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Produced in the Republic of South Africa
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Nougat and Brittle Cheesecake

All the crunch, the sweetness and the creaminess your heart desires, wrapped up in one mouthwatering no-bake cheesecake.


  • 100 g unsalted butter
  • 225 g digestive biscuits, crushed
  • 4 gelatine leaves soaked in cold water, or 6 for a firm set
  • 1 kg mascarpone
  • 400 g full-fat cream cheese
  • 150 g icing sugar, sifted
  • 125 g mixed toasted nuts, chopped
  • 75 g Macadamia Honey Nougat, finely chopped
  • 1 tsp vanilla extract



  • Macadamia Honey Nougat, cut into pieces
  • Macadamia Nut Brittle, broken into shards
  • Nuts finely chopped



  • Gently melt the butter.
  • Once melted, add the crushed biscuits and mix until well coated.
  • Press into the base of the tin, and chill until it’s firm.
  • Soak the gelatine in cold water to soften, then dissolve it in 50 ml water over a very gentle heat.
  • Set aside to cool.
  • In a large bowl, beat the mascarpone, cream cheese and icing sugar until smooth, being careful not to over mix.
  • Add the gelatine mixture, nuts and nougat pieces, and stir until combined.
  • Spoon half the mixture into the tin and smooth out the top.
  • Repeat with the remaining mixture then return to the fridge to set for at least 4 hours, or overnight.
  • To serve, decorate with shards of the brittle, chopped nuts and nougat pieces.


Recipe and images are taken from Women and Home Magazine.

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