Melktert Cheesecake (No-Bake)

Melktert Cheesecake (No-Bake)

The ultimate South African comfort dessert - creamy, cinnamon-kissed melktert meets rich New York cheesecake. No oven needed, and it tastes exactly like home.

Ingredients

  • 200 grams Tennis biscuits (or Marie biscuits)
  • 80 grams unsalted butter, melted
  • 500 grams full-fat cream cheese, softened
  • 385 grams sweetened condensed milk
  • 3 tablespoons fresh lemon juice
  • 1 teaspoons vanilla essence
  • 2 teaspoons ground cinnamon (plus extra for dusting)
  • 250 milliliters whipping cream, cold
  • 2 tablespoons custard powder
  • 60 milliliters whole milk

Steps

-Make the biscuit base: Crush 200 grams Tennis biscuits (or Marie biscuits) into fine crumbs (use a food processor or a zip-lock bag and rolling pin). Mix with 80 grams unsalted butter, melted until the crumbs resemble wet sand. Press firmly into the base of a 23cm springform tin. Refrigerate while you make the filling.
-Chill the base: Let the biscuit base set in the fridge.
Mix the custard paste: In a small bowl, whisk 2 tablespoons custard powder (like Snowflake or Pick n Pay brand) with 60 milliliters whole milk until completely smooth with no lumps. This gives the filling that authentic melktert flavour. Set aside.
-Make the cream cheese filling: Beat 500 grams full-fat cream cheese, softened with an electric mixer until fluffy and smooth, about 2 minutes. Add 385 grams sweetened condensed milk, 3 tablespoons fresh lemon juice, 1 teaspoons vanilla essence, and 2 teaspoons ground cinnamon (plus extra for dusting). Beat again until silky. Fold in the custard paste mixture until fully combined.
-Whip the cream: In a separate bowl, whip 250 milliliters whipping cream, cold to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two batches — keep it light and airy. Don't overmix.
-Assemble and set: Pour the filling over your chilled biscuit base and smooth the top with a spatula. Dust generously with ground cinnamon in a classic melktert pattern. Cover and refrigerate until fully set.
-Serve: Remove from the springform tin and slice into wedges. Dust with a final pinch of cinnamon just before serving. Best enjoyed cold, with a cup of rooibos tea — just like home.

 

Makes 10 Servings

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1 comment

Yum! This no bake melktert recipe looks great! I am going to try it at home.

Gretha Maree

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FAQ Section

What is Melktert?

Melktert (meaning "milk tart" in Afrikaans) is a traditional South African dessert made with a sweet pastry or biscuit crust filled with a creamy, cinnamon-dusted milk custard. It's one of the most beloved South African bakes, found at every family gathering, church bazaar, and school tuck shop across the country.

Can I make Melktert without an oven?

Yes! This no-bake version uses cream cheese and whipped cream to create a set filling - no baking required. It's perfect for SA expats living in apartments or anywhere without a reliable oven.

What can I use instead of Tennis biscuits?

Tennis biscuits are the most authentic choice for a South African melktert base. Marie biscuits or digestive biscuits are the best substitutes.

How long does Melktert Cheesecake last in the fridge?

It keeps well for up to 4 days covered in the fridge - though in our experience, it rarely lasts that long!

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