smooth surface as much as possible. Refrigerate for several hours until set.

Adapted from Barbushco recipe book

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Posted in Cakes, Cooking and Recipes

56 Comments | Add your own

1. The Purple Foodie | July 7, 2009 at 6:38 am | #

The cheesecake looks so good! I cannot pick up one type of cheesecake over another. My favourite no-bake is oreo and baked is hazelnut. SO SO delicious!
2. Tiffany | July 7, 2009 at 6:54 am | #

Oh YUUUUM! Cheesecake AND lemon myrtle = GENIUS! Will have to make this for the next family b’day!
3. Kristen | July 7, 2009 at 6:56 am | #

that sounds perfect for summer! I have not tried lemon myrtle before but I have lemon verbena in the garden I will have to try it, usually fresh wild blueberry would be my favorite flavor, now I am excited to try some new flavors with herbs.
4. lisaiscooking | July 7, 2009 at 6:59 am | #

You cheesecake looks great! I have to say I love both kinds of cheesecake. A subtle lemon flavor is my favorite, and lemon myrtle sounds interesting. I’ll have to look for it.
5. Julia @ Mélanger | July 7, 2009 at 7:17 am | #

I must confess I am the same. Have never really used native ingredients before. This is such a great idea. Very nice. I am actually not a cheesecake fan at all. But I would probably go a baked version over non-baked if I had a choice. And probably something as simple as lime, lemon or something zesty to cut through all the creaminess of the cheese.
6. Tara | July 7, 2009 at 7:30 am | #

i personally am not a fan of gelatine in my cheesecakes, i love the baked kind. chocolate is always good

the cheesecake shop baked cheesecakes are insanely good,and you can buy it by the slice or half cake. i have made my own vanilla baked cheesecake but, like you said, it took a whole afternoon. hard to do with a toddler at my feet! seeing as i was only one who liked cheesecake in the family i was having a hefty piece a day for a week, and so now i’m sticking with brought ones.
7. Cakelaw | July 7, 2009 at 7:36 am | #

This looks devine Lorraine, and I love the pale green colour. As for cheesecakes, I am sorry, but I have to sit on the fence – I love baked and unbaked cheesecakes equally. I just don’t like heavy, stodgy ones like you often get in coffee shops. Hmmm, my favourite flavours would be lemon and dulce de leche.
8. sandra | July 7, 2009 at 7:52 am | #

I prefer the ease and convenience of a cheesecake that requires no baking. I love one that is mixed with berries to cut through the richness of the cream cheese.

The one you have made looks so delishious…..mmmm
9. Barbara | July 7, 2009 at 7:52 am | #

I’ve never heard of Lemon Myrtle before. I like the little squares better too. That way you could eat more than one! My favorite cheesecake is white chocolate chocolate chip.
10. Betty | July 7, 2009 at 8:12 am | #

I like the ratio of the crust to filling. I always enjoy the crust more with cheesecakes
11. Steph | July 7, 2009 at 8:15 am | #

Hehe I just made a cheesecake slice the other day, great minds Never tried using lemon myrtle before but it looks pretty & wonderfully aromatic! I’m a big fan of no-baked cheesecakes, they seem much less heavy and my friends always seem to prefer when I make them over baked versions.
12. Faith | July 7, 2009 at 9:29 am | #

This is really elegant looking and sounds delicious! I love the addition of macadamia nuts in the base.
13. Ellie@AlmostBourdain | July 7, 2009 at 9:32 am | #

Never had lemon myrtle. Reading this recipe makes me want to try. I like making unbaked cheesecake as dinner party dessert so I can make in advanced and no last minute rushing in and out of the kitchen. I am so going to try this Aussie bush tucker on my next Aussie themed BBQ!
14. kay | July 7, 2009 at 10:19 am | #

I have just been looking at a cookbook called wildfoods, which has recipes cooked with australian spices and herbs, it looked fantastic but i put it down because i didn’t know where to buy the ingredients, like lemon myrtle and kakadu plums.
15. claire | July 7, 2009 at 10:59 am | #

I prefer baked but my mum does a great Jersey Caramel unbaked one that is v.yummy
16. Sophia | July 7, 2009 at 11:23 am | #

Wow!! I have NEVER heard of lemon myrtle!
And to be honest…I don’t really like cheesecakes…but I wouldn’t mind a green tea and adzuki flavored one!
17. Carol | July 7, 2009 at 11:40 am | #

Non-baked.

Any flavour.

Cheesecake is my favourite thing EVER! (Am eyeing off the lemon myrtle in my front garden!)
18. Jacq | July 7, 2009 at 12:31 pm | #

Mmm I love baked cheesecakes! But I would also happily eat a unbaked cheesecake. A friend of mine once made a green tea cheesecake which was delicious, but I can never go past a chocolate cheesecake

Congratulations on making it into the Top 2 Australian Women Bloggers! You deserve it – your blog is fantastic!
19. Midge | July 7, 2009 at 12:40 pm | #

I’ve had cheesecakes made with lemon verbena, but never one with lemon myrtle. Now, if only I could find some of that here in the Philippines…

As for cheesecakes, I prefer the baked ones with a hint of lemon zest in the cheese.

Congrats [again], btw!
20. Arwen from Hoglet K | July 7, 2009 at 1:36 pm | #

The slice version would be perfect for big crowds too. It’s much easier to calculate how many slices you’ll get when they’re square. I have some of this lemon myrtle sitting around at home, so hopefully this will inspire me to use it.
21. Trisha | July 7, 2009 at 3:06 pm | #

Wow I can’t say I have seen lots of recipes that uses lemon myrtle but a no bake cheesecake sounds fabulously australian! and congratulations for making it #2!!!! that’s a huge readership base, lorraine!
22. Nachiketa | July 7, 2009 at 3:15 pm | #

Just love the unbaked cheesecake… No eggs needed….Did strawberry and orange cheesecake….

Cheesecake ~ God’s Way of Blessing Us
The Variable – Nachiketa
23. Christie @ Fig & Cherry | July 7, 2009 at 3:16 pm | #

Great recipe Lorraine. I do love Lemon myrtle. A friend of mine grows a tree, but they live 10 hours drive away! It smells wonderful and would be just lovely with cream cheese.
24. caro | July 7, 2009 at 3:25 pm | #

Congrats on #2 possie!! My favourite cheesecakes are any variation of the baked ricotta ones, with sultanas, with nuts, with honey, etc. I’m a hopeless gardener surronded by domestic wilderness, but, even I can keep lemon myrtle alive!! As soon as I saw this post I thought “must cook” bookmark.
25. jess | July 7, 2009 at 3:42 pm | #

Congrats on getting #2 for your blog! I prefer the smoother texture on a baked cheesecake though I think if I was making cheesecake myself, I’d do the lazier unbaked version. Favourite cheesecake flavours would be…passion fruit or cookies and cream!
26. Peta | July 7, 2009 at 4:12 pm | #

Ohh! you have just reminded me I have a packet of this sitting in my cupboard from tocal.

I just want to say I am completely inlove with your blog.
27. Ria | July 7, 2009 at 4:44 pm | #

CONGRATS!!! btw, i loved the cheesecake!! and also the plate and the cheesecake stand!! Beautifull1!!
28. Alexandra | July 7, 2009 at 4:54 pm | #

No bake cheesecakes are my favourite! How my mom always made it
29. Esz | July 7, 2009 at 4:56 pm | #

My boyfriend loves the no-bake so that is what I always make. Though I do like both so I’m not fussy.

The recipe I use has no gelatine though – it uses the same amount of cream cheese but also a tin of sweetened condensed milk. Oh and a squeeze of lemon juice which I guess does the job of the gelatine in a way. It’s not a super-firm cake but it holds its own and is very nice.
30. Lisbeth | July 7, 2009 at 5:41 pm | #

Definately unbaked – actually I always get super disappointed if I order cheese cake at a restaurant/cafe and when they bring it it turns out the be of the baked variety..
Flavours? Lime is great but I also recently had a devine strawberry one. On the weekend I made an attempt on a mint version but the mint flavour wasn’t very strong so I’ll have to experiment some more. Meanwhile hubby is happy eating the failed one though
31. Ja+Beansprout | July 7, 2009 at 5:47 pm | #

I have tried this cheesecake in Pymont market.. yeah, it reminds me a lemongrass ( I like wattleseed also, i knew about it in school, we made chocolate with wattleseed ganache)

I love cheesecake, can eat both but prefer baked one… mm the flavour… any kinds but I think that the fruit flavour makes it not too rich. I had the apple crumble cheesecake once in New York City, city of cheesecake… Wonderful !

Oh, I just came back from lunch at The Counter burger..still full till now.. will skip dinner tonight..

BTW, Congrats !!! for No 2 blog.. I feel so happy as if I get it myself..haha Yahooo !!!
32. Hilda | July 7, 2009 at 6:28 pm | #

Congratulations on the #2 ranking!!
33. Indigo | July 7, 2009 at 6:37 pm | #

Wow, I’ve never even heard of lemon myrtle – I feel ignorant now! This cheesecake looks fantastic though. I have to say I’ll take cheesecake baked or unbaked, but I always prefer the texture of ones without gelatin – my favourite is a nobake white chocolate and raspberry one, in which the white chocolate sets the filling. So good!
34. Carolyn | July 7, 2009 at 7:43 pm | #

Like you, I had never made an unbaked cheesecake before! I guess most cheesecakes I’ve had that are bought have been unbaked though. However I have to say I do like the baked ones better from what I’ve come across so far. My favourite is simply a fresh strawberry with white chocolate baked cheesecake
35. Sophie | July 7, 2009 at 8:07 pm | #

MMMMMM,…this cheesecake looks wonderful!
Now, I have an excellent recipe to try this Lemon myrtle,…!!
36. Panda | July 7, 2009 at 9:34 pm | #

i actually wouldn’t have thought of using spices in cheesecake but then i’m a real plain jane when it comes to cheesecake, i’m all for a traditional plain baked cheesecake, nothing fancy.
37. Johanna | July 7, 2009 at 9:38 pm | #

I too have found native Australian ingredients hard to come by and I look around quite a bit! This looks great – we always had unbaked cheesecakes when I was young – with cream cheese and condensed milk – I loved them but don’t cook with gelatine and don’t make this sort of dessert very often esp in winter!
38. Foodlover | July 7, 2009 at 9:48 pm | #

I’ve tried a few unbaked cheesecake recipes before that haven’t really worked, but this one looks fantastic! Will give it a try this weekend – thanks for sharing!
39. Moya | July 7, 2009 at 10:05 pm | #

Congrats on going fulltime and the No.2 ranking Lorraine! I love lemon myrtle, its pure and powerful lemony scent is soooo heady, I’ve got it in my shampoo and conditioner and my organic soap and handcream! I also picked up a bottle of lemon myrtle flavoured olive oil at the Good Food and Wine show recently!
40. Ali | July 7, 2009 at 11:12 pm | #

Congratulations! I love your blog and you deserve at least this ranking. All the best!
41. Blond Duck | July 8, 2009 at 3:39 am | #

Kudos to you for making it to #2!

I like vanilla bean or dulce de leche cheesecake!
42. Kim | July 8, 2009 at 8:20 am | #

I am a baked cheesecake fan, but this sounds so interesting! Way to go on the number 2 spot.
43. Jenny | July 8, 2009 at 9:05 am | #

As I have some lemon myrtle powder in my spice draw, and am never to sure what to use it with this will be a recipe I will try on the weekend. I like both types of cheesecake but being bought up on the non bake one this is the one that I usually make, I don’t have a particular flavour preference.
44. grace | July 8, 2009 at 9:09 am | #

the only thing i can tell you about lemon myrtle is that it has a fun name. i LOVE the hue of this cheesecake, and i’d really enjoy a slice. just delightful.
45. Not Quite Nigella | July 8, 2009 at 9:35 am | #

Hi The Purple Foodie -Thankyou! I can definitely see there are positives to both kinds!

Hi Tiffany -Thankyou so much! I bet they’ll love it

Hi Kristen-It’s tastes a bit lemon verbena-ish so I bet it would be great with it Wow fresh wild blueberry sounds amazing!

Hi lisa-Thankyou! Yes it’s such a lovely flavour to cook with

Hi Julia-It’s a pity they’re so hard to find. They could easily stock lemon myrtle in the spice section of the supermarket. Pity they don’t! Oh really? Yes the non baked version is lighter if you’re not a fan and yes citrus does help to cut through the creamy cheese.

Hi Tara-Oh really? Why is that? Mmm yes I think chocolate is a v popular cheesecake flavour! I’ve had their cheesecakes and they’re not bad.

Hi Cakelaw-Thankyou! Hehe that’s cool. I’m a bit on the fence too. I like both Yes I suspect those have been sitting there for a while at some shops. Dulce de leche sounds like a fantastic flavour!

Hi sandra-Yes a no bake version is so, so much easier! That’s a definite plus! Thankyou!

Hi Barbara-It’s an Australian plant-but even a lot of Australian don’t tend to use it Oooh white chocolate chip! Sounds delish!

Hi Betty -Hehe yes I definitely enjoy a good crust too and this one is nice as it has macadamias in it

Hi Steph -Haha great minds! Yes I used to think they weren’t quite as good but I definitely can appreciate their lightness now!

Hi Faith-Thankyou so much!

Hi Ellie-Oh really? It’s so aromatic This would be an excellent choice for an Aussie themed BBQ!

Hi kay-Oh yes I have that book but it is hard to source the ingredients which is such a shame!

Hi claire-Wow, jersey caramel? Sounds amazing!

Hi Sophia-It’s an Aussie thing Mmm yum! Hey do you know I made a pumpkin cheesecake? I know how much you love pumpkin!

Hi Carol-Oh you are so lucky having some in your back garden no less!

Hi Jacq-Green tea sounds like a gorgeous flavour and I think could be done quite easily too! Thankyou so much!

Hi Midge-I would imagine it would be quite similar? Yes lemon is such a classic isn’t it and lovely too. Thankyou!

Hi Arwen-Yes that is aboslutely true. Oh yes then this is a great crowd pleaser-almost guaranteed!

Hi Trisha-Yes we don’t use a lot of bush foods do we. A shame really! Thankyou so much!

Hi Nachiketa-Yes I kept thinking there would be eggs needed but no! Hehe that is true!

Hi Christie-Thanks! Me too, it’s amazing stuff. Probably my favourite bush food along with wattleseed. Can they send you some?

Hi caro-Thankyou so much! Oh yes I had one of those cheesecakes and it was amazing. Oh so it’s hardy. Maybe I might try planting some in the windowsill garden!

Hi jess-Thankyou very much! Yum yes I contemplated making an Oreo one with the packet of Oreos I have in my fridge

Hi Peta-Oh cool! Aww thankyou so much and thanks for reading!

Hi Ria -Thankyou! Thanks, I love that stand too

Hi Alexandra-Ahh of course, mine too!

Hi Esz -There are so many no bake fans! Ahh so the lemon juice helps to set it. Very cool!

Hi Lisbeth-Ahh yes and I usually find the restaurant ones to be baked too! Hehe that’s the great things about husbands! They eat it all!

Hi Ja-Yes it has that amazing aroma to it. Yum, that ganache sounds divine. I made a caramel apple cheesecake and I know what you mean, the apple helps it become less rich somehow! Hehe good idea! The servings there are huge. Aww thankyou! That’s so sweet of you to say!

Hi Hilda-Thankyou so much!

Hi Indigo-Aww no not at all! It’s not that widely used. I love white chocolate and raspberry as a combination too! Great idea using the white cho to set it too!

Hi Carolyn-I was amazed how much easier an unbaked one is to make. I find the baked ones much richer so I guess that means I eat less of them Sounds gorgeous!

Hi Sophie-Thankyou so much! I hope you enjoy the goodies

Hi Panda-Ahh so a vanilla one! Hey nothing wrong with that!

Hi Johanna -Yes it’s a shame isn’t it! Esz mentioned an unbaked one without gelatine but with condensed milk. Sounds like a great option if you don’t want to bake with gelatine!

Hi Foodlover-Thankyou! Yes this one definitely works-I can vouch for that You’re more than welcome and I hope that you like it!

Hi Moya -Thankyou so much! Oh that sounds delicious. I use a lemon myrtle soap and that is fabulous but a shampoo and conditioner would be amazing!

Hi Ali-Aww thankyou so much! That’s so sweet!

Hi Blond Duck-Thankyou so much! Yum this is the second mention of Dulce de leche. Must get my greedy paws on some!

Hi Kim-Thanks! It’s definitely worth trying if you want something a bit lighter. Thankyou!

Hi Jenny-Oh wonderful! I hope you like it PLMK what you think of it if you do make it

Hi grace-Haha yes it has a girl’s name. I never really thought about that! Thanks! It’s really delicious
46. Soma | July 8, 2009 at 12:53 pm | #

I saw this in foodgawker .. looks divine.I think the lemon grassy flavor would do really good with cheese…
47. Suziwong66 | July 8, 2009 at 3:18 pm | #

That cheesecake look delicious. I like both baked and chilled cheesecakes; fence sitter here LOL. Citrus would have to be my favourite flavour
48. Heather | July 8, 2009 at 3:40 pm | #

I too have a little packet of that lemon myrtle at home and I loved the cheesecake when I tried it at the Good Living Growers markets.
Thanks for the delicious recipe, I shall have to try when I’m over this horrible morning sickness.
49. Anita | July 8, 2009 at 9:51 pm | #

Congrats!!! That’s very exciting! I love that this sounds light and fluffy… mmmm.. still haven’t made a cheesecake, but a caramel swirl one would be lovely.
50. Not Quite Nigella | July 8, 2009 at 10:15 pm | #

Hi Soma-Thankyou so much!

Hi Suziwong66-Thanks so much Hehe nothing wrong with being a fence sitter here. I’m the same I love citrus too, even a lime cheesecake is nice too!

Hi Heather-Ahh cool so they give samples out there too? It’s delicious isn’t it! Aww no, I hope you feel better soon!

Hi Anita-Thankyou! Mmm yes a caramel swirl one sounds delicious indeed!
51. anna | July 9, 2009 at 12:36 am | #

I love the idea to use the lemon myrtle. I’ve never heard of it before but it sounds like a lovely combination with cheesecake! I honestly can’t remember ever eating no-bake cheesecake, or even that many cheesecakes for that matter. I definitely prefer them with fresh fruit, though I bet there are a lot of herbs that would work wonderfully.
52. stephchows | July 9, 2009 at 1:04 am | #

I’ve never made a non baked one… but the ease of it sure sounds nice! My favorite is hands down this one I made earlier this year… amaretto amaretti chocolate cheesecake! AMAZING! http://stephchows.blogspot.com/2009/02/amaretto-amaretti-chocolate-cheesecake.html
53. Not Quite Nigella | July 10, 2009 at 9:48 pm | #

Hi anna-I remember growing up on Sara Lee cheesecakes and they’re no baked cheesecakes but then I started making them and they were all baked! fresh fruit is so nice with cheesecakes as they can be so rich!

Hi steph-Ooh that looks delicious!
54. Kevin | July 12, 2009 at 3:33 am | #

That lemon myrtle cheesecake looks good! I like the green flecks in it. I am going to have to get to trying my myrtle leaves.
55. brissiemum2 | January 1, 2010 at 12:56 pm | #

I stumbled across the same lady at the Brisbane show and did exactly the same as you. This has been one of my fave recipes for a couple of years now and it always gets fantastic comments from everyone who try it. She also told me of her wattleseed icecream to go with it – mix wattleseed with a home brand vanilla icecream and apparently it’s fantastic as well! Cheers.
56. Not Quite Nigella | January 1, 2010 at 11:27 pm | #

Hi Kevin-Fabulous! I’d love to see your cheesecake

HI brissiemum2-Hehe isn’t that funny! I agree, such a lovely cheesecake and thanks for the tip about the wattleseed icecream!