Melomakarona are a traditional honey and walnut cookie that are spiced with cinnamon and cloves and finally dunked in a syrup…. make those morsels of Greek yumminess into a cheesecake base, then add an orange cheesecake mix and top that with Greek Honey and walnuts and you have a Greek style cheesecake to die for!!  

Melomakarona Cheesecake

Course: Cake, Dessert, Sweets
Cuisine: Greek


For the crust

  • 1/4 stick unsalted butter, melted
  • 1 1/3 cup ground Olympian Melomakarona cookies

For the filing

  • 2 8 oz bricks bricks of cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 2 cups strained Greek yogurt (or sour cream)
  • zest 1 orange
  • 1 splash vanilla extract

For the topping

  • 1/2 cup Coursly Ground walnuts
  • 1/2 tsp Olympian Cinnamon
  • 1 tbsp Raw Greek Honey (Attiki)


  • Pre-heated 350F then in a food processor, add your Melomakarona cookies and pulse into a medium ground. Add into a mixing bowl and add your melted butter and mix until the crumbs are entirely coated by the butter.
  • Lightly coat the bottom of a 9-inch springform pan and place your ground Melomakarona crumbs on the bottom and press the cookie crumbs down using the bottom of a measuring cup or a smoothglass bottom. Place in the fridge so that the crust sets.
  • For the filling, add your softened cream cheese in a bowl and corn starch, beat with an electric hand mixer on low speed for a minute (until smooth and no lumps). Add the eggs, one at a time and continue to beat slowly. Add the sugar gradually and beat until creamy, for another minute or two.
  • Add the Greek yogurt, orange zest and vanilla. Scrape down the sides of the bowl and the beaters on occasion until the batter is well-mixed but not overbeaten. Pour the cream cheese filling into the crust-lined springform pan and smooth the top with a spatula.
  • Place the springform on a large piece of aluminum foil and fold the sides up around it. Place the cake in a roasting pan and carefully pour boiling water into the roasting pan (about halfway up the the cake). Bake for 55-60 minutes (middle rack) or until the cheesecake just slightly jiggles. Allow to cool in pan to room temperature.
  • Cover and place in the fridge for at least four hours before serving. Loosen the springform pan and carefully remove the cheesecake and place on a serving plate.
  • Drizzle some honey, then grind some walnuts in a food processor with the cinnamon and sprinkle on top of the cheesecake.
  • Use a sharp knife dipped in a glass of hot water when slicing each wedge of cake.


Olympian melomakarona honey biscuits
Raw Greek Honey Attiki