bees nees cream liqueur cheesecake

Bees Nees Honey Cream Liqueur Baked Cheesecake

Our delicious Bees Nees Honey Cream Liqueur Cheesecake makes for an indulgent treat without adding sugar, using the natural honey and slight maltiness from the Bees Nees for a rich flavour and creamy texture.

(We used the Bees Nees Original West Coast Honey for this one, but try experimenting with the Butterscotch or Macadamia Nut versions for different options.)


(Heat oven to 140 degC on fan bake.)



  • 250g (8 oz) plain sweet vanilla plain biscuits
  • 45ml (3T) cocoa powder
  • 150g (1/3 pound) unsalted butter (melted)

Process biscuits in a food processor until smooth. Add butter and pulse to continue. 

Press the processed mix into the base and halfway up the sides of a 24cm springform baking pan. Place into fridge to chill.



  • 200g (6 oz) white chocolate
  • 500g (1 pound) cream cheese
  • 50ml (3.5T) liquid honey
  • 4 eggs (lightly beaten)
  • 300g (2/3 pound) sour cream
  • 200ml (3/4 cup) Bees Nees Original West Coast Honey Cream Liqueur

Melt white chocolate in a bowl over simmering water. Once melted remove and cool slightly.

Place cream cheese and honey in a clean food processor bowl and process until smooth. Add eggs and process until combined. Pour in sour cream, white chocolate and Bees Nees then process until smooth.

Pour filling onto prepared biscuit base. Bake for 1 hour at 140 degC or until set.

Turn off oven and allow to cool in oven with door open for 4hrs (or overnight). Refrigerate once cooled (for up to 4 days).



  • 140g (1/3 pound) mixed berries
  • 30ml (2T) honey

Using a small saucepan, combine berries and honey and simmer gently for 10mins (stirring occasionally). Remove from heat and cool.

Spoon the cooled berry topping over the chilled cheesecake.


Cheesecake can be served immediate with any leftovers kept in fridge.

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