Quandong Cheesecake Recipe (no-bake)
A creamy no-bake cheesecake balanced with a bright, tangy quandong coulis – a modern native twist on a much-loved classic
Prep time: 30 minutes
Chill time: 6 hours (or overnight)
Total time: ~ 6.5 hours
Serves: 10-12
Cheesecake was my mum’s signature dessert while I was growing up, and the one thing I asked for every single birthday, without fail. So when my first attempts at a quandong cheesecake weren’t quite hitting the mark, I did what any sensible adult child would do… I asked my Mum for her recipe.
This recipe is the result. And yes, it just happened to come together perfectly in time for my most recent birthday.
Cheesecake is all about creaminess, but without something bright and tart to cut through it, things can get a bit… heavy. That’s where quandong really shines. With its naturally sharp, almost citrus-like tang and deep, native fruit flavour, it balances the richness of the cheesecake beautifully. The end result is indulgent without being cloying, creamy without feeling flat – and somehow both nostalgic and very Australian at the same time.
And because this is a no-bake cheesecake, it’s ideal for warm weather, entertaining, or those days when you want something special but absolutely do not want to turn the oven on.
Ingredients
Cheesecake Filling
1 cup quandong coulis
(see Quandong Coulis recipe)500 g full-fat cream cheese, softened
1 can (395 g) sweetened condensed milk
¼ cup lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
Pinch of salt
Optional: 1-2 tsp quandong powder
Biscuit Base
250 g plain sweet biscuits (Marie, Nice, or arrowroot)
2 tablespoons finely chopped toasted macadamias
Zest of ½ lemon
110 g butter, melted
Method
1. Make the Quandong Coulis
See this recipe for your quandong coulis
If you want your quandong flavour to really shine, stir through 1-2 teaspoons of quandong powder during step 3 of the process (sieve & reduce).
2. Prepare the Biscuit Base
Blitz the biscuits and macadamias into fine crumbs. Stir through the lemon zest, then mix in the melted butter until evenly combined.
Press the mixture firmly into the base of a lined 23 cm springform tin. Refrigerate while you prepare the filling.
3. Make the Cheesecake Filling
Beat the cream cheese until completely smooth and lump-free. Slowly beat in the condensed milk.
Add the lemon juice, lemon zest, vanilla, and salt. Beat just until silky and pourable – avoid overmixing.
4. Assemble the Cheesecake
Pour the cheesecake filling over the chilled base and smooth the top. Refrigerate for 20–30 minutes, until the surface is just beginning to set.
Spoon the cooled quandong coulis over the top and gently spread to cover.
5. Chill
Refrigerate for at least 6 hours, preferably overnight, until fully set. Cut gently around the edge, then release from the tin just before serving.
To Serve
Serve chilled, as is, or with an extra drizzle of quandong syrup on top. It also goes beautifully with vanilla ice-cream and/or cream. This cheesecake is rich, so small slices go a long way.
Notes:
If your syrup thickens too much in the fridge, gently warm it and whisk in a splash of water before using.
This cheesecake keeps well in the fridge for up to 3 days.
The base recipe freezes well (without syrup topping).
Quandong Notes
Our dried quandong halves won’t be available until late 2026.
In the meantime, dried quandong can sometimes be sourced through specialty suppliers. As with all native ingredients, tartness varies – always taste and adjust sugar as you go.
Quandong flavour is personal. Taste, adjust, and make it yours.
