Macadamia and Pepper Berry Cheesecake

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Recipe by Naomi Sherman


Net Carbs







Is there anything more Australian than macadamia nuts and pepper berry?

I feel like I should be wearing a Chesty Bonds singlet, holding a can of VB and humming Bow River while I type this.
And yes, that’s totally a reference just for my Aussie followers, lol.

But seriously, I can’t get over how amazing this cheesecake tastes. The pepper berry has that same deep fruitiness that I have talked about before, but with a uniquely mysterious flavour all of its own.

I wish that I could give international followers a substitution because I know that it’s hard to get pepper berry over there but there really is no other flavour quite like it, and that striking purple colour is to die for…right?

I seriously want you to give this a whirl next time you want to wow at a dinner party.
It’s THAT good.

If you don’t follow a sugar-free diet, just substitute the erythritol for caster sugar.

If you do, you know what to do;
Post it. Tag me.



  • BASE:
  • 350 grams of macadamia nuts (unsalted)

  • 1/4 cup of almond meal

  • 80 grams of butter

  • 500 grams of cream cheese

  • 3/4 cup of erythritol

  • 4 teaspoons of gelatin, bloomed in ¼ cup of water

  • 2 teaspoons of vanilla extract

  • 1 cup of cream

  • 1 cup of sugar-free white chocolate (chips or chopped finely)

  • 1 teaspoon of ground pepperberry

  • 1 cup of erythritol

  • ½ cup of water

  • 1 tablespoon of pepperberry


  • Place the sweetener and water for the swirl in a small saucepan, along with the pepper berry and heat until the sugar has dissolved. Bring to the boil and then reduce heat and simmer for 15 minutes.
  • Strain into a jar and let cool.
  • Note: There will be more syrup than you need for this recipe bit it can be stored in a jar in the fridge for up to two months.
  • This pepper berry simple syrup is perfect for creating unique cocktails.
  • Pre-heat oven to 170⁰ C
  • Blitz macadamia nuts into a medium crumb using a food processor or by smashing them in a bag with a rolling pin. Make sure that you don’t over-blend or you will get macadamia nut butter.
  • Melt the butter and combine with the macadamia nuts and the almond meal in a mixing bowl.
  • Combine well and then press firmly and evenly into the base of a greased and/or lined 20cm springform pan.
  • Bake for 15 minutes.
  • Remove from the oven and set in the fridge to firm up.
  • Measure out ½ a cup of the cream and add the pepper berry, stirring to combine. Sit aside to steep while you continue the recipe.
  • Meanwhile, beat the cream cheese and sweetener with an electric mixer until smooth.
  • Take the remaining ½ cup of the cream and place it in a microwave safe jug, along with the white chocolate chips.
  • Melt in short bursts, no more than 30 seconds, in the microwave, stirring in-between each burst.
  • Fold in the gelatin mixture, vanilla and pepper berry infused cream.
  • Lastly, mix in the white chocolate.
  • Pour half of the mixture into the base and then swirl the pepper berry syrup through.
  • Top with the other half of the cheesecake mixture and then add syrup swirls to the top and chill until set, approx. 4 hours.

Nutrition Facts

16 servings per container

  • Amount Per ServingCalories433
  • % Daily Value *
  • Total Fat 43.8g 68%
    • Total Carbohydrate 4.9g 2%
      • Protein 5.6g 12%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.