The vanilla bean cheesecake cream strikes just the right balance of rich and fresh, with strained Greek yoghurt (labneh) giving it a gentle tang that cuts through the sweetness of white chocolate and cream cheese.
The strawberries, roasted in white balsamic, honey, and a drizzle of vanilla olive oil, turn jammy and syrupy — their juices pooling into the most beautiful ruby-red sauce. I used a vanilla-infused olive oil from an artisanal supplier in Martinborough, which was absolutely sublime, but a good-quality extra virgin olive oil works well too.
One of the best things about this dessert is how well it fits into real life. Each element can be made ahead and assembled when you’re ready to serve. The cheesecake cream keeps for several days in the fridge, the roasted strawberries can be made the night before, and the crumble holds perfectly in an airtight container. It’s a dream for entertaining — everything prepped and ready so you can actually relax and enjoy the occasion.
To serve, layer the components in glasses so the colours and textures shine through — a scoop of crumble at the bottom, a generous spoonful of cream, and a tumble of glossy strawberries on top.
And if time’s not on your side, don’t stress — store-bought shortbread crumbled with toasted macadamias makes a brilliant shortcut.
This dessert feels special without trying too hard — a balance of elegance and ease that captures the spirit of summer entertaining. I know this version, or some future adaptation of it, will become a favourite in our house for years to come.
An elegant, make-ahead dessert layered with buttery macadamia shortbread crumble, creamy vanilla bean cheesecake filling, and glossy white balsamic roasted strawberries. Fresh, festive, and deceptively simple — perfect for Christmas or any summer celebration.
75 minutes
Vanilla Bean Cheesecake Cream
Macadamia Shortbread Crumble
White Balsamic Roasted Strawberries
Vanilla Bean Cheesecake Cream
(Time to make: approx. 20 minutes plus overnight resting)
Strain the yoghurt
Line a sieve with a clean muslin or paper towel and set it over a bowl.
Spoon in the yoghurt, cover, and refrigerate overnight to drain.
You’ll be left with about 400g of thick, creamy labneh.
Melt the chocolate
Place a small heatproof bowl over a saucepan of barely simmering water, ensuring the base of the bowl doesn’t touch the water.
Add the chopped white chocolate and let it sit for a few minutes to soften.
Stir occasionally until smooth and fully melted.
Remove from the heat and let it cool slightly before adding to the cream mixture.
Whisk the filling
In a stand mixer fitted with the whisk attachment, beat the labneh, cream cheese, icing sugar, and vanilla seeds until smooth and creamy.
Combine
Pour in the melted white chocolate and whisk until silky and well combined.
Chill
Transfer to an airtight container and refrigerate until ready to serve.
The mixture will firm up slightly as it chills.
Macadamia Shortbread Crumble
(Total time: approx. 30 minutes)
Preheat
Preheat oven to 160°C fan and line a baking tray with baking paper.
Cream
Beat butter and icing sugar together until light and creamy.
Mix in the vanilla.
Add dry ingredients
Add flour, cornflour, ground almonds (if using), and salt.
Stir until just combined.
Fold through the macadamias.
Press
Gently press the mixture into a rough slab about 1.5cm thick on the tray
(it doesn’t need to look perfect).
Bake
Bake for 18–22 minutes, until just golden around the edges but still pale and soft in the centre.
Cool & crumble
Cool completely, then crumble into soft chunks or coarse crumbs.
Store in an airtight container for up to 5 days.
White Balsamic Roasted Strawberries
(Total time: approx. 25 minutes)
Preheat
Preheat oven to 180°C fan.
Line a shallow baking dish or tray with baking paper.
Coat
Place the strawberries in the dish.
Drizzle over the white balsamic, honey, and olive oil.
Toss gently — the berries should be glistening.
Bake
Bake for 15–20 minutes, or until the strawberries are soft, glossy, and have released plenty of syrup.
Rest
Let them cool slightly in their juices — the syrup will thicken a little as it stands.
To Serve
Layer
For an elegant presentation, layer the dessert in glasses (see tips).
Start with a generous spoonful (about 1/4 cup) of macadamia shortbread crumble.
Add cream
Spoon over a layer of vanilla cheesecake cream, smoothing the top lightly.
Finish with berries
Spoon over white balsamic roasted strawberries and a little of their syrup.
This dessert looks beautiful served in glassware — the layers of buttery crumble, creamy filling, and glossy berries are a showstopper.
Make it ahead: Each component can be prepared in advance — the cheesecake cream up to three days ahead, the roasted strawberries a day or two ahead, and the shortbread crumble well in advance. Simply assemble just before serving.
Short on time? Use good quality store-bought shortbread and fold through some toasted macadamias for a quick, delicious shortcut.
Presentation tip: Clear glasses or small tumblers show off the layers beautifully — the red berries, creamy filling, and golden crumble make an elegant finish to a meal. Using a piping bag to layer the cheesecake filling makes the job so much easier (and tidier!). It gives you clean, even layers and keeps the sides of the glass spotless — plus it’s much quicker and looks more professional than spooning it in.
Kia ora, and welcome to Māia.
I believe food should be nourishing, joyful, and shared. Māia is about giving you confidence in the kitchen and making the everyday a little more delicious. I’m Colleen, and I’m so glad you’re here
Have a question, recipe idea, or just want to say kia ora? Drop me a message below — I’d love to hear from you!
Make it ahead: Each component can be prepared in advance — the cheesecake cream up to three days ahead, the roasted strawberries a day or two ahead, and the shortbread crumble well in advance. Simply assemble just before serving.
Short on time? Use good quality store-bought shortbread and fold through some toasted macadamias for a quick, delicious shortcut.
Presentation tip: Clear glasses or small tumblers show off the layers beautifully — the red berries, creamy filling, and golden crumble make an elegant finish to a meal. Using a piping bag to layer the cheesecake filling makes the job so much easier (and tidier!). It gives you clean, even layers and keeps the sides of the glass spotless — plus it’s much quicker and looks more professional than spooning it in.
