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This cheesecake so deliciously moorish – you’ll definitely want seconds.

Best Ever Nut-Praline Cheesecakes Recipe

5 from 1 vote
Recipe by Anna Muller Course: DessertCuisine: ItalianDifficulty: Moderate


Prep time


Cooking time



This cheesecake so deliciously moorish – you’ll definitely want seconds.


  • 1 x 200 g packet of digestive biscuits

  • 100 ml melted butter

  • 3 x 65 g bars of nut brittle, coarsely chopped

  • 2 x 385 g tins condensed milk

  • 2 x 200 g containers of creamed cottage cheese

  • 25 ml lime or lemon juice


  • Place the biscuits and half the nut brittle in a processor and process into fine crumbs. Add the melted butter and pulse until combined. Push the mixture into the bottom and a little up the sides of 8 greased 8-cm diameter baking rings that are arranged on a greased baking sheet.
  • Whisk together the condensed milk, creamed cottage cheese and lime or lemon juice and pour into the crusts. Bake in the oven pre-heated to 150 C for 10 minutes. Remove from the oven and set aside to cool in the rings.
  • To serve, loosen the cheesecakes from the rings with a small knife and carefully slip the rings off. Slide the cheesecakes onto a serving platter or individual plates. Sprinkle the tops with the rest of the nut brittle and serve.
  • Serves 8

Chef’s Hint

  • If you have an allergy to nuts, please omit them from this recipe!

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